Recipe for Roasted Cherry & Vanilla Ice Cream Pie with a Chocolate Crust
INGREDIENTS: |
| Chocolate crust, homemade vanilla ice cream & delicious roasted cherries. The perfect summer-time dessert! |
For the chocolate crust
1 egg yolk
1 Tbsp. of heavy cream
3/4 tsp. of vanilla extract
1 cup of all-purpose flour
1/4 cup of Dutch processed cocoa powder
2/3 cup of powdered (confectioner's) sugar
1/4 tsp. of salt
8 Tbsp. of very cold unsalted butter, cut into small cubes
For the ice cream filling
Basic Vanilla Ice cream (make 1 1/2 times the recipe)
For the roasted cherry topping
3 1/2 cups of fresh cherries, pits removed and cut in half
1/4 cup of granulated sugar
DIRECTIONS:
Make the pie crust first. In a smallish bowl, mix together the yolk, heavy cream, and vanilla extract. Put the flour, cocoa powder, powdered sugar, and salt into a bowl of a food processor fitted with a metal blade. Pulse a few times to mix ingredients together. Put the cold butter pieces on top of the flour mixture. Pulse several times until the butter and flour mixture are combined well. Turn on the food processor, and pour the yolk mixture through the feed tube. Let machine run for about 15 seconds, or until the dough comes together. Put the dough onto a piece of parchment paper and form into a 6-inch disc. Wrap dough with the parchment paper or plastic wrap and refrigerate for one hour.
While the dough is chilling, make the roasted cherries. Line a baking sheet with foil. Preheat oven to 450 degrees. Put the cherries and sugar on the prepared baking sheet and toss. Put the cherries in the oven and cook for 10 - 12 minutes. Remove from oven and allow cherries to cool. Turn off oven.
Once dough has chilled, roll it out on a lightly floured surface. Press the dough evenly onto the bottom and on the sides of a 9-inch pie pan. Put the pan in the freezer and freeze for 20 minutes.
Preheat the oven to 375 degrees.
Remove pie dough from freezer and cover the edges with foil or a pie crust shield . Fill the middle with pie weights (yes, pie can have many accessories)! Put the pie pan on the middle rack of the oven and cook for 15 minutes, then rotate and cook for another 15 minutes. Remove the pie crust from the oven and remove the pie weights. Put back into the oven and cook for another 5 minutes. Remove from oven and put on a wire rack so it can cool. Let it cool completely at room temperature and then put it into the freezer for at least 30 minutes.
While the pie crust is chilling in the freezer, make the ice cream. Don't forget to cool the batter in the fridge before putting it into the ice cream maker. After the ice cream is made, pour it into the cold crust and distribute evenly. Put into the freezer and let it set for at least 45 minutes before serving. Slice with a sharp knife and top each serving with the roasted cherries. Enjoy!
Chocolate crust recipe source: Annie's Eats, originally from Baking Illustrated
Roasted cherries also from Annie's Eats
