flavours of the world recipe book

7/31/2019 Flavours of the World Recipe Book

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DESSERT RECIPES

WHISK UP ORIGINAL DISHES WITHTHESE DELICIOUS LONDON DAIRY


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Ingredients

1/4 cup brown sugar1/4 cup heavy whipping cream

1 tbsp butter1/4 tsp ground cinnamon

2 peaches (resh, peeled and sliced)1/2 cup pecans (chopped)

1 tsp London Dairy Pralines and Cream ice cream

Directions

In large saucepan, whisk the brown sugar, cream, butter and cinnamon untilsmooth. Bring to a boil and cook and stir or 6-7 minutes or until thickened. Re-move rom heat and stir in the peaches, pecans and vanilla. Cool or 10 minutes.Add London Dairy Pralines and Cream ice cream to sundae dishes and top withpeach sauce. Garnish with additional peaches and whipped cream i desired.

PRALINE PEACHSUNDAES

(Serves 6)


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Ingredients

3 egg whites1/2 cup rmly packed light brown sugar

1/2 cup sugar8 soda crackers, nely crushed

1 teaspoon baking powder1 teaspoon vanilla

1 quart London Dairy Butter Pecan ice cream

1 cup heavy whipping cream, whipped

Directions

Preheat oven to 275. Beat egg whites to stif peaks, gradually adding sugars. Foldin crackers, baking powder, vanilla and pecans. Spread on sides and bottom o a10-inch pie pan. Bake 40 minutes. Meringue will crack when removed rom oven.

When completely cooled, ll with sotened London Dairy Butter Pecan ice cream.

Top with whipped cream; reeze. Remove rom reezer 5 minutes beore serving.

BUTTER PECANICE CREAM PIE

(Serves 10)


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Ingredients

1 1/4 cups chopped hazelnuts,4 ounces bittersweet chocolate, chopped

1/2 cup at-ree hal-and-hal1/4 cup packed brown sugar

Dash o salt1/2 teaspoon pure vanilla extract

4 cups London Dairy Hazelnut Chocolate ice cream2 cups light London Dairy Vanilla ice cream

Directions

Preheat oven to 350. Toast hazelnuts until golden. Place 3/4 cup hazelnuts in processoruntil its a paste. Add chocolate. Leave mixture in processor.Add hal-and-hal, sugar, andsalt to a small saucepan. Heat over medium; bring to a boil, dissolve sugar. Pour creammixture through the eed tube; mix until smooth. Transer hazelnut mixture to a bowl;add vanilla. Leave to cool. Line a loa pan with 2 sheets o plastic wrap that overlap,leaving enough overlap to make unmolding easy. Spread 2 cups London Dairy Hazel-

nut Chocolate ice cream evenly in pan. Spread evenly with 1/2 cup reserved hazelnutspread; reeze 15 min. Top with a smooth layer o London Dairy Vanilla ice cream andanother 1/2 cup hazelnut spread; reeze 15 min. Spread remaining 2 cups London DairyHazelnut Chocolate ice cream in pan; top with remaining 1/2 cup hazelnut spread. Pressremaining 1/2 cup hazelnuts into top o cake; old plastic wrap over to cover. Freeze untilrm (at least 4 hours).

CHOCOLATE,HAZELNUT AND VANILLAICE CREAM CAKE

(Serves 12)


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Ingredients

For Falooda1/2 cup chopped chickoo2 tbsp melted chocolate

4 tbsp soaked alooda seeds (sabja)4 tbsp cooked rice noodles

1 cup melted white chocolate2 scoops London Dairy Cheerully Chickoo ice cream

For Garnish2 tbsp grated white chocolate

4 canned cherries

Directions

In a serving glass, pour the chocolate at the base and add the alooda seeds and ricenoodles. Slide white chocolate milk slowly rom the sides o the glass and spread

evenly. Add chickoo pieces and top it with London Dairy Cheerully Chickoo icecream. Garnish with white chocolate and cherries. Serve immediately.

CHICKOOAND CHOCOLATEFALOODA

(Serves 2)


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