Carol’s Comfort Foods

Yield:  8 servings

INGREDIENTS

7 ounces chocolate wafer cookies (about 32) coarsely broken

½ cup bittersweet chocolate chips

6 tablespoons butter, cut into ½ inch cubes

¼ cup granulated sugar

1 – 14 ounce can of sweetened condensed milk

¼ cup sour cream or crème fraiche

¼ cup fresh lemon juice

1 teaspoon finely grated lemon peel

2 ½ cups fresh raspberries

PREPARATION

Place broken cookies into food processor.  Using on/off turns, process until finely ground.  If you don’t have a food processor, place the cookies in a sealed plastic bag and crush with a rolling pin until finely ground.  Place chocolate chips, butter and sugar in a microwave safe bowl.  Microwave on high at 15 second intervals until melted, stirring occasionally.  Add chocolate mixture to processor and blend until well combined.  Press crumb mixture onto bottom and up sides of 9 inch glass pie plate (do not pack firmly).  Chill crust while preparing the filling.

Whisk condensed milk, sour cream or crème fraiche, lemon juice and lemon peel in large bowl to blend.  Add half of the raspberries.  Stir, pressing gently on some of the raspberries until they break apart and the filling turns pink.  Transfer the filling to the chilled crust and chill for another 2 hours in the refrigerator.

To serve:  scatter the remaining raspberries over the pie.  Cut into wedges and serve

Source:  Bon Appetit – July 2009

Key Lime Pie

Yield:  6 slices

INGREDIENTS

Graham Cracker Crust

1 ½ cups crushed graham crackers

5 tablespoons melted butter

1/3 cup granulated sugar

Key Lime Filling

3 egg yolks

Zest of 2 limes

1 14-ounce can of sweetened condensed milk

2/3 cup freshly squeezed lime juice (if you can get Key limes use them, otherwise regular limes are fine)

Topping

1 cup heavy whipping cream, chilled

3 tablespoons confectioner’s sugar

PREPARATION

For the graham cracker crust:  Preheat oven to 350 degrees F.  Lightly butter a 9-inch pie plate.  Place the crushed graham crackers and sugar in a bowl and stir a few times to incorporate the sugar into the graham crackers.  Add the melted butter and stir well.  Turn the graham cracker mixture into the pie plate and gently press the crumb mixture into the bottom and sides of the pie plate.  Bake in the oven until set and slightly browned, approximately 8 minutes.  Remove from oven and set aside to cool.

For the filling:  Using a stand mixer with a whisk attachment or hand mixer, beat the egg yolks and lime zest together until fluffy, approximately 3-5 minutes.  Gradually add the sweetened milk and beat until thick, about another 3-4 minutes.  Lower the mixer speed and slowly add in the lime juice, mixing until just combined.  Pour into the pie crust and bake in the oven for approximately 10-15 minutes until the filling is set.  Cool on wire rack and then refrigerate.  Place in the freezer for 15-20 minutes before serving. 

For the topping:  Place the chilled heavy cream into the bowl of an electric mixer with the whisk attachment and whisk until the cream forms almost stiff peaks.  While whipping the cream add the confectioner’s sugar. 

To serve:  Pipe the whipping cream around the edges of the pie and garnish with a twist of lime.

Source:  Joe’s Stone Crab Restaurants

When you have a taste for an apple dessert, try an apple crisp.  The apples provide a juicy and delicious foundation and the topping, crisp and brimming with butter, oats and cinnamon provide a crunchy contrast.  Serve with good vanilla ice cream and you’ve got a great dessert in no time!

Yield: 8 Servings

INGREDIENTS

Topping

¾ cup all-purpose flour

2 tablespoons granulated sugar

¼ cup dark brown sugar

½ teaspoon salt

1 stick of butter (8 tablespoons), cold & cut in cubes

1 cup of old-fashioned oats (not the quick cooking type)

Apples

3 lbs of apples, I prefer Golden Delicious, peeled and sliced

½ - ¾ cup granulated sugar (dependent on sweetness of apple)

2 tablespoons fresh lemon juice

½ teaspoon cinnamon

1 tablespoon all-purpose flour

PREPARATION

Preheat oven to 375 degrees F

In a large bowl, mix the flour, brown sugar and 2 tablespoons granulated sugar.  With a pastry blender or 2 knives, cut the butter into the flour mixture, a small bit at a time, until it resembles coarse meal.  Add in the oats and with your hands, mix in the oats.  The mixture will be lumpy.  Place bowl in the freezer to chill while preparing the apples.

In another bowl, mix in the apples, lemon juice, remainder of granulated sugar, 1 tablespoon flour and cinnamon.  Mix well and let rest for about 5 minutes, so the apples juices have time to mesh with the sugar and cinnamon.  Place mixture in a shallow 2 quart baking pan and place just the apple mixture in the oven for about 10-15 minutes.  This will allow the apples to get a head start on cooking, before you add the topping.  After pre-cooking apples, remove pan from oven and carefully spoon the topping mixture over the apples and return to the oven for another 50-55 minutes, or until the apples are tender and the topping is golden brown.  Remove from oven and serve while warm with a scoop of good vanilla ice cream.

Yield:  8 Servings

INGREDIENTS

Crust

1/3 cup chopped pecans

2 tablespoons sugar

2/3 cup vanilla wafer cookie crumbs (approximately 32 cookies)

½ teaspoon ground cinnamon

2 tablespoons (¼ stick) unsalted butter, melted

Sauce

2 tablespoons boiling water

1 tablespoon instant expresso powder or instant coffee powder

1 cup granulated sugar

2 tablespoons unsweetened cocoa powder

1 cup whipping cream

¼ cup light corn syrup

2 ounces unsweetened chocolate, finely chopped

2 tablspoons (¼ stick) unsalted butter

1 ½ teaspoons pure vanilla extract

Ice Cream

2 pints caramel ice cream (such as dulce de leche)

Topping

½ cup chilled whipping cream

1 tablespoon powdered sugar

2 tablespoons chopped pecans

PREPARATION

Crust

Preheat oven to 350 degrees F. 

Blend pecans and sugar in food processor until the pecans are finely ground.  Add cookie crumbs and cinnamon and continue to process until combined.  Add butter and blend until moist clumps form.  Press the crust into a bottom and up sides of a 9-inch glass pie pan.  Bake until the crust is lightly browned, about 10 minutes.  Remove from oven and cool completely.

Mocha Chocolate Sauce

Combine 2 tablespoons boiling water and coffee powder in a small bowl until it is dissolved.  Whisk sugar and cocoa in heavy medium saucepan.  Whisk in 1 cup cream, corn syrup and coffee mixture.  Add chocolate and butter.  Bring to a boil over high heat, stirring constantly.  Reduce heat to medium and simmer until slightly thickened, stirring occasionally, about 4 minutes.  Cool 30 minutes and then stir in 1 teaspoon of vanilla.

Assembly

Soften 1 pint ice cream at room temperature - approximately 15 minutes.  When softened, spread evenly over bottom of the crust.  Drizzle 3 tablespoons sauce over ice cream.  Freeze until sauce sets, about 15 minutes.  Meanwhile soften remaining 1 pint of ice cream at room temperature for approximately 15 minutes.  Spread second pint of ice cream over the top of the sauce.  Drizzle with 3 tablespoons of sauce.  Freeze pie until frozen, at least 4 hours.  (Sauce and pie can be made 1 day ahead.  Cover and refrigerate sauce.  Keep pie frozen).

Re-warm mocha fudge sauce over low heat, stirring often.

Whip ½ cup chilled heavy whipping cream, powdered sugar and remaining ½ teaspoon vanilla in medium bowl until peaks form.  Transfer to a pastry bag fitted with star tip.  Pipe rosettes of cream around the top edge of the pie.  Sprinkle with chopped pecans.  Cut pie into wedges and serve with sauce. 

Bon Appetit - 2002

Yield: 6-8 slices

INGREDIENTS

Graham Cracker Crust

10 whole graham crackers - crushed

1 stick of butter – melted

1 tablespoon cinnamon

2 tablespoons granulated sugar

Note: Time Saver Tip – Use an already prepared graham cracker crust

Filling

1 – 8 ounce package of cream cheese, at room temperature

1 – 14 ounce can of sweetened, condensed milk, I prefer Eagle Brand

½ cup freshly squeezed lemon juice

2 tablespoons lemon zest

1 teaspoon pure vanilla extract

Topping

2 cups heavy whipping cream

3 tablespoons confectioner’s sugar or to taste

PREPARATION

Graham cracker crust – In bowl of food processor, add the graham crackers, granulated sugar and cinnamon.  Pulse until the graham crackers are finely chopped.  Add the melted butter and pulse again until the butter is incorporated into the graham cracker mixture.  Remove from processor and pat into bottom and sides of a 9-inch pie plate.  Refrigerate.

Filling:  Using an electric mixer, add the cream cheese, lemon juice, lemon zest and vanilla and mix well until smooth.  Pour filling into the crust and refrigerate overnight.  Before serving, in a large bowl, add whipping cream and begin to beat slowly.  Add the confectioner’s sugar and beat on high until the whipping cream begins to form soft peaks. Continue to beat until the whipping cream forms stiff peaks.  Do not over beat, as your whipping cream will turn into butter!  Serve pie with dollops of whipping cream on top or spread whipping cream over the top of the entire pie and garnish with a lemon slice.

Yield: 6 Servings

INGREDIENTS

Pastry

1 cup all-purpose flour

2 tablespoons granulated sugar

¼ teaspoon kosher salt

¼ pound (1 stick) very cold unsalted butter, diced

2 tablespoons ice water

Filling

1-1/2 lbs Golden Delicious apples

¼ cup flour

¼ granulated sugar

¼ teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

4 tablespoons (1/2 stick) cold unsalted butter, diced

PREPARATION

For the pastry, place the flour, sugar and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.

Preheat oven to 450 degrees F

Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface or Silpat.  Transfer it to a rimmed baking sheet, lined with parchment paper or if you are using a Silpat for rolling, leave the Crostata on the Silpat, dust off excess flour and and place it on baking sheet.  For the filling, peel, core and cut the apples into thin slices.  Cover the tart dough with the apple slices leaving a 1-1/2 inch border.

Combine the flour, sugar, salt, cinnamon and nutmeg in the bowl of the food processor fitted with the steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough. 

Bake the crostata for 20-25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.

Adapted: Ina Garten - FoodNetwork - Episode#1G1A12

INGREDIENTS

Pastry

4 cups all purpose flour

1 cup granulated sugar

Pinch of salt

2 teaspoons pure vanilla extract

2 cups unsalted butter, chilled (4 sticks)

Filling

2 cups Mascarpone cheese

2/3 cup heavy whipping cream

1 cup confectioner’s sugar

2/3 cup Meyer lemon juice (or regular lemon juice)

PREPARATION

Preheat oven to 350 degrees F

Pastry: Combine flour, salt, sugar and vanilla into the bowl of a food processor and pulse to combine. Cut the chilled butter into small pieces and add to the flour mixture in the food processor. Pulse until the mixture is crumbly and the butter is the size of small peas. Note: If your food processor bowl is small, do this step in 2 batches. Press the mixture firmly into an 11 inch or 12 inch tart pan.

Cover the dough with parchment paper and add about 1-½ cups dried beans or pie weights to hold the dough in place. Bake the tart shell for about 10-15 minutes or until set. Remove the dried beans and parchment paper and continue baking the tart shell for another 10-15 minutes or until golden brown. Cool completely on a wire rack.

Meyers Lemon Filling: Combine the Mascarpone Cheese, heavy cream, confectioner’s sugar and lemon juice in an electric mixer using the whisk or paddle attachment. Whip until the mixture is thick and smooth (the consistency should be like thick whipped cream). Taste and add more sugar or lemon juice to your taste. When the tart shell is completely cool, fill with the Mascarpone filling. Garnish with finely grated lemon zest. Chill well before serving.

My daughter Maria made these Chocolate Tartlets and they were delicious! The recipe looks a bit complicated, but she made the pudding first and refrigerated it overnight. The next day she worked on baking the tartlets and final assembly. The pudding was rich and creamy with a wonderful chocolate flavor. The tartlets were made using my “tried and true” recipe for pastry. Really simple when you use a food processor and a Silpat for rolling out the dough.

Serves 6

INGREDIENTS

Pudding:

2 cups whole milk or half and half

½ cup granulated sugar

1/3 cup cocoa powder

4 teaspoons cornstarch

3 large egg yolks

2 teaspoons pure vanilla extract

¼ teaspoon salt

PREPARATION

Combine 1 ½ cups of milk, sugar and cocoa in a non-reactive saucepan. Bring to a simmer over a medium-high heat. Remove from heat and set aside. Meanwhile, whisk the remaining ½ cup of milk, cornstarch, salt, egg yolks and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture (this is called tempering). Return the mixture to the saucepan and cook over medium-high heat whisking constantly until the pudding comes to a full boil. Reduce the heat to a simmer and cook an additional 2-3 minutes. Pour the pudding into a medium sized bowl and let cool for 15 minutes. Cover with plastic wrap and refrigerate for at least four hours or overnight until set.

INGREDIENTS

Pastry Dough for Tarlets

3 cups all purpose flour

1 cup cold lard or other shortening

1 ½ teaspoon salt

1 egg

5 tablespoons cold water

1 teaspoon cider vinegar

PREPARATION

Preheat oven to 375 degrees F

In a food processor bowl, process the flour, lard and salt until mixture resembles coarse flakes. In a small mixing bowl, combine egg, water and vinegar. Pour egg mixture over the flour mixture. Pulse until the dough begins to mass together to form a ball. Turn out onto lightly floured surface and work dough into a round shape. Roll out dough to approximately ¼ inch thickness. I use a Silpat and it makes rolling out dough a breeze. Using tartlet pan as a guide, cut out dough approximately ¼ inch larger than tartlet pan. Press into the tartlet pan, fluting the edges. Place tartlets on a small baking sheet and freeze for approximately 30 minutes. Remove from freezer and using the tines of a fork, pierce the bottom and sides of the tartlet pastry. Bake in the oven for approximately 15 minutes or until the crust in the wall of the tartlet pan is set. Remove tartlets from the oven and let them cool for 10 minutes. Remove from tartlet pans to wire rack and let them finish cooling.

INGREDIENTS

Whipping Cream

1 cup heavy whipping cream

2-3 tablespoons confectioner’s sugar

1 teaspoon pure vanilla extract

PREPARATION

Place whipping cream in bowl of electric mixer with the whisk attachment. Begin whipping the cream on high speed (watch out for splatters or use the splatter guard that you may have with your mixer) until it starts to form soft peaks. Add confectioner’s sugar to your taste and vanilla. Continue to beat the whipping cream on high until it starts to form solid peaks. Do not over beat or your whipping cream will turn to butter.

Tartlet Assembly

Fill each tartlet with approximately ¼ cup of the chocolate pudding. Using a pastry bag, you can pipe whipping cream around each tartlet, or just place a dollop of the whipping cream on each tart. Garnish with grated semi-sweet chocolate and a sprig of mint.

Source: Chocolate Pudding – Tyler Florence – Food Network – Episode-#TU0211

Yields: 8 servings

INGREDIENTS

Pie

1 ½ lbs sweet potatoes, baked

1 ¼ cup plus 3 tablespoons light brown sugar, divided

1 egg

¼ cup milk

½ teaspoon cinnamon

¼ teaspoon nutmeg

1 tablespoon pure vanilla extract

1 cup white chocolate chips or chunks

1 – 10 inch deep-dish pie crust

Bourbon Sauce

2 sticks butter, cut into small pieces

1 cup plus 2 tablespoons brown sugar

½ cup heavy cream

¼ cup bourbon

Whipped cream to garnish

PREPARATION

Preheat oven to 350 degrees F

Cool, peel and mash sweet potatoes. Measure 2 ½ cups potatoes into a mixing bowl. Add 1 ¼ cups brown sugar and mix until smooth. Blend in egg. Add milk, cinnamon, nutmeg, and vanilla. Mix well. Fold in chocolate chips or chunks. Pour filling into crust. Sprinkle remaining 3 tablespoons of brown sugar over the filling. Place pie on a baking sheet on the bottom rack of the oven. Bake for 20 minutes. Move baking sheet with pie to the middle rack and continue baking for 30-40 minutes or until crust is golden and filling is slightly puffed. Remove from oven and cool.

To make sauce: Melt butter in a saucepan over medium heat. Add sugar and stir until completely dissolved. Slowly whisk in cream and then the bourbon. Use immediately or store for up to one week in the refrigerator. To serve, place 2-3 tablespoons of Bourbon Sauce on an individual plate. Top with slice of pie and add a dollop of fresh whipping cream.

Source: Athens Academy Parent Service Organization – Under the Magnolias - 1999

Yield: 6-8 slices

INGREDIENTS

Single Pie Crust – already prepared or make your own

½ cup unsalted butter, melted

2 eggs

1 cup granulated sugar

½ cup all-purpose flour

1 cup semi-sweet chocolate chips

1 ½ cups chopped pecans - toasted

2 tablespoons Kentucky bourbon

PREPARATION

Preheat oven to 350 degree F

Toasted Pecans:

Place pecans on a cookie sheet and toast in 350 degree F oven for approximately 8 minutes until they are lightly toasted and fragrant. Remove from oven and cool.

Beat eggs with cooled butter. Add flour and sugar and beat until well mixed. Stir in cooled pecans, chocolate chips and bourbon. Pour mixture into pie shell and bake for approximately 30 minutes, or until filling is set. Serve with fresh whipped cream or good vanilla ice cream.

This is the best apple pie recipe that I have ever made. The recipe comes from Marcia Adams’ cookbook, Cooking from Quilt County. I would highly recommend this cookbook. I have tried many of the recipes and have found them all to be exceptional. Along with the recipes, the photography is beautiful. I believe that it is out of print at this time, however you can order used or “like new” copies from Amazon.com.

INGREDIENTS

Serves 6-8

Pie Filling

4 large Golden Delicious apples

1 unbaked pastry shell*

1 cup granulated sugar

3 tablespoons flour

½ teaspoon cinnamon

1 egg

1 cup heavy cream

1 teaspoon pure vanilla extract

Streusel Topping

1/3 cup granulated sugar

1/4 cup brown sugar, firmly packed

½ cup, plus 2 tablespoons all-purpose flour

1 teaspoon cinnamon

½ cup (1 stick) cold butter

½ cup coarsely chopped walnuts or pecans

PREPARATION

Preheat oven to 350 degrees F. Peel, core and thinly slice apples, there should be about 4 cups. Place apples in the unbaked pie shell. In a small bowl, combine dry ingredients – flour, sugars, cinnamon and mix well. In another small bowl, combine egg, heavy cream and vanilla extract and beat slightly until light and fluffy. Combine egg mixture with dry ingredients and mix well. Pour over apples. Bake for approximately 20-25 minutes. While pie is baking make the topping using a food processor. Place granulated sugar, brown sugar, flour, salt and cinnamon in the food processor bowl. Pulse a couple of times to combine the ingredients. Add the butter and pulse for a few seconds, until the mixture is crumbly. Add walnuts or pecans and pulse again for a few seconds to incorporate nuts into the topping. After pie has baked for approximately 20 minutes, remove from the oven and sprinkle the streusel all over the top of the pie, covering it completely. Return to oven and bake for approximately 40-50 more minutes until the apples are tender. Remove from oven and let cool for 15-20 minutes. Serve with whipping cream or a good vanilla ice cream like Haagen Dazs.

*Pastry Shell

You can use a prepared pie crust for this recipe. If you would like to make your own pie crust, the following recipe works well. You’ll note that it uses lard for the shortening component. In this day and age, that’s an ingredient that we typically don’t use. However, if you only make pie crusts every so often, I would encourage you to try this pie crust recipe. Using lard yields a very tender and flaky crust.

Makes pastry for 8-9 inch – 2 crust pies

INGREDIENTS

3 cups all purpose flour

1 cup cold lard

1 ½ teaspoon salt

1 egg

5 Tablespoons cold water

1 teaspoon cider vinegar

PREPARATION

In a food processor bowl, process the flour, lard and salt until mixture resembles coarse flakes. In a small mixing bowl, beat the egg, water and vinegar, then pour over the flour mixture. Pulse until the dough begins to mass together to form a ball. Turn out onto lightly floured surface and work dough into a round shape. Dough should be rolled out immediately, or can be refrigerated for 2 weeks. (If refrigerated, allow 20 minutes for the dough to soften before rolling out.)

This is a warm apple custard tart that is delicious. Great contrast between the smooth custard and the bite of the apples. The tart can be served cold, but is better served warm. This recipe is found in Julia Child’s classic cookbook Mastering the Art of French Cooking, Volume I. The recipe is designed to be a tart, but it can easily be adapted using a pie pan, if you don’t have a tart pan.

Serves 6

INGREDIENTS

Tart

Using your favorite pie crust recipe, prepare and line an 8” tart pan. Partially bake for approximately 10 minutes, or until slightly browned.

Apple Mixture

1 lb Golden Delicious or Granny Smith apples

1/3 cup granulated sugar

½ tsp cinnamon

Custard

1 egg

1/3 cup granulated sugar

¼ cup all purpose flour

½ cup whipping cream

3 T Calvados (apple brandy)

Topping

Confectioners’ sugar

PREPARATION

Quarter, core and peel the apples. Cut into 1/8 inch lengthwise slices. You should have about 3 cups of apples. Place apples in bowl with sugar and cinnamon and coat slices well. Arrange apple slices in pastry shell. Bake in a 375 degree oven for approximately 20 minutes, until the apples are tender. Remove from the oven and let cool while preparing the custard.

Beat 1 egg and sugar together in a mixing bowl until the mixture is thick and a pale yellow. Beat in the flour, then the cream and finally the brandy. Pour the egg mixture over the apples. Return tart to the oven for 10 minutes or until the custard begins to puff. Sprinkle the top generously with powdered sugar and return to the oven for 15-20 minutes. The tart is done when the top has browned, the custard set and the apples soft. A knife plunged into the custard should come out clean.

Slide the tart out of the pan, onto a wire rack or serving dish. Keep warm until serving. Garnish with whipped cream and mint.

PECAN PIE

This is a classic Pecan Pie that has a single crust with a soft and gooey filling of sugar, corn syrup, butter, eggs and it’s chock full with pecans.  I always toast my pecans in the oven for approximately 7-10 minutes in a 350 degree oven, before baking them in the pie, it releases the natural oils of the pecans and makes for a more flavorful pie.   

INGREDIENTS

Crust:

1 cup lard (this really makes the most flaky pie crusts)

2 tablespoons butter

2 cups flour

1 tsp salt

4 tablespoons cold water

Filling:

1 cup dark Karo syrup

1 cup granulated sugar

2 tablespoons butter, melted

1 tsp pure vanilla extract

3 eggs

2 cups toasted pecans

Whipped cream or ice cream and mint for garnish

In a large bowl, place the lard and butter.  Add the flour and salt and using a pastry blender, cut the flour into the lard mixture.  The mixture should be crumbly.  Add cold water, 1 tablespoon at a time, mixing the flour mixture in between each tablespoon of liquid.  Only add enough water to the dough until it comes together into one large ball.

Spread some flour onto a piece of waxed paper and place dough on it.  Sprinkle more flour on the top of the dough and proceed to roll out the dough until desired thickness – should be about 1/8 inch thick.  Fold dough over once to make a half moon and again into a quarter moon.  Remove the dough from the waxed paper and place into a 9 inch pie pan.  Unfold the dough so that it covers the entire pan.  Press dough gently into the pan.  Using a fork, crimp the edges of the dough along the edge of the pie pan and cut away excess dough with a pairing knife.  Set the pie shell aside.

Preheat the oven to 350 degrees F.  In a bowl, combine the corn syrup, sugar, butter, vanilla and eggs.  Mix with a whisk until well incorporated.  Place the pecans in the pie shell and pour mixture over the pecans.  Don’t overfill the pie shell.  Bake for 45-55 minutes.  The pie should be firm and golden brown and is done when a knife plunged in the middle comes out clean.  Pie should cool before serving.  Serve with whipped cream or ice cream