Icecream Journal

The following recipe is the first of four finalists in our Ultimate Holiday Recipe Contest, which challenged Turkey Hill fans to submit recipes in one of two different categories: recipes using our seasonal Ginger Snap ice cream, or recipes using any other Turkey Hill ice cream flavor. Over the next four days we’ll feature two recipes from each category and everyone will be asked to vote for their favorite beginning on Friday. The winner will receive a one year’s supply of Turkey Hill Ice Cream, and the other three finalists will receive a one month supply of ice cream. Enjoy the recipes!

Our first finalist in the category of “Any Other Turkey Hill Ice Cream Flavor” comes from Patti W. of Flushing, Michigan. The name of the recipe is a mouthful, and for good reason… this creation is DELICIOUS! The best part is the ability to customize it by topping it with any chopped candy bar you’d like. When we made it, we used a Heath bar (there are a few toffee lovers here). If you like this recipe, stop by this Friday and throughout next week to vote for it!

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DECADENT DUTCH CHOCOLATE PEANUT BUTTER ICE CREAM PIE

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INGREDIENTS:

Crust
Ready made chocolate pie crust

Chocolate Layer
2/3 cup evaporated milk
1/2 cup semi sweet chocolate chips
1/3 cup sugar
1/4 cup butter

Ice cream layer
4 cups Turkey Hill Dutch Chocolate Ice Cream
1 cup crunchy peanut butter
1 chocolate candy bar(any kind) chopped

INSTRUCTIONS:

In a small saucepan combine evaporated milk, chocolate chips, sugar and butter. Cook over medium heat until just beginning to boil.  Reduce heat to low while simmering and stirring for 3 to 5 minutes or until thickened and smooth. Set chocolate mixture aside to cool.  With the back of a spoon, spread a thin layer over bottom of pie crust and 1/2 inch up the sides. Reserve remaining chocolate sauce for topping. Freeze crust for 30 minutes.  With mixer, or by hand, mix softened ice cream with peanut butter until combined. Spoon into frozen crust.  Top ice cream with reserved chocolate mixture, garnish with chopped candy bar and freeze for 5 hours until firm or overnight. To serve, remove from freezer 10 to 15 minutes before serving for easier slicing.

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P.S. – Thank you very  much to everyone who submitted recipes in this year’s contest. We received over 220 entries this year, easily outpacing last year’s total number of entries. There were so many great recipes to choose from, which made selecting just four extremely difficult. Needless to say, there was a lot of heated debate here at the Dairy about which ones should make the cut, but we finally came to a consensus. However, because there were so many great ones, we’re going to feature several “honorable mention” recipes (a dozen or more deserve that honor) over the first several months of the New Year.