Just last week my friend Barb (of Profiteroles and Ponytails) posted an old family recipe for Moose Tracks Ice Cream Pie…and as luck would have it, our good friends Paul and T (remember Rock Star Bus? Well they are the Rock Stars!) were coming up for a ‘long weekend’ so I HAD to make this recipe. Not the healthiest dessert, but I made slightly smaller portions, or sharing is an option.
I had a litre of heavy cream left over in the fridge from when I made only half the ricotta cheese recipe (from my friend John From the Bartolini Kitchen), so I thought I would make my own Vanilla Bean Ice Cream. Everything else was virtually the same from Barb’s recipe.
Home Made Vanilla Bean Ice Cream
from Cuisineart’s Ice cream maker recipe book
Serves 8-12
Ingredients:
-
2-1/3 cups whole milk
-
2-1/3 cups heavy cream
-
1 whole vanilla bean (about 6 inches in length)
-
3 large eggs
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4 large egg yolks
-
1-1/8 cups sugar
-
2 teaspoons pure vanilla extract
Directions:
- Combine the milk and cream in a medium saucepan. Use a sharp knife to split the vanilla bean in half lengthwise. Use the blunt edge to scrape out the “seeds.” Stir the seeds and bean pod into the milk/cream mixture. Bring the mixture to a slow boil over medium heat, reduce the heat to low, and simmer for 30 minutes, stirring occasionally.
- Combine eggs, egg yolks, and sugar in a medium bowl. Use a hand mixer on medium speed to beat until the mixture is thick, smooth, and pale yellow in color (similar to mayonnaise), about 2 minutes.
- Remove the vanilla bean pod from the milk/cream mixture and discard. Update from a_boleyn:
Do NOT discard your vanilla pod!! Squeeze as much of the cream off it as you can, rinse it briefly under cold water and let dry then add it to a cup of regular sugar and grind it up in your food processor and store in an small jar. It makes the best vanilla sugar to add to coffee or into your baking wherever vanilla sugar is called for. - Measure out 1 cup of the hot liquid. With the mixer on low speed, add the cup of hot milk/cream to the egg mixture in a slow, steady stream. When thoroughly combined, pour the egg mixture back into the saucepan with the rest of the milk/cream mixture and stir to combine. Cook, stirring constantly, over medium-low heat until the mixture is thick enough to coat the back of a spoon. Transfer to a bowl, stir in vanilla, cover with a sheet of plastic wrap placed directly on the custard, and chill completely.
- Pour the chilled custard into the freezer bowl, turn the machine on and let mix until thickened, about 25 to 30 minutes. The ice cream will have a soft, creamy texture. Fold in the mini peanut butter cups at this point and follow Barb’s recipe to make the pie.
- Remove from freezer about 6 minutes before serving.
Adult Fudge Ripple Sauce (warning, this could be dangerous)
(From The Perfect Scoop by David Lebovitz)
Ingredients:
- 1/2 cup sugar
- 1/3 cup light corn syrup
- 1/2 cup water
- 6 tablespoons unsweetened Dutch-process cocoa powder
- 1/2 teaspoon vanilla extract
- 3 tbsp Kahlua Liquor (hmmmm, this wasn’t in the original ingredients…my word)
Directions:
- Whisk together the sugar, corn syrup, water, and cocoa in a small saucepan. Heat over medium heat until boiling, stirring frequently, then let boil for a minute.
- Remove from heat and stir in the vanilla. Cover and refrigerate. Whisk in the Kahlua! Drizzle over anything,oh oh hell, why not EVERYTHING, even body parts. Don’t say I didn’t warn you. 😀
Notes: The cookie crumble was quite dry as Barb had mentioned but I did not heed her instruction and I relented and added a bit of extra melted butter; when frozen, the pie bottom turned out harder than expected, so I’m serving it with a jack hammer!
I thought I would update this post with a couple of shots of the freezing containers I used for presentation. The small square one’s I bought years and years ago at Ikea and they are for ice only, not to be baked in; the round ones may be used for baking, but frankly I am not fond of the smell of silicon in the oven, so I end up using it for frozen desserts only (plus the few times I did bake in them, they stained very badly!). I actually served the larger portions for our dinner party.
I remember her original post… I was drooling in the middle of my prac 🙂
Looks amazing! Wish I could take a bite! 😀
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Thanks Fati, it was a winner for our friends too!
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I glad to see more ice cream recipes online these days, I am in a full on ice cream mood with the hot weather outside. Now I just need an ice cream maker to make my own treats, otherwise I wouldnt even think of trying to make my own.
The syrop sounds interessting too. is it soo strong? thats why u warned us? dont worry I ll manage! ]=)
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I too remember this recipe of Barb’s – you’ve made a lovely dish here Eva – perfect little individual portions of pie – sounds really wonderful, and I just love the name too 😀
By the way – regarding the vanilla pod – I’ve never blended up the pod. For me that sounds like it would result in needless washing up and bits of pod skin all over the place… maybe it doesn’t happen I never tried it like that. I make vanilla sugar just by drying the pod well and placing it in an air-tight container of sugar. One used pod is enough to make about 4 dl (2 cups) of delicious vanilla sugar. Just leave it sealed up for 3 or 4 weeks and you’re good to go
I also saw a post recently about someone who made their own vanilla extract by bottling up used vanilla pods in a bottle of vodka – about 4 or 5 used pods or so. The alcohol broke down and released the oils and they had a giant bottle of something which would normally cost a fortune.
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I was seriously tempted by this when I saw it first on Barb’s site, and now with the homemade ice cream….you are so bad, Eva! Seriously, a beautiful dessert…jackhammer or no!
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Thank you Betsy, and I know you are a very good home made ice cream maker! It is however, quite a treat, so you may wish to try it when you have several friends over…I would hate it if you had to polish the whole thing off yourself 😉
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You have made such a decadent dessert – I am wishing desperately for a large piece 😀
Love it!
Cheers
Choc Chip Uru
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Thanks choc chip uru, I’d serve it with a delicious espresso!
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Don’t you love having company and the excuse to whip out all that is decadent and rich!! This is just so sweet and pretty! I’d for sure want my very own little pie and “hands off”!! xo Smidge
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Thanks Barbara, I try to balance the decadent with smaller portion sizes and healthier choices for the other courses.
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Gorgeous ice cream cake and lovely detailing with the chocolate drizzle (dangerous indeed!) – hope it was a great weekend Eva.
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Thanks so much Kelly! The weekend was full and absolutely fun!
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It is better to have smaller portion of the very best than a big chunk of second best.
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That’s very true, Norma. Everything in moderation!
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Ah, the rock star bus. I remember it fondly. Or your posts on it anyway. This looks really good by the way. You know if I recall right, this matches the rock star bus.
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It was a nice trip down memory lane, and it was delicious too!
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Moose tracks is such a cute name! 😀 The ice cream and sauce sound wonderful!
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It’s not only cite, Lorraine, it’s darn good too!
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Dear Eva, Dessert doesn’t need to be healthy. It’s a treat and, as you said, you can eat a small portion (if you can). I’ll bet David L. would approve of your Kahlua addition.
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You are so right Sharyn, it’s a treat!
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I’m in love- simple as that- I am in love!
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Thanks Jessica!
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“3. Remove the vanilla bean pod from the milk/cream mixture and discard.”
Do NOT discard your vanilla pod!! Squeeze as much of the cream off it as you can, rinse it briefly under cold water and let dry then add it to a cup of regular sugar and grind it up in your food processor and store in an small jar. It makes the best vanilla sugar to add to coffee or into your baking wherever vanilla sugar is called for.
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You are so right, Maraia, thanks, I am going to use your suggestion and give you credit! Thanks again!
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I’m flattered that my economical (ok, I’m cheap) suggestion warrants being given credit. 🙂
On another topic, I was wondering if you use caraway seeds when you make goulash. Charles used the caraway in his seed cake and when I mentioned that they were also used in Hungarian cooking he asked if I had any recipes. I don’t do a lot of Hungarian cooking so I thought of you. Any suggestions?
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I have saved my vanilla beans too, but forgot this time!
I am not a fan of the caraway, so I’d probably omit them anyway. But I’ll check some Hungarian recipes.
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Seriously Eva…I’m drooling right now at the site of this pie. Yum!
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Thanks Jed, it really was good!
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Eva, thanks for the shout out on this one. I love your little individual pies — what a great idea. I’ll have to find out how you did that. Given my love of Kahlua, I know I would love your adult version of the sauce. Next time I’m splitting it in half and making some just for us adults!
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It was a dessert worth making and eating, Barb; and the moose tracks was greatly appreciated!
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That looks delicious! The fudge ripple sauce sounds rich and decadent – I’m sure it is good drizzled over everything – thanks for sharing this!
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It was very tasty and the fudge sauce really made the ice cream pie!
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This sounds delicious, Eva, and I’m putting your vanilla bean recipe in my “must make” file for Summer. Isn’t “The Perfect Scoop” a great cookbook — or is it a freezebook? Anyway, thanks for the shout out! 🙂
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I picked up the recipe from Barb, but I’ve heard that this is a must have cookbook! The shout out was my pleasure, John!
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Yum! Hope you all had a great weekend together!!! Rock star style. 😉
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It’s always a blast Kristy! Mind you we need another weekend to recuperate!
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Making your own vanilla bean ice cream for the pie … a tribute to indulging treating yourself to only the best. And that perfect cuboid of frozen, creamy chocolaty goodness with Kahlua drizzle is to die for. 🙂
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Thank you Maraia, it was indeed a treat!
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I remember this recipe of Barbs. And you have done it justice and made it look so delicious. What a great dessert and I love the chocolate sauce affect. xx
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Thanks so much Charlie, it was pretty yummy too!
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