Summer Fruit Mini Ice Cream Pies

Name: Summer Fruit Mini Ice Cream Pies
Prep time: 4 h 30 min
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 12
Cuisine: Global
Ingredients: 59 milliliters blackberries; 118 milliliters blueberries; 1 Champagne (also called Ataulfo or Manila) mango; 1 nectarine; 59 milliliters orange marmalade; 2 Tbsps orange zest; 2 batches Buttery Pie Pastry, divided into 6 disks; 59 milliliters raspberries; 1 red-fleshed plum or pluot; 2 liters vanilla ice cream, softened until easily spoonable; 3 Tbsps Cointreau or other orange-flavored liqueur

This recipe serves 12. This recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 7g of protein, 23g of fat, and a total of 455 calories. From preparation to the plate, this recipe takes around 4 hours and 30 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have nectarine, raspberries, orange zest, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free diet.

Instructions

Working with one pastry disk at a time (keep others chilled), press disks evenly until thin (about 1/8 in.) over bottom, up sides, and especially into corners of 6 (4 1/2-in.) cheesecake pans with removable sides. Trim edges even with rims and prick bottoms all over with a fork. Chill 30 minutes. Meanwhile, preheat oven to 37

Equipment you will use

Oven

Bake pastry on bottom rack of oven until golden brown,20 to 25 minutes.

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Oven

Let cool completely.

Stir ice cream with Cointreau and zest until smooth. Divide among cooled crusts, set on a baking sheet, and freeze at least 3 hours.

Ingredients you will need

Cointreau

Ice Cream

Equipment you will use

Baking Sheet

Whisk marmalade with 2 tsp. water, then strain. Dice mango and thinly slice plum and nectarine. Top each pie with any combination of fruits, or go with just one. Using a pastry brush, generously dab toppings with strained marmalade and serve immediately.

Ingredients you will need

Marmalade

Nectarine

Fruit

Mango

Water

Plum

Equipment you will use

Pastry Brush

Whisk

Let the pies soften for 5 minutes at room temp to make slicing easier.

If you're having trouble freeing your pies from their pans, set one at a time over a bowl of hot water for a couple of minutes and then slide a thin knife between the pan edge and the crust. It should pop right out.

Ingredients you will need

Pop

Water

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Knife

Bowl

Frying Pan

Make ahead: Once the pies are fully frozen through step 3, they keep for up to 4 days, double-wrapped in plastic wrap. Top them just before serving.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Equipment

Ingredients

Servings:

59milliliters

blackberries 118milliliters

blueberries 1

Champagne (also called Ataulfo or Manila) mango 1

nectarine 59milliliters

orange marmalade 2Tbsps

orange zest 2

batches Buttery Pie Pastry, divided into 6 disks 59milliliters

raspberries 1

red-fleshed plum or pluot 2liters

vanilla ice cream, softened until easily spoonable 3Tbsps

Cointreau or other orange-flavored liqueur

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.