Mooresville Ice Cream Co

Instructions

WHAT TO DO

1. Add 1 qt. vanilla ice cream starter into a standard ice cream machine (follow instructions on package). Start machine and churn ice cream.

2. Add 2 tablespoons peppermint extract and crushed candy to mixture. When ice cream becomes freezer ready, remove container from ice cream maker and spoon into mason jars. Place jars in freezer for 12 hours.

3. Using an ice cream scoop, take one scoop of ice cream and place it on top of a sugar cone. Sprinkle with crushed peppermint.

  

Ingredients
  • 12 doz. small sugar cones
  • 1 qt. ready made vanilla ice cream base
  • 1 oz. peppermint extract
  • ½ c. peppermint candy, crushed
Chocolate Pop Rock Mooresville Ice Cream “Sundae” | 0 Comments
From Ice Cream Sliders, Aired on Mon 7/27
Chef Jeff Henderson, Mooresville Ice Cream Co, Homemade Ice Cream
Instructions

WHAT TO DO

1. Add 1 qt. chocolate ice cream base to a standard ice cream machine. Process mixture according to manufacture’s instructions.

2. When ice cream becomes freezer ready, add chocolate pop rocks. Let machine turn for about 2 minutes until pop rocks are thoroughly incorporated. Remove ice cream container from maker and spoon into glass mason jars and place into the freezer for at least 12 hours.

3. Remove ice cream from freezer. Place a scoop of ice cream into a sundae dish.  Top with sliced bananas and cherries.   

 

Ingredients
  • 1 qt. ready made chocolate ice cream base
  • 1 c. chocolate pop rocks
  • 4 medium clear mason jars
  • 2 ripe bananas, sliced
  • 4 maraschino cherries
The Back Story

Ingredients

·      1 stick butter

·      ¾ cup brown sugar

·      ¾ cup white sugar

·      2 tablespoons almond milk

·      1 teaspoon vanilla extract

·      1 egg

·      1 ¾ cups flour

·      1 teaspoon baking soda

·      ½ teaspoon salt

·      1 cup chunky peanut butter

·      1 pint banana pudding ice cream

 

Method

-      Cream butter and sugar with an electric mixer.

-      Scrape sides of bowl and add egg, almond milk, vanilla, and peanut butter.

-      Sift together flour, salt, and baking soda

-      Slowly add dry ingredients to wet and mix until combined

-      Form dough into disks

-      Bake in oven for about 13 minutes at 375 degrees

-      When cookies are baked, place a small scoop of ice cream in between two cookies and squish lightly

-      Serve and enjoy!

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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