YARNELL’S ICE CREAM and Ice Cream Pies

All images are used courtesy of Yarnell's.

 

If you live in Arkansas, then you are probably familiar with Yarnell’s Ice Cream.  Located in Searcy, Arkansas, the company has been in business since 1932, and in my opinion, they make some of the very best ice cream to be found.  No, I’m not being paid to endorse their products.  I just happened to pick up their new summer flavor last night and started thinking about all of the different flavors that I have enjoyed over the years.

 

 

 

 

 

   

The flavor for this summer is Key Lime Pie.  Well, one of my all time favorite desserts just happens to be Key Lime Pie so, of course, I had to check this out.  It is tasty; I recommend that you give it a try.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Years ago, they began making a seasonal watermelon sherbet for a restaurant in the Little Rock Club and for them only if I recall correctly.   I attended several functions there with Hubby, so I was always glad to see it on the menu.  It is now available in stores.

 

 

 

 

 

Last year they made a watermelon flavor that had chocolate cookie pieces in it that resembled watermelon seeds.  I bought several pints to use in an ice cream pie recipe, but I never had any last long enough to get that pie made!  I haven’t located this flavor this summer.

 

So sad:(

 

 

University of Arkansas Razorback fans get a wide variety of  special flavors as well.

 

 

There's

 

 

 

and

 

 

based on the words every Razorback fan knows almost from birth: “Woo Pig Sooie!”

 

 

 

 

 

 

Then there’s this one which reminds all UA students and alums of the infamous Pig Trail, a winding, mountainous route that used to be the shortest route to Fayetteville from just about anywhere in Arkansas.

 

 

 

 

But probably the flavors nearest to the hearts of all true fans are and .  Do they have a good marketing strategy or what?

This first recipe comes from a little cookbook called What’s Cooking in Vail.  I picked  it up in 1972 while on a ski trip.  I think it is appropriately named.

 

Mile High Vail Pie   

1 10-inch baked pie shell*
1 quart vanilla ice cream
1 quart any of the following ice cream flavors: coffee, toffee, butter pecan, or chocolate chip**
6 egg whites
1/2 teaspoon vanilla
1/2 cup sugar


Prepare the pie crust and cool.  Soften the ice cream, spoon in alternate layers into pie crust.  Wrap with plastic wrap and freeze for several hours (overnight is better).  To serve: prepare meringue adding two tablespoons sugar at a time to egg whites beating until shiny and stiff.  Spread over pie, covering the ice cream completely (work quickly).  Make swirls on top.  Broil 5 – 6 inches from heat until the meringue is lightly browned, about 3 minutes. 

Serve at once, passing a favorite chocolate sauce to pour over the slices if desired.

Obviously, you need to eat this all at one serving.

I’m thinking about using this recipe with the Key Lime Ice Cream and a chocolate graham crust.  I think I will top it with whipped cream, however.  I’ll let you know how that turns out.


*I have used a graham cracker or chocolate cookie crust as well with nice results.  ** You can really use whatever flavors you want.


This next one is from my good friend, Jo Nell Mallory and was published in Calico Cupboards, a Benton Junior Auxiliary cookbook that I helped  "birth."   It’s a little easier to do ahead and serve to guests.

 

 

Ice Cream Pie     

2 cups flour
1/2 cup instant oatmeal
1/2 cup light brown sugar
1 cup melted margarine
1 cup chopped walnuts or pecans
1 12-ounce jar caramel ice cream topping
1/2 gallon vanilla ice cream (or your choice)

Preheat the oven to 375 degrees.  Mix the flour, oatmeal, brown sugar, margarine and nuts.  Spread the mixture on a cookie sheet; bake 15-10 minutes, stirring frequently.  Cool completely, reserving 2 cups of the crumbs.

 

Put the rest of the crumbs in an 8” x 11” pan and pat down firmly.  Put 1/2 of the ice cream over the crust.  Spread the caramel topping over the ice cream.  Add the remaining ice cream and top with the reserved crumbs.  Freeze until firm.

Coming soon:  Frozen Key Lime Pie and Key Lime Tarts

Note:  Posted on Tasty Tuesday.  Check out what else might tempt your taste buds!
Reposted to Kitchen Bouquet’s Ice Cream Social event.