A Duo of Frozen Delights for the Unrepentant
The American palate for desserts is globally
recognized. To ravenously indulge in chocolate
and cream is to remember what eating was like
before vitamins, a food pyramid or recommended
daily servings of vegetables. Besides, for those who alphabetize their grocery list, let’s face it: butter, chocolate and cream are right there at the top.
Maple Walnut Ice Cream
Shhhhh….your favorite top-quality commercial ice cream will have found its rival once you discover this frozen gem!
7/8 cup sugar
1/ 8 tsp. salt, optional
2 cups skim milk, divided
2 cups heavy cream
2 tsp. maple extract
1 box (3.4 oz.) instant vanilla pudding
1/2 to 1 cup chopped walnuts
Whisk eggs with sugar in a medium saucepan, then whisk in 1 cup skim milk. Place over medium heat. Continue whisking until the sugar is melted and mixture is thickened. Remove from heat. Stir in the remaining milk, heavy cream, maple extract and salt. Sprinkle the instant pudding in while stirring to incorporate the powder. Chill in refrigerator for two hours—stirring about halfway through—then place in ice cream maker.* Process until mixture begins to firm, then add walnuts in final stage of processing. Continue until frozen.
*If an ice cream maker is unavailable, partially freeze in freezer, then beat with electric beaters to incorporate air. Refreeze partially. Repeat beating, add in the walnuts and then freeze completely.
Incredible Double Chip Frozen Mousse
Oh my! How can one resist a frozen “light” dessert on a warm summer evening? If desired, this can be prepared in parfait glasses, layering crumbs and filling to make an irresistible refrigerated mousse. Serve with a spoon.
2 cups cream-filled chocolate cookies (like Oreos), crumbled (22-24)
7 Tbsp. butter, melted
3/4 cup butter, melted
1 cup sugar
3 (1 oz.) squares unsweetened chocolate
3 cups frozen whipped topping
1/2 cup peanut butter chips
1/2 cup chocolate chips
Additional frozen whipped topping, peanuts and additional cream-filled chocolate cookies
For crust, stir cookie crumbs and butter together. Butter the inside of a 9-inch springform pan, then press crumb mixture tightly into bottom of pan. Chill. For filling, cream the melted butter and sugar. Melt the chocolate, then add to creamed butter and sugar. Add eggs, one at a time, then beat for 2-3 minutes. Fold in half the whipped topping, then add the remaining topping and chips. Turn filling into the cookie crust. Freeze (filling doesn’t hold shape for cutting and serving unless frozen).
To serve, garnish with additional whipped cream, peanuts and crumbled cookies.
Incredible Raspberry White Chocolate Mousse
Follow recipe above except reduce sugar by 3 tablespoons, substitute white chocolate for the unsweetened chocolate and substitute white chocolate chips for the peanut butter chips. Before turning the filling into the crust, spread a thin layer of raspberry jam (seedless preferred) over the chilled crust. To serve, garnish with additional whipped cream and fresh raspberries.