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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.
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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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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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To start, fill up the first one with all the ingredients for your favorite homemade ice cream recipe (we went for strawberry). Then, fill the smaller chamber with lots of ice and about a half cup of rock salt. Seal both chambers back with their respective lids. Now it's playtime. Take the ball outside and get it moving for around 20 or 25.
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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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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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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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Hot Fudge Sauce. In a 2-quart Pyrex batter bowl, melt ½ cup (113 g) butter in the microwave for 1 minute, 15 seconds on HIGH. Stir in 2¼ cups (270 g) powdered sugar. Lay the 6 ounces (170 g) bitter chocolate on top of the sugar mixture in a glass bowl and pour ⅔ cup (151 g) evaporated milk over all. DO NOT STIR.
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Here are a few tips to help you make perfect ice cream balls: 1. Be sure to chop your nuts finely, so they stick to the balls easily. 2. If your chocolate is too thick, microwave it for 20-30 seconds to thin it out. 3. Use a small scoop or spoon to make uniform balls. 4. Freeze the balls for at least 2 hours before serving.
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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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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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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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Shake the ball continuously for about 10-15 minutes, or until the ice cream has reached your desired consistency. You can check the ice cream periodically to see if it is ready, and add more ice and rock salt if needed. After shaking the ice cream ball, carefully remove the lid and wipe away any excess ice and salt from the top of the ball.
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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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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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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.