Slushed! Part 17

Pop the pan into the freezer for about an hour so the ice cream firms back up. Wrap each sandwich in waxed paper. Return to the freezer and freeze for 36 hours, until solid.

Frozen Peanut b.u.t.ter Cups with Castries Creme Liqueur

Castries Creme Liqueur is an intoxicating blend of rum, cream, and peanuts made in tropical St. Lucia. It easily takes these peanut b.u.t.ter cups from really good to straight up out of this world. Definitely take the time to find a bottle if you can. In a pinch, subst.i.tute an equal amount of dark rum.

MAKES ABOUT 2 DOZEN MINI PEANUT b.u.t.tER CUPS.

FILLING.

1 cups smooth peanut b.u.t.ter cup powdered sugar 1 teaspoon vanilla extract cup Castries Creme Liqueur CHOCOLATE Sh.e.l.lS.

34 cups semisweet chocolate chips 24 paper mini-m.u.f.fin liners Start by making the filling. Put the peanut b.u.t.ter, powdered sugar, vanilla extract, and Castries Creme Liqueur in a bowl. Stir until uniform. Set aside.

Make the chocolate sh.e.l.ls by melting the chocolate chips in a double boiler or the microwave. Let the chocolate cool on the counter until it's cool enough to handle comfortably.

Put a small spoonful of melted chocolate in a paper m.u.f.fin liner. Spread it all over the inside of the liner with the back of the spoon. Set the coated liner aside on a large plate. Repeat with the rest of the liners.

Reserve the remaining melted chocolate.

Pop the plate with the liners into the fridge until the chocolate has hardened, about an hour. When the sh.e.l.ls are hard, fill each about three-quarters to the top with peanut b.u.t.ter filling. Smush the filling down so it's relatively flat.

Top each with a spoonful of the reserved melted chocolate. Spread the chocolate to the edges, so that it completely covers the filling. Using the back of a spoon, swirl the top of the chocolate for a nice presentation.

Set each finished peanut b.u.t.ter cup on a freezer-safe tray. Repeat with the rest of the chocolate sh.e.l.ls.

Freeze overnight on the tray. If you need to store them longer, once they're frozen solid, wrap each in waxed paper and store in a zip-top bag in the freezer for up to a month.

Hot b.u.t.tered Rum Pecan Sundae

This is a casual, quick, totally decadent sundae. The candied pecans are robed in a thick, fragrant, brown sugarrum sauce. Fill your bowl with as much vanilla ice cream as you like. This is delicious with the Spice Trader's Vanilla Vodka Ice Cream in Chapter 3.

MAKES 12 SERVINGS 2 tablespoons b.u.t.ter 3 tablespoons brown sugar cup pecan halves cup dark rum Vanilla ice cream Melt the b.u.t.ter on the stove in a nonstick pan over medium heat. Add the brown sugar. Stir to combine. Cook for a minute or two over medium heat, stirring constantly.

Toss the pecans into the pan. Stir to coat. Cook for another minute or two over medium heat, stirring constantly.

Take the pan off the heat. Add the rum. Be careful-it will immediately start to boil and let off a big poof of steam. Stir to incorporate the rum into the sauce.

Return the pan to the stove over low heat. Cook for another minute, stirring constantly, until the nuts are coated and the sauce is thick and glossy.

Take the pan off the heat. Scoop a bowlful of vanilla ice cream. Top with candied pecans and sauce. Serve immediately.

Kirsch Bombe

A bombe is an impressive, layered and molded French ice cream dessert. This one is deceptively easy to make, with layers of cherry and vanilla ice cream separated by sliced, sweet cherries. A set of freezer-safe nesting bowls makes this a snap. You can find them at most big home goods stores.

MAKES 68 SERVINGS 1 quart Cherry Bomb Ice Cream (see Chapter 3), softened 45 cups fresh cherries, stemmed, pitted, and sliced 1 pint vanilla ice cream, softened Whipped cream, for garnish Put an 8-inch bowl in the freezer. When it's cold, line it with some of the softened Cherry Bomb ice cream, reserving the rest. Gently press a layer of fresh cherries onto the cherry ice cream. Set a layer of plastic wrap on top of the cherries. Set a 6-inch bowl on top of the cherries. Press the bowl down gently so it evens the ice cream out and keeps it in place. Freeze until solid, about an hour.

Remove the 6-inch bowl. Add a layer of softened vanilla ice cream on top of the frozen cherries. Gently press a layer of fresh cherries onto the vanilla ice cream. Set a layer of plastic wrap on top of the cherries. Set a 4-inch bowl on top of the cherries. Press it down gently so it evens the ice cream out and keeps it in place. Freeze until solid.

Remove the 4-inch bowl. Fill the center of the bombe with softened Cherry Bomb Ice Cream. Cover the surface of the ice cream with plastic wrap. Freeze until solid.

To serve, dip the bowl in a larger bowl of warm water. Set a flat plate on top of the ice cream and invert the bowl to unmold the bombe. Slice with a hot, sharp knife.

Amaretto Ice Cream Sandwiches

The only thing that could make almond ice cream better is to wedge it between a couple of almond-scented b.u.t.ter cookies. That's just what these sandwiches do. To up the almond ante, they're also rolled in toasted, sliced almonds.

MAKES 12 ICE CREAM SANDWICHES.

FOR 24 COOKIES.

1 cups flour teaspoon baking soda teaspoon salt 1 cup brown sugar, firmly packed 8 tablespoons b.u.t.ter, softened 1 egg 2 teaspoons almond extract 1 quart Toasted Amaretto Gelato (see Chapter 4) Sliced almonds, toasted Start by making the cookies. Whisk the flour, baking soda, and salt together in a medium-sized bowl. Set aside.

In the bowl of your stand mixer or a large bowl if using a handheld mixer, beat the brown sugar and b.u.t.ter together until well combined. Add the egg and almond extract. Beat until light and fluffy.

Add in the flour mixture. Beat quickly to combine well. Stop mixing when the dough just comes together. (Overmixing can make the cookies tough.) Spoon the dough out into the center of a large piece of wax paper. With your hands, form it into a log that's about 2 inches in diameter, give or take.

Wrap the paper around the dough tightly and roll it up like a burrito. Twist the ends tightly. Pop it into the fridge for a few hours to firm up the dough.

Preheat your oven to 350F. Line two sheet pans with parchment paper and set aside. Slice the cookie dough into 24 even slices. s.p.a.ce the slices out on your prepared pans.

Bake at 350F for about 10 minutes, until just golden brown. Cool on a wire rack.

Let the Toasted Amaretto Gelato stand on the counter for about 20 minutes to soften up. Line a sheet pan with parchment paper.

a.s.semble the ice cream sandwiches: Put a scoop or two of gelato on one cookie. Top with another cookie and gently press it down so the gelato spreads to the edges.

Roll in sliced, toasted almonds to coat the edges. Set on your prepared sheet pan. Repeat with the rest of the cookies.

Pop the pan into the freezer for about an hour so the gelato firms back up. Wrap each sandwich in waxed paper. Return to the freezer and freeze for 36 hours, until solid.

Mini Mint Chocolate Chip Sandwiches

Bake your favorite chocolate chip cookies-or get a couple dozen soft chocolate chip cookies at your local bakery. These are just the right size for a quick snack. For a dramatic presentation at your next party, double or triple the recipe and serve heaped on a platter. Put the dark chocolate chips in a wide, shallow bowl and set aside.

MAKES 1216 1 quart Gra.s.shopper Gelato (see Chapter 4) 2428 soft chocolate chip cookies, baked and cooled Dark chocolate chips Line a sheet pan with parchment paper. Put the dark chocolate chips in a wide, shallow bowl and set aside. Let the Gra.s.shopper Gelato stand on the counter for about 20 minutes to soften up.

Put a scoop or two of gelato on one cookie. Top with another cookie and gently press it down so the gelato spreads to the edges. Roll the sandwiches in the bowl of dark chocolate chips until the edges are coated. Set on your prepared sheet pan. Repeat with the rest of the cookies.

Pop the pan into the freezer for about an hour so the gelato firms up. Wrap each sandwich in waxed paper. Return to the freezer and freeze for 36 hours, until solid.

Chapter 10.

Frozen c.o.c.ktails, Milkshakes, and Smoothies

Give almost anyone the choice between dessert and a c.o.c.ktail after dinner, and chances are they'll pick dessert. These concoctions easily serve as both.

All you need is a well-stocked bar, a bag of ice, and a decent blender to crush it. And it doesn't have to cost a fortune. If you want to try a drink that includes a pricey liquor, just grab a few nips or a pint at the liquor store. That way, you can experiment without a huge expense.

Frozen Zombie

There's a zombie and brain freeze joke here that's just itching to be told, but I'll spare you. If you've ever been to a tiki bar, you're probably familiar with the Zombie c.o.c.ktail. It's the drink that most bartenders limit to two per patron because it's so darned strong. This frozen version is no exception. It packs a fruity, frosty punch.

SERVES 1 GENEROUSLY.

1 cups ice 1 ounces dark rum 1 ounce light rum ounce 151-proof rum ounce cherry liqueur 1 ounces fresh lemon juice ounce fresh orange juice 2 dashes grenadine syrup Maraschino cherries and fresh orange slices, for garnish Put the ice in your blender. Add all the ingredients. Blend until smooth. Pour into a gla.s.s.

Garnish with a skewer of alternating maraschino cherries and fresh orange slices.

Frozen Gin Fizz

In order to be a fizz, a c.o.c.ktail needs to have soda water and either lemon or lime juice. This frozen c.o.c.ktail has both the soda and the juice-and a generous amount of gin. It makes a great summertime cooler.

SERVES 1.

1 cup ice 3 ounces gin Juice of half a lemon 1 teaspoons powdered sugar Soda water or lemon-lime soda Lemon or lime slice, for garnish Put the ice in your blender. Add the gin, lemon juice, and powdered sugar. Blend until smooth. Pour into a gla.s.s. Top with soda water (or a splash of lemon-lime soda, for a sweeter twist).

Garnish with a slice of lemon or lime.

Arctic Scorpion Bowl

The Scorpion Bowl is something of a legend at our house. It's a must for almost all celebrations with close friends. This drink serves four generously. For true tiki style, serve it in a bowl with four straws.