Butterscotch And Macadamia Ice Cream Trifle Recipes

BUTTERSCOTCH AND MACADAMIA ICE CREAM TRIFLE

Steps:

• Let the ice cream soften a bit. Work in half the butterscotch chips. When they are incorporated, swirl in some of the ice cream sauce and return the ice cream to the freezer to harden for at least 1 hour.
• When you are ready to assemble: Take an individual trifle dish and put a cookie into the bottom, breaking it up into pieces to make it fit. Top with some sauce, then a scoop if ice cream, then some chips. Repeat until your dish is full, ending with the ice cream. Pour more sauce over the top, add some more chips, then the crushed candies.

BUTTERSCOTCH BON-BONS

Steps:

• Melt chocolate chips in a double boiler over barely simmering water, whisking until completely melted. Melt butterscotch morsels in a large glass bowl in the microwave on 50 percent power, whisking after 1 minute, and then returning to microwave for 1 more minute.
• With a small ice cream scoop, scoop as many ice cream balls as desired, place them on a sheet tray, and put tray in the freezer for about 30 minutes or until re-frozen. Drizzle melted butterscotch and chocolate over ice cream scoops. Return to freezer until ready to serve.

ICE CREAM TRIFLES

Steps:

• Make the cherries jubilee: In a medium saucepan, combine the cherries, sugar and grenadine over low heat. Cook, stirring occasionally, for 5 minutes. Add the rum and cook for 1 more minute. Remove from the heat and let cool in the pan. Can be made in advance and refrigerated for up to 5 days.
• To assemble each of 6 trifles: Place the ice cream in a pastry bag (no tip needed). Place 1 cake round in a clear 8-ounce plastic food-safe jar (2 1/2 inches in diameter and at least 3 inches tall). Pipe about 1/4 cup of the ice cream. Top with a tablespoon of cherries jubilee. Repeat the layering with the cake, ice cream and cherries jubilee. Cover with the final layer of cake and top with some of the chocolate sauce. Cover and freeze for at least 1 hour and 30 minutes before serving.