Ice cream treats

When you think of food, desserts and beverages associated with the holiday season, rarely does ice cream come to mind.

With a little creativity, though, ice cream can become a holiday favorite.

Dreyer's, one of the nation's largest makers of ice cream, introduces seasonal flavors every year, ranging from peppermint to gingerbread man to toffee brownie.

This year, the company has set up a hotline so people can talk directly to the company's official ice cream taster, John Harrison. He holds a job many Americans would love.

"Every winter, special hotlines are set up for cooks who need pointers on holiday entertaining and I'm delighted to offer our callers an inside scoop on one-of-a-kind seasonal treats," Harrison said.

"Who says the turkey has to be the main attraction of a holiday meal? A mouth-watering ice cream dessert is guaranteed to be a showstopper at your next family gathering," he added.

The hotline, 1-800-582-6199, is open through Dec. 31. Harrison will personally take calls from 9 a.m. to 11 a.m. Monday through Friday, but people can also get his advice by e-mailing him at askjohn@dreyers.com.

Harrison can help people come up with the perfect ice cream flavor to complement a wide range of foods -- including the countless fruitcakes associated with Christmas -- as well as give fail-proof ice cream recipes for family gatherings.

Harrison also has imaginative ways to indulge the sweet tooth of health-conscious holiday guests.

While dishing out advice, Harrison also can give callers recipes, such as Red Apple Sleigh, Ice Cream Gobblers, Peppermint Ice Cream Truffles (see recipe on this page) and others.

More ice cream dessert recipes can be found at the company's Web page, www.dreyers.com.

Ice cream recipes to please your holiday guests

PEPPERMINT ICE CREAM TRUFFLES

Dreyer's Grand peppermint ice cream

1 cup semi-sweet chocolate chips

1 cup white baking chips

4 tablespoons vegetable oil, divided

Colored sprinkles (optional)

Line a metal baking sheet with wax paper or plastic and place in freezer until chilled. Remove the ice cream from the freezer and soften just enough to scoop easily. Quickly scoop up 16 1-inch balls and place them on the sheet. Freeze for 30 minutes.

Place the chocolate and white chips in separate bowls and add two tablespoons of oil to each. Microwave one bowl at a time on medium power for two to three minutes. Remove and stir until melted and smooth, and the bowl no longer feels warm.

To dip and decorate, loosen one ice cream ball with a small spoon and set in a bowl of chocolate. Using two spoons, quickly spoon chocolate over ice cream until completely coated. Lift out, allowing the excessive chocolate to drip back into the bowl. Return the truffle to the pan, and sprinkle if desired.

Continue to dip ice cream balls, and after all have been dipped, freeze them until the chocolate coatings are hard.

PEPPERMINT PRESENTS

1 package (about 20 ounces) brownie mix and/or

1 12-ounce loaf of pound cake

Dreyer's Grand peppermint ice cream

1 12-ounce can vanilla or white frosting

1 14-ounce package pull-apart red licorice string

Fresh mint leaves to top

Prepare the brownie mix as directed. Bake in a 15X10-inch jelly roll pan for 15 minutes or until done in center. Cut in 24 2 1-2 inch squares, and/or cut pound cake into 12 slices, 1-2 inch thick. Trim edges to make even rectangles or squares.

Spoon ice cream evenly (3-4 inch thick) on the top. Place a second piece of cake or brownie over the ice cream, and immediately place on a tray in the freezer.

Repeat for all of the brownies and/or cake squares, making sure to keep the ice cream frozen throughout the process.

Right before ready to serve, remove the frozen ice cream presents from the freezer one by one, and spread frosting on the top. Criss-cross two lengths of licorice over the top and sides of each frosted cake, pressing lightly into the frosting. Place a licorice bow in the center.

Top with mint leaves prior to serving.