but it’s worth finding out…promise! Solve the mystery the answer after the jump!

FRENCH TOAST ICE CREAM SANDWICHES

• Teri Tsang Barrett
• {via Everyday with Rachael Ray}

Ingredients:

• One 1.5-quart container orange sherbet, softened
• One 12-ounce can evaporated milk
• 5 large eggs
• 1/2 tablespoon pure vanilla extract
• 4 tablespoons butter
• 16 slices white sandwich bread

Directions:

1. Line a 9-by-13-inch baking pan with an 18-inch sheet of plastic wrap. Spread the sherbet into the prepared pan; freeze until firm, about 1 hour.
2. Line a large baking sheet with paper towels. In a large bowl, whisk together the evaporated milk, eggs and vanilla. In a large skillet, melt 1 tablespoon butter over medium heat. Dip 4 bread slices in the egg mixture and cook until golden, 2 to 3 minutes per side; repeat with the remaining 3 tablespoons butter, bread and egg mixture. Drain on the prepared baking sheet; let cool. Discard the paper towels and line the pan with parchment paper, arranging the french toast on top. Freeze for 30 minutes.
3. Cut the sherbet into 8 equal slices. Top each of 8 chilled french toast slices with a slice of sherbet. Set the remaining french toast on top to form 8 sandwiches; freeze for 1 hour. Cut each sandwich diagonally before serving.

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This recipe is part of the Tricks and Treats article in the fabulous October 2008 issue of Everyday with Rachael Ray. It’s definitely worth checking out… all of the “treats” in this article are not what they seem!!