No-Bake Vanilla Ice Cream Raspberry Sherbet Pie

Forgive me Blog Readers...it's been too long since my last post!  I was busy with my Father visiting from Buffalo and then I drove him back home for a visit with the rest of my family.  OF COURSE, I came down with some kind of awful flu while traveling, which I've been fighting for these last weeks.  Next thing I know, May has nearly passed me by.  Which brings me to now...ready to back into the swing of things with baking and blogging!

With summer nearly here, I'd wanted to try my hand at a Vanilla Ice Cream Raspberry Sherbet Pie that caught my eye.  I'm going to share the recipe with you, but I'm going to cut to the chase and share my opinion that this dessert is a lot of effort to put together and wasn't as delicious as I expected.  The flavor combination seemed like a winning one, but, for me, not so much.  It looks pretty, though ,doesn't it?!

Some of my issues may have stemmed from my lack of experience working with ice cream (that whole slightly melted vs. too melted thing).  I always seem to miss the mark of this exact science, leaving me with such a mess to clean up:

No-Bake Vanilla Ice Cream Raspberry Sherbet Pie
Recipe from "Spring Get Togethers" by Pillsbury

Crust

2 cups crushed chocolate cookies (wafer)

1/3 cup melted butter

1/4 cup sugar

Filling

1 cup chocolate fudge sauce, slightly softened

1 quart vanilla ice cream, slightly softened

1 pint raspberry sherbet, slightly softened

12 oz. frozen raspberries

Topping

1 cup heavy cream/whipping cream

1/4 cup granulated sugar

1 teaspoon pure vanilla extract

Begin by crushing the wafer cookies.  I placed mine in a large plastic ziploc bag and used a rolling pin to crush them.  Mix in the sugar.  Put 1/4 cup of sugar/crumb mixture aside for garnish.  Add melted butter to remaining crumbs and stir until combined.  Press the crust mixture into the bottom of a 9x13 baking pan.  Place in refrigerator to set for 15 minutes.

Remove crust from refrigerator and spread fudge sauce over the top.

Place spoonfuls of vanilla ice cream on the fudge and spread evenly.

Next, place spoonfuls of raspberry sherbet on top of the ice cream.  Using as spoon, gently spread the sherbet into the ice cream, combining to create swirls. 

Randomly place frozen raspberries on top, pressing them into the sherbet.

To make the whipped cream topping, pour heavy cream, sugar and vanilla into a chilled bowl.  Using chilled beaters, beat until stiff peaks form (about 3 minutes).  Spread whipped topping over the pie.  Garnish with reserved chocolate crumb mixture.  

Cover and freeze for at least six hours.  Before serving, let stand at room temperature for 10-15 minutes.

And here are my notes:

1.  I must have made the crust too thick since I used a pie dish instead of rectangular pan.  It was nearly impossible to cut through and did NOT produce nice, neat squares.

2.  I did not care for the sherbet taste.  If I make this again I will try raspberry ice cream for a deeper, raspberry taste that goes so nicely with chocolate.

3.  I didn't think the frozen raspberries added anything.  I would try using fresh raspberries that freeze with the ice cream in another attempt.

4.  The recipe actually used whipped topping instead of homemade whipped cream.  I made the substitution.  I didn't like the whipped cream on top -  can someone tell me if frozen whipped topping would actually be preferable to homemade when freezing??

I don't mean to be a downer about this dessert, you may love it!  If you give it a try, let me know how it worked out for you!!

How Do I Love Tartufo? Let Me Count The Ways!

It's no big secret that my kryptonite is ice cream and gelato.  No matter how much I've eaten and how stuffed  I am, there is always room for ice cream.  A few years ago I discovered Tartufo, an amazing Italian dessert, and a few days ago I thought I'd give it a try myself.

In Italy tartufo has a double meaning.  It translates as "truffle"; both the "fruiting body of an underground mushroom" and a gelato dessert.  I'm obsessed with both.  Although the mushroom version may not sound appetizing by it's description (or their looks, for that matter),they have such a flavorful, distinctive taste that I can't get enough of!  A few years ago, while traveling around Italy with some friends we were lucky enough to visit Alba during it's Truffle Festival.

I almost passed out from happiness of being in truffle heaven!  We could not afford to buy any, but I did pick up some truffled honey and truffle salt.  To find out more about truffles and their interesting history, click here.  After all, they are not type of tartufo this post is about!!

So, let's get back on track with the ice cream.  Well, to be as authentic as possible, it should actually be gelato, if you can find it.  I was only able to locate vanilla gelato.  Ice cream is fine to use, as well.  You can use many different flavor combinations, but tartufo traditionally have a fruit/nut center or fruit juice in the center.  I was not about to try working with juice, the ice cream was more than enough to handle...finding the melted-yet-not-quite-melted temperature was a challenge.  So, I chose simple vanilla and chocolate gelato/ice cream with a maraschino cherry center.  It can have a chocolate coating, a crushed chocolate cookie/chopped chocolate coating, or even cinnamon or powdered cocoa.  My favorite is chocolate coating with a cherry center.  So that's where I started!

To start, here's a  Don't Do list:

1.  Don't let the ice cream become TOO soft.  I found it best to work while the ice cream was hard enough it was difficult to scoop and it made my wrist hurt a teeny tiny bit.

2.  Don't use a scooper that doesn't have a spring release.  I didn't the first two times and it was a mess trying to get the ice cream out of the scoop.

3.  Absolutely do not remove the filled-and-scooped ice cream from the freezer until it's completely hardened.  I found it was best to let it sit overnight.  If it's doesn't become firm enough you will get...you guessed it, a mess!

Let's begin:

Scoop your ice cream/gelato so you half of a ball.  Use a wooden spoon or some other object to poke a hole in the middle.  Don't go all the way down!  Fill it with whatever you have chosen.  I chopped up some cherries and mixed them with chopped chocolate bits and almonds.

Once you have added filling to the half scoop, round it out and "spackle" the hole with ice cream.  You can top off the scoop with the same flavor ice cream or you can add an additional one, as demonstrated in the photo below.  One scoop is all vanilla, one is chocolate AND vanilla, and the third is all chocolate (I'll get to the coating of the chocolate scoop in a moment).  Place them on a cookie sheet lined with parchment or waxed paper and place in the freezer until they are completely hardened.

The first of the two ways I chose to coat my tartufo is a hard chocolate shell.  Melt 4 squares of semi-sweet chocolate with 1 tablespoon of canola or vegetable oil.

For my first attempt I chilled the scoops for 4 hours.  I removed them from the freezer and placed them on a wire rack with waxed paper underneath.

Then I spooned the chocolate over the ice cream balls, trying to cover them completely.  This proved difficult, as it became apparent I hadn't had them in the freezer long enough.  They melted super quickly.  After the first coating, I placed them back in the freezer for about 20 minutes, removed them and coated again.  Back into the freezer they went for 15 minutes and then I picked them up and dipped the bottom of the scoops in the runoff melted chocolate on the waxed paper so they would be completely coated. 

Well, they turned out rather...uhm...ugly.

The insides looked like carnage!  Yuck.  

I decided to try them again...this time freezing the scoops overnight and using whole maraschino cherries.  So they wouldn't end up looking like this:

Well, this turned out MUCH better!  Exactly what I envisioned my tartufo to look like.  :)

Not only did I freeze them overnight before coating them, I added the chocolate shell in the morning and let them freeze until dinner time.  They were perfectly set to cut in half nicely:

And it tasted SO GOOD!!

The second type of coating I wanted to try was crushed chocolate wafer cookies with chopped milk chocolate bits.  I crushed the cookies in a plastic baggie using a rolling pin and added the chopped chocolate.

After freezing the maraschino cherry filled ice cream scoops, I placed them into the cookie/chocolate filled bag, one at a time, and rolled them around in the crumbs until they were fully coated:

After freezing them again for approximately 8 hours, I placed one on a bed of caramel:

Once again, absolute deliciousness!!!  I've read tartufo can be hard to find in restaurants in the United States.  I rarely see it on menus when eating out, but I'm not going to let that stop me from indulging in a good thing...I'll make them myself, and you should, too!!  :)

Make Your Own Shamrock Shakes - Even Better Than the Real Thing!

I didn't believe it when I read the claim...a copycat recipe for Shamrock Shakes?  I could believe a tasty mint shake, but one that tastes like THE Shamrock Shake?  Is it possible to re-create it right in our kitchens?  In a word:  Yes!  Here's how you do it:

McDonald's Shamrock Shake Copycat Recipe

Recipe by Naptimechef

3 cups good quality vanilla ice cream

1 3/4 cups 1% milk

1/2 teaspoon peppermint extract

green food coloring

Put all of the ingredients into a blender and blend.  That's it.  Seriously.

 Here are my notes:

• I used 2% milk and it turned out fine.  I also used French Vanilla ice cream, which may alter the taste just a bit.  Next time I'll use plain old vanilla just for comparison.
• I have a blender, but I don't really blend things, so I didn't know which setting to put it on.  I used a little of each!  None of them seemed to combine all of the ice cream and milk, so I used a spoon to push the ice cream down (after turning the blender OFF, of course) and mix it up a bit.
• I wanted my shake a little thicker, so I used almost all of a 1.5 gallon carton of ice cream.
• This makes about 3 full beer mugs of shake.  You can easily make it for one or two people by playing around with the measurements.  It's certainly not an exact science, as some like their shakes thick, and some like them thin.
• A little mint extract goes a long way.  If I had added one drop more than 1/2 teaspoon, it would have been too strong.  Again, though, it's a preference thing.
• The dye did not mix up in the blender, I had to mix it by hand, after the ice cream and milk were blended.  I started with two drops of liquid green dye and ended up using quite a bit more until I reached the pale, green color I wanted.
• To store the leftovers I poured the shake back into the ice cream container and put it in the freezer.  When I am ready to serve more, I'll blend it back up and hope it tastes good.  :)
• It's delicious and I loved it.  You should make it, too!!

Sláinte!!

Ice Cream Pumpkin Pie with Hard Sauce

I have a confession to make.  I don't like pumpkin very much.  Not pumpkin pie, pumpkin bread, pumpkin muffins.  Not even pumpkin spice coffee at Starbucks.  I always feel out of place this time of year when everyone is all about pumpkin baking.  For me, the fall season is about apples.  However, there is one exception to my disdain for pumpkin pie.  It is a pie recipe my Mother used to make for us while growing up.  It is one of the most delicious Thanksgiving desserts we had and I feel it's a perfect compromise for the requisite pumpkin items on a Thanksgiving table.  My people from Buffalo will be well familiar with the John's Flaming  Hearth Ice Cream Pumpkin Pie with Hard Sauce.  John's Flaming Hearth was a Buffalo area restaurant, which has since closed.  But it's legacy is this pie and I'm forever grateful!

It's pretty easy to prepare and put together.  Here are the ingredients:

John's Flaming Hearth Ice Cream Pumpkin Pie with Hard Sauce

1 quart vanilla ice cream

1 pie shell, baked and cooled completely

1 cup cooked or canned pumpkin

3/4 cup granulated sugar

1/2 teaspoon salt

3/4 teaspoon pumpkin pie spice

1 cup heavy cream, whipped

additional whipped cream, for garnish

Spread slightly melted ice cream in pie shell.  If you are using a pie plate that is not very deep, you may want to use less than 1 quart of ice cream).  

Place pie shell with ice cream in the freezer until it is completely hardened.  In a mixing bowl, blend the pumpkin, sugar, salt and spices together.  

In a separate bowl, whip 1 cup of heavy cream until stiff.  Fold whipped cream into pumpkin mixture.  

Smooth the mixture over the ice cream layer of the pie.  

Place pie in the freezer and remove it 15 minutes before you are ready to serve it.  

To Make the Hard Sauce:

1/2 cup light brown sugar
1/4 cup dark corn syrup
1/4  hot water
1/2 teaspoon vanilla extract

Combine sugar, corn syrup, and hot water in a small saucepan.  Bring to a boil and continue to boil until it starts to thicken.  Don't let it become too thick.  

Let cool and add vanilla.  Drizzle on top of whipped cream garnish.

Oh, just looking at the pictures makes me want a slice!  I want to give a quick word about the syrup.  My Mother did not add it to the pie so this was my first time making and working with it.  It becomes HARD pretty QUICKLY!  I kind of almost broke a tooth biting into a piece.  I think, rather than drizzling it, it would be better to make some kind of artsy shapes on waxed paper, peel them off, and place them decoratively around the plate and on the pie....more of a hard candy garnish instead of something that looks warm and syrupy.  I could not even get the pooled bit of sauce off of the plate!  

Cleanup can be a challenge, also.  I filled the saucepan I made the syrup in with HOT water, put everything that came into contact with the sauce (spoon, bowl, etc.) into the pan and let it steam with the lid on it.  After three rotations of this my kitchen tools were finally free of hard sauce!  I think the pie is just as tasty without it, so you can make your own choice whether the serve it that way or not.  Some cinnamon sprinkled on top of whipped cream could give the pie some extra flourish without the hassle.

Regardless, I love this pie and look forward to it every year!  When I host Thanksgiving for my Husband's family it is always on our dessert table.  I hope you give it try and enjoy it, too.  Happy Holiday!!