Text 5908, 109 rader
Skriven 2011-01-17 04:41:00 av Dave Drum (1:124/311)
Ärende: Gourmet 539
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Turtle Ice Cream Pie
 Categories: Pies, I scream, Chocolate, Desserts
      Yield: 6 servings
 
MMMMM---------------------------CRUST--------------------------------
  1 1/2 c  Pecans; toasted, divided
    3/4 c  Graham cracker crumbs; fine
           - crushed in resealable
           - plastic bag)
    1/4 c  Sugar
      6 tb Unsalted butter; melted

MMMMM---------------------SAUCE AND FILLING--------------------------
    3/4 c  (packed) dark brown sugar
    3/4 c  Heavy whipping cream
      3 tb Dark corn syrup
      3 tb Unsalted butter
    1/2 ts Vanilla extract
    1/4 ts Salt
      2 pt Premium vanilla ice cream;
           - divided

MMMMM----------------------GANACHE TOPPING---------------------------
  5 1/2 oz Bittersweet chocolate;
           - chopped
    1/2 c  Heavy whipping cream
  1 1/2 tb Dark corn syrup
    3/4 ts Vanilla extract
        pn Salt
 
  Candy turtles—chocolate covered caramel and pecan candy—meet
  graham-cracker-crusted ice cream pie.
  
  For crust:
  
  Preheat oven to 350øF. Using on/off turns, finely chop 1 cup pecans in
  processor; transfer to medium bowl. Mix in graham cracker crumbs and
  sugar. Drizzle butter over; blend until evenly moistened.
  
  Press mixture firmly over bottom and upsides of 9" glass pie dish
  (not on rim).
  
  Bake crust until golden brown, about 12 minutes (if crust puffs, press
  firmly back into place). Cool crust completely. Wrap in foil and
  freeze at least 1 hour. DO AHEAD: Can be made 2 days ahead. Keep
  frozen.
  
  For sauce and filling:
  
  Bring first 3 ingredients to boil in heavy medium saucepan over medium
  heat, whisking until sugar dissolves. Boil caramel 5 minutes, whisking
  occasionally. Turn off heat; whisking butter, vanilla, and salt. Cool
  completely.
  
  Slightly soften 1 cup vanilla ice cream in microwave on low in
  10-second intervals. Spread ice cream evenly in frozen piecrust;
  spread 1/4 cup caramel over. Freeze pie until ice cream and caramel
  are firm, about 1 hour. Repeat with remaining vanilla ice cream in
  three 1-cup portions and caramel in two 1/4-cup portions. Freeze pie
  overnight. Cover and reserve remaining caramel at room temperature.
  
  For ganache topping:
  
  Combine chocolate, cream, and corn syrup in medium metal bowl. Place
  over saucepanof simmering water and whisk until melted and smooth.
  Remove from heat. Whisk in vanilla and salt. Cool ganache at room
  temp until thick but still pourable, about 30 minutes.
  
  Pour ganache evenly over frozen pie. Sprinkle with remaining 1/2 cup
  pecans. Freeze until ganache is firm, at least 45 min. Drizzle
  decoratively with 1/4 cup reserved caramel.
  
  DO AHEAD: Can be made 2 days ahead. Cover and keep frozen. Cover and
  chill remaining caramel.
  
  Let pie stand 10 minutes at room temperature. Rewarm remaining
  caramel, stirring over low heat. Cut pie into wedgesand serve with
  caramel.
  
  Test-kitchen tip:
  
  To remove the first piece of pie, slide the knife between the crust
  and the dish all the way aroundthe pie. Then cut out the first slice,
  being sure to cut through the crust completely.
  
  by Sarah Patterson Scott
  
  Bon Appétit | March 2009
  
  Yield: Makes 8 servings
  
  MM Format by Dave Drum - 25 March 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... Yeasties eat sugar and whiz into the swimming pool to make your booze.
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