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Instructions Jump to Ingredients ↑

  1. Fill 1-qt. mold with 1 qt. ice cream, leaving center hollow. With back of spoon, smooth ice cream so it is equally distributed over bottom and sides of mold. Spoon 1 pt. sherbet into hollowed center; press. Freezer-wrap, freeze. To serve, dip mold into cool water 5 to 10 sec.- unmold. Try: Chocolate or coffee ice cream, orange sherbet Vanilla ice cream, orange sherbet Pistachio ice cream, lemon sherbet Strawberry ice cream, raspberry sherbet


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