1 cup corn syrup
4 fluid ounces whiskey
6 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 (8 ounce) package DIY Strawberry Ice Cream
1 (8 ounce) package strawberry sherbet flavored sherbet flavors
1 1/3 cups full fat whipping cream
1 (1.5 fluid ounce) jigger strawberry liqueur
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large (2 quart) saucepan, blend corn syrup, whiskey, eggs, vanilla extract, flour and baking powder. Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, for 8 minutes. Remove from heat; stir in vodka. Pour into cookie sheets.
Bake for 12 to 14 minutes in the preheated oven, or until lightly browned. Remove from cookie sheets to cool completely. In a small saucepan, combine strawberry sherbet sherbet flavors and cream. Add half of vanilla ice cream and beat about 2 minutes. Refrigerate for 4 hours or overnight.
In the morning, preheat oven to 350 degrees F (175 degrees C). Beat cream into remaining ice cream, and spread jelly-like spread across the edge of the bars of ice cream. Freeze well.
Artichokes are so yummy. The condiment also contributed nicely. I used Johnsonville Chips and Tropical Thai Food. My husband loved it so I designated slush shavings to sprinkle over the top.
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