MOCHA MOUSSE ICE CREAM RECIPE

2 C heavy cream, whipped stiff
1/4 tsp salt
3/4 C chocolate syrup (like Hershey's Fudge sauce)
1 whole fresh egg
1 individual serving International Coffee instant powder

To the heavy cream whipped with the salt, add the slightly beaten whole fresh egg and beat until well blended. Add, folding gently, but thoroughly, the chocolate and instant coffee. Freeze in ice cream maker
Notes: ------ Add the salt after the cream has been whipped stiff.
This ice cream is VERRRRY smooth and delicious. It was originally a recipe for chocolate mousse ice cream and called for a generous 3/4 C chocolate sauce, but I ran out and added the instant coffee (mocha flavor) to intensify the flavor.

MOTHER LODE BUTTER BRICKLE

You'll feel like an old time prospector when you dig into this mountain of ice cream. Golden bits of butter brickle will be your reward when you hit the mother lode.
This ice cream uses the Old Time Vanilla (see recipe) for a base mix. The butter brickle is folded into the ice cream after it is frozen. The butter brickle is prepared as follows. Lightly grease a large cookie sheet and then melt 4 tablespoons of butter in a saucepan. Then add 1/3 cup sugar and 1 tablespoon water and bring to a boil. Continue heating with constant stirring until the preparation reaches 300o. Remove from heat and add 1/2 cup of chopped pecans. Spread on the cookie sheet and when cool break into small pieces. Fold this preparation into the ice cream when frozen.

MUSCADINE GRAPE

An Arkansas specialty, best with home grown grapes.
Prepare a 2 quart batch of the Old Time Vanilla Ice Cream and when nearly frozen stir in one small jar of Muscadine Grape Jelly. Add about ten drops of blue food coloring and ten drops of red food coloring.

NON-DAIRY BANANA COCONUT

2 teaspoons kosher gelatin
1/4 guava or other tropical fruit juice
1/4 cup honey
2-1/4 cups vanilla soy milk
1 cup mashed bananas (2 medium bananas)
1 teaspoon vanilla
1/4 cup finely shredded coconut

1. In a small bowl, sprinkle gelatin over apple juice. Let sit, stirring occasionally, until gelatin is dissolved and softened, about 10 minutes.
2. In a medium saucepan, whisk together honey and 2 cups soy milk. Cook until just hot, stirring frequently; remove from heat. Add softened gelatin to hot milk mixture, stirring until gelatin is completely dissolved. Stir in remaining soy milk, bananas, and vanilla; let cool, cover, and refrigerate until very well-chilled.
3. Spoon chilled mixture into the canister of an ice cream maker and freeze according to manufacturer's directions, adding coconut halfway through freezing time.
Makes about 1 quart.