Straight from the freezer

[wired]

I have one recipe for a dessert that can be served directly from the freezer ( enchantress bombe) apart from ice cream does anyone have any others please?

[Buenchico]

Any use?
http://allrecipes.com/Recipe/Hot-Fudge-Ice-Cre am-Bar-Dessert/Detail.aspx

This is part of the synopsis of a book which might interest you:
"This title offers a wide variety of recipes and tells you everything you need to know about producing delicious desserts that come straight from the freezer".
It's �8.44 from Amazon (or you can buy a secondhand copy for less than half that price):
http://www.amazon.co.uk/Cream-Other-Desserts-I nspiring-Recipes/dp/1840911735

Chris

[nickmo]

Darn tootin'....

peel and chop 2 bananas. Freeze them. When frozen, put in a blender with a spoonful of runny honey, pinch of cinnamon, some vannila and a good slug of milk. Whizz to puree, return to freezer and when set serve with a topping - melted chocolate anyone? or some nutmeg, or a liquer dribbled over it....

Not really from a freezer, but uses those pesky ice cubes - put two cored and peeled apples into a blender. Add a handful of ice cubes, a dash of rum, some grenadine, lemon or lime juice and a slug of orange juice. Mix it all up to a gramita consistency and serve in tall glasses, the rime dipped in egg white then couloured sugar crystals and a slice of strawberry on the rim..or a spoonful of whipped cream..

Stupidly easy one - use frozen raspberries - place in a blender - there is a theme here...! - add a little orange liqueur, dash of sugar and whizz to smooth puree. Serve in glasses,....blah blah blah

Nice one for the autumn - lots of stoned plums - about 20 or 25 will do. Slug of orange juice, some honey and a dash of lemon juice. Force the plums through a seive or use a ricer. Mix the pulp with the other stuff and freeze. Remove when partly frozen, and stir well. Return to freezer. Serve when wwnted - nice dollop of thick cream with this one is good...

A lot of cheesecakes also freeze sucessfully and can be served straight from the freezer or if you can bear the wait, make up a simple chocolate mousse, freeze, but remove 20 mins befor eating...and for more fun with this one, use a chocolate cup, made by setting melted choc in paper cups by freezing, then fill with the mousse - with a slice of orange or physallis or a respberry etc in the base of the cup - and then serve...

[BBWCHATT]

Cut a banana in half - put an ice cream stick in the blunt end of each one. Freeze. Dip in melted chocolate and then into whatever makes you happy - chopped nuts, coconut, sprinkles/jimmies, gummies, cookie crumbs, etc.

Freeze until needed.

[wired]

Thankyou all so much,Nickmo what can I say,all of the whizzing and booze- perfect! back to the kitchen, wired
:-)

[nickmo]

Hi W - glad to help - and apologies for the creative spelling....

Frozen fruit like raspberries, strawberries or melon is avilable all year round but its best to make your own if oyu can and have some as a stand by. Freeze in season and use within 6 months..

Just think of the nicest combinations of light alcohol flavours with fresh fruits - add ice cubes and a blender and you have instant tasty desserts...and adding the 'dipping in chocolate' etc is also fun........

[BBWCHATT]

Orange & Vanilla Cream Pie

2 1/2 cups vanilla ice cream, softened
1 cup frozen orange juice concentrate, thawed
3 drops red food coloring
1 drop yellow food coloring
1 (9 inch) graham cracker or cookie crumb crust

In a bowl, combine the ice cream and orange juice concentrate. Stir in food coloring if desired. Spoon into crust. Cover and freeze for 8 hours or overnight.

Remove from the freezer 10 minutes before serving.

Metric:
330 g vanilla ice cream, softened
235 ml frozen orange juice concentrate, thawed
3 drops red food coloring
1 drop yellow food coloring
1 (9 inch) graham cracker or cookie crumb crust

[BBWCHATT]

Wired honey - you don't have to give me another TWO stars for all of my efforts - I know they are very expensive for you to use them and I can live without them.:)

BBWCHATT
The old lady in Chattanooga, Tennessee, USA

[BBWCHATT]

Lemon Icebox Pie

1 (9 inch) prepared graham cracker crust or cookie crumb crust
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 lemons, juiced
1 teaspoon lemon zest

In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk and beat. Add lemon juice, and lemon rind. Mix until smooth.

Pour mixture into crust.

Refrigerate at least 2 hours before serving.

Garnish with whipped cream and mint leaves if desired.

Metric:
1 (9 inch) prepared graham cracker crust or cookie crumb crust
448 g cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 lemons, juiced
2 g lemon zest

[BBWCHATT]

Frozen Tiramisu

1/2 cup strong coffee (made from instant is fine)
3 tablespoons rum (dark or light)
2 (3 ounce) packages ladyfingers
1/2 gallon coffee ice cream, softened on microwave's defrost setting for 1 minute
4 ounces bittersweet chocolate, coarsely grated
1 (8 ounce) container mascarpone cheese
3 tablespoons coffee flavored liqueur
1 tablespoon sugar
1/3 cup half-and-half

Mix coffee and rum. Line a 2-quart metal loaf pan with plastic wrap, leaving an overhang. Use a pastry brush to paint the spiked coffee onto the ladyfingers. Then line the bottom and sides of the pan with ladyfingers, rounded side out.
Reserving 1/2 cup of chocolate for garnish, stir rest of chocolate into ice cream. Turn ice cream into loaf pan, using a rubber spatula to press ice cream evenly into pan. Cover with plastic wrap and freeze for at least 2 hours or up to 5 days.
When ready to serve, mix cheese, liqueur and sugar until smooth; whisk in half-and-half to form a thick but pourable sauce. Unmold dessert, using ends of plastic wrap to remove it from pan; peel away wrap. Slice loaf, drizzle with sauce and sprinkle with chocolate.

Metric:
120 ml strong coffee (made from instant is fine)
45 ml rum (dark or light)
2 (3 ounce) packages ladyfingers
1695 g coffee ice cream, softened on microwave's defrost setting for 1 minute
110 g bittersweet chocolate, coarsely grated
224 g mascarpone cheese
45 ml coffee flavored liqueur
10 g sugar
80 ml half-and-half

[BBWCHATT]

Peach Pie Filling

2 1/2 cups sliced peaches
3/4 cup white sugar
1 tablespoon cornstarch
1 tablespoon MINUTE Tapioca
1 Dash of nutmeg

Place sliced peaches in a bowl with sugar, cornstarch, tapioca, and nutmeg. Toss until evenly coated and sugar is mostly dissolved.
Transfer peaches to a 9 inch foil-lined pie plate. Cover with another piece of foil and freeze immediately to prevent peaches from discoloring. Once frozen solid, remove peaches from pie plate, with foil, and transfer to a zipper locked plastic bag for later use. When ready to use, line a pie plate with prepared crust and place frozen peaches on top.
Preheat oven to 450 degrees F (230 degrees C).
Bake in the preheated oven on the bottom rack for 20 minutes. Lower heat to 350 degrees F (175 degrees C) and continue baking for another 30 to 35 minutes, or until completely warmed through.

Metric:
425 g sliced peaches
150 g white sugar
8 g cornstarch
7 g MINUTE Tapioca
1 Dash of nutmeg

[BBWCHATT]

Almond Tortoni

1 egg white
1/4 cup confectioners' sugar
1 cup heavy cream
1 teaspoon sherry wine or Marsala
1 teaspoon almond extract
1 cup almond macaroon crumbs
1/2 cup ground almonds
6 red maraschino cherries, chopped
6 green maraschino cherries, chopped
1/4 cup slivered almonds
4 maraschino cherries, halved for garnish

In a small bowl, beat egg white until foamy. Gradually beat in sugar, and continue beating until thick and glossy; set aside.
Whip cream in a large bowl. Carefully fold in sherry, almond extract, macaroon crumbs, ground almonds, and chopped red and green cherries. Gently fold egg white into cream mixture.
Spoon into 8 paper baking cups placed in medium size muffin tray. Sprinkle with slivered almonds. Cover muffin tray with clear plastic wrap, then wrap with aluminum foil. Freeze overnight.
To serve: Let sit for 5 minutes at room temperature, then garnish with maraschino cherry halves.

Metric:
1 egg white
30 g confectioners' sugar
235 ml heavy cream
5 ml sherry wine or Marsala
5 ml almond extract
60 g almond macaroon crumbs
70 g ground almonds
6 red maraschino cherries, chopped
6 green maraschino cherries, chopped
35 g slivered almonds
4 maraschino cherries, halved for garnish