DESSERT RECIPES

WHISK UP ORIGINAL DISHES WITH THESE DELICIOUS LONDON DAIRY

PRALINE PEACH SUNDAES

(Serves 6)

Ingredients
1/4 cup brown sugar 1/4 cup heavy whipping cream 1 tbsp butter 1/4 tsp ground cinnamon 2 peaches (fresh, 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 until smooth. Bring to a boil and cook and stir for 6-7 minutes or until thickened. Remove from heat and stir in the peaches, pecans and vanilla. Cool for 10 minutes. Add London Dairy Pralines and Cream ice cream to sundae dishes and top with peach sauce. Garnish with additional peaches and whipped cream if desired.

BUTTER PECAN ICE CREAM PIE

(Serves 10)

Ingredients
3 egg whites 1/2 cup firmly packed light brown sugar 1/2 cup sugar 8 soda crackers, finely crushed 1 teaspoon baking powder 1 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 stiff peaks, gradually adding sugars. Fold in crackers, baking powder, vanilla and pecans. Spread on sides and bottom of a 10-inch pie pan. Bake 40 minutes. Meringue will crack when removed from oven. When completely cooled, fill with softened London Dairy Butter Pecan ice cream. Top with whipped cream; freeze. Remove from freezer 5 minutes before serving.

CHOCOLATE, HAZELNUT AND VANILLA ICE CREAM CAKE

(Serves 12)

Ingredients
1 1/4 cups chopped hazelnuts, 4 ounces bittersweet chocolate, chopped 1/2 cup fat-free half-and-half 1/4 cup packed brown sugar Dash of salt 1/2 teaspoon pure vanilla extract 4 cups London Dairy Hazelnut Chocolate ice cream 2 cups light London Dairy Vanilla ice cream

Directions
Preheat oven to 350. Toast hazelnuts until golden. Place 3/4 cup hazelnuts in processor until its a paste. Add chocolate. Leave mixture in processor.Add half-and-half, sugar, and salt to a small saucepan. Heat over medium; bring to a boil, dissolve sugar. Pour cream mixture through the feed tube; mix until smooth. Transfer hazelnut mixture to a bowl; add vanilla. Leave to cool. Line a loaf pan with 2 sheets of plastic wrap that overlap, leaving enough overlap to make unmolding easy. Spread 2 cups London Dairy Hazelnut Chocolate ice cream evenly in pan. Spread evenly with 1/2 cup reserved hazelnut spread; freeze 15 min. Top with a smooth layer of London Dairy Vanilla ice cream and another 1/2 cup hazelnut spread; freeze 15 min. Spread remaining 2 cups London Dairy Hazelnut Chocolate ice cream in pan; top with remaining 1/2 cup hazelnut spread. Press remaining 1/2 cup hazelnuts into top of cake; fold plastic wrap over to cover. Freeze until firm (at least 4 hours).

CHICKOO AND CHOCOLATE FALOODA

(Serves 2)

Ingredients
For Falooda 1/2 cup chopped chickoo 2 tbsp melted chocolate 4 tbsp soaked falooda seeds (sabja) 4 tbsp cooked rice noodles 1 cup melted white chocolate 2 scoops London Dairy Cheerfully Chickoo ice cream For Garnish 2 tbsp grated white chocolate 4 canned cherries

Directions
In a serving glass, pour the chocolate at the base and add the falooda seeds and rice noodles. Slide white chocolate milk slowly from the sides of the glass and spread evenly. Add chickoo pieces and top it with London Dairy Cheerfully Chickoo ice cream. Garnish with white chocolate and cherries. Serve immediately.