SPECIAL ICE CREAM RECIPES

Peanut butter ice cream pie with a Rice Krispies crust

Ingredients :

·         2-1/2 cups Rice Krispies

·         1/4 cup plus 3 tablespoons light corn syrup, divided

·         3 tablespoons butter

·         2 tablespoons brown sugar

·         1/4 cup hot fudge ice cream topping

·         1/4 cup Creamy Peanut Butter

·         1 quart (4 cups) vanilla ice cream, softened

Directions :

·    Place Rice Krispies in a large bowl; set aside. In a small saucepan, combine 1/4 cup corn syrup, butter and brown sugar; bring to a boil over low heat, stirring occasionally. Pour over cereal and toss to coat. Immediately press onto the bottom and up the sides of an ungreased 9-in. pie plate.

·     In a small bowl, mix the ice cream topping, peanut butter and remaining corn syrup until smooth. Carefully spread half of the mixture over bottom of crust; freeze until firm, about 20 minutes. Reserve remaining chocolate mixture for topping; cover and refrigerate.

·      Spoon ice cream into crust; spread evenly. Freeze, covered, for 1-1/2 hours or until firm.

·   Remove pie from the freezer 10 minutes before serving. In a microwave-safe dish, microwave reserved chocolate mixture on high for 15-20 seconds or until pourable; drizzle over pie. Yield: 8 servings.

Caramel Macchiato Ice Cream

Ingredients:

• 1 cup milk
• 1 pinch salt
• 2 tablespoons instant coffee granules
• 2 cups heavy cream
• 1 cup white sugar
• 3/4 cup caramel dessert sauce

Directions :

• Whisk together milk, instant coffee granules, sugar, and salt in large bowl until sugar is dissolved. Stir in the heavy cream, then cover and refrigerate until chilled, at least 2 hours.

• Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer half of the ice cream to a one- or two-quart lidded plastic container. Pour half of the caramel sauce over the top, then repeat the layers with the remaining ice cream and caramel. Swirl the caramel into the ice cream using a chopstick or knife. Cover surface with plastic wrap and seal. 

• For best results, ice cream should ripen in the freezer for at least 2 hours or overnight. Original recipe makes 12 servings