Seasonal Ice Cream for Fall/Winter 2011

Edy’s ice cream offers an assortment of holiday-inspired flavors for the fall and winter season, including the creamy flavor of Eggnog and the refreshing cool of Peppermint. The holiday flavors are also offered in Edy’s line of Slow Churned ice creams, which are made with fewer calories and less fat content. To enhance the use of the holiday ice creams, Edy’s also offers a range of easy recipes – perfect for people that like to incorporate ice cream into their sweet treat recipes.

Edy’s Limited Edition Peppermint

The Edy’s Peppermint flavor is made with creamy peppermint ice cream with crushed pieces of peppermint candy that oozes a colorful sweetness. There is a bit of a crunch with the candy, which increases the versatility of the flavor. To use the peppermint ice cream to make a dessert for the holidays, consider serving the following treats for Christmas:

  • The Peppermint Pie has a crust of crushed chocolate cookies.
  • Upside Down Peppermint Ice Cream Cake requires a box of chocolate cake mix and chocolate frosting to make.
  • Peppermint Espresso creates a tasty drink – ideal for entertaining adults during the holiday season. This drink recipe also calls for brewed espresso, and Kahlua or Amaretto that is topped with whipped cream.

This flavor is available until December.

Edy’s Limited Edition Eggnog

Why sip your eggnog when you can enjoy a frozen, melt-in-your-mouth treat with Edy’s Limited Edition Eggnog ice cream? The flavor of this ice cream mimics the popular seasonal beverage. Drop a scoop for a holiday Root Beer Float or consider one of Edy’s recipe suggestions.

Put your jelly roll pan to good use by making Buche de Noel with eggnog-flavored ice cream and a chocolate cake base. The surrounding layer is made with heavy cream and dusted off with cocoa.

This flavor is only offered for the months of November and December.

Edy’s Limited Edition Pumpkin

There’s still time to grab the last of the holiday Pumpkin flavor, which was offered until October. The Pumpkin flavor of ice cream tastes like a slice of pumpkin pie with the distinct taste of cinnamon and nutmeg. The added ginger also offers a welcomed flavor. The flavor is perfect to cap off a delicious Thanksgiving spread – served in dessert bowls topped with whipped cream or used as a sweet side for a slice of pie.

Thanksgiving Recipes: Gingerbread Ice Cream Sandwich

We’ve all heard of Christmas in July, well what about summer in November? This holiday season bring back the warmth of summer, or the thought of it, with everyone’s favorite treat… ice cream! This recipe and picture are courtesy of Executive Chef Denise Baron of Burtons Grill. She has created the Gingerbread Ice Cream Sandwich, available at Burtons Grill the upscale casual eatery located in Boston’s Fenway District, beginning November 1st through the winter season. Topped with a warm Pumpkin Caramel Sauce, the Gingerbread Ice Cream Sandwiches are a yummy treat that combines the sentiment of summer with the tastes of the season. This frozen treat is sure to melt away the winter blues.

Gingerbread Ice Cream SandwichGingerbread Brownies

3 cups Flour
2 cups Sugar
1/2 cup Unsweetened Cocoa Powder
2 tsp Ginger, ground
2 tsp Cinnamon, ground
1 tsp Clove, ground
1 tsp Baking Soda
1/2 cup Unsalted Butter, Melted
2/3 cup Molasses
4 ea Eggs
Unsalted Butter for greasing tray
6 oz Pumpkin Ice cream

Half Sheet Tray
2 Stainless Steel Bowls
Rubber Spatula
Measuring cups and spoons
Ice cream Scoop
Oz Scale
Plastic Wrap

Combine flour, sugar, cocoa powder, ginger, cinnamon, clove and baking soda together in a bowl.In a separate bowl mix the butter, molasses and eggs.
Pour the butter mixture into the flour bowl and incorporate with rubber spatula.
Stir until the consistency is thick- be sure not to over mix.
Grease a baking sheet with unsalted butter.
Pour batter into sheet tray and using rubber spatula evenly spread over entire half sheet tray.
Bake in a 350° oven for 16 minutes.
Remove from oven and let cool on wire rack.
Once cooled, cut edges off brownie in the pan. Then cut into 3 x 8 squares to get 24 pieces.
Cut the brownies in half horizontally with serrated knife.
Working quickly place 2.5 oz pumpkin ice cream on each the brownies.
Place the top on and press down. Wrap them individually in plastic wrap and freeze immediately.  You might want to have a friend help wrap while you put ice cream in sandwich!
Store in the freezer for a yummy snack.

Pumpkin Caramel Sauce

2 cups granulated sugar
2 cups water
1/2 tsp lemon juice
8 oz salted butter
1 cup heavy cream
1 tsp pumpkin pie spice

Measuring Cups
5 qt Sauce Pan
Metal 1/3 Pan
Pound Scale

In 5 qt heavy sauce pan, mix sugar, water and lemon juice and bring to a boil. Let simmer without stirring.While sugar mixture is simmering, heat cream, butter and pumpkin pie spice in the microwave until it is hot, not boiling (180˚). When sugar mixture starts to show a little bit of color, watch closely.  Continue to simmer until the mixture turns a medium golden brown color. NOT TOO DARK. Turn off flame and add butter and cream, whisking consistently. Be careful of the steam.Transfer to a metal 1/3 pan and cool at room temperature, not in an ice bath.

The Gingerbread Ice Cream Sandwich is available at Burtons Grill, located at 1363 Boylston Street, Boston, Ma 02215. Burtons Grill hours are as follows– Mon – Thu: 11:30 am – 10 pm, Fri – Sat: 11:30 am – 11 pm. It is only available November 1st through the winter season! For more information about this seasonal delight, contact Burtons Grill at 617.236.2236 or visit the Burtons website at