Ice Cream Turtle Recipes

Steps:

• In a Dutch oven, combine the first seven ingredients. Cook, stirring constantly, over medium-low heat until the caramels are melted and mixture is smooth (do not boil). Reduce heat to low. , With an electric hand mixer on medium speed, beat in vanilla; continue beating for 5 minutes. Beat on high for 2 minutes. Remove from the heat and cool for 30 minutes (sauce will thicken as it cools). Pour into glass or plastic food storage containers; refrigerate. Serve warm or cold.

Steps:

• In a large heavy saucepan, combine cream, milk, sugar and salt. Heat over medium heat until bubbles form around sides of pan, stirring to dissolve sugar. , In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl. , Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in bourbon and vanilla. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight., Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture.

Steps:

• To prepare the crust: Stir crushed graham crackers and cookie crumbs together; mix with melted butter. Pat mixture evenly onto the sides and bottom of a 10-inch pie pan. For a crispier crust, bake in a preheated 350-degree oven for 8 minutes. Let crust cool completely before filling.
• Fill cooled crust with softened ice cream. Quickly spread melted chocolate over ice cream. Immediately sprinkle pecans over chocolate.
• Cover with plastic wrap. Freeze until firm, at least 2 hour.
• To serve, drizzle 1 tablespoon topping over each slice of pie; top each with a dollop of whipped cream and a cherry.

Steps:

• In small bowl, mix wafer cookie crumbs and melted vegetable oil spread until crumbly. Press gently and evenly in bottom of ungreased 9-inch springform pan. Freeze 30 minutes.
• Drop chocolate ice cream by small spoonfuls over crust; carefully spread until smooth. Freeze 1 hour or until firm.
• Spoon and carefully spread fudge topping over ice cream. Sprinkle with 1/3 cup of the pecans; press lightly. Freeze 1 hour or until firm.
• Drop vanilla ice cream by small spoonfuls over pecan layer; carefully spread until smooth. Sprinkle with remaining 1/3 cup pecans. Cover; freeze at least 8 hours or overnight.
• To serve, let stand at room temperature 5 to 10 minutes to soften. Carefully remove side of pan. Cut into 12 wedges. Place each wedge on individual dessert plate; drizzle each with 1 teaspoon of the caramel topping. Store remaining ice cream cake covered in freezer.