Tahoe Creamery Ice Cream Recipes
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Tahoe Harvest Pumpkin Fest will be available everywhere on or about Oct 15, 2009. |
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Pumpkin Recipes by Jennifer Bushman |
Jennifer is the author of Kitchen Coach: Weeknight Cooking, Kitchen Coach: Weekend Cooking and the new Kitchen Coach: Family Meals (Wiley 2004, 2005 and 2006). She also is the founder of Nothing to It! Culinary Center in Reno, NV, is a restaurant consultant, and has been featured on NBC’s TODAY show.
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Spiced Oatmeal Cookie and Tahoe Creamery's Tahoe Harvest Pumpkin Fest™ Ice Cream Sandwiches by Jennifer Bushman
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Soft and chewy, chock full of oatmeal and raisins cookies make the perfect accompaniment for great Tahoe Creamery's Tahoe Harvest Pumpkin Fest™ ice cream sandwiches!
Makes approximately 10 Ice Cream Sandwiches:
Ingredients:
[1/2] cup plus [1/3] cup all purpose flour
[1/2] teaspoon baking soda
[1/4] teaspoon salt
[1/4] teaspoon ground cardamom
[1/4] teaspoon ground cinnamon
[1/8] teaspoon ground allspice
[1/2] cup (1 stick) unsalted butter, at room temperature
[3/4] cup packed dark brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 [1/4] cup old-fashioned oatmeal
2 Pints Tahoe Creamery's Tahoe Harvest Pumpkin Fest™ Ice Cream
[1/2] cup raisins
Directions:
1. Preheat the oven to 350 F.
2. In a medium bowl, sift together the flour, baking soda, salt, and spices. Beat the butter until light and fluffy on medium speed in an electric mixer fitted with the paddle attachment, about 3 minutes. Add the brown sugar and beat until mixture is smooth. Add the egg and vanilla extract and mix just until well combined. Reduce the speed to low and add flour mixture.
3. Stir until just combined and do not over mix. Fold in the oats and raisins.
4. Drop the dough by tablespoonfuls onto parchment-lined baking sheets, spacing 1[1/2] inches apart. Using moistened fingertips, flatten cookies slightly.
5. Bake in the preheated oven for 12 minutes, until the cookies are golden brown. Cool on the baking sheets for 5 minutes and remove to a wire rack.
6. Soften the Tahoe Creamery Pumpkin Ice Cream, slightly. Spread enough ice cream on the bottom of one cookie to create a 1 inch pumpkin ice cream layer. Top with another cookie, bottom side down. Spread the ice cream smooth along the cookie layers with a spatula to fill in any gaps in between the ice cream and the cookies. Wrap tightly in plastic wrap and freeze for 24 hours. Serve. Will keep in the freezer for up to 3 months.
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Pumpkin Bread Pudding with Tahoe Creamery's Tahoe Harvest Pumpkin Fest™ Ice Cream by Jennifer Bushman
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Ingredients:
4 large Eggs, Room Temperature
One 29-oz can of pumpkin puree
1 cup White Sugar
3 cups Whole Milk
2 Tsps Pure Vanilla Extract
1 tsp cinnamon
1/2 tsp nutmeg
1 tbsp melted unsalted butter for the baking dish
6 cups cubed french, white or egg bread
2 tsps Light brown sugar
1 pint Tahoe Creamery's Tahoe Harvest Pumpkin Fest™ Ice Cream
Directions:
1. Preheat the oven to 350 Degrees F.
2. In a large bowl, whisk together the eggs, pumpkin, sugar, milk, cinnamon and nutmeg.
3. Butter a 9x13 inch glass baking dish. Sprinkle the bottow with 1/2 of the brown sugar. Arrange half of the bread on the bottom of the baking dish. Pour half of the egg mixture over the bread. Sprinkle with the remaining brown sugar, then add the remaining bread and the egg mixture. Make sure that ever piece of the bread is soaked with the egg mixture.
4. Place the baking dish on a cookie sheet. Bake in the oven for 50 minutes or until the bread pudding becomes golden in color. You are looking for the bread pudding to be firm. If the top gets too brown while baking simply loosely cover in aluminum foil and continue baking.
5. Remove from the oven onto a wire cooling rack. Allow to set slightly before serving, dusted with powdered sugar and Tahoe Creamery's Tahoe Harvest Pumpkin Fest™ ice cream on the top.
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Flourless Chocolate Cake with Tahoe Flow Cookie Dough™ Ice Cream ()
Ingredients:
16 ounces (1 pound) of semisweet chocolate, chopped
½ cup (1 stick) plus 2 tablespoons of unsalted butter
5 large eggs
1 Pint of Tahoe Creamery Tahoe Flow Cookie Dough Ice Cream
Directions:
1. Preheat oven to 375°F
2. Put Chocolate and butter in a heat proof bowl and set over a pan of simmering water and melt, stirring often (the bottom of the bowl should not touch the water).
3. While the chocolate and butter mixture is cooling, butter your pan and line with parchment then butter the parchment.
4. Separate the egg yolks from the egg whites and put into two separate medium bowls.
5. Whip the egg whites in a medium bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
6. With the same beater, beat the egg yolks together.
7. Add the egg yolks to the cold chocolate and butter mixture
8. Fold in 1/3 of the egg whites into the chocolate and butter mixture and follow with remaining 2/3rds Fold until no white remains without deflating the batter.
9. Pour batter into prepared pan, the batter should fill the pan ¾ of the way full, and bake at 375°F
10. Bake for 25 minutes until the top of the cake looks like a brownie. A cake tester will appear wet. If you have an instant read thermometer it should read 140°F.
11. Cool Cake on a rack for about 10 minutes and then unmold.
12. While the cake is cooling, take out a pint of Tahoe Creamery Tahoe Flow Cookie Dough™ Ice Cream and let it soften.
13. Once the cake is cool enough to take out of the mold put Tahoe Creamery Tahoe Flow Cookie Dough™ Ice Cream on top of it. Note, if the cake is still warm that is fine.
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Ice Cream Pie ()
Ingredients:
1 Pie Crust
1 Cup of flour
1/3 cup of sugar
1/3 cup of butter
1/3 cup of Molasses (unsulphured)
1/3 cup of boiling water
1 tsp. of baking soda
1 pint of Tahoe Creamery Tahoe Dream Vanilla Bean™ Ice Cream or Tahoe Swell Cinnamel™ Ice Cream
Directions:
1. Preheat oven to 425°F
2. Mix flour, sugar and butter in a medium sized bowl. Mixture should look like crumbs. Set aside
3. In a medium mixing bowl mix molasses and boiling water. Once mixed, quickly stir in the baking soda.
4. Quickly pour the mixture into pie crust.
5. Spread flour, sugar and butter crumbs onto the top of the pie.
6. Bake at 425°F for 10 minutes, then reduce heat to 375°F for an additional 15 minutes. Pie should still have patches of lightly browned bare crumbs, with bigger areas that have been colored by the molasses.
7. Remove from oven and cool
8. Once cool, slice pie and serve with a scoop of Tahoe Creamery Ice Cream on top of the pie.
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Tahoe Flight Blueberry Delight™ Ice Cream Sandwich
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Ingredients:
2 tablespoons sugar
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon salt
1 ½ cups heavy cream
Directions:
1. Preheat oven to 400°F
2. Sift together the flour, baking powder, baking soda, sugar, and salt in a medium sized bowl. Add the heavy cream and mix.
3. Place mixture in an ungreased 8-inch square pan and bake until golden (18 to 20 minutes)
4. Remove Shortcake from pan and place on rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
5. Spoon some Tahoe Creamery Tahoe Flight Blueberry Delight™ Ice Cream onto the bottom shortcake piece. Put the top shortcake piece on top of the ice cream to make an ice cream sandwich.
6. If desired, add some whipped cream to the top of the sandwich.
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Blueberry Pineapple Dessert
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Ingredients:
1 graham cracker pie crust (9-inch size)
8 ounces of cream cheese softened
½ cup sugar, divided
1 teaspoon vanilla extract
½ teaspoon cinnamon
1 can (8-oz. size) crushed pineapple, drained, reserve liquid
1 tablespoon of butter, melted
2 tablespoons cornstarch
1 pinch salt
1 can (15-oz. size) blueberries, drained, reserve liquid
1 tablespoon lemon juice
1 pint of Tahoe Creamery Tahoe Flight Blueberry Delight™ ice cream or Tahoe Dream Vanilla Bean™ ice cream.
Directions:
1. Combine cream cheese, half the sugar, the vanilla, cinnamon, pineapple and butter together. Spread this mixture at the bottom of the pie crust and chill.
2. Combine the remaining sugar, cornstarch, salt and the reserved liquids from the blueberries and the crushed pineapple and mix well. Place in a saucepan and cook until mixture starts to thicken.
3. Add blueberries and lemon juice. Remove from heat and allow to cool. Spread this mixture over the cream cheese mixture and chill for several hours before serving.
4. Serve with Tahoe Creamery Tahoe Flight Blueberry Delight™ ice cream or Tahoe Dream Vanilla Bean ice cream™.
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