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Ice Cream Autumn Delight

Ice Cream Brownie Bars

Mother's Baked Custard

Orange Custard Tart with Fresh Strawberries

Pumpkin Custard Profiteroles with Maple Caramel

Raspberry Clouds

Stabilized Whipped Cream













Raspberry Clouds

Serves 6 (9)

Meringue Shells:

3 (4) egg whites, room temp

¾ cup (1 ½ cups) sugar

1 tablespoon (2 tablespoons) cornstarch

1/8 teaspoon (1/4 teaspoon) cream of tartar 


3 (4) egg yolks

1/2 cup (1/2 cup + 1 1/2 tablespoons) sugar

2 teaspoons (1 tablespoon) cornstarch

2 cups (2 2/3 cups) cups half and half

1 tablespoon (1 1/3 tablespoons) rum 


12 ounces frozen raspberries

sugar to taste

1 tablespoon cornstarch

chocolate sauce

garnish: fresh raspberries and mint leaves

       Meringue Shells:  Position oven rack in center of oven; preheat to 200-degrees. Line baking sheet with parchment paper.  Using a coffee cup or custard bowl, trace 4 (9) circles on each sheet of paper. 

       Whisk sugar and cornstarch to blend. Using heavy-duty electric mixer on medium-high speed, beat whites in large bowl until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form, about 1 minute. Add sugar mixture, 1 tablespoon at a time, beating until whites are very stiff and glossy, at least 4 minutes. 

       Spoon a dot of meringue onto the four corners of each baking sheet; press down the parchment paper forms to hold them in place during baking. Using a large serving spoon, scoop a mound of meringue into the center of each circle. Use a tablespoon, create a shallow depression while swirling excess meringue to edges to form a loose rim.   Repeat for remaining circles.   

       Bake meringues in 200-degree oven for 2-2 ½ hours without opening oven door.  Turn off oven; let meringues stand in closed over overnight to dry completely.  (Can be stored up to 1 week in air tight container.)

       Filling:  Mix yolks with sugar, half and half, and cornstarch. Cook over low heat, stirring constantly until mixture thickens, about 5 minutes.  Add rum and mix well.  Refrigerate. 

       Topping:  Put raspberries in small saucepan along with sugar and cornstarch.  Bring to a boiling stirring continuously.  Strain out seeds in a food mill.  Add additional sugar to taste. Refrigerate. 

       Assembly: Put chocolate syrup into squeeze bottle with narrow tip.  For each meringue shell: squeeze a dot of chocolate into the center of large dinner plate and press down a shell.  Squeeze about 1 tablespoon syrup into bottom of shell.  Squeeze circular swirls over shell, extending to rim of plate.  Spoon custard into shell.  Top custard with raspberry sauce.  Add 3-5 dots of raspberry sauce around rim of plate (and add a fresh raspberry and mint leaf atop each dot).



Classic Trifle

Serves 12                                                                                       Cook’s Illustrated

1 loaf pound cake


4.4 ounce-can Amaretti di Saronno cookies

2 cups fresh or frozen raspberries

3+tablespoons sugar



12 large egg yolks

1 cup sugar

½ teaspoon nutmeg

2 cups whole milk

1 cup heavy cream

¼ cup rum

Lemon Whipped Cream:

3 medium lemons

2 cups heavy cream

1/2 cup sugar

2 tablespoons rum



1+ cup each: strawberries, mango, blueberries


Garnish: fruit, candied violets, or flowers

Note: Prepare custard and raspberry sauce and whipped cream mixture. 2 days ahead.  One day ahead prepare fruit and assemble (without whipped cream).  Whip cream no sooner than 8 hours before serving. (Whipped cream can be prepared one day ahead by adding 1 teaspoon/cup holding agent.)

 Raspberry Sauce: Puree berries and sugar in food processor. Strain in food mill; discard seeds.  Add additional sugar to taste.

 Custard:  In a large mixing bowl, whisk yolks, sugar and nutmeg; set aside. Bring milk and cream to gentle simmer in large saucepan, stirring frequently. Slowly whisk milk mixture into yolks.  Return mixture to saucepan.  Heat on medium until mixture thickens, stirring constantly.  Remove from heat and whisk in1/4 cup rum. Let cool to tepid at room temperature then refrigerate until completely cold.

 Fruit: Wash fruit and dry thoroughly.  Slice strawberries, cut mango into ¾-inch cubes and remove stems from blueberries.  Sprinkle with sugar if fruit needs sweetening.

 Lemon Whipped Cream: Remove lemon zest with vegetable peeler. Squeeze, then strain enough juice from lemons to make ¼ cup. Finely grind zest with sugar in food processor, about 2 minutes. With machine running, gradually dribble in lemon juice. Scrape mixture into large airtight container. Stir in cream and 2 tablespoon rum; cover tightly and refrigerate overnight. Strain topping through fine-mish sieve into bowl of electric mixer, pressing on zest to release cream. Whip cream to stiff peaks.


Assembling the Trifle:  Cut pound cake into 2-inch squares. Sprinkle with run. Add one layer cake squares around bottom of trifle dish. Tuck some fruit between the outer cake squares. Scatter about 2/3 cup fruit over the top of the inner cake squares.

       Place almond cookies on top of the outer cake squares. Drizzle ¼ cup raspberry puree over cake and cookies. Finally spread 1 cup custard over the layer, coming within ½-inch of the edge. Repeat cake/berries/cookies/press/custard layering twice more to make a total of three layers.

       Cover the bowl with plastic wrap and refrigerate at least 12, but no more than 36 hours.

       Before serving, pipe large rosettes of lemon whipped cream over top. Decorate with additional fruit, candied violets or fresh flowers.









Mother's Baked Custard

5 eggs

2 cups milk: 1 can condensed + whole milk

½ - ¾ cup sugar

pinch salt

1 tablespoon vanilla

juice of 1 sm lemon

(3 tablespoons peanut butter or 1 cup cooked rice, soaked in milk then drained)

Topping:  Grapenuts cereal and cinnamon

1 cup cream


Beat eggs well.  Add milk, sugar, salt, vanilla lemon juice (peanut butter); blend well.  (Stir in rice.)  Sprinkle with Grapenuts cereal and cinnamon.  Pour into glass baking dish. Bake for one hour at 300-degrees

       Bake 325-degrees, in boiling water bath, ¾ hr..  Let cool. Refrigerate.  Serve with cream.



Ice Cream Autumn Delight

Serves 6-8                                                                                               Kay Heise

2 eggs

1-1/4 cups sugar

1 cup sifted flour

2 teaspoons baking powder

1/2 teaspoon salt

2 cups peeled and finely chopped apples

1 cup chopped walnuts or pecans

1 quart coffee ice cream, softened

chocloate sauce



       Beat egg until light.  Beat in sugar gradually.  Sift together flour, baking powder and salt.  Fold in egg mixture.  Fold in apples and nuts.  Pour into greased 8-inch pan.  Bake 350-degrees for 20-25 min.  Cool and break up in pan.

       Line 5 x 9-inch bread pan with foil.  Put layer of crumbled mixture in bottom.  Layer ice cream.  Repeat.  (Try folding icecream with nut mixture)  Cover with foil and freeze.  Serve in slices, topped with Chocolate Sauce and sprinkled with Kahlua.

Ice Cream Brownie Bars

Makes 9 bars                                                                Martha Stewart (adapted)


8 ½ tablespoons unsalted butter

4 ounces semisweet chocolate, cut into small pieces

2 large eggs

1/3 teaspoon salt

2/3 cup white sugar

1/3 cup light-brown sugar 

2/3 teaspoon vanilla

½ cup flour

2 ½ pints Dryers Homemade Vanilla or Starbuck’s coffee ice cream

2 bottles Smucker’s Magic Shell – Chocolate


       Preheat oven to 350-degrees. Line a 9 x 9-inch pan with parchment paper. In small sauce pan melt 7 tablespoons butter and 4 ounces chocolate until smooth.

       Whisk eggs together in large bowl; add salt, white sugar, brown sugar and vanilla. Stir to combine. Stir in butter and chocolate mixture, then fold in flour. Pour the batter into prepared pan; spread evenly. Place in oven to bake until top in shiny, about 17 minutes. Do not overbake.

       Set brownie pan on rack to cool completely. Store in airtight container overnight. Lift from pan, peel off parchment.  Add new parchment to pan allowing excess to stick out over the edges. Return brownie to pan, top side up.

Working quickly, scoop ice cream into bowl of electric mixer fitted with paddle attachment. Beat ice cream until soft and smooth but not melted. Using rubber spatula, transfer ice cream to brownie pan and spread, creating an even layer. Place pan in freezer to chill overnight.

       Remove pan from freezer. Remove brownie\ice cream. Remove parchment and cut brownies into 9 bars. Refreeze bars on large platter.

       Heat Magic Shell under hot tap water for 2 minutes. Shake well for 20 seconds. Remove bars from freezer and transfer to cooling rack over a baking sheet.  Pour Magic Shell over each bar. Cover as much of the ice cream as you can by spreading with your finger. Return bars to platter and freeze until ready to serve.













Orange Custard Tart with Fresh Strawberries

Serves 8


1 ½ cups flour

½ teaspoon salt

1 stick butter + 2 tablespoons cold, unsalted butter, cut into small pieces

3 to 4 tablespoons ice water 


6 large eggs

1 cup sugar

zest of one orange

½ teaspoon lemon zest

½ cup fresh orange juice

¼ teaspoon salt

½ cup crème fraiche or heavy whipping cream

red and yellow food coloring 


1 pint fresh strawberries, sliced

strawberry glaze

sweetened whipped cream


Pastry: In food processor, blend flour and salt. Add butter and process until mixture resembles small crumbs.  Pour into bowl. Using a spatula, mix in water until dough just comes together. Shape dough into a disk, wrap and refrigerate for at least 30 minutes. 

            On lightly floured surface, roll pastry into a 14-inch round. Transfer to a 9-inch tart pan with removable bottom and press it into the bottom and up the sides. Trim the overhang to 1-inch. Fold in and then press the dough against the sides of the pan so it extends about ¼-inch above the rim. Refrigerate for 15 minutes.

            Preheat oven to 425-degrees. Press a long piece of foil snugly into the bottom and up the sides of the pastry shell and fill with uncooked dried beans. Bake for 15 minutes. Remove the foil and beans, and bake for 8 to 10 minutes longer, until golden brown. (If shell puffs up during baking, gently press it down with the back of a spoon.) Let cool on wire rack. Reduce oven temperature to 350-degrees.

Filling: In food processor, mix together the eggs, sugar, orange zest, lemon zest, orange juice and salt.  Mix in cream.  Add food color to give a light orange color (3 yellow drops to 1 red drop). 

            Pour filling into cooled tart shell. Place on baking sheet and bake until edges are set but center is slightly jiggly, about 25-35 minutes.  Cover loosely with foil and cool completely on a wire rack.

Topping: Place strawberry slices on top of filling following the rim of the tart.  Heat strawberry glaze to thin it out somewhat and brush it over the strawberries. Refrigerate.  Cut and serve with whipped cream.



Pumpkin Custard Profiteroles with Maple Caramel

Serves 8 Generous Portions


Maple Caramel:

1 cup maple sugar

1 stick butter

¾ cup heavy whipping cream

¼ cup rum

¼ teaspoon vanilla extract 

Pumpkin Custard:

1 ½ cups whipping cream

1 cup + 2 tablespoon canned pumpkin

2 teaspoons pumpkin pie spice

¼ teaspoon salt

¼ cup + 2 tablespoons sugar

5 large egg yolks 


½ cup water

½ cup whole milk

1 stick butter

1 ½ teaspoons sugar

¼ teaspoon salt

1 cup flour

4 large eggs

1 large egg yolk 

Lightly sweetened whipped cream

1 cup pecans, toasted, chopped


Maple Caramel: Stir sugar and butter in heavy small saucepan over medium heat until blended and colored deep tan. Bring to boil, stirring until caramel bits dissolve. Reduce heat to medium and simmer 5 minutes. Remove from heat. Stir in rum and vanilla; simmer 1 minute. (Can be made 3 days ahead. Cover and refrigerate.) 

Pumpkin Custard: Whisk cream, pumpkin, pumpkin pie spice, and salt in heavy saucepan. Bring to simmer over medium heat, stirring occasionally. Remove from heat. Whisk sugar and egg yolks in medium bowl. Gradually whisk hot pumpkin mixture into egg yolk mixture. Return to pot and bring to a simmer over medium-low heat, stirring continuously. Remove from heat. Cool completely. Cover and chill until cold, at least 4 hours. (Can be made 1 day ahead. Keep chilled.) 

Profiteroles: Preheat oven to 425°F. Line 2 large rimmed baking sheets with parchment paper. Bring 1/2 cup water, milk, butter, sugar, and salt to boil in heavy large saucepan. Stir in flour; cook over medium-high heat, stirring vigorously, until dough is smooth and pulls away from sides of pan, about 1 minute. Transfer hot mixture to standing mixer. Beat dough with paddle attachment at medium speed until slightly cool, about 3 minutes. Add 3 eggs, 1 at a time, beating until blended after each addition. Beat in egg yolk until blended.

Spoon 16 mounds of batter about the size of large eggs onto prepared sheets, spacing about 2 inches apart. Beat remaining egg in small bowl to blend. Brush tops of profiteroles lightly with beaten egg. Bake 15 minutes. Reduce oven to 375°F. Continue baking until puffed and dark golden brown, about 30 minutes longer. Transfer to rack to cool completely. (Can be made 1 week ahead. Store in airtight container in freezer. Remove from freezer a few hours before continuing.)

Rewarm caramel sauce. Using serrated knife, slice profiteroles horizontally in half. Spoon rounded 1/3 cup filling into bottom half of each profiterole. Cover with top halves. Drizzle with sauce. Spoon dollop of whipped cream atop profiteroles. Sprinkle with chopped pecans and serve.













Stabilized Whipped Cream

Makes 2 cups


1 cup heavy cream

1 teaspoon stabilizer or 1 teaspoon Knox gelatin, 1 tablespoon cold water
2 tablespoons confectioners' sugar
1/2 teaspoon. vanilla


Soften gelatin in cold water in a saucepan for 5 minutes. Heat gently until gelatin melts. Add to cream, beating only to combine, not whip. Chill in refrigerator at least one hour. Whip cream and add confectioners' sugar and vanilla, whip until cream holds its shape. The cream will stiffen further upon refrigeration. This cream works well on cream topped or filled desserts.