In a mixing bowl with an electric mixer, cream the butter and ice cream, which has NOT been defrosted, until they are well blended. Next add all the flour and salt. Keep mixer on low speed until flour is well incorporated. Turn mixer up to medium speed until your dough holds together. Now remove the dough to a floured board and divided in half, and then shape into two flat logs. You can either use the dough immediately or wrap it in plastic wrap and refrigerate it. This pastry may be refrigerated overnight. The longest I have ever kept it in the refrigerator before using was 2 days.

Place your oven rack in the middle position in your oven and preheat to 350 degrees F. Line a heavy cushioned baking pan with foil, Spray the foil with a non-stick spray or lightly grease.

This recipe is enough dough to make 2 strudels. Flour your work area as well as your rolling ping. I like a nice smooth, cool surface such as marble or a corian-type surface. Slowly work the pastry with your rolling pin into the desired shape you want. Frequently pick up the pastry and turn it over as you roll it into the shape wanted, always flouring as needed.

Once the pastry dough is the size you want now add your filling(see below). You may use any kind of filling you wish. Carefully pick up dough and place onto a prepared pan.

At this point you can brush the top with melted butter or milk and then sprinkle granulated sugar on. Bake for about 35 to 40 minutes, or until dough begins to get golden.

This recipe yields 2 strudels about 8 slices each.