Ice Cream Dessert Contest
Recipes
Entry #1
Mexican taco shell ice cream treat
2 corn or flour tortillas
2 ripped bananas
1/4 cup whole milk
1 envelope of dry milk
1 Tbs. chocolate or strawberry syrup
2 cups of ice
cooking spray
Vitamix blender or similar
cinnamon and sugar
bake shell mold
1. Spray the tortillas with cooking spray, sprinkle sugar and cinnamon; toast them in the toaster
oven until golden brown.
2. Place the rest of the ingredients in the blender, blend until firm (ice cream consistency).
Adjust sweet as needed adding more syrup to the blender. Place ice cream in the freezer until
time to serve.
3. Take the tortilla shell out of the toaster oven, sprinkle more sugar and cinnamon if you really
like sweets. Let it cool completely.
4. Use it as a bowl for the ice cream. Add chocolate syrup on top and a piece of crunchy tortilla.
Sprinkle cinnamon to decorate.
5. Use your favorite store bought ice cream if desire.
Enjoy.
Entry #2
Vanilla Bean Ice Cream Pudding Parfaits
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1/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 1/2 cups milk
4 large egg yolks
2 tablespoons unsalted butter, cut into pieces
1 teaspoon vanilla extract
1 cup frozen vanilla bean ice cream, plus more for garnish
Toppings
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1 pint heavy whipping cream, lightly sweetened & whipped*
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7.25 oz. crackle shell chocolate syrup
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1/3 cup salted, roasted peanuts; chopped
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4 sugar cones (from a 5 oz. box)
Step 1. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. Very
gradually (a few tablespoons at a time) whisk in milk, taking care to dissolve cornstarch. Whisk
in egg yolks.
Step 2. Whisking constantly, cook over medium heat until the first large bubble forms and
sputters. Still whisking, cook 2 minutes more until thickened. Remove from heat; stir butter and
vanilla into hot pudding. Transfer pudding to a large mixing bowl, whisk in frozen ice cream
until combined and smooth. Set aside to cool.
Step 3. Using a serrated kitchen knife, cut the sugar cones 2 in. down from the tip; forming
small cones for garnish.
Step 4. Whisk pudding until smooth. In 4- half pint jars, layer 1/4 cup pudding, 1/4 cup whipped
cream, 1 tablespoon chocolate syrup, and 2 teaspoons peanuts. Repeat layers, dividing the
remaining pudding between all jars, Pipe enough whipped cream to almost reach the tops of
jars, spread to edges and pour 1 tablespoon chocolate syrup over the top, sprinkle with
additional crushed peanuts then place in fridge until chocolate is set. Pipe a 1 in. circle of
whipped cream on the topside, or scoop a small ball of ice cream and invert a small cone over
the top.
Enjoy!
*Combine 1 pint whipping cream with 1/3 cup powdered sugar, whip until stiff peaks form,
place in a pastry bag fitted with a large round tip.
Entry #3
Piled High Strawberry & Banana Ice Cream Pie
1 lb. strawberries, washed, hulled and sliced. (cut six in half for outside decoration, set aside)
2 ripe bananas, peeled sliced
1 lemon peel zested, + 1 tbsp juice
1 pint French vanilla ice cream, slightly softened
1 brick original cream cheese, room temperature
1/2 container defrosted cool whip
2 heaping tbsp. strawberry jam
4-6 tbsp dolce de leche topping for drizzling
1 tbsp. chopped nuts, peanuts, almonds, hazelnuts or pecans
1 prepared graham cracker pie crust
2 oz dark chocolate, melted
Crust Preparation:
Drizzle the chocolate over the graham cracker crust to cover. Spread with a spatula carefully.
Refrigerate for 30min.
This will prevent a soggy crust and adds a nice crunch.
Filling Preparation:
Add the lemon juice, & zest to the bananas to prevent darkening. Set aside
Meanwhile, stir the jam to loosen the mixture, set aside.
Whip cream cheese in a large mixer bowl until smooth and no lumps appear.
Fold in cool whip and ice cream quickly.
Fold in the fruit, gently. Stir in the jam leaving streaks, for a swirled effect when cutting.
Mound the ice cream mixture into the crust.
Freeze for 2 hours or up to 3 days. Move to refrigerator 1hr before serving and drizzle with
sauce when ready.
Decoratively place the halved strawberries around and on top of the pie!
Sprinkle with nuts.
With a knife heated under hot running water cut slices.
Serves 6-8
Enjoy with love
Entry #4
Cardamom Ice Cream with Norwegian Chocolate Chunks
(Is med kardemomme)
1 tablespoon cardamom seeds
1 1-inch piece of vanilla bean
3 cups whole milk
1 cup whipping cream
8 large egg yolks
1 cup sugar
1.5 oz Norwegian milk chocolate, roughly chopped
Roughly crush the cardamom seeds in a mortar. Split the piece of vanilla bean lengthwise using
the point of a knife and split open, scraping out the seeds. Combine milk, cream, cardamom,
and vanilla seeds and the bean in a medium saucepan and place over medium heat, whisking
frequently until it reaches a simmer. Remove from heat and cover, letting the spices steep for
about 15 minutes.
Meanwhile, in a large, heatproof bowl, combine the egg yolks and sugar and vigorously whisk
until the sugar dissolves into the eggs and you have a creamy, pale-yellow mixture.
Stirring constantly, slowly pour the milk and cream into the egg mixture. Transfer the custard
back to the saucepan and bring it to a simmer over medium heat until the mixture has
thickened to a consistency that could coat the back of a spoon, about 6 to 8 minutes. (Take care
not to let it come to a boil. If you accidentally do and the eggs form clumps, you can remedy the
situation with a food processor.)
Pour the custard through a strainer to remove the cardamom seeds and to ensure a smooth ice
cream. Refrigerate until completely chilled, at least 1 hour, then freeze according to your ice
cream maker’s instructions. A few minutes before the ice cream is frozen, add chopped
chocolate and churn until mixed and the ice cream is the consistency you desire.
Entry #5
Bread Pudding Recipe
4 cups of half and half
1 vanilla bean split
12 egg yolks
1 cup of sugar
1/2 tsp of cinnamon
1/2 cup chocolate chips
scraps of chocolate cake, brownies or vanilla cake
Heat the half and half and vanilla bean just to a simmer, mix the egg yolks and sugar and whisk
until thin ribbons, pour the simmering half and half into the egg yolks while whisking at the
same time (helps to have someone whisk while someone pours), add you cinnamon and
chocolate chips (they will melt) and allow the mixture to rest for three to five minutes, remove
vanilla bean. Tear your cake pieces into small pieces and mix into the mixture, the consistency
should be soggy bread. Pour the mixture into a loaf pan and bake for 30-35 minutes at 350
degrees.
Orange Vanilla Ice Cream
4 cups half and half
8 ounces sugar
8 egg yolks
1/2 vanilla bean
Zest of 2 oranges
heat the half and half and vanilla bean to a simmer. Whisk egg yolks and sugar to thin ribbons.
Add the half and half into the egg yolks while whisking at the same time. Add the egg yolk
mixture back to low heat and stir constantly until thicken. Remove from heat, strain and allow
to chill, needs to be cool to the touch before it can become ice cream. Once cooled place the
mixture into your ice cream machine and allow it to start churning, when the mixture is almost
done turning into ice cream, add the zest of two oranges and allow to incorporate into ice
cream.
(Optional) Once the bread pudding is done, cut the bread pudding into sandwich slices or
rounds and dredge in flour and in a hot skillet with oil, get the pan very hot and just set the
bread pudding in the pan to give it a quick sear, this is optional it just gives the bread pudding a
crisp.
Scoop the orange vanilla ice cream into the bread pudding and sandwich the two together and
enjoy!
Entry #6
Stuffed Cupcake
Ingredients
One Pillsbury Devil's Food Cake Mix
3 eggs
1 cup water
1/2 cup oil
Mayfield Neapolitan Ice Cream
Mix cake mix by directions on box (cake mix, eggs, oil & water). Line cupcake pan with cupcake
liners. Bake at 350 degrees for 19 minutes. Let cupcakes cool completely. Remove cupcakes
from liner, cut in half. Scoop one large spoonful of vanilla ice cream between the two layers.
Place top of cupcake on vanilla ice cream. Then put one scoop of strawberry ice cream on top.
Place back in freezer for at least 30 minutes. Remove from freezer just before eating.