Recipe: Oreo Cookie and Chocolate Ice Cream Calypso Pie

Oreo Cookies Image: Ah, childhood pleasures of licking the filling off the cookie and then dunking it in a cold glass of milk... by penguincakes via Flickr

From Denny: Severe thunderstorms in my area today and had to stop posting for the day. Apologies for getting this out so late at night...

This recipe is quite the calorie buster and a definite show-off for the holidays or entertaining! It comes from the Southern Recipe Restoration Project that the Atlanta Journal-Constitution is sponsoring. There are a lot of interesting easy recipes you can do with Oreo cookies and this cookie crust for this intriguing special pie is just one of many.

From: Ashley Leckey, a Tallahassee native and University of Georgia graduate who has lived in Atlanta since 2004. This recipe comes from her jack-of-all-trades grandmother, Cele Marcoux, who was an editor at a newspaper, had a line of luxury ties, worked in a dental lab and was even a nurse in the Army. Now that's job experience!

Marcoux often flavored this recipe with her own homemade liqueur and used the sauce recipes supplied below too.

Hands on time: 30 minutes
Total time: 3 hours
Serves: 12

Ingredients:

1/2 cup butter (1 stick), divided

18 Oreo cookies, crushed

3 ounces unsweetened chocolate

2/3 cup granulated sugar

1/8 teaspoon salt

2/3 cup evaporated milk

1 teaspoon vanilla extract

1/8 teaspoon almond extract

1 quart coffee ice cream (or 1 quart vanilla bean ice cream plus coffee-flavored liqueur to taste; see link below to separate recipe)

1 cup heavy whipping cream

3 tablespoons confectioners’ sugar

1 cup coarsely chopped pecans

Directions:

Melt 1/4 cup (1/2 stick) butter. Mix crushed cookies with melted butter; press into bottom and up sides of a 10-inch pie plate and chill.

In a saucepan over low heat, melt the chocolate and remaining butter. Remove from heat and stir in sugar and salt. Add the evaporated milk gradually, blending well. Cook over low heat, stirring constantly, about 4 minutes. Remove from heat; stir in vanilla and almond extracts.

Set aside to cool to room temperature. When the shell is chilled and the sauce has cooled, set out the ice cream to soften slightly, 5 to 10 minutes. Fill the pie shell with the ice cream. Put the pie in the freezer until ice cream is firm again.

In the meantime, beat the whipping cream until it just holds a peak. Beat in the confectioners’ sugar. Spread the fudge sauce over the ice cream layer, then mound the top with whipped cream and sprinkle with pecans. Store in the freezer until ready to serve. Remove and let sit a few minutes before slicing.

Nutrition:

Per serving: 482 calories (percent of calories from fat, 63), 5 grams protein, 42 grams carbohydrates, 2 grams fiber, 35 grams fat (17 grams saturated), 72 milligrams cholesterol, 261 milligrams sodium.



Coffee-flavored Liqueur

Hands on time: 10 minutes
Total time: 1 hour
Serves: Makes 1 gallon

Ingredients:

4 cups granulated sugar

6 1/2 cups water, divided

1 cup instant coffee

1 (375 milliliter) bottle 190-proof grain alcohol, such as Everclear (some of us might prefer a better quality vodka)

2 vanilla beans

Directions:

In a saucepan, combine sugar and 3 cups water. Bring to a boil; simmer for 20 minutes. Cool. Meanwhile, mix instant coffee with 1 1/2 cups boiling water. Cool. Combine both mixtures; add alcohol and remaining 2 cups water. Pour into four 16-ounce bottles and add 1/2 vanilla bean to each.

Nutrition:

Per ounce: 48 calories (no calories from fat), trace protein, 13 grams carbohydrates, no fiber, no fat, no cholesterol, 1 milligram sodium.



Copycat Chocolate Fudge Sauce

Hands on time: 15 minutes
Total time: 15 minutes
Serves: Makes 1 1/4 cups

Ingredients:

1/2 cup granulated sugar

2 tablespoons cocoa

1/3 cup milk

1/4 cup light corn syrup

1 ounce unsweetened chocolate

2 tablespoons butter

1/3 cup heavy cream

1 teaspoon vanilla extract

Directions:

In a heavy saucepan, stir together sugar and cocoa. Add milk and syrup and stir until blended. Stirring constantly, bring to a boil; continue stirring and boiling for 8 minutes. Remove from heat; add chocolate and butter and stir until melted, then add the cream. Return to the heat and boil an additional 2 minutes, stirring constantly. Remove from heat and add vanilla. Cool; store in the refrigerator in a jar with a tight-fitting lid. To serve, uncover and heat the jar in a saucepan of warm water for a few minutes (or in the microwave for 20 to 30 seconds).

Nutrition:

Per tablespoon: 73 calories (percent of calories from fat, 45), trace protein, 9 grams carbohydrates, trace fiber, 4 grams fat (2 grams saturated), 9 milligrams cholesterol, 21 milligrams sodium.


Thanks for visiting Romancing The Chocolate!



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Recipe: Fresh Peach Ice Cream

Image by karlo via Flickr

From Denny: It's been too hot to run the computer today so am late getting out my posts. Was able to get out a few this morning and the rest had to wait until it got cooler. Will be glad when fall comes! :)

In this heat all I think about are cooling foods - and ice cream sure is a treat! Enjoy this wonderful recipe as he gives lots of tips in this recipe. It's as if he is standing next to you, walking you through the recipe.

Fresh Peach Ice Cream

From: Ray Sonnier of Baton Rouge, Louisiana

Yield: 1 gallon. This is rich but good!

Ingredients:

2-1/4 cups sugar

3/4 teaspoon salt

1-1/2 Tablespoons flour

6 extra large eggs

3 cups whole milk

2 cups half-and-half

1 (13-ounce) can evaporated milk

1-3/4 cups heavy whipping cream

1 teaspoon vanilla

3 cups chopped fresh or frozen peaches

1 cup sugar

Directions:


1. In mixer, combine sugar, salt and flour. Add eggs, one at a time, beating after each addition. Blend well. Add milk, half-and-half and evaporated milk. Blend well.

2. Boil water to add to outer pan of double boiler. Add custard to inner pot. Heat water to boiling and stir custard as it heats up until thickened. Stir often with whisk to prevent lumps. Add whipping cream and vanilla, stir and cool in cool water in sink. Stir periodically to prevent skimming.

3. Use 3 cups of fruit. Peel and cut peaches into small pieces in a bowl. Add 1 cup sugar and microwave for about 2-1/2 minutes. Skip the microwaving if fruit is very ripe, but I would let fruit and sugar sit for about 1 hour.

4. Pour custard and fruit into freezer container with paddles inserted. Refrigerate or cool in ice water for several hours if possible.

5. Freeze until firm.

Note: This recipe works well in a 4-quart ice cream freezer. I adapted this recipe as best I could remember for a smaller freezer — my mother had a 1-1/2-gallon freezer.