Joey and I decided to try our hand at making an ice cream pie now that 31 Flavor's prices have soared. Joey looked through the ice cream book and decided on Kona coffee ice cream, an Oreo cookie crust, and hot fudge. We thought it would be fun to just make all the elements from scratch...it turns out, it is actually pretty expensive to make your own ice cream pie...but I dare say, tastier. I don't have a picture because it was all melty by the time i thought of it...but just picture delicious and try it yourself, or, stop on by and we'll make one for you.
Joey basically made the pie himself. Meanwhile, I made baked beans.
Kona Coffee Ice Cream
2 C half & half
6 T coffee beans (we used Kona)
4 large egg yolks
2/3 C sugar
1 C heavy whipping cream
Special Equipment: Ice cream maker
1. In a double boiler, heat half and half and coffee beans over simmering water until steaming. Remove from heat and steep for 40 minutes.
2. In a bowl whisk the egg yolks until blended. Add sugar and whisk until combined.
3. Prepare a large ice bath that will hold the top of the double boiler pot.
4. Whisk half the hot half & half into the yolk mixture and then pour the whole mixture back into the pot and cook for about 10 minutes, stirring occasionally, until custard coats the back of a silicone spoon.
5. Remove from heat and place in an ice bath immediately, stirring occasionally, until the mixture reaches room temperature.
6. Strain through sieve into container (to remove beans), cover, and place in refrigerator to chill at least 3 hours.
7. Once the mixture is chilled, mix in ice cream maker according to manufacturers instructions, place in container and freeze.
Yield: 1 qt.
Oreo Cookie Crust
5 T butter
1. Melt butter.
2. Mix melted butter and oreos. Press into a 9inch pie plate on the bottom and up the sides.
3. Place in refrigerator or freezer for later.
6 oz bittersweet or semisweet chocolate, chopped or 1 cup chocolate chips
1/2 C half & half
1/4 C light corn syrup
1 t vanilla extract
1 T grand Marnier, brandy or cognac (optional)
1. Combine chocolate, half & half, and corn syup over a double boiler and heat, stirring, until smooth.
2. Stir in vanilla and grand mariner, if desired. (we happened to have cognac on hand and put it in but we thought it smelled like alcohol and didn't love the flavor, we might use another fudge recipe next time).
3. Remove from heat and let cool slightly.
Ice Cream Pie Construction
1 1/2 qts ice cream
1 recipe hot fudge
1 cookie crust
whipped cream in the can
1. Remove pie crust from freezer. Spread with half the hot fudge. Freeze.
2. Remove ice cream from freezer and let soften so that it is spreadable.
3. Remove pie crust, spread ice cream on top of the hot fudge until it fully covers. If it starts to get too melty and moveable, Freeze for about 10 minutes.
4. Continue spreading ice cream until all the ice cream has been used or the pie looks full. Freeze.
5. Remove from freezer and top ice cream with a layer of hot fudge. Freeze.
6. Pipe whipped cream around the edges and one dollup in the center.
7. Freeze for at least an hour before serving.
Ok fine, here's a picture but it is terrible...it has melted, and been devoured and it doesn't look half as good as it did when we made it.