Sizzlin Chef » ice cream

Banana Fosters

admin — Thu, 08 Sep 2011 18:20:23 +0000

Ingredients

1/4 cup butter
2/3 cup dark brown sugar
3 1/2 tablespoons rum
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
3 bananas, peeled and sliced lengthwise and crosswise
1/4 cup coarsely chopped walnuts
1 pint vanilla ice cream

Directions:
In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.

Mango Milk Shake

admin — Thu, 18 Dec 2008 14:05:11 +0000

Ingredients

1 1/2 cups milk
2 mangoes, seeds removed and peeled
1/4 cup maple syrup (or to taste)
1/2 cup ice

Directions
Combine the mango with the milk, ice and sugar in a blender. Puree until smooth. If the mixture is too thick, add additional milk. Serve immediately.

Chocolate Sundaes in Cookie Cups

admin — Thu, 11 Dec 2008 11:58:46 +0000

Ingredients

Nonstick cooking spray
1/4 cup packed brown sugar
2 Tbsps light corn syrup
2 Tbsps margarine
1/4 cup all-purpose flour
1 Tbsp finely chopped walnuts, toasted
1 quart vanilla ice milk or frozen nonfat yogurt
2/3 cup Chocolate Dessert Sauce
Sweet cherries (optional)
Directions
Spray a cookie sheet with nonstick spray; set pan aside.
In a small saucepan combine brown sugar, corn syrup, and margarine. Cook and stir over medium heat until mixture boils. Remove from heat. Stir in flour and walnuts; beat until smooth.

Spoon 1 level Tbsp batter for each cookie, about 6 inches apart onto prepared cookie sheet. (Place 2 cookies on each sheet.)

Bake in a 375 degree F oven for 6 to 8 minutes or until cookies are set. Let cookies cool 1 to 2 minutes on baking sheet. (Cookies should be set but still flexible.) Remove carefully and drape cookies over inverted 6-ounce custard cups to cool. (If cookies are too firm to remove from baking sheets, place baking sheet back into oven for 15 to 20 seconds to soften.) Cool cookies completely. Let cookie sheet cool and spray with nonstick spray before baking 2 more cookies.
To serve, place scoops of ice milk or frozen yogurt in each cookie cup and top with Chocolate Dessert Sauce. Garnish with a cherry, if desired. Makes 8 servings.
Makes 8 servings
Prep Time: 30 minutes
Cook Time: 6 minutes

Pineapple Orange Sorbet

admin — Tue, 09 Dec 2008 11:52:42 +0000

A refreshing, light frozen citrus sorbet. Easy to make and fat free.
Ingredients

1/2 cup water
1/2 cup granulated sugar
2 cups orange juice
1 Tbsp lemon juice
1 (20 ounce) can crushed pineapple
2 teaspoons freshly grated orange zest

Directions
In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.

In a food processor, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen.

Process mixture again in the food processor or beat with an electric mixer until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.

Makes 10 servings
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready In: 3 Hours

Ice Cream with Toasted Coconut Topping

admin — Sat, 06 Dec 2008 11:45:43 +0000

Ingredients

1 cup shredded coconut
1 (2 ounce package) peanut topping
(found on baking aisle)
1 cup frosted corn flakes
1 pint vanilla or coconut ice cream

Directions
Lightly toast coconut in a moderate oven (300 degrees F) or toaster oven in a pie tin until golden, 5 to 8 minutes. Combine toasted coconut with nuts in a bowl. Place frosted corn flakes in a plastic food storage bag and crush into small bits. Add corn flakes to coconut and nuts.

Scoop ice cream into dessert dishes and sprinkle liberally with topping.

Makes 4 servings
Prep Time: 10 minutes
Cook Time: 8 minutes