Ice Cream Nut Roll Crescents Recipes

ICE CREAM NUT ROLL CRESCENTS

Steps:

• Combine flour, butter and ice cream. Form dough into 4 balls; wrap in plastic wrap and refrigerate 8 hours. In a saucepan, heat milk just to boiling; let cool slightly. In a bowl, combine milk, walnuts, sugar and vanilla; thin with one to 2 teaspoons milk if too thick. Turn a dough ball out onto a powdered sugar-covered surface. Roll dough into a circle, 1/8-inch thick. Use a pizza cutter to cut circle into 12 wedges. Spread about 2 teaspoons walnut mixture onto each slice; don't overfill. Starting on the wide end, roll up each wedge and form into a crescent shape. Repeat for remaining dough balls. Arrange crescents on ungreased baking sheets. Bake at 350 degrees for 18 to 20 minutes. Sprinkle with powdered sugar while still warm. Let cool. Store in an airtight container.

NUT ROLLS

Steps:

• In a large bowl, mix together 1 cup white sugar, 1/4 teaspoon salt, 1 cup melted butter, and 3 eggs. Mix and add 1/2 pint sour cream. Mix together yeast with warm milk and 1 teaspoon sugar. Add to mixture. Add flour. Mix and knead. Divide dough into 7 equal parts.
• To Make Filling: Melt 1 cup plus 3 tablespoons butter. Add 2 cups sugar and stir to dissolve. Add to ground walnuts and mix until coated. Add ground cinnamon and vanilla extract to taste, if desired. Divide filling into 7 equal amounts.
• Roll each dough ball into rectangle. Spread slightly beaten egg white on top of dough. Spread equal amounts of filling on top of each rectangle. Roll in edges and spread edges with egg whites to seal. Then roll length wise. Brush tops with egg whites.
• Bake in a 350 degrees F (175 degrees C) preheated oven for 30 minutes or until lightly brown. Cool. These freeze well.