1. Line a springform pan with wax paper on the inside and aluminum foil on the outside.
2. Combine the oreo crumbs with the butter and mix until the texture of wet sand.
3. Press firmly into the bottom of the springform pan.  Chill.
4. In a saucepan, combine 1 1/2 cups heavy cream with 1/2 cup milk and bring to a simmer.
5. Meanwhile whisk together 4 egg yolks and 1/4 cup sugar.
6. Slowly pour in the yolk mixture, while stirring.  Reduce heat to medium low and stir constantly for 10 minutes.
7. Add the crushed bittersweet chocolate, stirring to melt completely.  Transfer the pot to an ice bath.  Chill mixture completely in fridge.
8. Transfer to an ice cream machine and process.  Spread mixture over the chilled oreo crust.  Cover and transfer to freezer.  Freeze overnight.
9. In a saucepan, combine 1 1/2 cups light cream with 1/2 cup heavy cream and bring to a simmer.  Meanwhile, beat 5 egg yolks with 1/2 cup sugar.
10. Slowly whisk in the yolk mixture, then reduce the heat to medium low and cook 10 minutes,stirring constantly.
11. Transfer to an ice bath and then chill completely in fridge.
12. Pour into an ice cream machine and process.  While mixing in machine, add the crumbled chocolate toffee bar.
13. Spread mixture over top the frozen chocolate layer.  Cover and freeze overnight.

1. Combine all the ingredients in a bowl and stir well.
2. Pour into your ice cream maker and process 20-25 minutes, or according to instructions.
3. Chill 2 hours in the freezer.  Serve.

1. Combine the juice, nectar, and rum.  Stir well and pour between 2 glasses.
2. Add 1/4 cup soda water to each and then top with a scoop of ice cream.
3. Serve.

1. Preheat oven to 375°F. Butter and flour eight 3/4-cup soufflé dishes.
2. Stir 8 ounces chopped chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Pour into large bowl. Whisk in yolks. Set chocolate mixture aside.
3. Stir sugar and water in heavy small saucepan over low heat until sugar dissolves. Increase heat and boil without stirring about 5 minutes.
4. Meanwhile, beat egg whites in another large bowl to soft peaks.
5. Gradually beat boiling syrup into whites in slow steady stream. Continue beating until stiff, about 3 minutes. Fold whites into chocolate mixture in 3 additions. Divide soufflé mixture among prepared dishes. Place 1 chocolate chunk in center of each, pressing to submerge.
6. Bake soufflés until slightly puffed and softly set, about 15 minutes. Serve immediately with a scoop of the ice cream.

1. Preheat the oven to 400 F.  Grease a 9 by 9" pan.
2. Lay the apples in rows in the pan.
3. Combine the sugar, 1/4 cup flour in a saucepan and then stir in the water, molasses, vinegar, and 1/4 tsp salt.  Simmer for 5 minutes.
4. Add 1 tbsp of butter, vanilla, cinnamon, and nutmeg.  Remove from the heat and set aside.
5. Combine 1 cup flour, 1/4 tsp salt, and the baking powder.  Cut in 3 tbsp of butter and then stir in the milk, without beating. 
6. Pour the reserved sauce over the apples and then spoon the batter over top.
7. Bake 35 minutes.
8. Serve with ice cream.

Combine in a blender.  Pour between 2 glasses.

1. Toast the bread and spread it with 2 tbsp of butter while hot.  Arrange the toast in a buttered 9 by 9 inch baking pan.  Preheat the oven to 350 F.
2. Stir together the salt, 1/2 cup sugar, and the eggs.  Add the milk and mix well.  Pour over the toast and let stand 10 minutes.  Press the toast down lightly to soak up the mixture.
3. Combine the cinnamon with 2 tbsp of saugar and sprinkle over top of the pudding.  Bake for 55 minutes.  Serve warm with ice cream.

Place a scoop of sorbet each in two tall glasses.  Pour a shot of vodka in each glass.  Top up with 7-up.

Combine all the ingredients in a blender.  Puree.  Serve.

1. Preheat the oven to 350 F.
2. Spread the butter on one side of the bread.  Cut each slice in quarters.
3. whisk the eggs, yolks, and brown sugar together.
4. Add the cream, milk, vanilla, cinnamon, nutmeg and salt.
5. Sprinkle the chocolate over the bottom of a 9 by 9 inch baking pan.  Arrange the bread, buttered side up with slices overlapping on the chocolate in a single layer.
6. Pour the custard over the bread, pressing down on the bread with your fingers so that it soaks up the liquid.
7. Place in a bain marie.  Bake 1 hour and 15 minutes.
8. Let cool 10 minutes.
9. Sprinkle on the sugar and then caramelize with a blowtorch.
10. Serve with ice cream.