September 1, 2017

Mexican Ice Cream Pie

Chocolate. Hazelnuts. Mexican chocolate. Mexican Coffee Liqueur Type Syrup. This ice cream pie has it all. Make this for dessert next Taco Tuesday!

Ingredients

CRUST

FILLING

WHIPPED CREAM

MEXICAN COFFEE LIQUEUR TYPE CHOCOLATE SAUCE

SPECIAL EQUIPMENT

CRUST

Combine chocolate graham cracker crumbs and melted butter, mix until all the crumbs are moistened.
Press the mixture into the bottom and sides of a deep-dish pie pan and freeze.

FILLING

Freeze the bowl of an ice cream maker according to the manufacturer’s recommendations.
In a medium mixing bowl, combine the milk and sugar. Stir until the sugar is dissolved.
Add the heavy cream and Madagascar Bourbon Vanilla and continue stirring until they are combined.
Turn the ice cream maker on and pour the mixture into the freezer bowl.
Add Bacio Chocolate Hazelnut Praline Artisan and ¼ cup of the chopped hazelnuts and let the ice cream maker run until the ice cream has thickened and has a soft, creamy texture, about 20-25 minutes.
Remove the ice cream from the freezer bowl and press it into the frozen crust, distributing it evenly.
Cover the top of the ice cream with the remaining chopped hazelnuts and freeze until serving time.

WHIPPED CREAM

Whip the cream with Madagascar Bourbon Vanilla and powdered sugar to form stiff peaks. Cover and refrigerate until ready to serve.

MEXICAN COFFEE LIQUEUR TYPE CHOCOLATE SAUCE

Melt the chocolate and butter together in the microwave, stirring every 30 seconds.
Slowly stir in the half & half.
Add Blue Agave Nectar, Madagascar Bourbon Vanilla, Mexican Coffee Liqueur Type Syrup, and salt. Stir to combine.

TO SERVE

Top each slice with a dollop of Whipped Cream and drizzle with Mexican Coffee Liqueur Type Chocolate Sauce.
You can also decorate the entire pie with Whipped Cream using a pastry bag and drizzle generously with Mexican Coffee Liqueur Type Chocolate Sauce. Cover and freezer for up to 3 months.

Filed in: Desserts