Did You Know….

• If you place a mini marshmallow in the bottom of a sugar cone before filling, the ice cream won’t leak through the bottom of the cone!
• It takes approximately 50 licks to polish off a single-scoop ice cream cone!
• Every American consumes roughly 23 quarts of ice cream each year

NO-COOK COFFEE ICE CREAM

• 2 cups Half and Half
• 3 tablespoons instant coffee
• 1 1/2 cups granulated sugar
• 1 tablespoon pure vanilla extract
• Pinch of Salt
• 4 cups heavy cream

In a mixing bowl whisk together the half and half, coffee crystals, sugar, vanilla and salt.  Stir to dissolve the sugar.  Add the heavy cream and whisk to combine.  Freeze according to manufacturers directions.

Yields 2 quarts


PEACH ICE CREAM

• 4 ripe peaches, peeled and chopped
• 3 eggs, lightly beaten, at room temperature
• 1 1/4 cups granulated sugar
• 11 teaspoon pure vanilla extract
• Pinch of salt
• 2 cups whole milk
• 1 1/2 cups heavy whipping cream

In a blender, purée 3 cups of the peaches. Mash the remaining 3 cups of chopped peaches with a potato masher. Set aside.

In a large bowl, whisk together the eggs, sugar, vanilla and salt until well blended. Set aside.

In a large, heavy saucepan over low heat, heat the milk and cream, just until it begins to steam.  Pour 1/4 cup of the heated mixture into the egg mixture and whisk constantly to behind.  Then pour the blended mixture back into the saucepan.  Continue to cook over low heat, stirring constantly, until the mixture thickens. Remove the pan from the heat, allow the custard to cool completely, then refrigerate for several hours or until well chilled.

When ready to freeze, add the puréed peaches to the chilled mixture and freeze according to manufacturer's directions.

Makes 2 Quarts


S’MORES ICE CREAM PIE

• 16 whole graham crackers
• 1 cup whole almonds, toasted
• 3 tablespoons granulated sugar
• 1 stick unsalted butter, melted
• 1 1/2 quarts coffee ice cream, softened
• 8 ounces chocolate sauce – warmed, then cooled slightly
• 1 (7-ounce jar) Marshmallow Creme
• 2 cups miniature marshmallows

Preheat the oven to 350°F.  In a food processor finely grind the graham crackers, toasted almonds and sugar.  Add the melted butter and process to combine.  Press the graham cracker mixture onto the bottom and up the sides of a 9-inch springform pan.  Bake the crust until golden, about 12 minutes.  Cool completely before proceeding.

Spread 2 cups of the softened ice cream in the crust.  Top with one-third of the fudge sauce.  Freeze until sauce is set, about 15 minutes.  Repeat layering with ice cream then sauce, freezing after each layer, until 3 layers of ice cream are created.  Cover and freeze the pie at least 4 hours or overnight.

To serve, preheat the broiler to high.  Place the pie on a baking sheet. Spread the marshmallow crème over the top of the cake.  Top with the mini marshmallows in a single layer.  Broil just until marshmallows are deep brown, watching closely to avoid burning, about 1 minute.

Remove the springform pan from the pie.  Cut and serve.


Serves 10