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Directions. Roll four 3/4-inch-thick slices pound cake with a rolling pin until about 1/4 inch thick. Place a small scoop of strawberry ice cream in the center of each. Working quickly, wrap and.
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Method. Take the ice-cream out of the freezer and, using a melon baller, scoop out eight melon-ball-size scoops of ice cream. Put them on a silver foil-lined tray and pop them back in the freezer. Break the bar of chocolate into pieces in a microwave-proof bowl, and either microwave it or melt over a pot of boiling water.
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In a large bowl, whisk together cream, sugar and vanilla until well combined. Pour mixture into the ice cream ball. Fit with the lid, then fill the other end of the ball with ice. Pour in rock salt, tightly twist on lid, then roll, spin, toss, flip and shake the ball around for 10 minutes. Open the ball, stir the ice cream mixture, then twist.
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Keep moving the scoop in circles to make the ice cream ball-shaped. Place each ball on the plastic-lined baking sheet. Consider using a large #16 scoop for ice cream balls that are about 1/3 cup (60 g) in size. 4. Make small ice cream balls, if desired. If you'd like to make small ice cream ball truffles, use a small 1 to 1 1/2 in (2.5 to 3.5.
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Using an ice cream ball is a straightforward process. First, you'll need to gather your ingredients, including heavy cream, sugar, and vanilla extract. From there, you simply pour the mixture into the ball, seal it tightly, and then insert the ball into the larger, outer chamber. Once that's done, it's just a matter of shaking and rolling.
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Prepare your ingredients. In a bowl, mix together. 1 quart/1 L half and half. 3/4 cup/180 mL sugar. 1 Tbsp/15 mL vanilla. Measure out 3/4 cup/180 mL of rock salt and set it aside.
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Constructed from durable, food-safe, BPA-free materials, Ice Cream Balls are easy to clean and dishwasher safe. The pint-size SoftShell Ice Cream Ball measures approximately 8.5 inches in diameter, and the quart-size is a bit larger with a diameter of 9.5 inches. YayLabs SoftShell Ice Cream Balls are backed by a one-year warranty.
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In a bowl mix together milk, sugar, cornstarch, and milk powder. Step 1. Pour the mixture into a pan over low-medium heat. Add the coffee. Cook over low heat until the mixture starts to thicken. Allow the mixture to cool completely. Step 2. Use a stick blender to blend the mixture until smooth.
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Put 4 cups of the cereal in a plastic zip top bag and crush with a rolling pin. Next melt the butter in a skillet, add the crushed cereal, and toast on medium heat stirring constantly for about 6-8 minutes. Transfer the toasted cereal to a pan or bowl to roll the ice cream balls in. Toasting cereal in butter. Step 3.
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Scoop the ice cream into balls. To make even sizes, slice the ice cream into 4 equal squares, then cut each slice into 4. Using plastic gloves, quickly mold the pieces into balls. Roll the ice cream balls in the graham cracker mixture. Work on 1-2 balls at a time and keep the remaining balls in the freezer. Freeze them until ready to serve.
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Make mochi: Combine flour, sugar, and powdered sugar in a microwave safe bowl. Add water and stir well until smooth. Cover the bowl with plastic wrap and microwave mochi dough for 1 minute. Wet your spatula to prevent sticking and use your spatula to repeatedly fold the mixture. Cover and microwave again for 1 minute.
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Crush cookies by hand or in plastic bag. Place onto a sheet pan. Dampen the cookie crumbs with the liqueur. Scoop ice cream balls onto the sheet pan and roll around until covered. Place the balls.
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Instructions. Pretzel toppings. Place your pretzels into a sturdy zip plastic bag. Roll your rolling pin over the bag until they are crunched. Scoop your ice cream and drop it into the toppings. You can use a popsicle stick, a spoon, or even your hand if you'd like. Place your topping ball onto a tray lined with wax paper.
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Rotate the Ball: To start, hold the ice cream ball securely with both hands and rotate it in a circular motion. Make sure to maintain a steady pace to evenly distribute the cold temperature inside the ball. 2. Roll the Ball: After rotating for a while, gently roll the ice cream ball back and forth on a smooth surface.
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In a shallow bowl, combine cereal, sugar and butter. Add nuts. Shape ice cream into 1-in. balls; roll in cereal mixture until well coated. Freeze for at least 1 hour. If desired, serve with fudge or caramel ice cream topping and cherries.
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Pour the cereal into a medium-sized bowl or place on top of some plastic wrap. Using a medium-sized cookie dough scoop, scoop a small ice cream ball and place on top of the cereal. Use your hands to roll the ice cream ball around to get it coated well. Place each coated ice cream ball into the well of a mini muffin pan and freeze for at least 1.
