Text 20146, 71 rader
Skriven 2012-01-20 09:10:52 av Dave Drum (1:18/200.0)
  Kommentar till text 20122 av HAP NEWSOM (1:123/140)
Ärende: I scream
================
-=> HAP NEWSOM wrote to DAVE DRUM <=-

 -> Blue Bunny, Edy's/Dreyer's, Breyer's, Turkey Hill are all brands I have
 -> tried and enjoy. There are also some "no sugar" I screams which are
 -> not (ahem) nearly so good as the no-sugar-added ones.
 
 -> At 0400 my recall is not functioning except to remind me that no-sugar
 -> I scream is *NOT* a winner, nor an experience I wish to repeat.   Bv)=

 HN> We try not to do the ice cream thing
 HN> too often, I am a very moderate user
 HN> of the product...Anne could sit  and eat
 HN> it every day all day and be happy...

I get a couple (cheater) half-gallons about twice a year when there is a super
sale on. Mostly Edy's or Blue Bunny. But, they last a long time in my freezer
before I manage to disappear them. My favourites are Triple Chocolate and White
House Cherry. But, if I don't have any to hand I can go months and months
without even thinking about I scream.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Blue Bunny Coconut Toffee Ice Cream Freeze
 Categories: I scream, Fruits, Desserts, Chocolate
      Yield: 6 Servings
 
      1 c  Flaked coconut
      2 c  Buttery round cracker
           - crumbs (about 57 crackers)
    1/4 c  Butter; melted
    1/4 c  Unsweetened applesauce
      3 c  Milk
      2    (4 serving size) pkg instant
           - coconut or vanilla pudding
           - mix
      1 qt Blue Bunny No Sugar Added
           - Fat Free Caramel Toffee
           - Crunch I scream; softened
     12 oz Container frozen whipped
           - topping; thawed, divided
      1 c  Chocolate covered toffee bits
  
  Recipe courtesy of Blue Bunny.
  
  Place coconut in a 13" x 9" x 2" baking pan. Bake at
  350øF/175øC for 10-12 minutes or until golden; stirring
  often. Transfer to a medium bowl. Add cracker crumbs, butter
  and applesauce to coconut; mix well. Press into same 13" x
  9" x 2" baking pan. Bake at 350øF/175øC for 11-13 minutes
  or until edges begin to brown. Cool.
  
  In a large bowl, whisk together milk and pudding mix for 2
  minutes.
  
  Add ice cream and half of the whipped topping. Whisk,
  breaking up ice cream, until blended. Pour into crust.
  Freeze at least 2 hours.
  
  Spread with remaining whipped topping and sprinkle with
  toffee bits. Remove from freezer 10 minutes before serving.
  Cut into rectangles to serve. Freeze any leftovers.
  
  From: http://www.foodchannel.com
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
... Never kick a cow chip on a hot day. -- Will Rogers
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