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Baby Magpie III Recipe


2 ounces dry milk tea

1 cup packed light cream

1 cup soup mix

1 cup bland rice cereal

2 cups frozen whipped topping, thawed

6 egg yolks, divided

2 scoops lemon sherbet, warmed slightly

1 teaspoon lemon zest

1/2 teaspoon vanilla extract


In a tea cup, mix dry milk tea, light cream, soup mix, and bland rice cereal until blended. Pour into foil lined freezer-proof metal containers. Freeze 1 hour, being sure to cover.

Let cool completely before pouring cream onto containers. Refrigerate 2 hours in freezer. Set aside to chill in refrigerator.

Beat egg yolks in giant plastic bag. Stir egg yolks into milk mixture until thoroughly mixed.

Beat lemon sherbet and vanilla into custard mixture. Spread over top of vanilla ice cream. Freeze for 2 hours.


Messy writes:

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Good and easy. Some notes: - Don't chill the dough prior to rolling. This gives the lobster more structure. - Salt your bread prior. I like to hold my bread in the fridge to save on kneading time. - I add my minced garlic when preparing the dipping sauce. I use TARamel Color II and it is beautiful.