Preparing Ice Cream Based Recipe's

You are making a frozen dessert and the recipe seems pretty straightforward. Here are a few hints that will help you create a successful dessert with few problems.

Always try to use average quality ice cream. You are not going to want the richness of a premium, but you also don’t want the blah of a low cost (iced milk).

Try to find ice cream that is made with milk and/or cream, not just milk, unless the recipe specifies otherwise.

Before you start incorporating your ice cream into your recipe, let it thaw out a bit. This will make it easier to work with. Place the container of ice cream into your refrigerator and check it after about 15 or 20 minutes. The ice cream should be softer to scoop out with out being all melted.

You can also keep a bowl of hot water next to your ice cream to dunk your scoop in. By warming up the scoop it will cut through harder ice cream easier.

If you are making and ice cream cake, use a spring form pan. When you are ready to serve all you have to do is wrap a warm damp towel around the outside for about 20 seconds and release the spring. The cake should not stick to the side and you cake is ready to place on the serving platter.

You can make your dessert up ahead of time, but remember that it will only keep for 3-4 days. For maximum protection, wrap it in plastic wrap, then with aluminum foil. If you make individual ice cream desserts or bars, wrap each one in plastic wrap, then place into a tightly sealed freezer container.