"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Ice Cream Dessert, by Michelle Bearnson, is from The Pace Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Michelle Bearnson Added: Thursday, January 26, 2006
½ gallon vanilla ice cream (softened) ½ c. butter 2 ½ c. Rice Krispies or crushed Rice Chex cereal 3/4 c. brown sugar 1 c. flaked coconut 1 c. chopped nuts
Remove ice cream from freezer and let begin to soften. Melt butter in 13 x 9 x 2 inch pan in 300 º oven. Add rice cereal, brown sugar, coconut and nuts. Mix well. Return to oven for 30 minutes, stirring occasionally until lightly toasted. Cool. Remove half of mixture. Spread remaining mixture evenly in pan. Place softened ice cream on top being sure to smooth until even. Sprinkle reserved mixture over top. Freeze 2 hrs. before serving.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.