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Wednesday, Jun. 03, 2009
Recipe: Milkmaid pie
Milkmaid pie
24 ice cream sandwiches, unwrapped
1 pint heavy whipping cream
Merced Sun-Star - PHOTO BY BEA AHBECK
Amanda De Jager Friedman's milkmade pie at Piano Caffe in Merced.
Merced Sun-Star - PHOTO BY BEA AHBECK
Piano Caffe co-owner Amanda De Jager Friedman and her grandfather Ed De Jager enjoy her milkmade pie Monday at Piano Caffe in Merced.
1/2 cup granulated sugar
6 toffee candy bars (Heath or Skor), crushed
1 jar Hot Fudge Topping
1/4 cup strong coffee or espresso
1. Beat heavy whipping cream on high speed using a hand mixer or a heavy duty mixer. Just as the cream is beginning to form soft peaks, turn off mixer and add the sugar. Mix again on high speed just until stiff peaks form. Keep an eye on it! Over mixing will cause the cream to separate. When whipped cream is finished, store it in the fridge for a few minutes while you begin to assemble the dessert.
2. Pour the hot fudge topping into a bowl, and add the coffee or espresso. Stir until smooth and combined.
3. Layer ice cream sandwiches in bottom of a 9 x 13 dish. Spread with 1/2 of the whipped cream, then drizzle with 1/2 of the fudge topping, sprinkle with 1/2 of the candy bars. Repeat layer again. Take care when drizzling fudge on the top layer, as this is the presentation layer. Make fancy designs for your guests to ooh and ahhh over.
4. Place the dessert in the freezer for an hour or more before serving.
5. Serve to guests/family/ravenous children. As you receive accolades, pretend as though you exerted yourself tremendously during the assembly of this expert-level dessert.
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