The Gray Stuff

“The Grey Stuff” Recipe - Disney parks blog 

Ingredients

1 1/2 cups of cold whole milk 

1 (3.4 ounce) package of instant vanilla pudding mix 

15 chocolate cookie sandwiches 

1 (8 ounce) container whipped topping, thawed 

3 tablespoons instant chocolate pudding mix 

12 scalloped sugar cookies 

Edible sugar pearls

How to Make “The Grey Stuff”

Pour milk into a large mixing bowl. Add instant vanilla pudding mix and whisk for 2 minutes until smooth and slightly thickened. Place in the refrigerator for 1-2 hours, until firm.

Place chocolate sandwich cookies in your food processor and pulse until pureed. Fold pureed cookies into pudding mix. Stir until fully mixed.

Add whipped topping and instant chocolate pudding. Stir until fully mixed.

Place in the refrigerator and chill for one hour.

Spoon grey stuff into your piping bag fitted with your desired tip. Pipe grey stuff onto cookies and top with sugar pearls.

You could also serve it in a small bowl or use it to frost cupcakes — remake as needed to bring a little more Disney magic into your life.

Note: This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. As a reminder while preparing this recipe, please supervise children who are helping or nearby.

Hula Pie - Hawaii Magazine Version

Hula Pie - as seen on Hawaiimagazine.com

Ingredients:

1 9-inch chocolate cookie piecrust
1 half gallon macadamia nut ice cream (Seems like a lot of ice cream, but you’ll be piling it high.)
4 ounces chocolate fudge topping
1 shot of espresso or strong coffee
6 ounces macadamia nuts
Whipped cream

1. Bring fudge topping to room temperature.

2. Scoop ice cream into prepared pie shell, smoothing it into a rough dome, or bombe, as high as you’d like.

3. Warm espresso or coffee and mix into chocolate. Use a warmed knife to spread topping even over ice cream bombe.

4. Freeze until ready to serve.

5. Cover top of pie with a layer of whipped cream and chopped macadamia nuts before serving.

Can’t find macadamia nut ice cream in your local store? Just substitute good vanilla ice cream—soften it just a little and mix in chopped mac nuts. We actually prefer this option to store bought mac nut ice cream, as the flavor is more balanced and the texture of the nuts will remain firm, not soggy.

If you’d prefer to make your own pie crust, too, simply mix chocolate wafer crumbs (about a cup and a half) with a little sugar and about ¼ cup melted butter. Press the mixture into a pie pan.

Tartufi

Tartufi
from The Perfect Scoop, by David Lebovitz - as seen on Pink Parsley
makes 8 tartufi

• 2 cups ice cream, any flavor
• 6 ounces bittersweet or semisweet chocolate, chopped
• 6 Tablespoons unsalted butter, cut into pieces
• 1 1/2 Tablespoons light corn syrup

Line 2 dinner plates with plastic wrap or parchment paper, and put them in the frezer until they are chilled, a few hours. Use a scoop or Tablespoon to make balls of ice cream, setting them on one of the plates. Be sure each one is solid and well formed, with no dangling bits of ice cream, using your hands if necessary. Freeze the scoops thoroughly.

When ready to dip, melt the chocolate, butter, and corn syrup in a medium bowl over simmering water (alternatively, microwave at 30 second intervals, stirring well between each time). Once the mixture is melted and smooth, remove the bowl from heat.

Working 1 ice cream ball at a time, dip into chocolate using 2 soup spoons. You want a thin shell of chocolate, so toss it quickly back and forth between the spoons to remove excess chocolate. Transfer to the unused dinner plate in the freezer, and repeat with remaining scoops. Freeze until ready to serve and well chilled.

Pink Parsley's notes:
Similar to dipping truffles, these are quick and relatively easy to make, but are so fun to serve. They are the perfect little bite size dessert. And the chocolate-oatmeal-raisin combo was wonderful. Of course, really... just add chocolate to anything and I'm pretty happy :-) I can think of countless ice cream flavors that would be just as tasty - strawberry, chocolate, hazelnut, raspberry, peanut butter, even plain vanilla would be classic.

Just a few notes.. make sure the frozen balls of ice cream are very well frozen, and work quickly to dip them... they do melt fast. I used a medium cookie scoop (I think its about 1 Tablespoon) to form the balls, then just smoothed them out using my fingers. I only took out one ball at at time while dipping to make sure each one stayed as cold as possible and didn't melt.

Lemon Meringue Ice Cream Pie with in Toasted Pecan Crust

Lemon Meringue Ice Cream Pie in Toasted Pecan Crust - as seen in Bon Appetit, April 2007

Makes 8 servings

Lemon curd

* 2 large eggs
* 2 large egg yolks
* 6 tablespoons (3/4 stick) unsalted butter
* 1 cup sugar
* 6 tablespoons fresh lemon juice
* 2 teaspoons finely grated lemon peel
* Pinch of salt


Crust

* 1 1/2 cups finely chopped pecans
* 1/4 cup sugar
* 1/4 cup (1/2 stick) butter, melted
* 3 cups vanilla ice cream, slightly softened, divided


Meringue

* 4 large egg whites, room temperature
* Pinch of cream of tartar
* 6 tablespoons sugar


For lemon curd:
Whisk eggs and egg yolks in medium bowl. Melt butter in medium metal bowl set over large saucepan of simmering water. Whisk in sugar, lemon juice, lemon peel, and salt; gradually whisk in egg mixture. Whisk until thick and thermometer inserted into curd registers 178°F to 180°F, about 8 minutes. Transfer to small bowl. Press plastic wrap on top of curd; chill 4 hours. DO AHEAD Can be made 2 days ahead. Keep chilled.

For crust:
Preheat oven to 400°F. Mix pecans, sugar, and butter in medium bowl until moistened. Press pecan mixture onto bottom and up sides of 9-inch-diameter glass pie dish (mixture will be crumbly). Bake until crust is lightly toasted, about 12 minutes (crust will slip down sides of dish). Use back of spoon to press crust back into place. Cool crust on rack. Freeze crust 30 minutes.

Dollop 1 1/2 cups ice cream over crust; spread into even layer. Spread lemon curd over ice cream; freeze until firm, about 2 hours. Dollop 1 1/2 cups softened ice cream over lemon curd; spread into even layer. Cover and freeze until firm, about 2 hours.

For meringue:
Using electric mixer, beat egg whites in medium bowl until frothy. Beat in cream of tartar. With mixer running, gradually add sugar. Beat until stiff peaks form. Spoon meringue over pie, spreading to seal at edges and swirling decoratively. DO AHEAD Can be made 1 day ahead. Freeze pie. Using kitchen butane torch, toast meringue until golden in spots or place pie in a preheated 500°F oven until meringue is golden in spots, watching to prevent burning, about 3 minutes. Cut pie into wedges; serve immediately.

Malted Milk Ice Cream

Malted Milk Ice Cream - by David Lebovitz via Just2Good

Ingredients:
1 Cup half and half
3/4 Cup sugar
Pinch of salt
2 Cups heavy cream
1/4 tsp vanilla
2/3 Cup malt powder
6 large egg yolks
2 Cups malted milk balls, coarsely chopped

Instructions:
Warm the half and half, sugar, and salt in a medium saucepan. In a large bowl, whisk together the heavy cream, vanilla, and malt powder and set a mesh strainer on top.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the sauce pan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the back of a satula. Pour the custard through the strainer and whisk it into the malted milk mixture. Stir until cook over an ice bath.

Chill the mixture in the refrigerator, preferably overnight. Freeze in your ice cream maker according to the manufacturer’s instructions. As you remove the ice cream from the machine, fold in the chopped malted milk balls.

Source: The Perfect Scoop, by David Lebovitz

Chocolate Peanut Butter Ice Cream

Chocolate Peanut Butter Ice Cream - David Lebovitz via Dinner & Dessert

2 cups half-and-half

¼ cup unsweetened Dutch-process cocoa powder

½ cup sugar

Pinch of salt

½ cup smooth peanut butter

Whisk together the half-and-half, cocoa powder, sugar, and salt in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Remove from the heat and whisk in the peanut butter, stirring until thoroughly blended.

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Peanut Butter Patties

6 tablespoons peanut butter (smooth or crunchy)

2 tablespoons confectioners’ sugar

Mix together the peanut butter and sugar in a small bowl. Line a dinner plate with plastic wrap. Pinch off small pieces of the peanut butter mixture, about ½ teaspoon each, and drop them onto the dinner plate. Once you’ve used all of the mixture, freeze the patties.

Mixing them in: Fold the Peanut Butter Patties into 1 quart of ice cream as you remove it from the machine.

Storage: Peanut Butter Patties can be stored in the freezer, well wrapped, for up to 1 month.

Source: The Perfect Scoop by David Lebovitz

Grilled Banana Splits

Grilled Banana Splits - from Great Grilling by Safeway

Serves 4

Prep time: About 5 minutes
Grill time: About 10 minutes

Ingredients:
4 large firm-ripe bananas, unpeeled, skins washed with detergent before using
1 bar (4 oz) milk chocolate, broken into small pieces
1 tsp. cinnamon
1 pint ice cream
1 cup whipped cream, lightly sweetened
1/4 cup chopped toasted walnuts (optional)
4 maraschino cherries (optional)
alternate idea - skip the cinnamon, add mini marshmallows

Preparation:
1. Prepare a charcoal or gas grill for direct, medium-high heat the charcoal or gas flame is directly under the cooking area and you can comfortably hold your hand just above grill only 3 to 4 seconds). While grill heats, cut into each unpeeled banana lengthwise, making a deep slit but taking care to avoid cutting all the way through. Slip pieces of chocolate into each pocket and sprinkle with some of the cinnamon. Wrap each banana in foil sprayed with nonstick cooking spray.

2. Lay bananas on grill (close lid if using gas) and cook, turning once, until slightly soft when squeezed with tongs, about (5 to) 10 minutes.

3. Carefully unwrap each banana and place on plate with the cut side facing up. Top each with small scoops of ice cream; add a dollop of whipped cream, a sprinkling of chopped walnuts, and a cherry, if desired.

Note: The banana skins turn black when grilled.

Sugar Crusted Brownie Sundaes with Whiskey-Pecan Caramel Sauce

Sugar Crusted Brownie Sundaes with Whiskey-Pecan Caramel Sauce
as seen on the fabulous Culinary Concoctions by Peabody,
she adapted from Sticky, Chewy, Messy, Gooey by Jill O’Connor

1 pound (4 sticks) unsalted butter, plus extra for the muffin tins
2 cups sugar, plus extra for the muffin tins
12 ounces semisweet chocolate, chopped finely
6 ounces unsweetened chocolate, chopped
6 large eggs
2 TBSP vanilla extract
1 cup unbleached all-purpose flour
2 tsp baking powder
1 tsp salt

About 1 ½ quarts vanilla ice cream
Whiskey Pecan Caramel Sauce (recipe follows)

Brush all but two of the cups of two standard 12-cup muffin tins with melted butter. Spoon about 1 TBSP of sugar into greased cups and shake and tap around to cover the bottom and the sides of the cups completely with a thick coat of sugar. Tap out any excess sugar.
Position a rack in the middle of the oven and preheat to 350F.
Combine the butter and chocolates in a microwave-safe bowl and microwave on high for 2 minutes. Remove from the microwave and stir until completely melted. If the chocolate is not completely melted, continue to microwave for 30 second intervals and stir smooth.
In a large bowl, gently whisk together the eggs, 2 cups sugar, and vanilla just until combined. Stir in the chocolate mixture just until combined. Sift the flour, baking powder, and salt over the chocolate mixture and fold in just until combined.
Spoon about ¼ cup of the batter into each of the prepared cups. (If you run out of batter before you fill all the cups, make sure to wipe out the butter and sugar of any empty cups before baking the brownies, as otherwise they will melt and burn and, in general, make a huge mess.)
Bake until the tops of the brownies are firm and a toothpick inserted in the center of a brownie cup comes out with a few moist crumbs clinging to it, 20-25 minutes. Be careful not to over bake. Transfer to a wire rack and let cool.
When pans are cool enough to handle, run a thing, sharp knife around the edge of the one brownie, then carefully tip it out and catch in your hand. Place the brownie on the wire rack to finish cooling. Continue releasing the brownies, on at a time, form the pans.
Serve slightly warm with ice cream and Whiskey Pecan Caramel Sauce.

Whiskey-Pecan Caramel Sauce

2 cups granulated sugar
½ cup of water minus 2 TBSP
2 TBSP whiskey (the original recipe calls for ½ cup of whiskey but that is too much whiskey flavor for me!)
1 tsp fresh lemon juice
2 cups heavy cream
½ tsp salt
1 TBSP vanilla extract
1 cup chopped pecans (or any nut of your choice)

Combine the sugar, water, whiskey, and lemon juice in a heavy bottomed saucepan over medium heat. Cook, gently swirling the pan occasionally, until the sugar dissolves and start to turn color. Increase the heat to thigh and boil until th syrup turns a deep amber color, 4 to 5 minutes. Watch carefully, as it can burn quickly.
Immediately remove the pan from the heat and pour int the cream and salt. Use a long-handled wooden spoon to carefully stir in the cream, as caramel has a tendency to hiss and splash as the cold cream hits it. Place the pan over low heat and cook, stirring constantly, until the caramel thickens, 5 to 7 minutes. The mixture should be the consistency of very thick cream. Remove from heat and stir in the vanilla and pecans.
Let boiling sauce cool until it is just warm before serving. To store, cover and refrigerate for up to 1 week. To reheat the sauce, microwave, uncovered, for about 1 minutes on high. Stir until smooth.

Source: Adapted from Sticky, Chewy, Messy, Gooey by Jill O’Connor

Ice Cream Crumble Balls

Crumble Balls - April Watson

Vanilla Ice Cream
Chocolate cookie crumbles

Shape ice cream into balls. (April makes hers large because she like lots of dessert. She gets 4 ice cream balls per 1/2 gallon of ice cream. Julie thinks this is too big - maybe 8 per 1/2 gallon would be better.) Also, April thinks it is important that you use a good brand of vanilla ice cream. She uses breyers natural vanilla. It is a very white ice cream, but if you use French vanilla, it is more yellow. When she makes the ice cream balls she makes sure her ice cream is good and hard. This can get very messy! You will wash your hands a ton! Sometimes she has to but the tub back into the freezer and get out a new one while the other refreezes.

She uses chocolate cookie wafers (found in the ice cream topping section) or Oreos, with the middles scraped out. She uses her food processor to chop them up very finely. If there are bigger chunks, they don't stick as well to the ice cream. As she makes the balls, she sticks them into the freezer. You definitely want to make these a day ahead so they have time to harden. She puts her in a 9 x 13 and covers them with foil.

Serve with chocolate sauce.



Chocolate sauce:
1 stick butter
1/2 box powdered sugar
5 T cocoa
1/2 c. evaporated milk

Melt together butter, milk, and cocoa. Slowly whisk in powdered sugar on medium low heat. Be very careful because this sauce can burn easily. The powdered sugar can clump so you may have to mash out the clumps with a spoon. She doubles the sauce for the 12 crumble balls she made. It can also be made a day or two early and reheated.

Ice Cream Crunch Dessert

Ice Cream Crunch Dessert - ??

1 pkg. German Chocolate Cake mix
3/4 c. soft margarine
1/2 c. brown sugar
1/2 c. chopped nuts or coconut (optional)
1/2 gallon ice cream

Mix dry ingredients and add margarine. Cut with a pastry blender until crumbly. Spread in 11" x 14" pan and bake 12 - 17 minutes at 350. Remove from oven and stir to crumble. Cool completely. Stir into slightly softened ice cream and spoon into 9" x 13" pan. Freeze at least 4 hours.

Naughty Hula Pie

Naughty Hula Pie - allrecipes.com

1 (9 inch) prepared Oreo cookie crumb crust
1 quart vanilla ice cream, softened
6.5 oz jar chopped macadamia nuts
1 (12 oz) jar hot fudge topping
1/2 c. heavy whipping cream, whipped

Reserve 1/2 cup of the nuts and stir the remaining nuts into the ice cream. Fill the cookie shell and return to the freezer until firm.

When ready to serve, cover the top with fudge sauce, dollop with whipped cream and sprinkle with the reserved 1/2 cup chopped macadamia nuts.

See similar recipe here.

Simple Chocolate Ice Cream

Simple Chocolate Ice Cream - from Cuisinart

1 c. unsweetened cocoa powder (Dutch process preferred)
2/3 c. granulated sugar
1/2 c. firmly packed brown sugar
1 1/2 c whole milk
3 1/4 c heavy cream
1 Tbsp pure vanilla extract


Place the cocoa and sugars in a medium bowl; stir to combine. Add the whole milk and use a hand mixer on low speed or whisk to combine until the sugars and cocoa are dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. If not freezing immediately, cover and refrigerate until ready to use.

Turn machine on; pour mixture into freezer bowl; and let mix until thickened, about 25 to 35 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Serves about 14 1/2 cup servings.