Momsicecreampie Recipes

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ICE CREAM PIE



Ice Cream Pie image

This ice cream pie can be kept in the freezer for several days, allowing you to sneak delicious little wedges whenever the need arises! And boy, oh, boy...will the need ever arise. Trust me.

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h25m

Yield 8 to 12 servings

Number Of Ingredients 7

16 graham crackers (the full sheets, with 4 sections)
1/3 cup (2/3 stick) butter, melted
2 pints vanilla ice cream
1/4 cup finely chopped pecans, plus more for serving
4 peanut butter cups, such as Reese's, roughly chopped
2 large Butterfinger bars, roughly chopped
Jarred caramel or hot fudge sauce, for serving

Steps:

  • Make the crust: Preheat the oven to 350 degrees F.
  • Place the graham crackers in a large plastic zipper bag and seal it. Smash the crackers with a rolling pin until they're crushed into fine crumbs. (Or you can use a food processor!) Move the crumbs to a large bowl, then pour in the melted butter and stir them to combine. Press the crumbs into a pie plate slowly packing them so they're firm. Bake the crust for 5 minutes, then let it cool completely.
  • Make the filling: In a large bowl, stir the ice cream until it's smooth but still firm and somewhat frozen. Add the pecans and candies and stir until it's all combined.
  • Pour the mixture into the cooled crust and smooth the surface, then cover the pie and place it in the freezer to harden, 2 to 3 hours minimum. (Psst: Make it up to a week in advance! It keeps well in the freezer if it's covered tightly.)
  • Use a warm knife to cut neat slices, then drizzle with your favorite jarred caramel or hot fudge sauce.
  • Change Things Up!
  • Make a chocolate mint version: Use mint chocolate chip ice cream and mix in chopped peppermint patties. Pour it into a chocolate cookie crust.
  • Use any combination of ice cream flavor and candy/nut you'd like!

S'MORES ICE CREAM PIE



S'mores Ice Cream Pie image

Provided by Molly Yeh

Categories     dessert

Time 8h50m

Yield two 9-inch pies

Number Of Ingredients 11

1 cup (2 sticks) unsalted butter
30 (double-square) graham crackers
1/2 teaspoon kosher salt
2 1/2 cups store-bought fudge sauce
16 large marshmallows
2 cups (480 grams) heavy cream, cold
One 14-ounce can sweetened condensed milk, cold
One 7 1/2-ounce jar marshmallow creme, cold
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 chocolate bar, to shave, for garnish

Steps:

  • For the crust: Place the bowl of a stand mixer in the refrigerator to chill.
  • In a small saucepan, melt half the butter over medium-low heat. Cook, swirling occasionally, until the milk solids in the butter smell toasty and nutty and have turned golden brown, 3 to 4 minutes. Remove from the stove and cool to room temperature.
  • In a food processor fitted with the blade attachment, add half of the graham crackers and salt. Process into fine crumbs. Add the cooled brown butter and process until the mixture starts to clump. Dump the graham cracker mixture into a pie dish. Using the flat bottom of a glass or dry measuring cup, press the crumbs in an even layer on the bottom and up the sides. (At this point, you can freeze the crust for 30 minutes to firm up, or continue with the next step.)
  • Warm half the hot fudge sauce (1 1/4 cups) to an easily spreadable consistency (it shouldn't be hot). Pour the fudge over the graham cracker crust and, using an offset spatula, gently spread the fudge in an even layer on the bottom and up the sides of the crust. Place in the freezer for 1 hour until firm.
  • Repeat the process for the brown butter graham cracker crust and fudge application for the second pie.
  • To toast the marshmallows: Use a brûlée torch to toast. Alternatively, you can place an oven rack in the upper third position and preheat the oven to broil. Space the marshmallows 2 inches apart on a rimmed baking sheet. Broil until toasted, 30 seconds to 1 minute. Remove from the oven to cool completely, then place in the freezer while you make the ice cream.
  • To make the ice cream: In the chilled bowl of the stand mixer fitted with the whisk attachment, beat the heavy cream to stiff peaks. Add the condensed milk, marshmallow creme, vanilla and salt and beat on high speed to fully combine, 30 seconds (it's a-okay if there are little bits of marshmallow in the cream). Working quickly, transfer half of the no-churn ice cream to a frozen pie crust, saving the remaining half for the second pie. Top each pie with 8 toasted marshmallows, pressing them into the ice cream. Freeze until very firm, at least 6 hours or up to overnight. Shave the chocolate on top to garnish. Slice and serve immediately.

THE ONLY ICE CREAM RECIPE YOU'LL EVER NEED



The Only Ice Cream Recipe You'll Ever Need image

This silky, luscious and very classic custard can be used as the base for any ice cream flavor you can dream up. These particular proportions of milk and cream to egg yolk will give you a thick but not sticky ice cream that feels decadent but not heavy. For something a little lighter, use more milk and less cream, as long as the dairy adds up to 3 cups. You can also cut down on egg yolks for a thinner base, but don't go below three. Then flavor it any way you like. See the chart here for more than 16 flavor ideas. Or invent your own.

Provided by Melissa Clark

Time 20m

Yield About 1 1/2 pints

Number Of Ingredients 6

2 cups heavy cream
1 cup whole milk
2/3 cup sugar
1/8 teaspoon fine sea salt
6 large egg yolks
Your choice of flavoring (see note)

Steps:

  • In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
  • Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers' instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

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