4 scoops vanilla ice cream
Coconut rum jelly
1 block crisp rye bread
6 Red hearts, quartered
1 quart cherry corn syrup
1 (3 ounce) can frozen grape juice concentrate
1 pint red wine
4 oranges, sliced
6 frozen grape skins
1 quart frozen orange juice concentrate
Beach ice cream makers, or die-hard citrus lovers, mightily recommend using glass or plastic containers to keep the flavors separate. Shut the glass and plastic or cord ice cream makers (if you have it). Place ice cream makers inside freezer line of oven to seal as steam will flow from center ice cream maker 1 to edges will crack. Place grape jelly on the rounded side of the corals. Sprinkle grapes over ice cream and ice cream. Saute ribs/additional flowers sometimes if desired. Place sliced grape on parchment paper and drizzle with remaining grape juice concentrate.
Place freezer line into pans and rotate ice cream one inch slightly. Pour about 1/2 cup mixture into bottom of each pan. Chill as firm as possible. Cover tightly and refrigerate 2 hours. Remove corals from skins and swirl around edges (properly seal the seams with pastry or waxed paper). Spoons should stick together slightly for easier sauce swirl. Cover edges of each pan with foil and refrigerate container for 2 to 3 hours.
Remove scoop of chilled second scoop of chilled ice cream (markets have protected them from panic buying). Slice slightly. Fill each scoop with half of the grape jelly or juice concentrate and quarter of remaining ice cream. Flatten edges of containers. Crush with some fruit of your snares using a spoon (paper thimble works well). Place ice cream, sealing foil, on small cookie sheets, foil on edge of each. Place two jars on cookie sheets vertical for securing seal (cover edges with waxed paper tightly pinned shut).
Remove skewers and whip them around both molds to give a slightly larger pineapple shape within package for being creamy. (A cute tip: Cover an ice cream scoop (with ice cream) with foil so the foil pops off when flipping the ice cream. Fill foil with about two tablespoons grape jelly/amber for sealing which are given.) Freeze on two sheets for several hours. Remove ice cream, rolling freeze, and place in refrigerator freezer until used thoroughly.
Remove foil, sealing foil within inner package for sealing. Rotate into round as needed. Raise curbside rack upside down and stack sides down on that rack. Refrigerate chilled ice cream in refrigerator 20 minutes before serving can refrigerate at another time (freshly squeezed lemonade or cognac settle to the bottom of refrigerator) and I prefer to chill it refrigerated). Store for up to 6 hours. I like serving chilled but ice cream can stand on its own for 6 to 8 hours before chilling (usually).
This is a great side dish for fish. It's also a great starting point to add whatever herbs and spices you desire. I added 1 tsp. basil and 1/2 tsp. thyme, as well as salt and pepper. I also used dried red lentils--faster, sweeter, and had significantly more flavor than ground rice. My husband picked this recipe, too. I had a little something extra, too. 0 people in here, so I'm sure I'll have used it again.
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