Coffee Caramel Swirl Ice-Cream Pie
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This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per each of 12 servings: about | - |
| cal | 403403 cal |
| pro | 5 g5g pro |
| total fat | 25 g25g total fat |
| sat. fat | 15 g15g sat. fat |
| carb | 44 g44g carb |
| fibre | 1 g1g fibre |
| chol | 81 mg81mg chol |
| sodium | 174 mg174mg sodium |
| potassium | 188 mg188mg potassium |
| % RDI: | - |
| calcium | 1212 calcium |
| iron | 44 iron |
| vit A | 2424 vit A |
| vit C | 22 vit C |
| folate | 66 folate |
Gooey caramel swirls into vanilla ice cream for a sensational crowd-pleaser.
Ingredients
- 1-1/2 cups graham wafer crumbs 1-1/2 cups graham wafer crumbs
- 1/4 cup butter , melted1/4 cup butter, melted
- 1 tsp cinnamon 1 tsp cinnamon
- Coffee Caramel Sauce:
- 2/3 cup granulated sugar 2/3 cup granulated sugar
- 1/3 cup whipping cream 1/3 cup whipping cream
- 1 tbsp butter 1 tbsp butter
- 1 pinch salt 1 pinch salt
- 1 tsp instant coffee granules 1 tsp instant coffee granules
- Filling:
- 8 cups premium vanilla ice cream 8 cups premium vanilla ice cream
Preparation
In bowl, stir together graham wafer crumbs, butter and cinnamon; press onto bottom and up side of 9-inch (23 cm) glass pie plate. Bake in 350°F (180°C) oven until firm, about 8 minutes. Let cool.
Coffee Caramel Sauce: In heavy saucepan, stir sugar with 1/4 cup (50 mL) water over medium heat until dissolved. Bring to boil; boil vigorously, without stirring but brushing down side of pan often, until dark amber, 6 to 10 minutes. Remove from heat.
Standing back and averting face, add cream; whisk until smooth. Whisk in butter and salt until smooth. Whisk in coffee granules until melted. Let cool.
Drizzle 1/4 cup (50 mL) of the sauce over crust. Freeze until firm, 20 minutes.
Filling: Let ice cream stand at room temperature until slightly softened, about 10 minutes. Transfer to large bowl; drizzle with remaining sauce. Using butter or palette knife, swirl sauce into ice cream; spread in pie crust, smoothing top. Freeze until firm, about 3 hours. (Make-ahead: Cover and freeze for up to 24 hours.)
Coffee Caramel Sauce: In heavy saucepan, stir sugar with 1/4 cup (50 mL) water over medium heat until dissolved. Bring to boil; boil vigorously, without stirring but brushing down side of pan often, until dark amber, 6 to 10 minutes. Remove from heat.
Standing back and averting face, add cream; whisk until smooth. Whisk in butter and salt until smooth. Whisk in coffee granules until melted. Let cool.
Drizzle 1/4 cup (50 mL) of the sauce over crust. Freeze until firm, 20 minutes.
Filling: Let ice cream stand at room temperature until slightly softened, about 10 minutes. Transfer to large bowl; drizzle with remaining sauce. Using butter or palette knife, swirl sauce into ice cream; spread in pie crust, smoothing top. Freeze until firm, about 3 hours. (Make-ahead: Cover and freeze for up to 24 hours.)
Source : Canadian Living Magazine: February 2010
- Keywords : Valentine's Day; Dessert; Ice cream; Sugar; Cream; Bake; Make-Ahead; Butter; Coffee; 500 calories;
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