---------- Recipe via Meal-Master (tm) v8.02
  
       Title: ICE CREAM “DRESSUPS”
  Categories: Ice cream
       Yield: 6 servings
  
       2    Tablesp. hot water, 1 1/2
            -teasp. rum. Swirl through
            -coffee ice cream.
  
   SNAP ICE CREAM: Stir 1 cup coarsely broken gingersnaps or chocolate wafers
   into vanilla ice cream.
   
   COFFEE-RUM ICE CREAM: Melt 1/2 cup chocolate-rum wafers over hot water- add
   
   APPLE-SURPRISE ICE CREAM: Mix 1/2 cup canned applesauce, 1 tablesp. lemon
   juice, and 1/4 teasp. cinnamon. Swirl, in streaks, through vanilla ice
   cream.
   
   BERRY SWIRL: With fork, swirl, in streaks, through vanilla ice cream, 1 cup
   slightly crushed fresh or just thawed frozen strawberries or raspberries.
   
   FUDGE-MARBLED: Melt 1/2 pkg. semisweet-chocolate pieces over hot, not
   boiling, water, add 4 teasp. boiling water and 2 tablesp. milk; stir till
   smooth. Cool, but do not refrigerate Swirl through vanilla ice cream.
   
   GINGER CREAM: Fold 1/4 cup cut-up preserved ginger in syrup into vanilla
   ice cream.
   
   QUICK BISCUIT TORTONI: Combine 1/3 cup macaroon crumbs, 2 tablesp. diced
   candied cherries, and 1/4 cup chopped salted almonds. Fold into vanilla ice
   cream. (Mixture may also be frozen in paper souffle cups.)
   
   FIG DELICIOUS: Over low heat, cook 8 crumbled fig cookies with 1/2 cup
   light cream until blended. Add 1/2 cup chopped salted peanuts and 1/4 cup
   peanut butter; cool. Stir into vanilla ice cream.
  
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