Icecream Journal

We wanted to share a few recipes using Duetto…just in time for the weekend! 

SMOOTH RASPBERRY MILK SHAKE 

3 Scoops of Turkey Hill Raspberry Duetto
¾ cup milk
3 fresh black raspberries�
2 fresh red raspberries

Place three scoops of Raspberry Duetto into a blender.  Add milk and fresh black and red raspberries.  Blend together until smooth and creamy.  Serves one.

 LEMON DUETTO PIE

Turkey Hill Lemon Duetto
8 oz container cool whip
2 Tbsp lemon juice
1 lemon
1 Graham cracker piecrust
      �
Scoop Lemon Duetto ice cream into piecrust.  Fill ¾ to top.  In a bowl mix cool whip with lemon juice.  Cover Lemon Duetto with cool whip mixture. Cut lemon slices to garnish top. Serves eight.�

Here’s another reason to wish for a white Christmas. It’s snow ice cream (just add sugar, vanilla and cream). We should preface this recipe by saying that we’ve never actually tried it, so if anyone has done this or does it in the near future, please let us know how it goes!

SNOW ICE CREAM

1 gallon snow (or just a big bowl full)
1 cup white sugar
1 tbsp. vanilla extract
1 cup cream or milk

DIRECTIONS: Get a large bowl of fresh clean snow (feel free to put a few bowls out on the lawn to catch it while it’s coming down). Stir in sugar and vanilla to taste. While stirring, add just enough cream until it reaches the desired consistency. Serve immediately.

TODAY’S PRIZE: To help you scoop effortlessly for future recipes, we’re giving away the KitchenAid ice cream spade. This thing is heavy duty and built for digging through hard ice cream (and getting all the good stuff in the corners at the bottom).

The idea for this recipe was sent to us by Shirley M. of Northfield, Ohio. She had e-mailed Ernie a few weeks ago and reminisced about how her mother would treat the kids to ice cream snowballs back in the 50’s. Shirley described them as “vanilla ice cream coated with coconut, they had a little holly on the top with a small red candle.” Her mother bought them and several years later Shirley would buy them for her daughter, but she hasn’t been able to find ice cream snowballs for sale in many years.

We did some poking around and discovered a product from yesteryear called “Flaming Ice Cream Snow Balls.” At right is a photo. That’s more than likely the snowballs Shirley had as a child.

Flaming ice cream snow balls might not be available in stores, but it seems one could probably make ice cream snowballs at home, even though they’ll never be as good as the ones mom used to bring home. With that, here’s our attempt at an ice cream snowball recipe:

INGREDIENTS

• Vanilla ice cream
• Shredded coconut
• Garnish (holly, mint, candles)

DIRECTIONS: Scoop several balls of ice cream onto a baking sheet and place in freezer until solid. The balls can be any size you’d like. You can use a melon baller or you can create larger snowballs with your hands (that could be fun).

Some baking sheets might not fit in a freezer, especially a freezer that’s already full of ice cream so feel free to place the ice cream balls on something smaller. Remove from freezer and roll in coconut. Re-freeze until ready to serve. Garnish with holly or mint and a candle (optional).

TODAY’S PRIZE: The Spaghetti Ice Cream Maker. According to the company’s website, the Spaghetti Ice Cream Maker comes with three attachments that allow you to make spaghetti-shaped ice cream, lasagna ice cream and, dare we say, asparagus-shaped ice cream? Some parents will try anything to get kids to eat their “vegetables.”

It’s ice cream, it’s chocolate chips, it’s cake, it’s easy. What’s not to love about this recipe?

INGREDIENTS

1 (18 ounce) package small chocolate chip cookies
1/4 cup margarine, melted
1 cup hot fudge topping
2 quarts vanilla ice cream
1 cup whipped cream
12 cherries

DIRECTIONS

1. Crush about 20 cookies to make crumbs. To make the crust, combine crumbs with melted margarine and press into the bottom of a 9-inch pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.

2. Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.

3. Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge topping, whipped cream and cherries.

Last night in Lancaster County we got a dusting of wet snow. Not much, but enough to remind us that winter is fast approaching. Yes, winter is coming. It’s hard to believe isn’t it? Good thing ice cream tastes just as good on a cold December night as it does on a hot summer day!

But before we dive into winter, let’s not forget about Thanksgiving. In celebration of Thanksgiving, below are links to every ice cream-related recipe we’ve ever featured here on the Ice Cream Journal. Hopefully you can find one (or two) in there that you might want to feature at this week’s Thanksgiving feast!  

Mocha Frappe – This coffee/milkshake drink might be nice as a dessert after dessert! 

Fried Ice Cream - This will bring a little south-of-the-border flavor to your feast. And yes, it really is fried.  

Tin Can Ice Cream - It probably won’t wow the in-laws, but this recipe might help keep the kids busy!

Ice Cream Truffles – Unlike the tin can ice cream, this one is guaranteed to wow ‘em.

Dreamsicle Ice Cream Pie - This is easy to make, which makes it a nice recipe for when you’ve been too busy working on the rest of the menu.

Ice Cream Baked Potato - This is another one the kids will love. 

Ice Cream Loaf – It’s a loaf of ice cream…need we say more?

Peanut Ice Cream Squares – Aunt Edna’s apple pie doesn’t hold a candle to these heavenly little squares.

Hot Fudge Ice Cream Dessert – The name pretty much says it all.

Crunchy Ice Cream Dessert – This is a layered ice cream dessert using cereal for the “crunch.”

Holiday Ice Cream Snow Balls – These are a little bit like the ice cream truffles.

Pumpkin Ice Cream Pie – This one was posted last year around Thanksgiving and is guaranteed to give regular pumpkin pie an inferiority complex.

If you need another reason to enjoy some ice cream this weekend (if you’re like us you don’t, but you’ll take any excuse you can get), then you’ll be happy to know that Sunday, October 7 is National Frappe Day. A frappe is basically a milkshake-like drink using ice cream, coffee and some added flavorings. We like coffee in the morning and ice cream in the evening, so this might be a nice comprimise around lunchtime.

Below is a simple frappe recipe we found. Of course, this is just one of many, so feel free to poke around the internet for others.

MOCHA FRAPPE

INGREDIENTS

• 4 cups chilled coffee
• 4 scoops vanilla ice cream
• 1 1/2 cups milk
• 4 tbsp chocolate milk (a tbsp or two of chocolate powder might work as well)

DIRECTIONS

Pour chilled coffee, milk, and instant chocolate milk powder into a blender. Mix together. Add whipped cream and ice cream, and blend together at ‘frappe’ setting. Pour into a coffee mug. Garnish with whipped cream, nutmeg, cinnamon, or chocolate shavings.

It sounds impossible, but fried ice cream really is fried. It’s a very popular dessert at Mexican and Chinese restaurants and is sometimes made with a tempura batter instead of the cornflakes used here. Some places also deep freeze the ice cream prior to deep frying to give the ice cream a little more staying power when submerged in the 375 degree oil. The key in most cases is making sure the ice cream is thoroughly coated before frying.

Here’s some interesting background about this unusual treat. If anyone happens to make this, let us know how this turns out. A few of us on our end will be trying it at home too.

INGREDIENTS
• 1 quart vanilla ice cream
• 3 cups crushed cornflakes cereal
• 1 teaspoon ground cinnamon
• 3 egg whites
• 2 quarts oil for frying

DIRECTIONS
1. Scoop ice cream into 8 – 1/2 cup sized balls. Place on baking sheet and freeze until firm, about 1 hour.
2. In a shallow dish, combine cornflakes and cinnamon. In another dish, beat egg whites until foamy. Roll ice cream balls in egg whites, then in cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, 3 hours.
3. In deep fryer or large, heavy saucepan, heat oil to 375 degrees F (190 degrees C).
4. Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time, for 10 to 15 seconds, until golden. Drain quickly on paper towels and serve immediately.

A quick poll of the Turkey Hill staff reveals a few people who are have tried fried ice cream and many others who have not. Have any of you tried it? If so, what’d you think of it?

Sorry about the lack of a post yesterday. The software we use to automatically post on the weekends must have had a hiccup. Hopefully this recipe makes up for it. It’s really just balls of ice cream rolled in various toppings, but it sounds fun and looks nice. Like most ice cream recipes it’s versatile too. Feel free to substitute various crushed up goodies for the malt balls, Heath bars or Pay Day bars. For a more upscale truffle appearance, we suggest using chocolate shavings or sliced almonds. You can also try dipping the ice cream balls in melted chocolate and then rolling it in the topping. 

INGREDIENTS:

• 1 pint vanilla ice cream

• 10 malt balls, finely chopped (1/2 cup)

• 2 Heath bars, finely chopped (1/2 cup)

• 2 PayDay bars, finely chopped (1/2 cup)

• 10 ounces white chocolate

DIRECTIONS:

1. Line 2 small baking sheets with parchment paper or foil. Freeze for 10 minutes. Remove 1 sheet.

2. Using a melon baller, scoop the ice cream to form 1-inch balls and place on sheet. Return sheet to freezer.

3. Repeat this process with second sheet. Freeze the balls for 30 minutes.

4. Arrange the chopped malt balls, Heath bars, and PayDays on small plates. Working with 1 baking sheet at a time, roll the ice cream balls in the toppings, using your hands to gently press in the toppings. Freeze for 30 minutes.

5. For the white chocolate truffles, melt the chocolate in a bowl in a microwave or in the top of a double boiler. Dip the chilled balls, one at a time, into the melted chocolate. Remove with a fork, letting the excess chocolate drip back into the bowl. Freeze for 30 minutes.

Talk about simple. This dessert only takes 10 minutes to prepare, yet looks like it took a lot longer. And like the name says, orange sherbet plus vanilla ice cream equals a dreamsicle. You can’t argue with that.

INGREDIENTS

• 1 pint vanilla ice cream, softened

• 1 (9 inch) graham cracker crust

• 1 pint orange sherbet, softened

• 2 cups whipped topping

• 1 (11 ounce) can mandarin oranges

• 2 tablespoons coconut, toasted

DIRECTIONS

1. Spread ice cream into crust; spread sherbet over ice cream. Freeze for at least 3 hours. Top with whipped topping. Cover and freeze. At least 30 minutes before serving, remove pie from freezer; arrange oranges on top and sprinkle with coconut.