Texas Big Red Ice Cream Recipes

CINNAMON RED HOT ICE CREAM

Steps:

• Whisk 1 cup cream and egg yolks together in a bowl until smooth.
• Combine half-and-half, 1 cup cream, and red hot candies in a large saucepan over medium-low; cook, stirring with a wooden spoon, until candies dissolve, 5 to 10 minutes.
• Pour 1 cup red hot candies mixture into the cream-egg mixture; whisk until mixture is evenly combined. Pour cream-egg mixture into red hot candies mixture in the saucepan. Cook and stir until a film forms on the back of a spoon when dipped into the mixture, keeping just under a boil, about 5 minutes.
• Pour red hot candies mixture through a sieve into a bowl to collect any undissolved candies. Cover the bowl with a clean towel and cool to room temperature. Refrigerate until chilled, about 1 hour.
• Pour red hot candies mixture into an ice cream maker and process according to manufacturers' instructions.

TEXAS BIG RED ICE CREAM

Steps:

• 1. In your ice cream container pour 1 1/2 liters Big Red then slowly add the 2 cans sweetened condensed milk, stawberries and stir.
• 2. Place container in ice cream maker and layer ice and rock salt. Freeze until ready and then place container in freezer for 30 minutes.

TEXAS SHEET CAKE

Steps:

• In a large saucepan, bring the butter, water and cocoa to a boil. Remove from the heat. Combine the flour, sugar, baking soda and salt; add to cocoa mixture. Stir in the sour cream until smooth. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean., In a small saucepan, melt butter; add milk and cocoa. Bring to a boil. Remove from the heat. Whisk in confectioners' sugar and vanilla until smooth. Pour over warm cake. Cool completely on a wire rack.

BIG RED ICE CREAM

Steps:

• Cooking time is approx.
• freezing time.
• Add all ingredients to ice cream freezer and churn according to manufacturers instructions.
• Note: Any flaver soda and fruit may be used, sprite and pineapple, etc.