Buttercrunch Ice Cream Recipes

Steps:

• To make the butter crunch mixture, melt the butter in a saucepan. Remove from heat and stir in sugar, corn syrup, and water. Cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat, stir in almonds, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan. Before the butter crunch hardens, but when it is firm enough to handle, turn it out onto a large parchment-covered cutting board and peel away the foil. Allow the butter crunch to cool completely. To finish the butter crunch, wipe the top surface of the candy with a damp paper towel to remove excess butter and allow to dry a few minutes. Have another cutting board or the back of a jelly-roll pan ready to turn the candy over onto. Use a small offset metal icing spatula to spread half the tempered chocolate quickly over the butter crunch. Scatter half the chopped almonds over the chocolate. Cover this finished surface with a piece of parchment paper or foil and place another cutting board or the back of a large jelly-roll pan. Remove top board and paper and quickly spread with remaining tempered chocolate and scatter on remaining almonds (it isn't necessary to wipe the second side because it wasn't against a buttered surface). Refrigerate for 20 minutes to set chocolate. Break the butter crunch into 2-inch pieces. Store candy in a tin or plastic container with a tight-fitting cover and keep at a cool room temperature for up to a week.

Steps:

• In a small bowl, combine the flour and brown sugar; cut in butter until mixture resembles coarse crumbs. Add coconut and nuts. Spread in a greased 15x10x1-in. baking pan. Bake at 400° for 10-15 minutes or until golden brown, stirring occasionally. Cool. Store in the refrigerator. Top ice cream with apple pie filling; sprinkle with topping.

Steps:

• Melt butter and bring to boil. Add warm water and return to boil. Add the 2 pounds of sugar and lecithin, stirring constantly, until mixture becomes homogenous. Add almonds and cook until almonds are roasted. Lower flame and cook to 300 degrees F. Take off heat; add salt and remaining 1/2-ounce granulated sugar until dissolved, stirring constantly. Pour onto greased baking sheet, spread out as thin as practical, score and cut.
• Option: Once cooled, dip in melted chocolate and sprinkle with roasted chopped almonds.

Steps:

• In a large saucepan over medium heat, cook butter and brown sugar until butter is melted and sugar is dissolved. , In a large bowl, combine cereal, coconut and nuts; add sugar mixture and stir until coated. Press half into a greased 13-in. x 9-in. dish. Spread ice cream over crust. Top with remaining cereal mixture. Freeze until firm.

Steps:

• 1. Measure margarine and sugar into medium size frypan. Cook over medium heat until margarine melts, stirring constantly. Stir in coconut and KELLOGG'S CORN POPS cereal. Continue cooking, stirring constantly, about 12 minutes or until coconut is lightly browned. Remove from heat. Spread on ungreased baking sheet cool completely.2. Break cooked mixture into small pieces. Gently fold into slightly softened ice cream freeze until firm. Serve topped with chocolate fudge sauce and maraschino cherries, if desired.