Crack Pie Ice Cream.
Instead of a plain vanilla ice cream base, I decided to emulate the malty, brown-sugar sweetness, and salty aspects of Crack Pie. Taking the leftover Oat Cookie Crust from a full recipe, I infused the milk for the custard base overnight—ala Cereal Milk. The day of I flavored the custard with milk powder, brown sugar, vanilla, and a little extra sea salt. And then…
½ a Crack Pie went into the ice cream maker. Does it elevate the Crack Pie? If you love ice cream, then yes. Even if you merely like ice cream, it’s delicious. It’s addictive. Was is fun to throw half a pie into the ice cream maker? Well, at this point I can’t really decide if eating delicious ice cream or shoving pie into a churning frozen barrel is more fun.
So, lesson learned? Yes. Fat, good. Everything in Ice Cream form. Best.
Oh yea, and that nice bouquet of cooking utensils? Thanks to my sister, as a back-to-school-birthday present!
Crack Pie Ice Cream
Crack Pie hardly adapted from Christina Tosi via the La Times
Note: Crack Pie Ice Cream requires the milk and cookies to sit overnight in the refrigerator to infuse the milk ala “Cereal Milk.” The recipe requires a full recipe of the Oat Cookie Crust from the Crack Pie, found here, and then half the recipe for one Crack Pie. (Also found here.) Yes it’s extravagant, but it’s Crack Pie Ice Cream.
¼ Oat Cookie Crust Recipe from Crack Pie
2 cups low fat milk plus more
½ cup dark brown sugar, packed
¼ cup dry milk powder
½ teaspoon pure vanilla extract
4 large egg yolks
¼ cup white sugar
½ cup heavy whipping cream
½ of a Crack Pie
1. Take the Oat Cookie and crumble it into very fine crumbs. Combine with 2 cups milk in a large bowl and let sit covered, overnight, in the refrigerator.
2. Strain the milk mixture, pressing the cookie to remove all the milk, into a liquid measure and top off any lost liquid with extra milk so that there is a full 2 cups. Bring the strained milk, dark brown sugar, milk powder, and vanilla to a boil in a large, heavy bottomed saucepan. Remove from heat and set aside.
3. Meanwhile in a medium metal bowl, whisk together the yolks, white sugar, and salt. Slowly add ½ cup of the hot milk mixture to the yolk mixture, whisking constantly to temper. Add the remaining milk and whisk until frothy and thoroughly combined. Return the custard to the saucepan over medium heat and, stirring constantly with a wooden spoon, wait for the mixture to thicken and coat the back of the spoon about 5 to 10 minutes, just before coming to a boil.
4. Strain the custard into a large metal bowl to remove any clumps or lumps. Add the heavy whipping cream and whisk to combine. Allow the custard to cool completely in the refrigerator, at least 2 hours.
5. Crumble the Crack Pie into bite-size, ½ inch pieces. Freeze the custard according to the ice cream maker’s manufacturer’s directions. In the last 4 minutes of mixing, add the Crack Pie pieces. Put the Crack Pie ice cream in a container, and allow to freeze in the freezer before serving.
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