Frango Mint Ice Cream Pie at Marshall Field & Co.

Marshall Field & Co.

For many years after moving to NYC, I made an annual pilgrimage home to Chicagoland for the Christmas holidays.  Part of the ritual was a stop at Marshall Field & Co. in Chicago to get frozen Frango Mint® Pie, no matter how hard that might be to fit into my schedule.  

Marshall Field Tiffany Atrium

The store was gorgeous (it is no longer Marshall Fields but now has been gobbled up by the Macy’s empire) on State Street with a stories-high atrium topped by a glorious Tiffany Favrile glass  mosaic ceiling composed of 1,600,000 pieces of glass – one of the largest of its kind built in 1907 (watch a video of it HERE ).

Tiffany Favrile Glass Mosaic Ceiling

Tiffany Ceiling Detail 

I always loved having my first slice in the Walnut Room restaurant – the first tea room in a department store… just for lady shoppers so they could stay and shop all day without having to rush home for lunch… brilliant idea, yes?  At Christmas time there was a giant Christmas tree in the center of the room instead of the usual fountain.

Marshall Field Interior Christmas Tree

Walnut Room…  as it is most of the year

Back in the days before homeland security, you could bring the pie on the plane, wrapped in a dry ice box and ready to pop into your freezer when you got home (as you tried not to eat the whole thing in one sitting… not easy to do).  Did I mention I had often eaten 2 whole pies already during my stay?                             

It had been years since I had one and I searched far and wide for a recipe, finally locating one that was quietly put out by the store (before it was absorbed by Macy’s) and it is close to my memory of it.  I can’t find it online anymore. The biggest change I made was the topping. The recipe said hazelnut praline but I always remember it tasted like the inside of a Heath Bar… so that is what I made -- with almonds.  It is fast, easy and just revoltingly good (it was gobbled up in no time with one guest eating 3rds!). 

The famous Marshall Field Clock, installed in 1897

The Walnut Room opened in 1907… I have no idea how far back the Frango Mint Pie goes, but the Frederick and Nelson Company in Seattle trademarked the name “Frango Mint” in 1918. That company was bought out by Marshall Field who started making their own, slightly different version in their flagship store in 1929 on the 13^th floor (and did so until 1999 when they moved off-site).  Get the ball rolling by ordering the famous green box of their chocolates that are now organic!  The pictures I’ve seen of the pie today are missing the toffee topping… big mistake.  The topping is magnificent.  If you can't get the mints, you could use milk chocolate with mint added... but the original is the best way to go and not terribly expensive.

Frango Mints

Frango Mint Pie

Topping:

½ c butter

½ c sugar

2 T water

1/8 t salt

¼ cup sliced almonds

Heat the butter, sugar, salt and water to 300º.  Add the almonds and stir.  Pour out on a cookie sheet and cool.  Break up and pulse in a food processor till it looks like course crumbs.

Crust:

1 ½ cups graham crackers crumbs (about 18 crackers)


6 tablespoons unsalted butter, melted


¼ cup sugar

Filling:


1/3 cup of sugar (the original called for ½ a cup… your choice)


1½ teaspoons of cornstarch


1/8 teaspoon of salt


1 cup milk


8 Frango® Mint Chocolates (about 3 ounces) finely chopped


1 egg, room temperature


1 cup heavy whipping cream


½ teaspoon of pure vanilla extract

Position a rack in the center of the oven and preheat to 350 degrees F. Butter a 9-inch pie pan. Combine the cracker crumbs, butter and sugar in a food processor and process until well blended. Transfer to the prepared pie pan and press the mixture evenly and firmly to the bottom and side of the pan. Bake for about 8 minutes, until the crust is beginning to brown. Transfer to a wire rack and allow it to cool completely in the pan.

In a heavy-bottomed saucepan, combine the sugar, cornstarch and salt. Add ¼ cup of the milk and whisk until the cornstarch is dissolved. Add the chocolates and the remaining milk and place over medium-low heat. Cook, stirring constantly, for about 4 minutes, until the mixture comes to a boil. Remove the pan from the heat.

In a small bowl, whisk the egg until lightly beaten. Gradually add about ¼ cup of the hot chocolate mixture to the egg, whisking constantly until blended. Whisk the chocolate and egg mixture into the saucepan and place over low heat. Cook, stirring constantly, for about 1 minute, until slightly thickened. Do not let the mixture come near a boil or the eggs will scramble. Transfer the custard to a bowl and allow it to cool completely, stirring occasionally. Stir in the cream and vanilla. Refrigerate for about 2 hours, until well chilled.

Freeze the custard in an ice cream maker according to the manufacturer's instruction, until frozen but soft and spreadable. Transfer the ice cream to the crust and smooth the top with a spatula. Cover tightly with plastic wrap and freeze for at least 4 hours or overnight, until firm.

Sprinkle the top of the pie with the praline, pressing it in gently to adhere.

**Tis the season to give… to WIKIPEDIA!!  It’s a great service that most everyone uses and it is done out of the goodness of many hearts.  Fill their holiday coffers, won’t you??

Donate a few bucks to keep them going. 

Thanks!

From Cooling Cups and Dainty Drinks, an 1869 drink that is a dessert in itself.

Apple Toddy

1 or 2 small baked apple* (I used a lady apple with raisins, butter and brown sugar inside)

1 oz powdered sugar

½ c brandy or brandy and apple brandy (I used Germain-Robin Apple Brandy and Maison Surrenne Cognac )

1 c boiling cider

a little grated fresh ginger

lemon peel

cinnamon stick for apple

Put baked apple in a glass with cinnamon stick, add powdered sugar, cider and brandy.  Grate ginger on top and a squeeze of lemon peel!  If you are making the apples earlier, store them in the cider and warm them together.  Good to serve the apples with a little plate and fork… they are delicious!
*just a note, 150 years ago, most  apples were much smaller... closer to today's lady apple.  I had a very old tree that had small but very flavorful apples... not the style today!