It’s more than just ice cream

Nothing goes with the warm weather like ice cream. It’s an ice full of flavor. It’s a flavor full of ice. It’s basically cold, but it could also be fried hot. It’s a favorite of young and old alike. That is what ice cream is all about, in all its dripping, sticky and finger-lickin’ goodness.

It’s definitely the season to splish splash into the cool, creamy goodness of this cool treat. History has it that ice cream came to be in the 1600s. It is said that King Charles I of England hosted a lavish banquet for his family and friends. The feast consisted of many delicacies and was superb, but the coup de grace was yet to come.

King Charles’ French chef apparently concocted a new dish, which resembled fresh-fallen snow but was much creamier and sweeter than any after-dinner dessert. The guests were delighted and the King ordered the cook not to divulge the recipe for this frozen cream. He only wanted it to be served at the royal table. Sometime later, the king fell into disfavor with his people and was beheaded in 1649. So, from that time on, the secret of the frozen delicacy remained a secret no more.

There are a lot of different tales of how ice cream came to be. It is likely that it was not invented but rather came to be over years of similar effort. Nevertheless, whoever invented this dreamy, creamy treat must be heaven sent!

This summer, bring on the smiles. Let me share with you exciting ice cream preparations and recipes. These recipes will be featured this Sunday in my weekly TV cooking show, A Taste of Life, airing over IBC-13, from 11 a.m. to 12 noon. So, if you want to see how these treats are prepared, tune in this Sunday.

The recipes that I am sharing with you can be used to embellish your ice cream preparations, which you can create in your own homes for special occasions, such as birthday parties or simply just because.

Flowers may wilt, balloons will deflate, but nothing turns on the magic like ice cream and cake. So, take a deep breath, explore your creative side and unleash your ice cream cravings. You deserve it. After all, it’s summer!

Barquillos

This recipe for barquillos may also be used to make ice cream cones. It can also be baked in an oven or in an Italian Pizelle maker. They are then wrapped around a cone shaped wooden mold. For barquillos, I used a barquillera.

250 gms. all-purpose flour
150 gms. sugar
pinch salt
pinch Ferna vanilla powder
1/2 tsp. baking powder
1-1/2 cups heavy cream
1/2 cup water

Sift flour, sugar, vanilla powder, and baking powder three times. Set aside.

Put cream and water in a medium bowl. Gradually add the sifted dry ingredients. Mix with a wooden spoon until smooth. Allow the mixture to rest for 30 minutes.

Place one tablespoon of the mixture in the center of the barquillera or Pizelle maker. Bake until lightly browned. Roll immediately into a wafer roll or form over wooden shaped cone to make into ice cream cones.

Chocolate Ice Cream Pie Or, Mud Pie

For the crust:

1-1/2 cups chocolate cookie crumbs

5 Tbsps. unsalted Magnolia Gold butter

2 Tbsps. sugar

For the filling:
1-1/2 quarts Magnolia Chocolate Ice Cream
For the topping:
1 cup heavy cream
1/2 cup caramel sauce
3/4 cup pecans
3/4 cup almond flakes, slightly toasted
For the caramel sauce:
3/4 cup sugar
1/2 cup Magnolia Gold Butter, softened
1 cup heavy cream

For the crust:

In a large bowl, mix crumbs, butter and sugar until well combined. Press evenly into the bottom and up the sides of a nine-inch pie pan. Chill until firm for 30 minutes.

For the caramel sauce:

In a thick saucepan, caramelize sugar over medium heat. Add cream. Stir with a wooden spoon to blend. Turn off the fire, add butter. Cool.

Tightly covered, the sauce will keep for two weeks in the refrigerator. Warm it slightly in a microwave oven or in a bowl set over a pan of hot water before serving.

To assemble:

Soften ice cream by letting the ice cream stand at room temperature for five minutes, stirring it occasionally to encourage even softening. Carefully spread the ice cream onto the crust, smoothing the top with a spatula. Place a piece of Glad plastic cling wrap directly on the surface of the ice cream and freeze until firm to at least eight hours or up to two days.

In a chilled bowl, whip heavy cream until it doubles in volume. Set aside.

Remove the pie from the freezer and take off the plastic wrap. Spread the whipped cream over the ice cream, making it slightly higher in the center.

Sprinkle with sliced almonds and pecans. Freeze the pie until the whipped cream is firm, about 30 minutes or up to one day.

To serve:

Remove the pie from the freezer and let stand at room temperature for five to 10 minutes.

To slice the pie neatly, dip the blade of a large sharp knife in hot water and wipe it dry before cutting each slice. Serve immediately.

Chcolate Chip Strawberry Ice Cream Sandwich

For the choco chip cookies:

1 cup Magnolia Gold Butter, softened
2-1/2 cups bread flour
1 cup brown sugar, packed
1/2 cup granulated sugar
2 eggs
1 tsp. Ferna liquid vanilla
1/2 teaspoon baking soda
2 cups semi-sweet chocolate morsels
1 cup coarsely chopped walnuts

For the filling:

Magnolia strawberry ice cream, or any flavor of your choice

Preheat the oven to 350°F.

For the cookies:

Cream the butter and sugars until light and fluffy. Add eggs one by one, beating well after each addition. Beat in the vanilla. Stir in the flour and baking soda. Fold in the choco chips and nuts. Bake for eight to 10 minutes or until the edges are lightly browned. Remove from the cookie sheet and cool on wire rack.

To assemble:

Sandwich the ice cream between two cookies. Wrap in foil and freeze until ready to serve.