Chocolate Butter Ganache Heaven
By Condra Easley

Ingredients:
1 slice Vanilla Häagen-Dazs Mudslide Pie
2 cups Milk
2 1/2 cups heavy Cream
2 1/2 lbs Chocolate high quality, chopped
10 oz. softened Unsalted Butter

Procedure:
Heat milk to a boil and pour over the chopped chocolate. Stir. Heat cream to a boil and pour over mixture. Add softened butter and whisk the mixture together to emulsify. Should the liquid not be hot enough to melt down the chocolate, place over a bain-marie to melt remaining chunks. This is best made the day before and refrigerated. To use: heat slowly in the microwave or over a bain-marie.

To Glaze:
Place the frozen Vanilla Häagen-Dazs Mudslide Pie slice on a glazing rack. Pour liquefied chocolate butter ganache over each slice, completely covering. Using an offset spatula, move each slice to a parchment covered sheet pan. Decorate with chocolate curls and freeze until ready to serve. It is important that the glaze is not hot, otherwise it will compromise the frozen ice cream.

Oven Roasted Banana Baked Alaska
By Condra Easley

Ingredients
1 slice Vanilla Häagen-Dazs Mudslide Pie
3 Bananas, ripe
2 TB Butter, melted and unsalted
1/4-1/3 cup Vanilla Sugar or regular Sugar

Procedure:
Preheat oven to 350 degrees. Slice bananas in half, and place cut side up on a non stick baking surface or silicone baking mat. Brush each banana with melted butter and sprinkle generously with vanilla sugar. Roast in the oven until caramelized approximately 15 - 20 minutes. Bananas should maintain their shape but be cooked. Allow to cool.

Italian Meringue

Ingredients:
12 oz. Sugar
3 1/2 oz. Water
7 oz. ( 7 large) Egg Whites
2 oz. Sugar

Procedure:
Combine sugar and water in a saucepan and carefully mix together. Cover with a tight fitting lid and bring to a boil. By covering the sugar mixture, the condensation created will wash down any sugar crystals on the side of the pan, eliminating the need of washing down the sides with a brush dipped in cold water. At 235 degrees, start your egg whites on high in the mixing bowl with a whisk attachment. With a digital or sugar thermometer, bring the syrup up to 240 degrees. Add 2 oz. super fine sugar to the whipped whites. Turn the mixer down and slowly pour the hot sugar syrup down the side of the bowl, avoiding the whisk. Whip until cool. Use immediately.

Assembly:
Cover the top of the ice cream cake wedge with the cooled oven-roasted bananas. Pipe on the Italian meringue with a decorative tip. (I used a leaf tip, slit facing up.) Make sure that the entire surface is covered. Brown the Italian meringue with a propane torch, moving the torch around so as not to burn the meringue. Brown evenly. Using an offset spatula, place the finished dessert on a parchment lined sheet and return to the freezer until ready to serve.