123 ice cream pie with sauce Recipes

heavy cream, milk, eggs, sugar, heath candy bars, broken up (not too small), oreo cookies , crushed into crumbs, butter, pecans, chopped, heath candy bars, crushed (smaller is good here), oreo cookies , crumbs, caramel sauce (i used smuckers)

whipping cream, bittersweet (not unsweetened ) or semisweet chocolate, finely chopped, chocolate wafer cookies (about 7 oz), broken into pieces, unsalted butter, cut into 1/2-inch cubes, fresh bing cherries, pitted, coarsely chopped, sugar, brandy (optional), almond extract, purchased vanilla ice cream, slightly softened, semisweet chocolate chips

chocolate crumb crusts, premium mint chocolate chip ice cream, fudge sauce, at room temperature, almonds, slivered or chopped

oreo cookies, margarine, cool whip, coffee ice cream, fudge sauce

brownie (baked in a 8 inch round or square springform pan, left in the pan), vanilla ice cream or 1 quart chocolate ice cream, softened, snickers candy bars, chopped (or 12 oz of any size), caramel sauce, hot fudge, roasted peanuts, cream

any liquid can be reduced just by heating it - but why would you want to do that, answer comes back to two of our old friends, flavor and consistency (texture)., by reducing any flavored liquid you intensify its flavor and at the same time thicken it. you can continue this process until what you have left is a syrup if it contains sugar, or a sauce if it does not., this is 1 of the most important tools in the kitchen , believe it or not, because a great sauce can rescue an indifferent meal., literally any liquid can be reduced ., a few uses, wine is frequently used in cooking , both as a marinade and as an addition to sauces for meat., there are some problems with it though, 1 of which is that you need a really good wine and quite a lot of it to produce a reasonable sauce for, say, six people., on the other hand , if you use pure grape juice and reduce it to a syrup, that syrup, added to any sauce (or gravy if you prefer) will lift it into the realms of gourmet ., more , you don tsp have to make your reduction on the night you prepare your meal. you can reduce a liter of grape juice at any time to the consistency and flavor you want; then just store it in the fridge., you can do the same thing with any fruit juice - prune is sensational - and store it until needed. just about all of them will do things for ice cream, pies or tarts that will have your guests demanding the recipe, pork with apple sauce use a carton of fresh apple juice from the supermarket and reduce it. and if you want a real sensation add in a glass of apple brandy during the reduction process., are you getting an idea of how simple this is, take any carton of fresh stock straight of the shelf and reduce it. you will transform it into something even the manufacturer won tsp recognize. but beware, you need to start out with good quality in the first place, because when you reduce a liquid you intensify all the flavors, and not just the good ones., if it s salty to start with, for example, it will be salty beyond belief by the time you ve reduced it even by half. so if you are going to use a supermarket stock, make sure it s an extremely good 1., believe me when i tell you that stock cubes should not be used for reduction sauces., thickeners, because you will be tasting as you go (won tsp you ), you may find that you get the flavor you want before the desired consistency is reached., a couple of hints right now for your sauces., sweet ones can be thickened successfully without loss of color by adding in liquid glucose early on in the reduction process. surprisingly, this will add little in the way of sweetness and produces a beautiful velvety sauce when whisked., if you get it wrong and add too much, no problem. stir in a little extra water to thin it., reduction pans, reductions need to happen rapidly in serving to preserve flavors. and the greater the surface area of the liquid the faster the water will evaporate., however you may want to whisk something into the sauce while its cooking - such as butter or olive oil for example - and for that i find a small wok is best; 1 with a handle., a wok is less likely to reduce so fast that the sauce is burnt while your back is turned. but try both methods and see which you prefer. you may even end up using something totally different., no magic to this. whatever works for you, that s what you should use, in this and everything else to do with cooking., just bear in mind that what you re after is speed and ease of use. as well as a great tasting result, of course. :>), keeping, if they should dry out , simply add a little water and heat through., sauces containing meat juices of any kind must be frozen if you re going to keep them, and should be brought to boiling point before being used again. there is no need to thaw them out to do this, in fact it s better not to. simply drop the frozen cubes into a saucepan, melt them over a gentle heat, and then bring swiftly to the boil., why do you do this to avoid food poisoning, that s why. you are making sure that any bugs introduced into the sauce during the preparation process are killed off., worry , this will not be because of anything you have done wrong (i hope!), but because bacteria are part of our everyday lives and they exist in every kitchen, however clean., in fact your food , and especially your meat, is crawling with wildlife that you will never see. don tsp worry about them. careful handling and simple precautions will ensure that these miniature monsters can never multiply enough to harm either you or your guests.

chocolate cookie pie crust, baskin-robbins praline ice cream, caramel sauce, pecans

unbaked pie shell, pecans, semi-sweet chocolate chips, eggs, beaten, sugar, light brown sugar, percent pure cane syrup, corn syrup, vanilla, salt, melted semi-sweet chocolate, scoops vanilla bean ice cream, chocolate sauce , in squeeze bottle, fresh mint sprigs, shaker of powdered sugar

recipe pecan shortbread crust , recipe follows, butter , cut into cubes, light brown sugar, ground cinnamon, ripe bananas, peeled and cut lengthwise into halves, banana liqueur, dark rum (recommended : myers s), cream, egg yolks, granulated sugar, recipe caramel sauce , for serving, recipe follows, unsalted butter, softened, sugar, all-purpose flour, salt, chopped pecans, sugar, water, fresh lemon juice, heavy cream, whole milk

chocolate cookie crust, coffee ice cream, fudge sauce, cream flavored with vanilla

butter , cut into cubes, brown sugar, ground cinnamon, ripe bananas, peeled and cut lengthwise into halves, banana liqueur, myers rum, cream, egg yolks, tart shells of graham cracker crust, caramel sauce, egg whites, sugar

chocolate cookie crumbs , plus more for garnish, butter, melted, coffee ice cream, chocolate sauce, chopped nuts , optional

oreo cookie crumbs, unsalted butter, melted, ben & jerry s coffee ice cream, fudge sauce, chopped pecans or walnuts, maraschino cherry

popped popcorn, unsalted, flaked coconut, toasted, sugar, light corn syrup, butter or margarine, water, salt, vanilla, vanilla , spumoni or butter pecan ice cream, sweetened fresh or defrosted frozen fruit or chocolate sauce, if desired, pizza pan .

red robin mountain-high mudd pie, chocolate ice cream, peanut butter cookie pieces, vanilla ice cream, creamy peanut butter, chocolate-flavored graham crackers, fudge topping, squirt bottle chocolate topping, squirt bottle caramel topping, cream, chopped peanuts, maraschino cherries, with stems, soften the chocolate ice cream and load it into the bottom of a 2 1/2- to 3-quart mixing bowl. make sure the surface of the ice cream is smooth and leveled., spread the peanut butter cookie pieces evenly over the top of the ice cream , then cover the bowl and put it back into the freezer for at least 1 hour., soften the vanilla ice cream and spread it over the chocolate ice cream and cookie pieces. again, be sure to smooth and level the surface of the ice cream. cover the bowl with plastic wrap and put it back into the freezer for at least 1 hour., use a spatula to spread 2/3 cup of peanut butter over the surface of the ice cream. be sure the ice cream has hardened before you do this or it could get sloppy., crush the chocolate graham crackers into crumbs and spread them evenly over the peanut butter. put the bowl back into the freezer for at least 1 hour., freezer and hold it in a sink filled with warm water for about 1 minute. you want the ice cream around the edges to soften just enough that you can invert the ice cream onto a plate., turn a large plate upside down and place it on top of the bowl. flip the bowl and plate over together, and tap gently on the bowl until the ice cream falls out onto the plate. you may have to put the bowl back into the water if it s stubborn. once the ice cream is out, cover it with plastic wrap and place it back in the freezer for another 1 or 2 hours., heating it up , spread the fudge evenly over the entire surface of the ice cream mountain. put the fudge-coated ice cream back into the freezer for 1 hour., when the fudge has hardened , spread the remaining 1 cup of peanut butter over the entire surface as well. once again, back into the freezer for at least 1 hour. we re almost there., ice the ice cream with a warm knife into 12 pieces. put wax paper between the cuts so that when you serve it later, it is easy to divide. then slip it back into the freezer, covered., when serving, first coat a plate with a criss-cross pattern of chocolate and caramel sauce. make three parallel lines down the plate with the squirt bottle of chocolate sauce. then three parallel horizontal lines made with the bottle of caramel sauce., place the slice of ice cream upright onto the plate toward the back of the design ., spray whipped cream on top and down the curved edge of the ice cream slice, onto the plate over the sauces. be generous., sprinkle about a tbsp of chopped nuts over your creation ., add a cherry to the top. marvel at the beauty, then serve it before it melts. repeat for the remaining slices.

snickers pie, crushed chocolate cookie crumbs, coarse-chopped peanuts, butter, softened, vanilla ice cream, softened, snickers bars, chocolate fudge ice cream sauce, caramel ice cream sauce

light vanilla ice cream, ready-to-fill chocolate cookie crust, fudge sauce, bananas,sliced, chocolate chocolate-chip ice cream, light dulce de leche ice cream, garnish:walnuts

melted chocolate, prepared chocolate cookie crust in a 9-inch springform pan, heavy cream, peanut butter, chocolate chocolate-chip ice cream, softened, smooth peanut butter, chopped roasted peanuts, peanut butter ice cream, softened, chocolate sauce, several chocolate pieces, for garnish, mint sprigs