It’s From Scratch, remember? I do cheat on the cookie crust, but we’re making the ice cream and the hot fudge, so I feel OK about it. Make this dessert. It’s worth the steps. But, then again, I think all these recipes are worth the steps. I like the idea of making these in smaller pans unless you’re serving a crowd, then use a 9 or 10 inch spring form pan. They sell the little guys at Michael's or another baking supply place.
Top with whipped cream and pass the spoons. This one is a keeper.
Make sure you have a pre-frozen ice cream making vessel ready to go. But, if you make ice cream often, splurge on a commercial quality machine. It will always be ready when you are.
Cookie Crust
This makes a bunch, but, when you’ve finished lining the pans freeze the rest.
1 box Oreo® cookies or other chocolate sandwich cookie
1 stick unsalted butter, melted and cooled slightly
1. Add Oreos to food processor and let it go until you have fine crumbs.
2. Stream in cooled melted butter until fully incorporated into crumbs.
3. Pat crumb mixture into the bottom of your pans and up the sides. I used a combo of mini tart pans and spring form pans. Place in freezer until ice cream is ready (If you’re not making your own ice cream, let freeze at least 30 minutes)
Coffee Ice Cream
3 egg yolks
1 ½ cups whole milk
¾ cups brown sugar
Pinch salt
¼ cup crushed coffee or espresso beans
2 cups heavy cream
1. Place your egg yolks in a small bowl and set aside. Save your whites for another use. Keep in the fridge or freeze!
2. Create an ice bath. Fill a large bowl with ice and place a medium sized bowl inside. Add the heavy cream to the medium bowl and set aside.
3. Bring whole milk, brown sugar and salt to a simmer in a saucepan. Once sugar is melted and mixture is simmering, add crushed coffee beans to pan. Be sure to use good quality coffee beans. We want this to be better than the grocery store stuff. Cover and turn off the heat. Allow coffee to infuse the milk for 30 minutes.
4. After 30 min, strain mixture and discard coffee beans. Wipe out any remaining beans from pan and return strained mixture to pan. Over medium heat, bring mixture back up to a simmer. With a whisk on hand, add a ladle of the simmering mixture to your egg yolks and whisk to combine. This is called tempering. We don’t want to add the raw egg yolks directly to the milk mixture, because they will scramble. No one likes scrambled eggs in ice cream. Once you’ve tempered the eggs, add the egg/milk mixture to the pan to combine with the rest of the milk mixture.
5. Simmer over low heat until the custard coats the back of a spoon or until it reaches 175° on a candy thermometer. Do not bring to a boil!!!
6. Strain mixture into the bowl with the 2 cups of heavy cream. Stir mixture to speed up the cool down process. Refrigerate, if necessary
7. When ice cream base is cold, add to ice cream maker and churn according to directions- they are all a little different. It takes about 30 minutes in a commercial machine.
8. Once ice cream is ready, fill each cookie crusted pan, wrap with plastic wrap or top with wax paper and pop back into the freezer until ice cream has completely set. This takes a few hours, depending on the size of your pans.
Hot Fudge
Again, make a bunch and freeze the leftovers so you don’t have to remake it next time.
16 ounces bittersweet chocolate
3 Tbs light corn syrup
3/4 cup heavy cream
1 tsp vanilla extract
1. Melt chocolate and heavy cream in a saucepan over medium low heat. Be careful not to scorch the chocolate. Once melted, add the corn syrup and stir constantly until mixture thickens. Cool slightly before adding to mud pies.
This recipe is a bit of an experiment. Sometimes, I need to add more cream if it’s too thick. Play with it until it tastes the way you like it. Don't obsess about the measurements.
Assembly
Once ice cream is set and fudge is cool, spread as much fudge over top and enjoy!
MJM
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