Ice Cream Pie

Ingredients

• Hide ingredients for Meringue Pie Shell 1 Meringue Pie Shell (opens in new tab) Meringue Pie Shell
  Choose ingredient option 1 Meringue Pie Shell 1 Crumb Crust
  Sub-recipe steps

  1. Prepare: French Meringue, using 3 egg whites and ¾ cup sugar
  2. Spread the meringue over the bottom and up the sides of the prepared pie pan with the back of a spoon. Bake until the interior of the meringue seems just slightly sticky when probed with the tip of a paring knife, 1 ½ to 2 hours. Turn off the oven and let the crust cool completely in the oven. Fill the shell just before serving to prevent sogginess.
• Hide ingredients for Vanilla Ice Cream 1 Vanilla Ice Cream (opens in new tab) Vanilla Ice Cream
  Choose ingredient option 1 Vanilla Ice Cream 1 Butter Pecan Ice Cream
  • 1 cup heavy cream
  • ¾ cup sugar
  • ⅛ teaspoon salt
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 teaspoons vanilla
  • 1 ½ cups whole milk
  • ¾ cup sugar
  • 1 vanilla bean, split lengthwise (seeds scraped into milk and pod added)
  • ⅛ teaspoon salt
  • 3 large egg yolks
  • 2 cups heavy cream

  Sub-recipe steps

  1. Combine in a medium saucepan and bring to a simmer over medium heat, stirring to dissolve the sugar: 1 cup heavy cream; ¾ cup sugar; ⅛ teaspoon salt
  2. Pour into a medium bowl and stir in: 2 cups heavy cream; 1 cup whole milk; 2 teaspoons vanilla
  3. Refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.
  4. Pour the mixture into an ice cream maker and freeze as directed. Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.
  5. Combine in a medium saucepan and bring to a simmer over medium heat, stirring to dissolve the sugar: 1 ½ cups whole milk; ¾ cup sugar; 1 vanilla bean, split lengthwise (seeds scraped into milk and pod added); ⅛ teaspoon salt
  6. Beat together in a medium bowl: 3 large egg yolks
  7. Slowly stir about ½ cup of the hot milk mixture into the beaten egg yolks. Then stir the egg mixture back into the milk. Cook over medium-low heat, stirring constantly, until the custard reaches 175°F and coats the back of a spoon. Do not allow the mixture to boil. Strain through a fine-mesh sieve into a medium bowl and stir in: 2 cups heavy cream
  8. Refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.
  9. Remove the vanilla bean pod. Pour the mixture into an ice cream maker and freeze as directed. Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.
• Hide ingredients for Hot Fudge Sauce 1 Hot Fudge Sauce (opens in new tab) Hot Fudge Sauce
  • ½ cup sugar
  • ¼ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • ½ cup water
  • 1 cup heavy cream
  • 1 cup light corn syrup
  • 2 ounces semisweet or bittersweet chocolate (up to 64% cacao), coarsely chopped
  • ¼ teaspoon distilled white vinegar
  • 2 ounces semisweet or bittersweet chocolate (up to 64% cacao), finely chopped
  • 4 tablespoons (½ stick) unsalted butter, softened
  • 1 tablespoon vanilla

  Sub-recipe steps

  1. Mix in a large heavy saucepan: ½ cup sugar; ¼ cup unsweetened cocoa powder; ¼ teaspoon salt
  2. Whisk in until well blended: ½ cup water
  3. Bring to a simmer over medium-high heat. Remove from the heat and whisk in: 1 cup heavy cream; 1 cup light corn syrup; 2 ounces semisweet or bittersweet chocolate (up to 64% cacao), coarsely chopped; ¼ teaspoon distilled white vinegar
  4. Return to medium-high heat and boil, whisking frequently, until the bubbles become small and the syrup is thick and sticky (about 225°F on a candy thermometer), 5 to 8 minutes. Remove from the heat and add: 2 ounces semisweet or bittersweet chocolate (up to 64% cacao), finely chopped; 4 tablespoons (½ stick) unsalted butter, softened; 1 tablespoon vanilla
  5. Whisk until smooth. Serve at once, or let cool. Cover and refrigerate for up to 2 weeks. Reheat in a heavy saucepan over low heat.
• Hide ingredients for Crumb Crust 1 Crumb Crust (opens in new tab) Crumb Crust
  • 1 ½ cups (215g) fine graham cracker, vanilla wafer, chocolate wafer, or gingersnap crumbs
  • ¼ to ½ cup (50 to 100g) sugar, depending on sweetness of the cookies
  • 6 tablespoons (3 oz or 85g) unsalted butter, melted and cooled
  • (1 teaspoon ground cinnamon)

  Sub-recipe steps

  1. Put in a medium bowl, reserving a tablespoon or two for topping, if desired: 1 ½ cups (215g) fine graham cracker, vanilla wafer, chocolate wafer, or gingersnap crumbs
  2. Add and stir until well blended: ¼ to ½ cup (50 to 100g) sugar, depending on sweetness of the cookies; 6 tablespoons (3 oz or 85g) unsalted butter, melted and cooled; (1 teaspoon ground cinnamon)
  3. To shape the shell and bake, see About Crumb Crusts. When the pie is filled, scatter reserved crumbs as a topping.
• Hide ingredients for Mint Chocolate Chip Ice Cream 1 Mint Chocolate Chip Ice Cream (opens in new tab) Mint Chocolate Chip Ice Cream
• Hide ingredients for Whipped Cream 1 Whipped Cream (opens in new tab) Whipped Cream
  • 1 cup cold heavy cream
  • (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste)
  • (½ teaspoon vanilla)

  Sub-recipe steps

  1. Beat in a large bowl (chill the bowl if your kitchen is very warm) with a hand mixer or balloon whisk or in a stand mixer set at medium-high speed, until stiff and billowy but not grainy: 1 cup cold heavy cream; (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste); (½ teaspoon vanilla)
  2. Use immediately.
• Hide ingredients for Nut Crust 1 Nut Crust (opens in new tab) Nut Crust
  • 2 cups walnuts or pecans
  • 4 tablespoons (2 oz or 55g) unsalted butter, softened
  • 3 tablespoons (35g) sugar
  • ¼ teaspoon salt

  Sub-recipe steps

  1. Chop to the consistency of coarse crumbs: 2 cups walnuts or pecans
  2. Combine in a large bowl with: 4 tablespoons (2 oz or 55g) unsalted butter, softened; 3 tablespoons (35g) sugar; ¼ teaspoon salt
  3. Mix with a fork until uniformly moistened. Press the nut mixture evenly over the bottom and up the sides of a 9-inch pie pan. Do not bake the crust before filling, but freeze it for 20 minutes.
• Hide ingredients for Spiced Pumpkin Ice Cream 1 Spiced Pumpkin Ice Cream (opens in new tab) Spiced Pumpkin Ice Cream
  • 1 ½ cups whole milk
  • ¼ cup sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • Pinch of grated or ground nutmeg
  • 4 large egg yolks
  • ½ cup sugar
  • 1 ¼ cups heavy cream
  • 1 cup cooked or canned unsweetened pumpkin puree
  • 1 teaspoon vanilla
  • (1 cup coarsely crushed graham crackers or gingersnaps)

  Sub-recipe steps

  1. Combine in a medium saucepan and bring to a simmer over medium-low heat, stirring occasionally to dissolve the sugar: 1 ½ cups whole milk; ¼ cup sugar; ½ teaspoon ground cinnamon; ½ teaspoon ground ginger; Pinch of grated or ground nutmeg
  2. Beat together in a medium heatproof bowl: 4 large egg yolks; ½ cup sugar
  3. Slowly whisk half the hot milk mixture into the beaten egg yolks, then pour this mixture back into the rest of the milk. Cook over low heat, stirring constantly, until the custard reaches 175°F and coats the back of a spoon. Do not allow the mixture to boil. Remove the pan from the heat and strain the custard through a fine-mesh sieve into a medium bowl. Whisk in: 1 ¼ cups heavy cream; 1 cup cooked or canned unsweetened pumpkin puree; 1 teaspoon vanilla
  4. Refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.
  5. Pour the base into an ice cream maker and freeze as directed. If desired, when the ice cream is almost frozen, stir in: (1 cup coarsely crushed graham crackers or gingersnaps)
  6. Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.
• Hide ingredients for Salted Caramel Sauce 1 Salted Caramel Sauce (opens in new tab) Salted Caramel Sauce
  • ¼ cup water
  • 1 cup sugar
  • 1 stick (4 ounces) unsalted butter, cut into pieces
  • ½ cup heavy cream
  • 1 teaspoon vanilla
  • ¼ teaspoon fine sea salt
  • (¼ cup heavy cream)

  Sub-recipe steps

  1. Combine in a deep heavy saucepan: ¼ cup water; 1 cup sugar
  2. Set over medium-high heat and stir gently until the sugar is dissolved and the syrup is clear. Do not let the syrup boil until the sugar is completely dissolved. Cover the saucepan and boil the syrup for 1 minute. Uncover and boil the syrup until it begins to darken around the edges. Continue to cook, swirling the saucepan, until the syrup turns deep amber. Remove from the heat and add: 1 stick (4 ounces) unsalted butter, cut into pieces
  3. Gently stir until the butter is incorporated. Stir in: ½ cup heavy cream
  4. If the sauce seizes, set the saucepan over low heat and stir until smooth. Remove from the heat and stir in: 1 teaspoon vanilla; ¼ teaspoon fine sea salt
  5. Serve warm or at room temperature. If the sauce seems too thick, stir in while still hot: (¼ cup heavy cream)
  6. Cover and refrigerate for up to 1 month. Reheat in a double boiler or in a heavy saucepan over low heat.
• Hide ingredients for Hot Buttered Maple Sauce 1 Hot Buttered Maple Sauce (opens in new tab) Hot Buttered Maple Sauce
  • 1 cup maple syrup
  • ⅓ cup sugar
  • 6 tablespoons (¾ stick) unsalted butter, cut into pieces
  • 2 tablespoons water
  • ⅛ teaspoon salt
  • 1 large egg
  • (¼ cup chopped toasted pecans or walnuts)

  Sub-recipe steps

  1. Combine in a medium heavy saucepan: 1 cup maple syrup; ⅓ cup sugar
  2. Stirring constantly, bring to a boil and cook until the last drop of sauce that falls from the spoon makes a short thread (230° to 234°F). Remove from the heat and add: 6 tablespoons (¾ stick) unsalted butter, cut into pieces; 2 tablespoons water; ⅛ teaspoon salt
  3. Stir briskly until the butter is melted and the sauce is thick and creamy. Whisk in a medium bowl until light and frothy: 1 large egg
  4. Slowly whisk the hot maple syrup mixture into the egg. Rinse out the saucepan, making sure to dissolve any sugar crystals, then dry the saucepan thoroughly. Return the sauce to the saucepan and cook, stirring constantly, over medium heat until the sauce comes to a simmer and is thickened. If desired, stir in: (¼ cup chopped toasted pecans or walnuts)
  5. Serve at once, or let cool, cover, and refrigerate for up to 3 days. Reheat over low heat, stirring; if the sauce separates, remove it from the heat and whisk in a little hot water.