Time 30m Yield 8 Number Of Ingredients 4 Steps:
Combine half-and-half and sugar in a large bowl. Split vanilla bean lengthwise, scrape seeds into the bowl, and whisk to combine. Pour cream mixture into ice cream maker, and process according to manufacturer’s directions. When semi-frozen, sprinkle in the crushed graham crackers. Continue to process until desired consistency is reached.
Time 25m Yield 6 servings. Number Of Ingredients 4 Steps:
Using a 1/2-cup ice cream scoop, place six scoops of ice cream on a baking sheet. Freeze. , Place heavy cream in a shallow bowl. Combine cracker crumbs and cinnamon in another shallow bowl. Dip ice cream balls in cream, then roll in crumb mixture. Cover and freeze for at least 1 hour. Refrigerate remaining cream and set aside remaining crumb mixture., Roll ice cream balls again in cream, then coat again with crumbs. Freeze for 15 minutes. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry ice cream balls for 10-15 seconds or until lightly browned. Drain on paper towels. Serve immediately.
Time 1h Yield 12 servings Number Of Ingredients 14 Steps:
Preheat the oven to 325 degrees F. Combine the corn flakes, coconut flakes, butter, granulated sugar and cinnamon on a large baking sheet and bake until golden and crisp, about 8 minutes. Use a 2-inch scoop to scoop 4 balls from each flavor of ice cream. Roll to coat the balls in the corn flake mixture on all sides and freeze for at least 30 minutes and up to overnight. Serve the ice cream with the Fried Sweet Dough and drizzle with chocolate sauce. Heat the oil in a large Dutch oven or heavy high-sided pot to 350 degrees F. Working in batches, fry the dough pieces until puffed and golden, about 1 minute. Remove with a slotted spoon and drain on a towel-lined plate. In a medium bowl, whisk together the confectioners’ sugar and cocoa and sprinkle over the fried dough.
Time 3h10m Yield 20 serving(s) Number Of Ingredients 8 Steps:
Combine 60 crackers, butter and walnuts in bowl. Mix well. Pat into nonstick 9"x13" pan. Beat pudding mixes in milk in mixer bowl until thick. Add ice cream. Mix well. Spoon into prepared pan. Spread whipped cream over all. Sprinkle with 10 crushed crackers. Chill until set.
Time 40m Yield 10 Number Of Ingredients 5 Steps:
Combine milk, banana, ice cubes, and sugar in a blender; blend until smooth. Pour into a freezer-safe container. Freeze banana ice cream until firm, about 30 minutes. Spread ice cream onto 10 graham crackers; top each with another graham cracker to create a sandwich.
Time 1h5m Yield 10 Number Of Ingredients 12 Steps:
Preheat the over to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray. Drain defrosted hash browns well (I used a salad spinner). Combine drained hash browns, 2 cups Colby cheese, cream of chicken soup, sour cream, onion, butter, egg, garlic powder, salt, and pepper in a large bowl. Spoon the mixture into the casserole dish, and sprinkle the remaining 1/2 cup of cheese over the top. Bake in the preheated oven until cheese is melted and starts to brown, 45 to 55 minutes. Garnish with chopped parsley and serve hot.
