making a difference for dairy
Issues

Canadian Trade Policies
Food Waste
Geographical Indications
National Bioengineered Food Disclosure Standard
NCIMS - 2017 Conference Summary
North American Free Trade Agreement (NAFTA)
Nutrition Facts Label Changes
Trade Promotion Authority (TPA)
Worker Safety in the Dairy Industry

More issues...

                                                                                     
Be Heard

Regulatory RoundUp

Get Involved

Dairy Counts

Join the Discussion

Dairy Forum

Dairy Delivers: The Economic Impact of Dairy Products
Dairy Counts
FDA Milk Safety Memorandums
Buyers' Guide
Member Hotlines
Dairy Market Prices
Quick Links

                                                                                           
Dairy Facts 2016
 
 

IDFA, Animal Ag Alliance Announce Ice Cream Recipe Contest Winners

Nov 08, 2013

For full details, read the release here.

First Place Winner

Piled High Strawberry & Banana Ice Cream Pie

Submitted by Marisa Raponi, Ontario, Canada

  • 1 lb. strawberries, washed, hulled and sliced. (Cut six in half for outside decoration, set aside.)
  • 2 ripe bananas, peeled sliced
  • 1 lemon peel zested, + 1 tbsp .juice
  • 1 pint French vanilla ice cream, slightly softened
  • 1 brick original cream cheese, room temperature
  • 1/2 container defrosted cool whip
  • 2 heaping tbsp. strawberry jam
  • 4-6 tbsp. dolce de leche topping for drizzling
  • 1 tbsp. chopped nuts, peanuts, almonds, hazelnuts or pecans
  • 1 prepared graham cracker pie crust
  • 2 oz. dark chocolate, melted

 

Crust Preparation:

Drizzle the chocolate over the graham cracker crust to cover. Spread with a spatula carefully. Refrigerate for 30 minutes. This will prevent a soggy crust and adds a nice crunch.

 

Filling Preparation:

Add the lemon juice and zest to the bananas to prevent darkening. Set aside.

Meanwhile, stir the jam to loosen the mixture, set aside.

Whip cream cheese in a large mixer bowl until smooth and no lumps appear.

Fold in cool whip and ice cream quickly.

Fold in the fruit, gently. Stir in the jam leaving streaks for a swirled effect when cutting.

Mound the ice cream mixture into the crust.

Freeze for 2 hours or up to 3 days. Move to refrigerator 1 hour before serving and drizzle with sauce when ready.

Decoratively place the halved strawberries around and on top of the pie.

Sprinkle with nuts.

Using a knife heated under hot running water, cut slices.

Serves 6-8

 


Second Place Winner

Vanilla Bean Ice Cream Pudding Parfaits

Submitted by Carmell Childs, Ferron, Utah

  • 1/3 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups milk
  • 4 large egg yolks
  • 2 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract
  • 1 cup frozen vanilla bean ice cream, plus more for garnish

Toppings

  • 1 pint heavy whipping cream, lightly sweetened & whipped*
  • 7.25 oz. crackle shell chocolate syrup
  • 1/3 cup salted, roasted peanuts; chopped
  • 4 sugar cones (from a 5 oz. box)

*Combine 1 pint whipping cream with 1/3 cup powdered sugar, whip until stiff peaks form, place in a pastry bag fitted with a large round tip.

In a medium saucepan, off heat, whisk together sugar, cornstarch and salt. Very gradually (a few tablespoons at a time) whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks.

Whisking constantly, cook over medium heat until the first large bubble forms and sputters. Still whisking, cook 2 minutes more until thickened.

Remove from heat; stir butter and vanilla into hot pudding.

Transfer pudding to a large mixing bowl, whisk in frozen ice cream until combined and smooth. Set aside to cool.

Using a serrated kitchen knife, cut the sugar cones 2 inches down from the tip, forming small cones for garnish.

Whisk pudding until smooth.

In 4 half-pint jars, layer 1/4 cup pudding, 1/4 cup whipped cream, 1 tablespoon chocolate syrup and 2 teaspoons peanuts. Repeat layers, dividing the remaining pudding between all jars,

Pipe enough whipped cream to almost reach the tops of jars, spread to edges and pour 1 tablespoon chocolate syrup over the top. 

Sprinkle with additional crushed peanuts, then place in fridge until chocolate is set.

Pipe a 1-inch circle of whipped cream on the topside, or scoop a small ball of ice cream and invert a small cone over the top.

 


Third Place Winner

Bread Pudding

Submitted by Jessica Atkinson

  • 4 cups of half and half
  • 1 vanilla bean split
  • 12 egg yolks
  • 1 cup of sugar
  • 1/2 tsp of cinnamon
  • 1/2 cup chocolate chips
  • Scraps of chocolate cake, brownies or vanilla cake

Heat the half and half and vanilla bean just to a simmer.

Mix the egg yolks and sugar and whisk until thin ribbons.

Pour the simmering half and half into the egg yolks while whisking at the same time (helps to have someone whisk while someone pours).

Add cinnamon and chocolate chips (they will melt) and allow the mixture to rest for three to five minutes.

Remove vanilla bean.

Tear cake pieces into smaller pieces and blend into the mixture. The consistency should be soggy bread.

Pour the mixture into a loaf pan and bake for 30-35 minutes at 350 degrees.

 


Honorable Mention

Stuffed Cupcake

Submitted by Keatley Michael, Columbia, South Carolina


  • One Pillsbury Devil's Food Cake Mix
  • 3 eggs
  • 1 cup water
  • 1/2 cup oil
  • Mayfield Neapolitan Ice Cream

Mix cake following directions on box (cake mix, eggs, oil & water). 

Line cupcake pan with cupcake liners. 

Bake at 350 degrees for 19 minutes. 

Let cupcakes cool completely. 

Remove cupcakes from liner, cut in half. 

Scoop one large spoonful of vanilla ice cream between the two layers. 

Place top of cupcake on vanilla ice cream. 

Then put one scoop of strawberry ice cream on top. 

Place back in freezer for at least 30 minutes. 

Remove from freezer just before eating.

 


Congratulations to the winners and thank you to all who participated in the contest!

 
International Sweetener Colloquium