Mississippi Mud Ice Cream Pie

This sinfully rich pie was shared on our forum. A Mississippi mud pie with ice cream and fudge sauce.

Ingredients:

• 2 pints vanilla ice cream
• 2 tablespoons bourbon or a flavored syrup (DaVinci type), such as vanilla or Kahlua flavor
• 1 chocolate-cookie crumb crust or graham cracker crust
• fudge sauce (recipe follows)
• 1/2 cup chopped pecans
• 2 pints coffee ice cream
• sweetened whipped cream or purchased whipped topping

Preparation:

Soften the vanilla ice cream in the refrigerator for about 20 minutes, then spread it evenly in the prepared crust. Top with half the bourbon fudge and half the pecans and freeze for about an hour. Soften the coffee ice cream, and spread over the now firm first layer. Mound the coffee ice cream in the center as necessary. Top with the rest of the fudge and pecans. Decorate with whipped cream and cover loosely. Freeze overnight or at least four hours and serve with warm fudge sauce.

Fudge Sauce

• 4 oz. unsweetened chocolate, coarsely chopped
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 3/4 cup heavy cream
• 1/4 cup light corn syrup
• 2 Tablespoons butter
• 1/2 teaspoon vanilla extract
• 2 tablespoons bourbon, or use 1 teaspoon vanilla and an extra tablespoon of cream

Combine chocolate, brown sugar, granulated sugar, heavy cream, and corn syrup in a microwaveable bowl and microwave about 3 minutes, whisking every 30 to 60 seconds. When the mixture has thickened somewhat, whisk in last three ingredients.

Mocha Ice Cream Pie

A mocha ice cream dessert recipe.

Ingredients:

• 2 squares (1 ounce each) unsweetened chocolate
• 2 tablespoons butter
• 2 tablespoons hot milk
• 2/3 cup sifted confectioners' sugar
• 1 1/2 cups shredded coconut
• 1 quart chocolate ice cream, softened
• 2 teaspoons instant coffee, dissolved in a teaspoon of water
• 1/4 cup chopped pecans
• whipped topping
• pecan halves and shaved chocolate, for garnish

Preparation:

Melt chocolate and butter together, stirring to blend. Stir hot milk into the confectioners' sugar; add to chocolate mixture and stir to mix well. Stir in coconut. Press mixture into the bottom and up sides of 9-inch buttered pie plate. Chill in refrigerator. Stir softened ice cream; stir in coffee and chopped pecans. Spread in chilled pie shell, swirling top. Decorate with dollops of whipped topping, pecan halves, and shaved chocolate. Freeze mocha ice cream pie until firm.
Serves 6.

Sweet Potato Ice Cream

Sweet potato pie flavor in a scoop of ice cream! Serve this sweet potato ice cream with a caramel sauce or sprinkle with chopped pecans.

Ingredients:

• 2 1/2 cups heavy cream
• 1 cup whole milk
• 3/4 cup dark brown sugar
• 5 egg yolks
• 1 cup sweet potato puree
• 1/4 teaspoon ground nutmeg
• 3/4 teaspoon ground cinnamon

Preparation:

Heat the cream, milk, and brown sugar in a heavy medium saucepan, stirring occasionally, until sugar is dissolved and mixture is hot. In a small bowl, whisk the egg yolks briefly; slowly pour about 1 cup of the hot mixture into the egg yolks, whisking briskly while you pour. Pour the egg yolk mixture back into the saucepan, whisking constantly. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 6 to 8 minutes. Do not boil.

Strain the mixture into a bowl. Whisk in the sweet potato puree and spices. Cover and refrigerate until thoroughly chilled.

Freeze in ice cream freezer following manufacturer's directions.
Makes about 1 quart.

Maple Ice Cream

Eggs and heavy cream make a rich and delicious old-fashioned ice cream. Feel free to add about 1/2 cup of chopped pecans, walnuts, or toffee chips during the freezing period.

Ingredients:

• 1 cup grade B maple syrup, or dark amber
• 1 tablespoon cornstarch
• 6 large egg yolks
• 2 cups heavy cream
• 1/2 cup skim or low fat milk
• 1 teaspoon vanilla extract

Preparation:

In a heavy saucepan over medium heat, bring the cream to a simmer.

In a bowl, whisk together the maple syrup, cornstarch, and egg yolks. Pour about one third of the hot cream into the egg yolk mixture, whisking constantly, then stir the egg yolk mixture into the remaining cream into the saucepan. Stir to blend well. Lower the heat to medium-low and heat, stirring constantly, until hot and slightly thickened. Do not boil. Pour through a mesh strainer into a clean bowl. Stir in the milk and vanilla. Cover and chill thoroughly.

Freeze in your ice cream machine following manufacturer's directions.
Makes 1 quart of maple ice cream.

Coffee Ice Cream

A coffee ice cream recipe with walnuts.

Ingredients:

• 4 teaspoons instant coffee powder
• 2 1/2 cups sugar
• 2 tablespoons flour
• 1/4 teaspoon salt
• 2 1/2 cups milk
• 2 1/2 cups cold black coffee
• 6 egg yolks, slightly beaten
• 5 cups heavy cream
• 2 tablespoons vanilla
• 2 cups chopped walnuts

Preparation:

In a large saucepan combine coffee powder, sugar, flour, and salt. Gradually stir in milk and black coffee. Cook over medium-low heat, stirring constantly, until mixture is slightly thickened. Pour some of the hot mixture over the slightly beaten egg yolks then return egg yolk mixture to the hot mixture in saucepan. Stir and cook for 1 minute. Chill thoroughly; stir in cream, vanilla, and chopped walnuts. Pour into a 1-gallon ice cream freezer container, filling 3/4 full. Follow ice cream freezer directions for making and freezing the ice cream.
Makes 1 gallon of coffee walnut ice cream.

Peach Ice Cream

Ingredients:

• 1 cup chopped fresh peaches
• 1 1/4 cups sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 cups whole milk
• 2 large eggs, beaten
• 1 tablespoon Vanilla
• 2 cups half and half

Preparation:

Combine the peaches with 1/4 cup of sugar and chill.

Combine 1 cup of sugar with the cornstarch and salt. Blend the milk in gradually. Microwave on high (100%) for about 8 minutes or until thick, stirring two to three times. Slowly whisk the hot milk mixture into the beaten eggs. Microwave, on high (100%), about two minutes or until thick and creamy. Chill thoroughly.

Add the vanilla and cream to the mixture. Stir in the peaches. Freeze in an ice cream maker (in batches if necessary) following the manufacturer's directions.
Makes about 1 1/2 to 2 quarts.

Raspberry Ice Cream

This recipe for raspberry ice cream is made with sweetened condensed milk, frozen in a freezer tray then beaten before completely frozen.

Ingredients:

• 1 cup sweetened condensed milk
• 1/4 cup water
• 2 cups fresh raspberries, crushed (put through food mill or sieve to remove seeds, if desired)
• 2 tablespoons lemon juice
• 1/2 cup heavy cream

Preparation:

Combine condensed milk and water; add raspberries and lemon juice. Chill thoroughly. Whip cream until it holds a soft peak; fold into the chilled mixture. Pour into freezer tray. When mixture is half frozen, scrape away from sides and bottom and beat until smooth but not melted.

Chocolate Chip Ice Cream

Ingredients:
1/2 (250ml) pint milk
1/2 pint (250ml) double/heavy cream
3oz (75g) sugar
5oz (125g) plain chocolate (grated)

Place the milk and sugar into a saucepan and heat gently, dissolving the sugar. Place the milk to one side to cool and when cold, stir in the cream.

Transfer the complete mixture into an ice cream maker and freeze following the manufacturer's instructions but remember to add the grated chocolate as the ice cream begins to thicken.

Vanila Ice Cream

Ingredients:
1/2 pint (250ml) single/light cream
small tin of condensed milk
1-2 teaspoons vanilla extract (according to taste)

Pour all ingredients into a mixing bowl and mix until smooth.

Transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions.

Banana Ice Cream

Ingredients:
3/4 pint (375ml) milk or cream
(or a mixture of both according to taste),
4oz (100g) sugar,
3 ripe bananas (to purée)

Purée the bananas place in a mixing bowl. Pour in the milk/cream and sugar, mixing in well as you do so. Transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions.

Strawberry Ice Cream

Ingredients:

3 egg yolks (beaten)
1/2 pint (250ml) milk
1/2 pint (250ml) double/heavy cream
4 oz (100g) sugar
2 cups of strawberries
1 teaspoon of vanilla essence

Take the strawberries and mash them in with half the sugar (ie. 2oz or 50g) in a bowl. Place in the refrigerator whilst making the rest of the recipe.

In a separate saucepan, mix the egg yolks with the milk, salt and the remaining sugar. Place over a medium heat just to boiling point (stirring all the time). DO NOT LET IT BOIL.

Transfer the mixture into a chilled bowl to cool. When cool place in the refrigerator for up to 3 hours, remembering to stir the mixture from time to time. When cool, stir into the mixture the cream and vanilla essence and then blend in the strawberry/sugar mixture.

Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

Chocolate Milk Ice Cream

Ingredients:
5 egg yolks,
1 pint (500ml) milk,
1/2 pint (250ml) double/heavy cream,
2 oz (50g) sugar,
150g (6 oz) milk chocolate cut into small squares

Create a custard base and at the point where you remove the saucepan from the heat, carefully drop in the squares of real chocolate. Stir to allow to melt and then leave the custard to cool. Then chill the custard until it's really cold. Once chilled, mix until slushy. Add the cream (whipped) and make sure it mixes in well. Transfer the mixture in an ice cream maker and freeze according to the manufacturer's instructions.