Frango Mint Chocolate Ice Cream Pie
For crust, in a medium bowl, combine the cracker crumbs, 6 tablespoons butter and the 1/4 cup sugar. Press onto the bottom and up the sides of a 9-inch pie plate to form a firm, even crust. Bake in a 350 degree F oven 8 to 10 minutes or until edges are golden. Cool on a wire rack.Advertisement
For Praline Topping, butter a baking sheet; set aside. In a heavy medium skillet melt 1/2 cup sugar over medium-high heat, shaking skillet occasionally to heat sugar evenly. Do not stir. Heat until some of the sugar is melted; begin to stir only the melted sugar to keep it from over-browning. Stir the melted sugar into the remaining sugar as it melts. Reduce heat to medium-low; continue to cook until all the sugar is melted and golden, 3 to 5 minutes. Add 1 tablespoon butter to melted sugar in skillet, stirring until butter melts and mixture is combined. Remove from heat; add nuts, stirring to coat. Pour nut mixture onto prepared baking sheet. Transfer the baking sheet to a wire rack and cool completely. Using you hands, break the praline topping into small pieces. Transfer to a food processor. Cover and pulse until chopped.
For filling, in a heavy medium saucepan, combine the 1/2 cup sugar, cornstarch and salt. Add 1/4 cup of the milk and whisk until the cornstarch is dissolved. Add the chocolates and the remaining 3/4 cup milk. Cook and stir over medium heat 8 to 10 minutes or until the mixture is thickened and bubbly. Remove pan from the heat.
In a small bowl, whisk the egg until lightly beaten. Gradually stir about 1/4 cup of the hot filling into the egg, whisking constantly until well combined. Return egg mixture to the saucepan. Cook and stir over medium-low heat until mixture is slightly thickened and just begins to bubble (about 1 minute). Transfer the filling to a medium bowl; cool 30 minutes, stirring occasionally. Stir whipping cream and vanilla into cooled filling. Cover and refrigerate about 2 hours until well chilled.
Freeze filling in a 1- to 2-quart ice cream freezer according to the manufacturers instructions until frozen but soft and spreadable. Transfer the ice cream to the prepared crust and smooth the top with a spatula. Sprinkle with 1/2 of the praline topper. (Store remainder in airtight container at room temperature up to 2 weeks to top ice cream or other desserts.) Cover tightly with plastic wrap and freeze at least 4 hours or until firm.
To serve, let stand at room temperature 10 minutes. Garnish with whipped cream. (The pie can be stored in the freezer for up to 1 week covered tightly in plastic wrap and then wrapped in foil.) Makes 8 to 10 servings.
To toast and skin hazelnuts, line a baking sheet with foil. Spread the hazelnuts on the baking sheet in a single layer. Bake in a 350 degree F oven for 7 to 10 minutes or until skins begin to flake and nuts are light golden brown and fragrant, shaking the pan once or twice. Watch carefully to avoid overbrowning. Remove from oven and place on a clean kitchen towel. Allow to cool about 10 minutes or until cool enough to handle. Rub the nuts together in the towel, removing as much of the brown papery skins as possible.
Remaining topper can be stored up to two weeks in a tightly covered container. Use as a topper for ice cream or yogurt.