Banana Cream Pie

Ingredients

• ·         3/4 cup white sugar
• ·         1/3 cup all-purpose flour
• ·         1/4 teaspoon salt
• ·         2 cups milk
• ·         3 egg yolks, beaten
• ·         2 tablespoons butter
• ·         1 1/4 teaspoons vanilla extract
• ·         1 (9 inch) pie crust, baked
• ·         4 bananas, sliced

Directions

• In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
• Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
• Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.
• Link to instructions through cooking games: http://www.dressup24h.com/game/6895/Banana-Cream-Cheese-Cake.html

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Green Tea Ice-cream

Ingredients

·         ¾ cup milk

·         2 egg yolks

·         5 tbsp sugar

·         ¾ cup heavy cream

·         1 tbsp matcha green tea powder

·         3 tbsp hot water

To decorate

·         Fudge sauce

·         Cherries

·         Wafer cookies

(Use as much as you like of each)

Directions

·         In a medium bowl, mix matcha powder and hot water well and set aside

·         In a saucepan, mix together egg yolks and sugar. Then gradually pour in milk, mixing well. Place saucepan over low heat, and stir mixture until it thickens. Remove thickened mixture from the heat and let cool.

·         Transfer cooled egg mixture to a large bowl, and add matcha mixture. Mix well. Gently stir in whipped heavy cream.

·         Pour this ice cream batter into ice cream maker and churn for 20 minutes. Place in plastic container, freeze for at least 2 hours. Remove mixture from freezer, stir well and re-freeze for another 2 hours. Remove again from freezer and stir thoroughly and then replace the ice cream to freeze for a final 8 hours or overnight (until completely set). The multiple freezing help create a creamier texture.

·         Once ice cream is set, add 2-3 scoops to a serving bowl, and drizzle with fudge sauce. Decorate with cherries, wafer cookies.

Link learn through playing cooking games : http://www.dressup24h.com/game/7126/Green-Tea-Ice-Cream.html

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Hot Fudge Ice Cream Bar Dessert

• 16 oz can chocolate syrup (I didn’t know it still came in cans! That brings me back.)
• 3/4 cup peanut butter
• 19 ice cream sandwiches
• 12 oz container frozen whipped topping, thawed
• 1 cup salted peanuts or other nuts

1. Pour the chocolate syrup into a medium microwave safe bowl & microwave 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.

2. Line the bottom of a 9×13″ dish with a layer of ice cream sandwiches. SPread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares to serve.

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Peanut Butter Ice Cream Sandwiches

• 1 3/4 cups sugar
• 4 large eggs
• 1 cup milk
• 1/2 cup creamy peanut butter
• 2 cups heavy cream
• 1/2 cup chopped peanuts
• 2 tsp vanilla
• 1/4 tsp salt
• 1 cup crunchy peanut butter
• 3/4 cup semisweet chocolate chips
• 1 tsp baking soda

1. Whisk together 3/4 cup sugar and 3 eggs until thick. In a medium saucepan, bring the milk to a simmer. Whisk a few tablespoons warm milk into the egg mixture, then pour the mixture into the pan. Cook over low heat, stirring constantly, until the mixture coats a spoon, about 6 minutes. Remove from the heat and whisk in the creamy peanut butter. Strain into a bowl. Stir in 1 1/2 cups cream, the peanuts, vanilla, and salt and refrigerate for 2 hours.

2. Scrape the chilled peanut butter mixture into an ice cream maker and prepare according to the manufacturer’s directions.

3. Preheat the oven to 350. Line 2 baking sheets with parchment paper. Using an electric mixer, combine the crunchy peanut butter, the remaining 1 cup sugar and 1/4 cup chocolate chips on medium speed. Whisk together the remaining egg and the baking soda, then mix into the crunchy peanut butter mixture until combined. Place tablespoon-size balls of dough 2″ apart on the baking sheets. Bake until golden, about 16 minutes. Let cool on the baking sheets.

4. In a small saucepan, bring the remaining 1/2 cup cream to a boil. Remove from the heat and store in the remaining 1/2 cup chocolate chips until smooth. Cover to keep warm.

5. Assemble the ice cream sandwiches and drizzle with the chocolate sauce before serving.

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Mint Chocolate Ice Cream

This Rachael Ray recipe makes 1 pint.

• 3 cups coarsely chopped fresh mint leaves, plus sprigs for garnish
• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 4 oz dark chocolate, chopped (about 3/4 cup)
• 1/4 cup sugar
• pinch salt

1. In a medium, heavy saucepan, combine the chopped mint leaves, heavy cream and milk and, stirring constantly, bring to a simmer.  Remove from the heat and let steep, stirring occasionally, for 1 hour.

2. Using a fine sieve, strain the cream mixture into a medium bowl, pressing with a wooden spoon to extract as much liquid as possible. Add the liquid to the saucepan, stir in the chocolate, sugar and salt, and cook over low heat, stirring frequently, until the chocolate is melted. Let cool, then transfer the mixture to a bowl and refrigerate for at least 1 hour.

3. Scrape the chilled mint-chocolate mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Garnish with the mint sprigs before serving.

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