White Chocolate Covered Ice Cream Crunch Balls Recipes

Steps:

• Form ice cream into a ball then roll into crushed flakes.
• Place in freezer while making sauce.
• Melt chips in microwave with shortening in 30 second intervals, stirring in between until melted.
• Mix in corn syrup then pour over ice cream balls.
• Place back into freezer until coating is set, should only take a minute or two.

Steps:

• Put a 9-by-5-inch loaf pan in the freezer to get cold.
• Whisk the milk, egg yolks, sugar, malted milk powder and cocoa powder together in a medium bowl.
• Put the chocolate chips in a large bowl.
• Put the cream in a medium saucepan and heat over medium-high heat until it just starts to simmer. Slowly pour about half of the cream into the bowl with the milk/egg mixture, whisking constantly. Pour all of the liquid from the bowl back into the saucepan and cook, stirring constantly, until the custard reaches 160 degrees F, 2 to 3 minutes.
• Strain the custard through a fine-mesh sieve into the bowl with the chocolate chips. Let stand 5 minutes, then stir until the chocolate is melted and thoroughly combined. Cover with plastic wrap and refrigerate until very cold, at least 4 hours.
• Churn the custard in your ice cream maker according to the manufacturer's instructions. When the ice cream is ready, add the crushed malt balls and continue to churn until well distributed.
• Spoon about a third of the ice cream into the cold loaf pan and spread evenly with a spatula. Drizzle in half of the chocolate syrup. Add another third of the ice cream, then smooth and drizzle with the remaining syrup. Smooth the remaining ice cream on top, then cover with plastic and freeze until firm, 2 to 3 hours.

Steps:

• Sprinkle gelatine over water in a small bowl.
• Place bowl over a container of hot water until the gelatine is dissolved, then cool.
• Beat ice-cream until creamy, add gelatine and liqueur and beat until just combined.
• Pour ice-cream mixture into a container and freeze for several hours or overnight until firm.
• Before making these ball put an oven tray into freezer to become very cold.
• Working very quickly using a melon baller scoop out balls of ice-cream and put on cold tray. It helps to dip the melon baller into cold water before rolling out each ball.
• Place tray with balls, back into the freezer and freeze until firm.
• Remove tray from feezer and push small wooden sticks (toothpicks) into each ball at a slight angle then replace tray in freezer.
• Once you get to this stage put chocolate and shortening in a bowl over simmering water to melt.
• Remove from heat and allow to cool slightly.
• Pour chocolate into a small drinking glass then dip each ball into mixture, coating each one well.
• Put chocolate covered balls on to a cold tray and return to freezer until firm.

Steps:

• In a large saucepan, heat milk to 175°; stir in 1/2 cup sugar until dissolved. In a small bowl, whisk egg yolks and remaining sugar. Stir in coffee granules and bittersweet chocolate. , In small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately. , Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Line a baking sheet with waxed paper; spread melted semisweet chocolate to 1/8-in. thickness. Refrigerate for 20 minutes; chop coarsely., Fill cylinder of ice cream freezer two-thirds full with custard; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.), Transfer ice cream to freezer containers, allowing headspace for expansion. For each batch, stir in some of the chopped chocolate, almonds and toffee bits. Freeze 2-4 hours or until firm.

Steps:

• Combine flour, oats, and brown sugar. Stir well. Cut in butter with a pastry blender until the mixture resembles coarse meal. Stir in pecans. Spray a 13x9x2 inch pan with cooking spray. Press the crumb mixture in the bottom of the pan. Bake at 400 degrees for 10 minutes. Stir the crumb mixture, and let cool in the pan.
• Sprinkle half of the crumb mixture into a 9 inch square pan. Drizzle 1/4 cup chocolate syrup and 1/4 cup caramel topping over the crumb mixture in the pan. Spoon the ice cream into the pan, spreading evenly.
• Top with the remaining crumb mixture, chocolate syrup, and caramel topping Cover and freeze until smooth. Cut into squares and serve.
• Cooking time does not include freezer time.

Steps:

• Mix graham cracker crumbs, peanut butter, sugar & cinnamon.
• Make balls out of the ice cream and roll in dry mixture.
• Freeze.
• Serve with caramel topping.
• -To make the balls: Cut a square 1/2 gallon of ice cream into 4 equal slices. Then cut each slice into quarters. Mold into a ball with your hands and by rolling it in the dry mixture. Only work with 1-2 "slices" at a time or the rest will melt too much while sitting out. It will also melt quicker if you take too much time to form the balls.

Steps:

• In a large saucepan, heat milk to 175°; stir in sugar and malted milk powder until dissolved. Whisk a small amount of the hot mixture into the eggs. Return to pan. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream, malted milk balls and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight. , Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) When ice cream is frozen, transfer to a freezer container, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.

Steps:

• Melt white chocolate (In microwave, over stove, etc.).
• The time it takes to melt it varies, depending on the heat of the microwave or stove.
• Heat it up for a minute or two, check on it, and heat it again.
• Dip each oreo in white chocolate, then lay out on a paper towel (You can really use anything, tinfoil, baking sheet, etc.).
• Sprinkle with sprinkles!
• Let cool for about 30 minutes.
• Enjoy!

Steps:

• Crush the Oreos to bits, either in a processor or plastic bag. You don't want a powder, but you don't want chunks.
• Mix the room temperature, softened cream cheese and Oreo bits together. If you use a hand mixer, be prepared for the mixture to get "stuck" in the paddles. We finished off using a spatula.
• Roll mixture into bite-sized (large grape/chestnut) pieces.
• Chill the balls on waxed paper for about an hour, or until firm to the touch.
• Melt the (white) chocolate chips in double boiler or in the microwave as instructed by the packaging.
• Stick a toothpick in each ball, then dip into the melted the (white) chocolate. Spin/roll excess off (slowly).
• Optional - If you want to add additional decorations such as sprinkles, etc - now is the time to do it.
• Allow to harden on wax paper, approximately 15-20 minutes.
• Optional - Drizzle with more chocolate and allow to harden again.
• Optional - Remove toothpick and refrigerate.