Ben and Jerry Ice Cream

BEN&JERRY's



Ben n Jerry's Ice Cream...how i wish that they would consider Malaysia...the nearest is in S'pore..y y y??? sobsss.. i would love to try their Cherry Garcia flavoured ice cream n also the chocolate brownies ice cream and also their phish food ice cream :) n the list goes on and on :) but I heard from Ran, a friend of mine who told me that Cold Storage over here in Malaysia sells a preety wide range of Ben and Jerry's ice cream...but till now..we've yet to get them...owh well...when the sem starts..it'l definately b on my priority list :) yippey!


and this are the top ten flavors that i got the ben&jerry's website :)

1. Cherry Garcia® Ice Cream
2. Chocolate Chip Cookie Dough Ice Cream
3. Chocolate Fudge Brownie™ Ice Cream
4. Chunky Monkey® Ice Cream
5. Half Baked™ Ice Cream
6. Phish Food® Ice Cream
7. New York Super Fudge Chunk® Ice Cream
8. Coffee Heath Bar Crunch® Ice Cream
9. Cherry Garcia® Low Fat Frozen Yogurt
10. Peanut Butter Cup™ Ice Cream

besides, here's some recipes that i got from www.benjerry.com :)

certainly would love to try them :)

Arnold's Ben & Jerry's Organic Crème Brulée

Ingredients

1 pint of Organic B&J Vanilla ice cream ( other flavors may be used. Smooth flavors work best. Break up chunks if using chunky flavors)
2 Organic eggs
2 tsp. Organic sugar
1 tsp. Organic vanilla
1/2 cup Organic sugar, reserve for "burnt sugar crust"
4 oven proof ramekins for custard

Soften ice cream to a liquid state. You can empty the pint into a bowl and leave in the refrigerator for a few hours. Do not heat at high temperatures to melt ice cream.

Pre-heat oven to 250 degrees

Place four ramekins in a pan with water half way up the sides of the ramekins.

Beat the eggs only until well blended, no more then 15-20 seconds. Pour eggs, sugar, and vanilla into softened ice cream and stir until well blended. Pour crème mixture into ramekins. Place pan with water and crème mixture into oven for 1 1/2 hours. Custard is done when top is firm and jiggles slightly in the middle when shaken. Remove pan from oven and cool custard to room temperature. Note, you will see holes on top of the custard from the air in the ice cream having escaped--this is normal. When completely cooled, cover with food wrap and store in the refrigerator
.

To create burnt sugar crust:

Immediately before serving, pour a liberal amount of sugar on the top of the first custard, pouring any excess into the next ramekin. Continue until the tops of all four ramekins have a thin layer of sugar. Caramelize the sugar by placing the ramekins under a broiler on the top rack or by using a small culinary flame torch. Note this step goes quickly, remove when sugar on the custard turns golden brown. Serve immediately.

Eric's Vanilla French Toast

1-pint Ben & Jerry's Vanilla ice cream, melted
2 eggs, add one more egg if you like a more eggy French toast
1/8 cup of warm water
1/4 teaspoon of cinnamon
sliced bread
4 oz. butter

Beat ice cream, eggs, water and cinnamon until well blended; dip bread in batter; then fry in buttered skillet over medium heat until toast is golden brown on both sides.

Serve with butter and Vermont maple syrup.

NOTE: Some people like a custard-type of French toast while some like it more "eggy" like an omelet on top of bread. If you like the custard style, use soft white bread and only dip the bread in the batter for about five seconds on each side; otherwise, submerge it for the same amount of time and the bread will absorb a lot of liquid making the inside of the bread soft after cooking. For a heartier French toast use a heartier bread and dip the bread in the egg mixture for 10 seconds, or more, depending on how fresh and how dense the bread is.