MISSISSIPPI MUD PIE
Prepare ice cream the day before of assembling Mississippi Mud Pie.
Coffee ice cream:
- Decaffeinated coffee crystals
- Twelve (12) egg yolks
- Twelve (12) ounces sugar
- Two (2) pints whole milk
- Two (2) teaspoons vanilla pinch salt
- One (1) pint heavy cream
Prepare ice cream the day before of assembling Mississippi Mud Pie.
Coffee ice cream:
- Decaffeinated coffee crystals
- Twelve (12) egg yolks
- Twelve (12) ounces sugar
- Two (2) pints whole milk
- Two (2) teaspoons vanilla pinch salt
- One (1) pint heavy cream
Chocolate Brownie:
- Three quarter (3/4) cup of flour
- Quarter (1/4) teaspoon of baking soda
- Three quarter (3/4) cup of sugar
- Two (2) tablespoons of water
- One Third (1/3) cup of butter
- One (1) teaspoon of vanilla
- Twelve (12) ounces semisweet chocolate morsels
- One (1) egg
- Whipped cream
As an accompaniment, chocolate sauce or hot fudge can be used. Also as an accompaniment 1/2 cup chopped toasted pecans can be sprinkled on the top.
HOMEMADE ICE CREAM PREPARATION:Reconstitute several tablespoons of the coffee crystals in very small amount of hot water and allow to cool. Combine the egg yolks and sugar in bowl, and whip until thick and light. Scald milk in saucepan, remove from heat, and gradually beat into egg mixture. Place the custard in top of a large double boiler and heat, stirring, until custard is thickened and smooth.Remove from heat and blend in vanilla, salt, heavy cream, and reconstituted coffee crystals to desired coffee flavor intensity. Chill the custard for at least 6 hours or overnight, then freeze in ice cream freezer according to manufacturer's directions. Return to freezer until ready to assemble mud pie.While ice cream is freezing prepare Chocolate Brownie.
CHOCOLATE BROWNIE PREPARATION:Preheat the oven to 325 degrees F.In a small bowl mix together the flour and baking soda.In a small saucepan combine sugar, water, and butter. Bring to a boil and remove from the heat. Stir in the vanilla and half the chocolate morsels and mix well until smooth. Cool mixture to room temperature.Stir the egg into cooled mixture and beat well. Add the flour mixture and stir to blend. Fold in remaining chocolate chips. Pour into a greased, 9-inch baking pan, round or square. (You may wish to line pan with parchment paper to ease removal, or use a non-stick pan.) Bake for 30 to 35 minutes, until a toothpick comes out clean. Cool completely.Carefully remove entire brownie from pan onto serving plate. Top with an even, thick layer of ice cream. Top with a layer of whipped cream. Can be refrozen at this point and held for up to 1 week. Serve wedges drizzled with chocolate sauce or fudge and a sprinkle of toasted pecans.
- Three quarter (3/4) cup of flour
- Quarter (1/4) teaspoon of baking soda
- Three quarter (3/4) cup of sugar
- Two (2) tablespoons of water
- One Third (1/3) cup of butter
- One (1) teaspoon of vanilla
- Twelve (12) ounces semisweet chocolate morsels
- One (1) egg
- Whipped cream
As an accompaniment, chocolate sauce or hot fudge can be used. Also as an accompaniment 1/2 cup chopped toasted pecans can be sprinkled on the top.
HOMEMADE ICE CREAM PREPARATION:Reconstitute several tablespoons of the coffee crystals in very small amount of hot water and allow to cool. Combine the egg yolks and sugar in bowl, and whip until thick and light. Scald milk in saucepan, remove from heat, and gradually beat into egg mixture. Place the custard in top of a large double boiler and heat, stirring, until custard is thickened and smooth.Remove from heat and blend in vanilla, salt, heavy cream, and reconstituted coffee crystals to desired coffee flavor intensity. Chill the custard for at least 6 hours or overnight, then freeze in ice cream freezer according to manufacturer's directions. Return to freezer until ready to assemble mud pie.While ice cream is freezing prepare Chocolate Brownie.
CHOCOLATE BROWNIE PREPARATION:Preheat the oven to 325 degrees F.In a small bowl mix together the flour and baking soda.In a small saucepan combine sugar, water, and butter. Bring to a boil and remove from the heat. Stir in the vanilla and half the chocolate morsels and mix well until smooth. Cool mixture to room temperature.Stir the egg into cooled mixture and beat well. Add the flour mixture and stir to blend. Fold in remaining chocolate chips. Pour into a greased, 9-inch baking pan, round or square. (You may wish to line pan with parchment paper to ease removal, or use a non-stick pan.) Bake for 30 to 35 minutes, until a toothpick comes out clean. Cool completely.Carefully remove entire brownie from pan onto serving plate. Top with an even, thick layer of ice cream. Top with a layer of whipped cream. Can be refrozen at this point and held for up to 1 week. Serve wedges drizzled with chocolate sauce or fudge and a sprinkle of toasted pecans.
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