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Gourmet ice cream desserts you can make at home

Posted: October 5, 2011 1:55 a.m.
Updated: October 5, 2011 1:55 a.m.

Cupcake fruit trifles with vanilla mascarpone custard

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Old-fashioned French Pot ice cream is incredibly dense, creamy and delicious on its own, but you can put a gourmet twist on a family favorite with these fun and easy recipes from Graeter’s Ice Cream.

* Make your own ice cream sandwiches with this recipe for irresistible chocolate chip wheelies rolled in chocolate sprinkles — they’ll have your family begging for more.
* Create a special sundae with Graeter’s black raspberry chocolate chip ice cream, which is made with premium, hand-selected Oregon black raspberries and Graeter’s signature dark chocolate chips.
* Serve something special with individual baked Alaskas. They are impressive to serve and easy to make.
* Change up the typical trifle by taking a unique twist: Cupcake fruit trifles with vanilla mascarpone custard.

Chocolate chip wheelies
Yield: Approximately 36 cookies or 18 wheelies
1/2     cup all-purpose shortening
1/2     cup lightly salted butter
1/2     cup packed brown sugar
1/2     cup plus 1/3 cup granulated sugar
1/4     teaspoon salt
1     teaspoon baking soda
2     large eggs
1/2    teaspoon vanilla extract
3/4    cup bread flour (substitute all-purpose if necessary)
1 1/3     cup cake flour
1 2/3     cup semisweet chocolate chips
4     pints of your favorite Graeter’s ice cream flavor chocolate sprinkles

Preheat oven to 390°F.

Mix cream shortening, butter, brown sugar, granulated sugar, salt and baking soda until smooth, about one minute. Add eggs and vanilla to mixture and cream until all ingre­dients are incorporated. Add flour gradually and beat until well mixed. Stir in chips.

Drop rounded tablespoons of dough onto cookie sheet and bake for approximately 10 minutes.

Once cookies are cooled, place in freezer until frozen. After freezing, sandwich your favorite flavor ice cream between two chocolate chip cookies. Immediately roll the edge of the sandwich in chocolate sprinkles.

Recipe courtesy of Graeter’s

Individual baked Alaskas
Yield: 8 servings
2     pints Graeter’s Ice Cream of choice, such as Black Raspberry Chocolate Chip
8     mini dessert shells, frozen
1/2     cup egg whites (about 4 to 5 eggs)
1     cup sugar
1/2     teaspoon cream of tartar
1/2     teaspoon vanilla extract
Pinch of salt

Place ice cream in the refrigerator for 10 min­utes to soften slightly. Line a heavy cookie sheet with parchment paper or heavy duty foil, and lightly spray with cooking spray.

Line dessert shells on cookie sheet, about two inches apart. Firmly press a scoop of ice cream into each frozen shell. Loosely cover with plastic wrap and freeze for several hours or overnight.

For meringue: Whisk together egg whites, sugar, cream of tartar, vanilla extract and salt in heatproof bowl.

Set bowl in pan of gently simmering water to a warm water bath. Slowly whisk until sugar is dissolved and egg whites are about 110°F.

Remove bowl from water bath, and whisk mixture on high speed until stiff, about four to six minutes. Working quickly, use a spoon to spread meringue completely over each ice cream shell, covering it completely. Bake immedi­ately, or freeze.

Preheat oven to 500°F, positioning rack in center of oven. Bake until meringue is lightly browned and set, about three minutes. If baking the meringue from a frozen state, it may take one or two minutes longer. Using a wide spatula, immediately transfer onto plates and serve.

Recipe courtesy of Graeter’s

Cupcake fruit trifles with vanilla mascarpone custard
Yield: 20 trifles
16     ounces mascarpone cheese
1     pint Graeter’s Vanilla Ice Cream, thawed, refrigerated
1     quart heavy cream, whipped to soft peaks
4     to 6 cups of fruit: raspberries, strawberries, blueberries or oranges
Sprinkle of sugar
20     yellow cupcakes, using recipe of choice, remove liners and cut into equal thirds, horizontally
20     wine or beverage glasses, 6 to 9 ounces

Place the mascarpone cheese and ice cream in a mix­ing bowl and whisk until smooth. Do not over mix.

Fold whipped cream into mascarpone mixture, cover and refrigerate until ready to assemble trifles.

When ready to assemble trifles, sprinkle fruit with a small amount of sugar, to create a syrupy consistency.

To assemble trifle: Place a small amount of custard in bottom of glass. Add some fruit, followed by the bottom third of the cupcake. Continue to layer custard, fruit and cupcake slices, using three cupcake slices per glass. Cover with plastic wrap and refrigerate until ready to serve. Garnish with fruit just before serving. Note: it is best to make the trifle a few hours before serv­ing, or the day before.

Serving idea: Make your presentation extra special with a chocolate-painted glass.
8     ounces Graeter’s bittersweet chocolate sauce, room temperature
3     ounces semisweet chocolate, melted

Combine ingredients until smooth. Place in paper pastry bag or plastic resealable bag. Cut tip of bag and drizzle chocolate on inside of cup. Refrig­erate cups to harden chocolate. Fill with trifle as directed.

Recipe courtesy of Graeter’s

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