Chocolate-Vanilla Ice Cream Sandwich
(Cuisine, June 1999, Issue 15, p. 42)
Makes: 10–12 Sandwiches Total Time: 45 Minutes Rating: Easy
For the Cookies—
Combine:
1 3/4 cups all-purpose flour
1 cup unsweetened cocoa powder
1 cup cold unsalted butter, cubed
Mix; Knead into Flour Mixture:
2/3 cup sugar
2 T. instant espresso powder
1 t. vanilla
1/4 t. salt
1/4 t. black pepper
2 eggs
For the Sandwich—
Fill Pairs of Cookies with:
Vanilla Ice Cream, (use 1/4 cup to make each sandwich)
Related Recipes:
Vanilla Ice Cream
Combine the flour and cocoa in a large bowl. Cut butter into flour mixture, as for pie dough.
Mix together using a whisk and a seperate bowl, sugar, espresso, vanilla, salt, pepper, and eggs. Add to dry ingredients, and knead until combined. Divide dough in half and roll between two sheets of parchment to 1/8" thick. Place on baking sheet, and freeze 10 min. until firm. Preheat oven to 350°. Cut out rounds with 3" cutter; transfer to parchment-lined baking sheet. Bake 10–12 min. until firm to the touch. Cool 5 min. on baking sheet, then transfer to rack. Freeze cookies 1 hr. before “sandwiching.”
To fill, scoop 1/4 cup firm ice cream on cookie. Flatten slightly, top with second cookie, and freeze 1 hour. Wrap in plastic; return to freezer.
Nutrition Information (Per sandwich):
590 calories 60% calories from fat 40g total fat 53g carb. 119mg sodium
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© August Home Publishing Company
www.CuisineAtHome.com Lace Cookie-Pineapple Ice Cream Sandwich
(Cuisine, June 1999, Issue 15, p. 43)
Makes: 10–12 Sandwiches Total Time: 1 1/2 Hours Rating: Intermediate
For the Cookies—
In a Bowl, Combine:
1/2 cup hazelnuts, toasted, skinned, and finely ground
1/2 cup sweetened coconut, toasted
Add; Set Dry Ingredients Aside:
1/2 cup brown sugar
2 1/2 T. all-purpose flour
1/4 t. salt
Heat; Mix into Dry Ingredients:
6 T. unsalted butter, cubed
2 T. honey
2 T. milk
For the Sandwich—
Fill Pairs of Cookies with:
Pineapple Ice Cream, frozen in cans and sliced
Related Recipes:
Pineapple Buttermilk Ice Cream
Preheat oven to 375°. Spread hazelnuts on baking sheet and toast 10–15 min., until golden. Skin, cool, and finely grind in processor. Spread coconut on baking sheet and toast in oven until golden, 10–15 min., stirring occasionally. Cool.
Combine hazelnuts and coconut in a medium bowl.
Add sugar, flour, and salt to nut-coconut mixture, and set aside.
Heat, melted butter, honey, and milk, over medium heat; mix into dry ingredients. Drop batter by teaspoons onto parchment-lined baking sheets. Space at least 3" apart (six cookies per sheet)—they spread a lot. Bake cookies on middle rack of 375° oven 8 minutes, until evenly golden. Cool completely before removing from baking sheet. Freeze.
Slicing Ice Cream - To make neat, even slices, pack ice cream into 14 1/2 oz. cans. Be sure they're completely full. Freeze overnight. Remove can bottom and push ice cream through using a smaller can as a plunger. Cut 3/4" slices with knife dipped in hot water and whipped dry.
Nutrition Information (Per sandwich):
434 calories 63% calories from fat 30g total fat 39g carb. 119mg sodium
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© August Home Publishing Company
www.CuisineAtHome.com Pineapple Buttermilk Ice Cream
(Cuisine, June 1999, Issue 15, p. 41)
Makes: About 5 Cups Total Time: 45 Minutes + Chilling Rating: Easy
Beat Together:
3 egg yolks
1/4 cup sugar
Combine Buttermilk Mix and Heat:
2 cups heavy whipping cream
1 cup buttermilk
1/2 cup sugar
Add to Cream Mixture:
1 cup pineapple puree (do not use canned pineapple, flavor and consistancy will suffer)
Related Recipes:
Lace Cookie-Pineapple Ice Cream Sandwich
Beat egg yolks and sugar with an electric mixer for 2 minutes. The mixture will lighten in color to a pale yellow. Set aside. Split bean lengthwise and scrape out seeds. In saucepan, combine milk mixture ingredients; add seeds and pod to mixture. Over medium heat, bring milk mixture to 175°, stirring often. Use a thermometer to gauge the temperature.
Combine when the buttermilk mixture has reached 175°, temper the egg yolk mixture by whisking in 1/2 cup of the hot buttermilk mix. Pour the tempered yolk mixture back into the remaining hot buttermilk mix. Whisk well to evenly distribute yolk mixture. Bring custard to 180° over medium heat, stirring frequently. Lower heat and continue stirring, keeping temperature 180–190°. Stir for 5–7 minutes, checking temp. often. It’s finished when a finger line is left on the back of the spoon when swiped. Strain custard into a bowl; discard vanilla pod. Cool 1 hour at room temp. Cover, touching plastic wrap to custard surface. Chill 4 hours or over-night. Custard must be 40° or lower to set up. Stir mix.
Add pineapple puree and stir. Follow manufacturer’s instructions for churning. When finished, it will be soft and fluffy, like soft-serve. Eat it now, freeze in canister 30 minutes, or allow to ripen. Ice cream can be scooped after 24–48 hours. But it tastes just as good for another week. It won’t get icy or lose flavor. (Pineapple Ice Cream shown here sandwiched between Lace Cookies.)
Nutrition Information (Per cup):
527 calories 66% calories from fat 39g total fat 42g carb. 84mg sodium
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© August Home Publishing Company
www.CuisineAtHome.comHave a nice day, everyone!
PJ