Peppermint Ice Cream Pie Recipe
Ingredients
| 3 pints vanilla ice cream slightly softened | ||
| Peppermint candies | 1/4 pound, crushed | |
| 2 cups chocolate wafer crumbs | ||
| Soft butter | 1/3 Cup (16 tbs) | |
| Heavy cream | 1 Cup (16 tbs) | |
| Walnuts | 1/4 Cup (16 tbs), chopped | |
| Unsweetened chocolate square | 3 (Fudge Sauce:) | |
| Water | 1/2 Cup (16 tbs) (Fudge Sauce:) | |
| Sugar | 1/4 Cup (16 tbs) (Fudge Sauce:) | |
| Salt | 1/4 Teaspoon (Fudge Sauce:) | |
| Butter | 4 1/2 Tablespoon (Fudge Sauce:) | |
| Vanilla | 3/4 Teaspoon (Fudge Sauce:) | |
Directions
Crush peppermint with a hammer or in a food processor using steel blade.
Turn ice cream into a large bowl.
With a spoon, swirl crushed candy into ice cream; just enough to give a marbled effect, don't over mix.
Return ice cream to container.
Freeze.
Combine wafer crumbs with butter: mix with fork until thoroughly combined.
Press crumb mixture evenly on bottom and side of a 9 inch pie plate.
Refrigerate until well chilled about 1 hour.
Fudge Sauce: In a small saucepan, combine chocolate with water.
Cook over low heat, stirring occasionally, until chocolate is melted.
Add sugar and salt; cook stirring, until sugar is dissolved and mixture thickens, about 5 minutes.
Remove from heat; stir in butter and vanilla.
Let cool.
Fill pie shell with scoops of ice cream.
Pour 1/2 cup Fudge Sauce over top.
Store in freezer until serving.
Just before serving, garnish with mounds of whipped cream, sprinkle with nuts.
Pass rest of Fudge Sauce, if there is any left from the kitchen cooks.
A favourite of all but especially children.
Turn ice cream into a large bowl.
With a spoon, swirl crushed candy into ice cream; just enough to give a marbled effect, don't over mix.
Return ice cream to container.
Freeze.
Combine wafer crumbs with butter: mix with fork until thoroughly combined.
Press crumb mixture evenly on bottom and side of a 9 inch pie plate.
Refrigerate until well chilled about 1 hour.
Fudge Sauce: In a small saucepan, combine chocolate with water.
Cook over low heat, stirring occasionally, until chocolate is melted.
Add sugar and salt; cook stirring, until sugar is dissolved and mixture thickens, about 5 minutes.
Remove from heat; stir in butter and vanilla.
Let cool.
Fill pie shell with scoops of ice cream.
Pour 1/2 cup Fudge Sauce over top.
Store in freezer until serving.
Just before serving, garnish with mounds of whipped cream, sprinkle with nuts.
Pass rest of Fudge Sauce, if there is any left from the kitchen cooks.
A favourite of all but especially children.
Chef
