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Unread 10-19-2008, 02:01 PM
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Default If you have room: Pumpkin Pie and ice cream
If you have room: Pumpkin pie and ice cream
Vancouver Sun
Published: Tuesday, October 07, 2008

One of the pleasures of Thanksgiving is the communal effort that goes into preparing the much-loved traditional feast - and of course everyone's favourite, pumpkin pie.

Today we offer two fabulous home-made desserts, one steeped in culinary tradition, and the other a re-invention of Thanksgiving dessert flavours.

The first recipe is for a frozen dessert featuring small ice cream truffles dipped in fine chocolate and topped with a warm caramel sauce - both the ice cream truffles and sauce can be made ahead. Ideal for smaller gatherings but if you need more servings make more truffles and sauce. The key to making the truffles is to work quickly, keep the pans ice-cold and dip truffles according to recipe instructions.
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Our other recipe is a pumpkin pie with a brandy-doused filling adorned with lavish dollops of whipped cream.

Ice Cream Truffles with Creamy Caramel Sauce

Don't be intimidated by the length of this recipe. Both the ice cream truffles and the luscious caramel sauce can be prepared in advance. Basically all you have to do is scoop store-bought ice cream into small balls, put them in the freezer until firm, then dip them in chocolate and nuts. When ready to serve, put a few ice cream truffles into each dessert dish. Zap the caramel sauce in the microwave until warm and drizzle generously over each serving.

Vanilla or pumpkin ice cream

1/2 pound (250 g) premium-quality semi-sweet chocolate, chopped

1/2 teaspoon (2 mL) vegetable oil

1/2 cup (125 mL) pecan halves, toasted and chopped fine


1/3 cup (75 mL) cream (10 per cent M.F.)

1/3 cup (75 mL) packed brown sugar

2 tablespoons (30 mL) granulated sugar

3 tablespoons (45 mL) butter, at room temperature

1 teaspoon (5 mL) brandy

Put 3 small baking pans lined with wax paper in freezer overnight or until well chilled.

To make ice cream balls: Remove 1 baking pan from freezer. Using 1-inch (2.5 cm) melon baller and working quickly, scoop out 8 balls of ice cream from ice cream container and place, in single layer, in cold baking pan; immediately return pan to freezer. (To help release ice cream ball from melon baller, occasionally dip the melon baller into hot water and dry it before scooping more ice cream.)

Remove remaining 2 baking pans from freezer. Make another 8 balls of ice cream and place 4, in single layer, in each of the pans; immediately return pans to freezer. Let ice cream balls remain in freezer overnight or until very firm.

To melt chocolate: Put chopped chocolate and oil in small heatproof bowl set over saucepan of hot, not simmering, water until chocolate is about three-quarters melted (the water should not touch the bottom of the bowl), stirring occasionally. Remove bowl from saucepan and continue stirring until chocolate is melted and smooth. Let chocolate cool to lukewarm. (You don't want the melted chocolate to be too hot or it could melt the ice cream.)

To coat ice cream balls: Remove the pan containing the 8 ice cream balls from freezer. Working quickly, insert a wooden skewer into 1 ball of ice cream, then dip ball into melted chocolate to coat completely. Slip coated ice cream ball from skewer back into cold baking pan. (Use another wooden skewer to push chocolate-coated ice cream ball off skewer.) Repeat chocolate dipping with remaining 7 ice cream balls. Immediately return pan to freezer.

Remove 1 pan, containing 4 ice cream balls, from freezer. Repeat chocolate dipping process with these ice cream balls but after dipping each of the balls into chocolate, immediately roll in chopped pecans to coat, then slip chocolate-nut coated ball from skewer back into cold baking pan; immediately return pan to freezer. Repeat chocolate dipping and nut coating with remaining 4 uncoated ice cream balls. (There will be some leftover chocolate and nuts.)

When the chocolate coating has completely frozen, put balls, in single layer, in wax-paper-lined airtight container and store in freezer until ready to serve. (Make ahead: Coated ice cream balls can be frozen for up to 2 days.)

To make sauce: In small heavy saucepan, combine cream, brown and granulated sugars, and butter. Place over medium-low heat and stir until sugar dissolves. Increase heat to medium; bring sauce to a boil, stirring frequently. Boil for 3 minutes, stirring frequently. Remove from heat; stir in brandy. Let cool until just warm. (Make ahead: Put cooled sauce in microwaveable bowl; cover tightly with plastic wrap and refrigerate for up to 3 days. To reheat, microwave, uncovered, on High for about 30 seconds or until just warm, stirring twice.) Makes about 1z2 cup (125 mL) sauce.

When ready to serve: Put 4 coated ice cream balls (2 plain chocolate coated and 2 nut-coated) into each of 4 serving dishes. Drizzle each with about 2 tablespoons (30 mL) warm caramel sauce.

Makes 4 servings.

Approximate nutritional analysis for each serving: 400 cal, 3 g pro, 30 g fat, 33 g carb.


- You will need about 3z4 cup (175 mL) ice cream.

- To toast pecans, spread nuts on ungreased rimmed baking sheet. Bake at 350 F (180 C) for 6 to 8 minutes or until fragrant and lightly browned.

- Pour leftover melted chocolate onto sheet of wax paper and let harden. Leftover chopped chocolate and nuts can be used in other recipes, such as cookie dough.

Brandied Pumpkin Pie

If you prefer to omit the brandy, just increase the amount of evaporated milk by 1z4 cup (50 mL).

Pastry for 9-inch (23 cm) single-crust pie


1 (398 mL) can pumpkin

3 large eggs

3/4 cup (175 mL) packed brown sugar

1/2 teaspoon (2 mL) salt

11/2 teaspoons (7 mL) ground cinnamon

1/2 teaspoon (2 mL) ground ginger

1/2 teaspoon (2 mL) ground nutmeg

1/4 cup (50 mL) brandy

11/4 cups (300 mL) evaporated milk, heated (see tip)

Sweetened whipped cream for garnish, optional

On lightly floured surface, roll out pastry and fit into 9-inch (23 cm) pie plate. Trim pastry, leaving 1-inch (2.5 cm) overhang; fold under and flute edge. Put unbaked pie shell in refrigerator for 1 hour.

Filling: In large bowl, whisk together pumpkin and eggs. In small bowl, combine brown sugar, salt, cinnamon, ginger and nutmeg. Add sugar mixture to pumpkin mixture and whisk until well blended. Add brandy and whisk until blended. Just before pouring mixture into pie shell, gradually whisk in hot evaporated milk.

Pour pumpkin filling into chilled pie shell. Place pie plate on rack in bottom third of oven. Bake at 450 F (230 C) for 10 minutes. Reduce heat to 350 F (180 C) and bake an additional 30 to 35 minutes, or until filling is set around edge and centre is just slightly jiggly when shaken. Cool pie on rack. Cover pie and refrigerate until chilled. Before serving, garnish with whipped cream, if desired.

Makes 8 servings.

Approximate nutritional analysis for each serving without whipped cream: 275 cal, 6 g pro, 10 g fat, 37 g carb, 2 g fibre. Excellent source of vitamin A.


- To heat evaporated milk, pour milk into small heavy saucepan and heat over medium heat until hot, stirring frequently (do not boil).

- For best results use a dark pie plate (not a shiny one).

-We used a Spanish brandy, called Fundador Brandy de Jerez, but you can substitute your favourite brandy.
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Unread 11-22-2008, 04:58 PM
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Pumpkin Pie and Ice Cream... That would make a good shake I think. As long as the pumpkin pie isn't overbearing, I think its a great idea, boy I'm hungry now.
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brown sugar, caramel sauce, ice cream truffles, pecan halves, pumpkin pie

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