Razzle Dazzle Recipes - Ice Cream
Ice Cream Pie Recipe
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Ice Cream Pie
1 egg yolk
A little more than 1 C. of sugar, divided
1 T. lukewarm water
1/2 C. all-purpose flour, more for dusting pan
4 ozs. sliced almonds
2 C. whipping cream, more for decorating
2 to 3 T. Grand Marnier or orange liqueur
3 ozs. finely cut mixed candied fruit, if available
Very good chocolate ice cream
To make the bottom of the pie, beat together the eggs, egg yolk, 1/3
cup sugar and water until you have a very thick cream. Carefully
fold in 1/2 cup flour.
Butter a (10-inch) springform pan. Dust with flour. Spread the
mixture on the bottom of the springform pan. Place in an unheated
oven. Turn heat to 350°F. and bake for 25-30 minutes. Remove from
oven. Carefully remove bottom from pan. Cool pie bottom on a rack.
Wrap the pie bottom in plastic wrap. Place in freezer.
Wash the springform pan and place in freezer.
Caramelize 1/2 cup of sugar over medium heat until the sugar melts
and becomes light golden brown. Remove from heat. Add almonds.
Spread the caramel out on an oiled baking sheet. When the caramel is
cold, put the pieces in a plastic bag and break into coarse pieces.
Beat together whipping cream and 1/4 cup sugar until stiff. Add the
caramel pieces, the Grand Marnier or orange liqueur and candied
fruit, if desired.
Remove springform from freezer. Using the back of a tablespoon,
press 1 to 1 1/2 inches of very good chocolate ice cream on the
bottom and sides of the springform. Put the whipped cream/caramel
mixture in the middle of the pie. Work Fast. Return to freezer.
When the filling is nearly frozen, unwrap the frozen pie bottom and
place over the filling. Return pie to freezer.
When pie is frozen, place the springform quickly in lukewarm water
and turn the pie onto a serving dish.
Decorate with whipping cream and shaved chocolate.
You can make this pie at least a week before you have a party.
Ice Cream Recipe Provided By
Razzle Dazzle Recipes