Archive for Wednesday, September 17, 2003

Jayni’s Kitchen’ offers scoop on Edy’s ‘official taster’

September 17, 2003


Join "Jayni's Kitchen" this week for "The Scoop on Ice Cream With Taster John Harrison."

Harrison, the "official taster" for Edy's Grand Ice Cream, joins host Jayni Carey to prepare some recipes. The show also features Alden Bradley Jr. and Alden Bradley Sr., who won an ice cream contest at the Vinland Fair. The following recipes are featured on the show.

A new show debuts at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 8:30 p.m. Monday-Friday and 9:30 a.m. Monday through Saturday.

Real Strawberry Swirl Cups


1 quart Edy's Real Strawberry Ice Cream

1 18-ounce package refrigerated sugar cookie dough

1/2 cup all-purpose flour

nonstick cooking spray

chocolate syrup or hot fudge sauce

Cookie Cups: Roll out the cookie dough to 1/8-inch thickness on a floured work surface. Use as much flour as needed to keep the dough from sticking to the work surface. Cut out 6 to 12 three-inch rounds. Spray the backside of a muffin tin liberally with nonstick cooking spray. Press the cookie dough rounds onto the backside of the muffin tin, molding them into a cup shape. Bake in a 350 degree oven for 5 to 7 minutes, or until golden brown. Small holes may appear in the dough while baking, but will fill in as it rises and bakes. Carefully remove the cookie cups from the muffin tin while still warm. Gently tapping the muffin tin on a kitchen counter top will help to loosen the cookie cups.

To assemble: Fill the cookie cups with a generous scoop of ice cream. Drizzle chocolate syrup or hot fudge sauce over the ice cream-filled cookie cups. Serves 6 to 12.

Tip: The ice cream-filled cookie cups be made in advance and frozen. Substitute any of your favorite flavors of Edy's ice cream for a new twist on the recipe.

Hot Fudge Sauce


4 tablespoons unsalted butter, cut up and softened

1/2 cup unsweetened cocoa powder

1/4 cup brown sugar, packed

6 tablespoons sugar

1/8 teaspoon salt

1/2 cup heavy cream

1/2 teaspoon vanilla extract

Place the butter in a large saucepan. In a small bowl, combine the cocoa, sugars and salt and pour over the butter. Stir in the cream and cook over medium heat, stirring constantly to melt the butter and heat the mixture. When the mixture comes to a boil, cook for exactly 1 minute, stirring constantly. Remove the pan from the heat and cool slightly. Stir in the vanilla extract. Serve the fudge sauce warm, or cool to room temperature and store in a covered container in the refrigerator until ready to use. Makes about 1 cup.

Tip: To reheat the fudge sauce, place it in a saucepan over low heat, or place it in a microwave-safe bowl and heat at 50 percent power in the microwave for 1 to 2 minutes.

Commenting has been disabled for this item.