CARAMEL ICE CREAM- combine heavy cream and half and half in medium-heavy saucepan. Bring to a boil. Whisk together the egg yolks and sugar until thick and pale yellow. Pour into the boiling cream and stir to combine. Remove from heat. Add vanilla and stir. Strain into a large container and chill over an ice bath, stirring occasionally. Stir in the sour cream. Pour into an ice cream machine and process. When the ice cream is frozen but still soft, fold in the crushed Samoas cookies.
|
FOR BAKED SNOWBALL- break each Samoas cookie into several small pieces adn divide them evenly among six 3 inch ramekins, pressing them into the bottom of each. Fill each ramekin with the caramel ice cream, using the back of a spoon to smooth it level at the top. Place cookie sheet in the freezer. Heat oven to 500 degrees. Place the egg whites in a medium sized bowl and whip them with an electric beater, set at medium high speed, until they resemble soap bubbles. Add the cream of tartar. Continue beating until soft peaks form (it will resemble shaving cream). While you continue beating, add sugar, 1 T at a time. Then add the vanilla extract. Continue beating until shiny stiff peaks form, about 2 minutes (now you have your snow). Remove the ramekins from the freezer. Spread the snow meringue over the top of each ramekin with a spatula (take care to cover the ice cream completely-this blanket of snow will insulate the ice cream, keeping it cold in the hot oven).
|
Bake the snowballs on the cookie sheet until the tops are golden brown, about 1-3 min. Watch them carefully, they brown quickly. Garnish snowballs with chocolate syrup, sprinkles and cherries. Serve.
|