Ingredients

• 1 1/2 cups water
• 2 cups white sugar
• 1 1/2 cups heavy cream
• 1 1/2 cups milk
• 6 egg yolks
• 3 tablespoons instant coffee granules
• 2 tablespoons finely ground coffee (optional)

Directions

1. Bring the water and sugar to a boil in a saucepan over high heat until the sugar dissolves and the syrup turns clear. Pour into a double boiler along with the cream and milk. Whisk until the syrup has dissolved into the milk, then whisk in the egg yolks and instant coffee until completely incorporated.
2. Set the double boiler insert over (but not touching) a pan of gently simmering water. Cook, stirring constantly until the custard has thickened and will stick to the back of a spoon, about 10 minutes. Pour through a mesh strainer into a bowl and stir in the coffee grounds. Refrigerate several hours until cold.
3. Pour into an ice cream maker and freeze according to manufacturer's directions.

Ingredients

• 2 cups fat free half-and-half
• 1/2 cup sugar
• 1/2 vanilla bean
• 3 fat-free graham crackers, crushed

Directions

1. Combine half-and-half and sugar in a large bowl. Split vanilla bean lengthwise, scrape seeds into the bowl, and whisk to combine.
2. 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.

Ingredients

• 3 cups sliced rhubarb, fresh or frozen
• 2 cups sugar
• 1 teaspoon lemon juice
• 1 cup heavy whipping cream

Directions

1. Place rhubarb in an ungreased 13-in. x 9-in. x 2-in. baking dish; sprinkle with sugar; toss to coat. Cover and bake at 375 degrees F for 30-40 minutes or until tender, stirring occasionally. Cool slightly. Process in batches in a blender or food processor. Transfer to a bow; cover and refrigerate until chilled.
2. Stir in lemon juice. In a mixing bowl, beat cream until stiff peaks form. Gradually fold into rhubarb mixture. Transfer to a shallow 2-qt. freezer container. Freeze, uncovered, for 1 hour, stirring every 15 minutes. Cover and freeze overnight.

Ingredients

• 1/2 cup light corn syrup
• 1/2 cup peanut butter
• 3 cups crisp rice cereal
• 2 1/2 cups vanilla ice cream, softened

first Directions

1. In a large bowl, combine corn syrup and peanut butter; stir in cereal. With buttered hands, press the mixture into a greased 13-in. x 9-in. x 2-in. pan. Refrigerate for 15 minutes.
2. Cut cereal mixture into 12 rectangles; remove from the pan. Place 1/2 cup ice cream on six rectangles; top with remaining rectangles. Wrap each in plastic wrap and freeze until firm. May be frozen for up to 2 months. Cut in half before serving. 
3. good yummy

Ingredients

• 1/2 gallon vanilla ice cream
• 1 (10 ounce) package flaked coconut
• fresh mint

Directions

1. Scoop ice cream into 12 balls. Place on a baking sheet and freeze until solid. Roll in coconut. Garnish with mint if desired.

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 cup white sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 cups heavy cream

Directions

1. In a large bowl, beat cream cheese, sugar salt and vanilla until smooth. In a small bowl, whip the heavy cream until stiff peaks form. Fold into the cream cheese mixture.

Ingredients

• 1 (3.4 ounce) package instant pudding mix, any flavor
• 1 cup cold milk
• 2 cups softened ice cream, any flavor
• Fresh fruit

Directions

1. In a mixing bowl, beat pudding mix and milk on low for 1 minute. Fold in ice cream until smooth. Spoon into dishes. Chill for at least 1 hour. Garnish with fruit if desired.