PIG CANDY ICE CREAM
The kids and I thought it would be fun to make up ice cream flavors as a summer project. This is my nephew's contribution. So very yummy but rich, so smaller portions would be a good idea.
Provided by PUDDINMOM
Categories Meat and Poultry Recipes Pork
Time 1h50m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line a baking sheet with aluminum foil.
- Place brown sugar into a shallow bowl; press bacon slices into brown sugar on both sides to coat.
- Lay bacon slices onto the prepared baking sheet.
- Bake in preheated oven until bacon is crisp and brown sugar has formed a glaze, about 20 minutes. Remove from sheet and cool thoroughly; chop bacon and set aside.
- Whisk cream, milk, and maple syrup in a bowl until thoroughly combined; stir in candied bacon pieces.
- Pour batter into an ice cream maker and freeze according to manufacturer's instructions. Serve soft or pack ice cream into lidded container and freeze to harden if desired.
Nutrition Facts : Calories 387.8 calories, Carbohydrate 47 g, Cholesterol 69.6 mg, Fat 20.3 g, Protein 6.1 g, SaturatedFat 11.1 g, Sodium 321.7 mg, Sugar 44.4 g
COTTON CANDY ICE CREAM
Pink and blue ice cream with cotton candy flavors. Very simple to make and fun for the kids on really hot summers. Enjoy! Also there is no extra sugar needed for this recipe; that's what the cotton candy is for!
Provided by Larissa
Categories Desserts Frozen Dessert Recipes Ice Cream
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Fill one 1/2-gallon-size resealable plastic bag with 1 package cotton candy, 1 cup milk, and 2 teaspoons vanilla extract; seal bag.
- Fill one 1-gallon-size resealable plastic bag with 3 cups ice and 3 tablespoons rock salt. Place the sealed bag with cotton candy mixture into the filled 1-gallon bag. Seal the 1-gallon bag; shake until a firm ice cream forms, about 20 minutes. Repeat with remaining ingredients and bags.
Nutrition Facts : Calories 142.3 calories, Carbohydrate 27.4 g, Cholesterol 6.5 mg, Fat 1.7 g, Protein 2.7 g, SaturatedFat 1 g, Sodium 7019 mg, Sugar 19.1 g
CREAMY CANDY BAR ICE CREAM
You can count on a creamy bowl of this tempting treat to beat the summer heat. It's easy to make, and kids love the crunchy candy bar and ice cream combination. People line up for it at our church ice cream socials.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 quarts.
Number Of Ingredients 7
Steps:
- In a large heavy saucepan, heat the cream and milk to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into eggs. , Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir in candy bars. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.
Nutrition Facts : Calories 203 calories, Fat 9g fat (6g saturated fat), Cholesterol 74mg cholesterol, Sodium 82mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 4g protein.
CANDY CANE ICE CREAM
My friend and I made this after Christmas because we had extra candy canes left on the tree. We got creative and made our own ice cream with my ice cream maker.
Provided by Skippy BW
Categories Frozen Desserts
Time 20m
Yield 1 quart
Number Of Ingredients 6
Steps:
- Crack both eggs into a bowl and whisk until light and fluffy.
- Slowly add sugar and whisk till blended.
- Add whipping cream and milk and whisk together.
- Add the vanilla extract and mix.
- Crush candy canes and add to mixture (they should make the ice cream light pink when you add them).
- Put mixture into ice cream maker and wait till done.
- If you want you can save extra candy canes and add them when the ice cream is ready so you have candy cane chunks or you can not add the candy canes in the mixture and just put it in before it's put in the freezer.
Nutrition Facts : Calories 2550.1, Fat 195, SaturatedFat 118.3, Cholesterol 1109.3, Sodium 441.2, Carbohydrate 176.4, Sugar 152.2, Protein 30.4
CANDY CAP
Provided by Jake Godby
Categories Milk/Cream Ice Cream Machine Dairy Egg Mushroom Dessert Freeze/Chill Frozen Dessert Party Advance Prep Required Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 quart
Number Of Ingredients 6
Steps:
- In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the cream, milk, and salt and cook, stirring occasionally, until hot but not boiling. Add the ground candy caps. Remove from the heat and let steep for at least 1 hour or up to 2 hours.
- When you feel like your mushrooms are in a good place, return the pan to medium heat and bring the mixture back to hot.
- Fill a large bowl or pan with ice and water. Place a large, clean bowl in the ice bath and fit the bowl with a fine-mesh strainer.
- Meanwhile, in a medium bowl, whisk together the egg yolks and sugar until well blended.
- Remove the cream mixture from the heat. Slowly pour about half of the hot cream mixture into the yolk mixture, whisking constantly. Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat. Cook, stirring constantly with a rubber spatula and being sure to scrape the bottom of the saucepan so it doesn't scorch, until the liquid begins to steam and you can feel the spatula scrape against the bottom of the pan, 2 to 3 minutes.
- Remove the custard from the heat and immediately pour it through the strainer into the clean bowl you set up in the ice bath. Let cool, stirring occasionally.
- When the custard has totally cooled, cover the bowl tightly and chill in the refrigerator for at least 1 hour or preferably overnight. When you are ready to freeze the custard, transfer it to an ice cream maker and spin according to the manufacturer's instructions. Eat immediately, or transfer to an airtight container, cover, and freeze for up to 1 week.
CANDY CRAZE ICE CREAM SANDWICHES
These ice cream sandwiches have a little bit of everything in them to satisfy all your cravings. -Lauren Knoelke, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place a scoop of cookies and cream ice cream on each of four cookies. Top each with another cookie and a scoop of peanut butter cup ice cream. Top with remaining cookies., Press M&M's and peanut butter cups into sides. Wrap in plastic; freeze on a baking sheet at least 1 hour.
Nutrition Facts : Calories 916 calories, Fat 54g fat (27g saturated fat), Cholesterol 98mg cholesterol, Sodium 356mg sodium, Carbohydrate 97g carbohydrate (73g sugars, Fiber 5g fiber), Protein 15g protein.
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