Icecream Journal

The following recipe is the third 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 third finalist, and our first in the Ginger Snap ice cream category, was sent to us by Paula L. of Metuchen, NJ. Unlike the previous two finalists, this creation is more of a traditional ice cream dessert with alternating layers of warm apples and raisins, ice cream, and chopped nuts. It’s a simple recipe (the best ones often are) with a great flavor. If you like this recipe, stop by this Friday and throughout next week to vote for it!

GINGER SNAP APPLE PECAN PIE PARFAIT

INGREDIENTS

1 48 oz carton Turkey Hill Ginger Snap ice cream
1 21 oz can apple pie filling
½ cup dried currants or chopped raisins
½ cup + 2 Tbs. chopped pecans
1 T. butter, melted
Whipped cream for topping
Ginger Snap cookies

DIRECTIONS

Mix pecans with melted butter, spread in a shallow pan and toast in 350° oven for approx. 5 minutes or until fragrant and slightly browned.  Remove 2 tbs for topping and set aside.

Combine pie filling and currants in a saucepan and warm over medium heat, being careful not to burn the mixture.  Layer the warm filling, alternating with scoops of Turkey Hill ice cream and pecans in parfait glasses, starting with pecans and ice cream.

Top each parfait with whipped cream and reserved chopped pecans. Serve with ginger snap cookies.