Quick Rum and Raisin Ice Cream

This is another recipe from Ruth Fremes "What's Cooking" She was on ctv in the late 70's to 80's. I watched her all the time, I believe I learned alot from her. This recipe is very good, something you can whip up in a hurry.

Quick Rum and Raisin Ice Cream

Serves 2

Ingredients:

3 Tbsp. dark rum
1/4 cup raisins
1 tbsp. butter
1/2 cup sugar
1/4 cup water
Vanilla Ice Cream

Directions:

Soak raisins in the rum for 1/2 to 1 hour. Combine all ingredients except ice cream and cook over low heat, stirring constantly until sugar is dissolved and the sauce is hot. Serve over vanilla ice cream.

Peanut Butter Icecream Pie

Peanut Butter Ice Cream Pie

This Peanut Butter Ice cream Pie is sooo good. I have had this recipe for a number of years. Usually made it for family dinners and summer get togethers. One of my co-workers had a get together so I decided to make this to take there. Everyone said they really like it.

2 cups of crushed graham crackers
1/2 cup sugar
1/2 cup melted butter

Mix in small bowl graham crackers and sugar. Then add melted butter and blend until just holds together.


Take mixture and press into 9 X 13" pan.


Once pressed into pan place in freezer to set while making the ice cream mixture.


Use your favorite ice cream and let is soften so you can fold easily.


1 container of vanilla ice cream, softened
1 large container cool whip, unthawed
4 crispy crunch bars
1 cup peanut butter


Take 3 of the chocolate bars and chop them into small pieces. Measure out 1 cup peanut butter and set aside.
When ice cream is softened enough, place in large bowl and fold in peanut butter. Do not over mix you want little pockets of peanut butter to be present. Then fold in cool whip again gently. Then add the crispy crunch bars.

I decided to add another element to this dessert and made a fudge chocolate layer on the graham cracker mixture.
1 package of semi-sweet chocolate pieces
2 tsp. butter
1/4 cup cream

Heat milk and butter on low heat until just about to boil. Remove from heat add chocolate pieces and mix until melted. Return to very low heat and mix until reduces a bit. Take this mixture and pour onto chilled graham cracker crust. And return to freezer.

Keep 1/4 cup of chocolate for the top of the pie. You may need to add a bit more cream to make it thinner to drizzle over the top of the pie.


This only takes maybe 15 minutes to set. Take out and pour ice cream layer on top of this chocolate layer. Take the last crispy crunch bar and chop it up in small pieces and add to top of Ice cream and then drizzle chocolate over this. You may have to add a bit more cream to thin the chocolate and heat it up a bit as well.

Cookies & Cream Ice Cream

I bought an Ice-cream Maker during the week at Sears. One of the books I found at the library was Ice Cream & Frozen Yogurt. I made French-Vanilla Ice Cream and added 2/3 cup chopped oreo's about 10 minutes before the ice cream maker was done. It tastes very much like what we buy at the supermarket.

Ingredients:

3 cups half and half
1 cup sugar
4 egg yolks, beaten
1 cup whipping cream
1 tbsp. vanilla extract

Directions:
In a heavy medium saucepan, combine half and half, sugar and beaten egg yolks.
Cook and stir over low heat until mixture coats the back of a spoon and it is slightly thickened.
Cool to room temperature.
Stir in whipping cream and vanilla.
Pour into ice cream maker.
Follow the manufacturers directions.
Makes 2 quarts.

I added 1 tsp. cornstarch to the first mixture.
And added 2/3 cup coarsely chopped Oreo Cookies.