SMOOTH RASPBERRY MILK SHAKE 

3 Scoops of Turkey Hill Raspberry Duetto
¾ cup milk
3 fresh black raspberries�
2 fresh red raspberries

Place three scoops of Raspberry Duetto into a blender.  Add milk and fresh black and red raspberries.  Blend together until smooth and creamy.  Serves one.

 LEMON DUETTO PIE

Turkey Hill Lemon Duetto
8 oz container cool whip
2 Tbsp lemon juice
1 lemon
1 Graham cracker piecrust
      �
Scoop Lemon Duetto ice cream into piecrust.  Fill ¾ to top.  In a bowl mix cool whip with lemon juice.  Cover Lemon Duetto with cool whip mixture. Cut lemon slices to garnish top. Serves eight.�

SNOW ICE CREAM

1 gallon snow (or just a big bowl full)
1 cup white sugar
1 tbsp. vanilla extract
1 cup cream or milk

DIRECTIONS: Get a large bowl of fresh clean snow (feel free to put a few bowls out on the lawn to catch it while it’s coming down). Stir in sugar and vanilla to taste. While stirring, add just enough cream until it reaches the desired consistency. Serve immediately.

TODAY’S PRIZE: To help you scoop effortlessly for future recipes, we’re giving away the KitchenAid ice cream spade. This thing is heavy duty and built for digging through hard ice cream (and getting all the good stuff in the corners at the bottom).

We did some poking around and discovered a product from yesteryear called “Flaming Ice Cream Snow Balls.” At right is a photo. That’s more than likely the snowballs Shirley had as a child.

Flaming ice cream snow balls might not be available in stores, but it seems one could probably make ice cream snowballs at home, even though they’ll never be as good as the ones mom used to bring home. With that, here’s our attempt at an ice cream snowball recipe:

INGREDIENTS

• Vanilla ice cream
• Shredded coconut
• Garnish (holly, mint, candles)

DIRECTIONS: Scoop several balls of ice cream onto a baking sheet and place in freezer until solid. The balls can be any size you’d like. You can use a melon baller or you can create larger snowballs with your hands (that could be fun).

Some baking sheets might not fit in a freezer, especially a freezer that’s already full of ice cream so feel free to place the ice cream balls on something smaller. Remove from freezer and roll in coconut. Re-freeze until ready to serve. Garnish with holly or mint and a candle (optional).

TODAY’S PRIZE: The Spaghetti Ice Cream Maker. According to the company’s website, the Spaghetti Ice Cream Maker comes with three attachments that allow you to make spaghetti-shaped ice cream, lasagna ice cream and, dare we say, asparagus-shaped ice cream? Some parents will try anything to get kids to eat their “vegetables.”

INGREDIENTS

1 (18 ounce) package small chocolate chip cookies
1/4 cup margarine, melted
1 cup hot fudge topping
2 quarts vanilla ice cream
1 cup whipped cream
12 cherries

DIRECTIONS

1. Crush about 20 cookies to make crumbs. To make the crust, combine crumbs with melted margarine and press into the bottom of a 9-inch pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.

2. Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.

3. Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge topping, whipped cream and cherries.

But before we dive into winter, let’s not forget about Thanksgiving. In celebration of Thanksgiving, below are links to every ice cream-related recipe we’ve ever featured here on the Ice Cream Journal. Hopefully you can find one (or two) in there that you might want to feature at this week’s Thanksgiving feast!  

Mocha Frappe – This coffee/milkshake drink might be nice as a dessert after dessert! 

Fried Ice Cream - This will bring a little south-of-the-border flavor to your feast. And yes, it really is fried.  

Tin Can Ice Cream - It probably won’t wow the in-laws, but this recipe might help keep the kids busy!

Ice Cream Truffles – Unlike the tin can ice cream, this one is guaranteed to wow ‘em.

Dreamsicle Ice Cream Pie - This is easy to make, which makes it a nice recipe for when you’ve been too busy working on the rest of the menu.

Ice Cream Baked Potato - This is another one the kids will love. 

Ice Cream Loaf – It’s a loaf of ice cream…need we say more?

Peanut Ice Cream Squares – Aunt Edna’s apple pie doesn’t hold a candle to these heavenly little squares.

Hot Fudge Ice Cream Dessert – The name pretty much says it all.

Crunchy Ice Cream Dessert – This is a layered ice cream dessert using cereal for the “crunch.”

Holiday Ice Cream Snow Balls – These are a little bit like the ice cream truffles.

Pumpkin Ice Cream Pie – This one was posted last year around Thanksgiving and is guaranteed to give regular pumpkin pie an inferiority complex.

Below is a simple frappe recipe we found. Of course, this is just one of many, so feel free to poke around the internet for others.

MOCHA FRAPPE

INGREDIENTS

• 4 cups chilled coffee
• 4 scoops vanilla ice cream
• 1 1/2 cups milk
• 4 tbsp chocolate milk (a tbsp or two of chocolate powder might work as well)

DIRECTIONS

Pour chilled coffee, milk, and instant chocolate milk powder into a blender. Mix together. Add whipped cream and ice cream, and blend together at ‘frappe’ setting. Pour into a coffee mug. Garnish with whipped cream, nutmeg, cinnamon, or chocolate shavings.

Here’s some interesting background about this unusual treat. If anyone happens to make this, let us know how this turns out. A few of us on our end will be trying it at home too.

INGREDIENTS
• 1 quart vanilla ice cream
• 3 cups crushed cornflakes cereal
• 1 teaspoon ground cinnamon
• 3 egg whites
• 2 quarts oil for frying

DIRECTIONS
1. Scoop ice cream into 8 – 1/2 cup sized balls. Place on baking sheet and freeze until firm, about 1 hour.
2. In a shallow dish, combine cornflakes and cinnamon. In another dish, beat egg whites until foamy. Roll ice cream balls in egg whites, then in cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, 3 hours.
3. In deep fryer or large, heavy saucepan, heat oil to 375 degrees F (190 degrees C).
4. Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time, for 10 to 15 seconds, until golden. Drain quickly on paper towels and serve immediately.

A quick poll of the Turkey Hill staff reveals a few people who are have tried fried ice cream and many others who have not. Have any of you tried it? If so, what’d you think of it?

When consuming uncooked eggs, it’s important to use a pasteurized egg and not a regular egg. You might be able to get away with not using an egg at all. If anyone tries this recipe, or has tried something similar in the past, let us know with a comment how it went. By the way, the photo below depicts another fun tin can activity: the tin can telephone.

INGREDIENTS
• 1 pasteurized egg
• 1/2 cup white sugar
• 1 tablespoon instant vanilla pudding mix
• 1 cup milk
• 1 cup half-and-half cream
• 1 teaspoon vanilla extract
• 1 cup rock salt
• 1 pound crushed ice

DIRECTIONS
1. In a medium bowl, whisk together the egg, sugar, instant pudding, milk, half and half and vanilla. Pour the mixture into a 12 ounce size coffee can. Cover the top with plastic wrap, and then the plastic lid. Place the filled coffee can into an empty 34.5 ounce coffee can (the big ones). Fill the empty space with crushed ice, sprinkle generously with rock salt, and cover with the plastic lid.

2. Roll the cans around on the floor for about 20 minutes. If the center of the ice cream is still soft, place the containers in the freezer to harden.

INGREDIENTS:

• 1 pint vanilla ice cream

• 10 malt balls, finely chopped (1/2 cup)

• 2 Heath bars, finely chopped (1/2 cup)

• 2 PayDay bars, finely chopped (1/2 cup)

• 10 ounces white chocolate

DIRECTIONS:

1. Line 2 small baking sheets with parchment paper or foil. Freeze for 10 minutes. Remove 1 sheet.

2. Using a melon baller, scoop the ice cream to form 1-inch balls and place on sheet. Return sheet to freezer.

3. Repeat this process with second sheet. Freeze the balls for 30 minutes.

4. Arrange the chopped malt balls, Heath bars, and PayDays on small plates. Working with 1 baking sheet at a time, roll the ice cream balls in the toppings, using your hands to gently press in the toppings. Freeze for 30 minutes.

5. For the white chocolate truffles, melt the chocolate in a bowl in a microwave or in the top of a double boiler. Dip the chilled balls, one at a time, into the melted chocolate. Remove with a fork, letting the excess chocolate drip back into the bowl. Freeze for 30 minutes.

INGREDIENTS

• 1 pint vanilla ice cream, softened

• 1 (9 inch) graham cracker crust

• 1 pint orange sherbet, softened

• 2 cups whipped topping

• 1 (11 ounce) can mandarin oranges

• 2 tablespoons coconut, toasted

DIRECTIONS

1. Spread ice cream into crust; spread sherbet over ice cream. Freeze for at least 3 hours. Top with whipped topping. Cover and freeze. At least 30 minutes before serving, remove pie from freezer; arrange oranges on top and sprinkle with coconut.

INGREDIENTS
• 1/4 cup chocolate wafer crumbs
• 1 tablespoon butter or margarine, melted
• 1 pint vanilla ice cream, softened
• 1/4 cup chopped peanuts
• 1/4 cup semisweet chocolate chips
• 3 tablespoons evaporated milk
• 2 tablespoons confectioners’ sugar
• 2 tablespoons butter or margarine

DIRECTIONS
1. Cut a piece of foil into 12-in. x 3-in. rectangle. Line the bottom of a 5-3/4-in. x 3-in. x 2-in. loaf pan with foil, so that the foil comes up over the ends of the pan. Combine wafer crumbs and melted butter; press onto bottom of prepared pan. Spoon ice cream over crumbs; smooth with a spatula. Sprinkle with nuts. Freeze until firm.

2. In a small saucepan, combine the remaining ingredients; bring to a boil over medium heat. Reduce heat to simmer. Cook and stir for 4 minutes or until thickened. Refrigerate mixture until completely cool, stirring occasionally. Spread over ice cream. Cover and freeze until firm. Remove from refrigerator 10-15 minutes before serving.