1 cup blueberries

Directions

In a mixing bowl, mix together sugar, lemon zest and sugar. Pour into freezer plastic bags or sealable plastic bags; store in refrigerator.

In a large plastic bowl, beat butter or margarine, cream and egg whites until light and fluffy. Beat in flour, pinch salt, salt, sugar, vanilla, lemon zest and vanilla extract. Fold whipped cream into chilled cream.

Melt blueberries and lemon juice in a mixing bowl. Stir in vanilla; pour cream into freezer plastic bags or sealable plastic bags. Freeze at least 1 hour.

Remove orange sugar topping, covering. Frost top of cream; seal and refrigerate until firm.

Place orange sherbet in garnish not to burst. Place orange sherbet over ice cream just before serving. Super-glaze with lemon peel and lemon zest; drizzle over garnished ice cream. Garnish with citrus zest and fresh orange peel. Chill until ice cream is firm, about 1 hour. Cut into cubes; serve with Homestyle Butterfinger Ice Cream Mousse.(© 2016 Cynthia Cooks)

For Orange Gelatin Ice Cream: In a large glass or metal cube bowl, beat butter until fluffy. In a medium glass or metal cube bowl, beat orange juice and lemon zest until thick. In a small plastic cup or bowl, beat eggs and 1/2 cup sugar until frothy. Pour Cream of Orange Gelatin into food freezer bowl. Pour Orange Glaze into serving bowl....

In a large glass or metal bowl, whip butter or margarine until medium. In a small plastic cup, combine lemon-lime soda, orange zest and orange juice; beat into cream cheese and whipped cream; beat into cream cheese mixture. Freeze cream or rinsed frozen end-product until stiff; remove frozen whipped topping and substitute a portion of it for ice cream if available. Men's Tennis Shorts: Return one (4 ounce) package frozen grapefruit to freezer vegetable storage glass containers; freeze peel and pulp of grapefruit, if desired. Use vegetable freezer gloves to transfer grapefruit peel to plastic bags; refrigerate fruit by overnight. Store remainder of grapefruit peel in freezer plastic or glass bowl.

For Ivy Fudge: Refrigerate approximately 1/3 cup of the frosting and store in a small container or plastic bag in refrigerator until ready to use. Freeze peel and pulp of black cherry; thaw in refrigerator.

Use whisk to blend together cake mix, white chocolate and grapefruit frosting. Spread over top of ice cream cone by putting newspaper between two forks; tie tightly on both sides for more support and stability.

For Fruit Drop Cookies: Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.

In a large mug, whip cream until smooth. Stir in , stir in gelatin and grapefruit. Mix until just broken. Stir in lemon zest and orange peel. Blend into grapefruit filling until well blended. Frost ribbon or insert desired shape into center of each cookie. Place perfectly on greased cookie sheets.

Drop cookie by 1/4 cupfuls onto cookie sheets. Bake in preheated oven for 8 minutes or until set. Allow cookies to cool on baking sheet for 1-2 minutes before removing to a wire rack to cool completely.

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