I Scream Sandwich: Inspired Recipes for the Ultimate Frozen Treat

Page 1

I SCREAM INSPIRED RECIPES FOR THE ULTIMATE FROZEN TREAT

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Inside-Out Carrot Cake: Cream Cheese Ice Cream on Carrot Cake Cookies 0 0 0

Key Lime Pie: Key Lime Ice Cream on Sugar Cookies 0 0 0

New York Cheesecake: Cherry Cheesecake Ice

CHAPTER 4:

)DUP )UHVK 0 0 0 Strawberry Patch: Strawberry-Balsamic Frozen Yogurt on Black Pepper Cookies 0 0 0 Rhubarb Crumble: Rhubarb Ice Cream on Brown Sugar Oat Cakes 0 0 0 Early Summer Sunrise: Apricot Ice Cream on Snickerdoodles 0 0 0 Plum Good: Plum Frozen Yogurt on LavenderWalnut Shortbread 0 0 0 Peachy Keen: Peaches and Cream Ice Cream on Oatmeal Cookies 0 0 0 Berry Pavlova: Blackberry-Buttermilk Ice Cream on Crispy-Chewy Meringues 0 0 0 Blueberry Muffin: Blueberry Sorbet on Blueberry Muffin Top Cookies 0 0 0 Lemon Zinger: Lemon Curd Ice Cream on Soft Ginger Cookies 0 0 0 Dreamsicle: Orange Sherbet on Vanilla-Orange Wafers 0 0 0 Hawaiian Holiday: Piùa Colada Sorbet on Macadamia Cookies 0 0 0 Got Your Goat: Frozen Honey-Vanilla Goat’s Milk on Sugar Cone Cookies 0 0 0

Everything Is Rosie: Rosewater Ice Cream on Pistachio-Cardamom Sandies 0 0 0 Spicy Date: Date Sorbet on Brown Sugar Walnut Bars 0 0 0 CHAPTER 6:

6FRRS DQG 6HUYH 0 0 0

([WUD &UHGLW³6ZLUOV 5LSSOHV DQG 5LEERQV 0L[ LQV 5ROO ¡HPV 'LSSHUV DQG &RDWLQJV 0 0 0 Fudge or Mocha Ripple 0 0 0

Milk and Cookies: Milk Gelato on Warm Chocolate Chip Cookies 0 0 0

Salty Caramel Swirl or Espresso Caramel Ripple

PB&J: Peanut Butter Ice Cream on Toast with Berry “Jam� 0 0 0

Dulce de Leche 0 0 0

Sicilian Breakfast: Pistachio Gelato on a Brioche Bun 0 0 0

Berry Ribbon Two Ways 0 0 0

000

Balsamic “Fudge� Ripple 0 0 0

Please, Sir, I Want . . . : Fudge Ripple Ice Cream on Graham Crackers with Toasted Marshmallows 0 0 0

Cherry Swirl 0 0 0

Apricot Croissan’wich: Apricot Sorbet on a Croissant 0 0 0

Chocolate-Hazelnut Spread 0 0 0

Lemon Curd 0 0 0 Vanilla-Scented Marshmallows 0 0 0

Banana Split: Assorted Ice Creams and Toppings on a Hot Dog Bun with Caramelized Banana 0 0 0

Ginger Crumble 0 0 0

CHAPTER 7:

Almond Crack 0 0 0

+ROLGD\V DQG 6SHFLDO 2FFDVLRQV 0 0 0

Honey-Roasted Peanut Brittle 0 0 0 Maple-Buttered Pecans 0 0 0 Chocolate Shell 0 0 0

Be Mine: Raspberry Swirl Ice Cream on Chocolate Sweethearts 0 0 0

SOURCES AND RESOURCES 000 BIBLIOGRAPHY 000

Cream on Shortcrust Cookies 0 0 0

CHAPTER 5:

Better-Than-It: Vanilla Bean Frozen Custard on Oatmeal Cookies Dipped in Dark Chocolate 0 0 0

:RUOG 9LHZ 0 0 0

Chocolate Rabbi(t): Coconut Sorbet on ChocolateCoconut Macaroons 0 0 0

Wake-up Call: Espresso Caramel Ripple Ice Cream on Espresso Brownies 0 0 0

Top Banana: Caribbean Banana Ice Cream on Peanut Butter Cookies 0 0 0

Cinco de Mayo: Spicy Mexican Chocolate Ice Cream on Cinnamon Macarons 0 0 0

Bella NutellaÂŽ: Chocolate-Hazelnut Ice Cream on Hazelnut Sandies 0 0 0

Latin Love: Dulce de Leche Ice Cream on Brown Butter Blondies 0 0 0

4th of July: White Corn and Raspberry Ice Cream on Cornmeal Cookies 0 0 0

Good ’n Nutty: Toasted Almond Ice Cream on Almond Wafers 0 0 0

Vietnamese Breakfast: Vietnamese Coffee Ice Cream on Parisian Cocoa Macarons 0 0 0

Giving Thanks: Boozy Pumpkin-Pecan Ice Cream on Maple Leaf Cookies 0 0 0

Cookie Monster: Chocolate Chip Ice Cream on Cookie Dough 0 0 0

Tea Time: Jasmine Ice Cream on Almond Tea Cakes 0 0 0

Winter Holidays: Chocolate Mint Chip Ice Cream on Fudge Brownies 0 0 0

My Thai: Kaffir Lime and Lemongrass Sorbet on Five-Spice Cookies 0 0 0

Auld Lang Syne: Champagne-Caramel Swirl Ice Cream in a Black and White Tuxedo 0 0 0

4

CHAPTER 8:

Ice Cream Sandwich Secrets

INDEX 000

5

C O NTE NTS 000 AC K N OWLE D G M E NTS 000 I NTR O D U CTI O N 000 CHAPTER 1:

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(VVHQWLDO ,QJUHGLHQWV %XLOGLQJ %ORFN 5HFLSHV DQG (TXLSPHQW 0 0 0 CHAPTER 3:

&ODVVLFV 0 0 0 Pure Nostalgia: Vanilla Ice Cream on Soft Chocolate Cookie Bars 0 0 0

Inside-Out Carrot Cake: Cream Cheese Ice Cream on Carrot Cake Cookies 0 0 0

Key Lime Pie: Key Lime Ice Cream on Sugar Cookies 0 0 0

New York Cheesecake: Cherry Cheesecake Ice

CHAPTER 4:

)DUP )UHVK 0 0 0 Strawberry Patch: Strawberry-Balsamic Frozen Yogurt on Black Pepper Cookies 0 0 0 Rhubarb Crumble: Rhubarb Ice Cream on Brown Sugar Oat Cakes 0 0 0 Early Summer Sunrise: Apricot Ice Cream on Snickerdoodles 0 0 0 Plum Good: Plum Frozen Yogurt on LavenderWalnut Shortbread 0 0 0 Peachy Keen: Peaches and Cream Ice Cream on Oatmeal Cookies 0 0 0 Berry Pavlova: Blackberry-Buttermilk Ice Cream on Crispy-Chewy Meringues 0 0 0 Blueberry Muffin: Blueberry Sorbet on Blueberry Muffin Top Cookies 0 0 0 Lemon Zinger: Lemon Curd Ice Cream on Soft Ginger Cookies 0 0 0 Dreamsicle: Orange Sherbet on Vanilla-Orange Wafers 0 0 0 Hawaiian Holiday: Piùa Colada Sorbet on Macadamia Cookies 0 0 0 Got Your Goat: Frozen Honey-Vanilla Goat’s Milk on Sugar Cone Cookies 0 0 0

Everything Is Rosie: Rosewater Ice Cream on Pistachio-Cardamom Sandies 0 0 0 Spicy Date: Date Sorbet on Brown Sugar Walnut Bars 0 0 0 CHAPTER 6:

6FRRS DQG 6HUYH 0 0 0

([WUD &UHGLW³6ZLUOV 5LSSOHV DQG 5LEERQV 0L[ LQV 5ROO ¡HPV 'LSSHUV DQG &RDWLQJV 0 0 0 Fudge or Mocha Ripple 0 0 0

Milk and Cookies: Milk Gelato on Warm Chocolate Chip Cookies 0 0 0

Salty Caramel Swirl or Espresso Caramel Ripple

PB&J: Peanut Butter Ice Cream on Toast with Berry “Jam� 0 0 0

Dulce de Leche 0 0 0

Sicilian Breakfast: Pistachio Gelato on a Brioche Bun 0 0 0

Berry Ribbon Two Ways 0 0 0

000

Balsamic “Fudge� Ripple 0 0 0

Please, Sir, I Want . . . : Fudge Ripple Ice Cream on Graham Crackers with Toasted Marshmallows 0 0 0

Cherry Swirl 0 0 0

Apricot Croissan’wich: Apricot Sorbet on a Croissant 0 0 0

Chocolate-Hazelnut Spread 0 0 0

Lemon Curd 0 0 0 Vanilla-Scented Marshmallows 0 0 0

Banana Split: Assorted Ice Creams and Toppings on a Hot Dog Bun with Caramelized Banana 0 0 0

Ginger Crumble 0 0 0

CHAPTER 7:

Almond Crack 0 0 0

+ROLGD\V DQG 6SHFLDO 2FFDVLRQV 0 0 0

Honey-Roasted Peanut Brittle 0 0 0 Maple-Buttered Pecans 0 0 0 Chocolate Shell 0 0 0

Be Mine: Raspberry Swirl Ice Cream on Chocolate Sweethearts 0 0 0

SOURCES AND RESOURCES 000 BIBLIOGRAPHY 000

Cream on Shortcrust Cookies 0 0 0

CHAPTER 5:

Better-Than-It: Vanilla Bean Frozen Custard on Oatmeal Cookies Dipped in Dark Chocolate 0 0 0

:RUOG 9LHZ 0 0 0

Chocolate Rabbi(t): Coconut Sorbet on ChocolateCoconut Macaroons 0 0 0

Wake-up Call: Espresso Caramel Ripple Ice Cream on Espresso Brownies 0 0 0

Top Banana: Caribbean Banana Ice Cream on Peanut Butter Cookies 0 0 0

Cinco de Mayo: Spicy Mexican Chocolate Ice Cream on Cinnamon Macarons 0 0 0

Bella NutellaÂŽ: Chocolate-Hazelnut Ice Cream on Hazelnut Sandies 0 0 0

Latin Love: Dulce de Leche Ice Cream on Brown Butter Blondies 0 0 0

4th of July: White Corn and Raspberry Ice Cream on Cornmeal Cookies 0 0 0

Good ’n Nutty: Toasted Almond Ice Cream on Almond Wafers 0 0 0

Vietnamese Breakfast: Vietnamese Coffee Ice Cream on Parisian Cocoa Macarons 0 0 0

Giving Thanks: Boozy Pumpkin-Pecan Ice Cream on Maple Leaf Cookies 0 0 0

Cookie Monster: Chocolate Chip Ice Cream on Cookie Dough 0 0 0

Tea Time: Jasmine Ice Cream on Almond Tea Cakes 0 0 0

Winter Holidays: Chocolate Mint Chip Ice Cream on Fudge Brownies 0 0 0

My Thai: Kaffir Lime and Lemongrass Sorbet on Five-Spice Cookies 0 0 0

Auld Lang Syne: Champagne-Caramel Swirl Ice Cream in a Black and White Tuxedo 0 0 0

4

CHAPTER 8:

Ice Cream Sandwich Secrets

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Vanilla Bean Frozen Custard

GF

4 large egg yolks 1 tablespoon plus 1/3 cup (67 g) granulated sugar 1½ cups (360 ml) milk, whole or 2% 3 tablespoons inverted sugar syrup (page 000) or light agave nectar 1 tablespoon tapioca starch Ÿ teaspoon kosher salt 2 cups (480 ml) heavy cream 1 vanilla bean, split lengthwise 1 teaspoon pure vanilla extract

38

Ice Cream Sandwich Secrets

Whisk the yolks with 1 tablespoon of the sugar in a medium bowl until smooth and slightly thickened. Set aside. Whisk ½ cup (120 ml) of the milk with the syrup, tapioca, salt, and the remaining šâ „Âł cup (67 g) sugar in a 2½-quart (2.4-L) saucepan until no lumps remain. Stir in the cream and the remaining 1 cup (240 ml) milk. Use a paring knife to scrape in the seeds from the vanilla bean; toss in the pod. Heat the mixture over medium-high heat, stirring with a heatproof spatula, until it begins to steam and slightly bubble at the edges. Ladle 1 cup of the hot mixture into the yolks in a stream as you whisk the mixture to prevent the yolks from scrambling. Whisk the mixture back into the saucepan and cook at a slow simmer, stirring with a spatula, until the mixture thickens enough to thickly coat a spoon, 1 to 2 minutes longer. Strain the mixture through a fine-mesh strainer into a metal bowl. (Rinse and save the pod for another use, page 00, or discard.) Stir in the vanilla extract. Set the bowl over a larger bowl of ice and water. Stir occasionally until the mixture is cool, taking care not to slosh water into the bowl. Cover and refrigerate until very cold, at least 2 hours. Transfer 39

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Vanilla Bean Frozen Custard

GF

4 large egg yolks 1 tablespoon plus 1/3 cup (67 g) granulated sugar 1½ cups (360 ml) milk, whole or 2% 3 tablespoons inverted sugar syrup (page 000) or light agave nectar 1 tablespoon tapioca starch Ÿ teaspoon kosher salt 2 cups (480 ml) heavy cream 1 vanilla bean, split lengthwise 1 teaspoon pure vanilla extract

38

Ice Cream Sandwich Secrets

Whisk the yolks with 1 tablespoon of the sugar in a medium bowl until smooth and slightly thickened. Set aside. Whisk ½ cup (120 ml) of the milk with the syrup, tapioca, salt, and the remaining šâ „Âł cup (67 g) sugar in a 2½-quart (2.4-L) saucepan until no lumps remain. Stir in the cream and the remaining 1 cup (240 ml) milk. Use a paring knife to scrape in the seeds from the vanilla bean; toss in the pod. Heat the mixture over medium-high heat, stirring with a heatproof spatula, until it begins to steam and slightly bubble at the edges. Ladle 1 cup of the hot mixture into the yolks in a stream as you whisk the mixture to prevent the yolks from scrambling. Whisk the mixture back into the saucepan and cook at a slow simmer, stirring with a spatula, until the mixture thickens enough to thickly coat a spoon, 1 to 2 minutes longer. Strain the mixture through a fine-mesh strainer into a metal bowl. (Rinse and save the pod for another use, page 00, or discard.) Stir in the vanilla extract. Set the bowl over a larger bowl of ice and water. Stir occasionally until the mixture is cool, taking care not to slosh water into the bowl. Cover and refrigerate until very cold, at least 2 hours. Transfer 39

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Pistachio Gelato

GF

1 cup (135 g) raw shelled pistachios ½ cup (70 g) almonds, blanched or skin-on 2 tablespoons golden syrup, inverted sugar syrup (page 00), or agave nectar Âź teaspoon kosher salt 2½ cups (600 ml) whole milk ½ cup plus 2 tablespoons (125 g) granulated sugar 2 tablespoons tapioca starch Process the pistachios and almonds in a food processor until they gradually become a nut paste, occasionally scraping down the bowl. Be patient—it takes time. Add the golden syrup and salt and process to combine. Leave the nut paste in the food processor bowl. Whisk ½ cup (120 ml) of the milk with the sug-

Ice Cream Sandwich Secrets

ar and tapioca in a 2½-quart (2.4-L) saucepan until no lumps remain. Whisk in the remaining 2 cups (480 ml) milk. Heat the mixture over medium-high heat, stirring with a heatproof spatula, until it begins to steam and slightly bubble at the edges, then adjust to a simmer and cook, stirring constantly, until the mixture thickens to the consistency of a cream sauce, about 3 minutes longer; do not fully boil. Use a heatproof spatula to carefully scrape the hot thickened milk into the food processor bowl; process briefly to combine with the nut paste, taking care not to splash the hot liquid. Transfer the mixture (it will still be quite warm) to a metal bowl set over a larger bowl of ice and water. Stir occasionally until the mixture is cool, taking care not to slosh water into the bowl. Cover and refrigerate until very cold, at least 2 hours. Transfer the bowl to the freezer for the last half hour before spinning it. Freeze the mixture in an ice cream maker according to the manufacturer’s directions. When it is

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Pistachio Gelato

GF

1 cup (135 g) raw shelled pistachios ½ cup (70 g) almonds, blanched or skin-on 2 tablespoons golden syrup, inverted sugar syrup (page 00), or agave nectar Âź teaspoon kosher salt 2½ cups (600 ml) whole milk ½ cup plus 2 tablespoons (125 g) granulated sugar 2 tablespoons tapioca starch Process the pistachios and almonds in a food processor until they gradually become a nut paste, occasionally scraping down the bowl. Be patient—it takes time. Add the golden syrup and salt and process to combine. Leave the nut paste in the food processor bowl. Whisk ½ cup (120 ml) of the milk with the sug-

Ice Cream Sandwich Secrets

ar and tapioca in a 2½-quart (2.4-L) saucepan until no lumps remain. Whisk in the remaining 2 cups (480 ml) milk. Heat the mixture over medium-high heat, stirring with a heatproof spatula, until it begins to steam and slightly bubble at the edges, then adjust to a simmer and cook, stirring constantly, until the mixture thickens to the consistency of a cream sauce, about 3 minutes longer; do not fully boil. Use a heatproof spatula to carefully scrape the hot thickened milk into the food processor bowl; process briefly to combine with the nut paste, taking care not to splash the hot liquid. Transfer the mixture (it will still be quite warm) to a metal bowl set over a larger bowl of ice and water. Stir occasionally until the mixture is cool, taking care not to slosh water into the bowl. Cover and refrigerate until very cold, at least 2 hours. Transfer the bowl to the freezer for the last half hour before spinning it. Freeze the mixture in an ice cream maker according to the manufacturer’s directions. When it is

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White Corn and Red Raspberry Ice Cream GF

2 large ears white corn, husks and silks removed 1½ cups (360 ml) whole milk šâ „Âł cup (67 g) granulated sugar 1 tablespoon (42 g) mild-flavored honey, golden syrup, or light agave nectar 1 tablespoon tapioca starch šâ „8 teaspoon kosher salt ž cup (180 ml) heavy cream 2 tablespoons strained yogurt (page 00), labne, or plain Greek yogurt, at room temperature 1 recipe Berry Ribbon (page 00), made with raspberries

140

Cut the kernels from the corn with a sharp knife and break the cobs in half. Put the milk into a 2½-quart (2.4-L) heavy saucepan and add the corn kernels. With the back of the knife, scrape any remaining corn from the cobs into the pot before dropping in the cobs. Bring the milk to a simmer, turn off the heat, and set aside to infuse for 20 minutes. Remove the corn cobs, scraping any milk clinging to them back into the pot before discarding them. Transfer the corn-milk to a blender and puree until (nearly) smooth. Pour the mixture through a fine-mesh strainer back into the saucepan, pressing on the solids to extract as much of the milk as you can; discard the solids. To the corn-milk in the saucepan, add the sugar, honey, tapioca, and salt. Stir until no lumps of tapioca remain. Heat the mixture over medium-high heat, stirring with a heatproof spatula, until it begins

Ice Cream Sandwich Secrets

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White Corn and Red Raspberry Ice Cream GF

2 large ears white corn, husks and silks removed 1½ cups (360 ml) whole milk šâ „Âł cup (67 g) granulated sugar 1 tablespoon (42 g) mild-flavored honey, golden syrup, or light agave nectar 1 tablespoon tapioca starch šâ „8 teaspoon kosher salt ž cup (180 ml) heavy cream 2 tablespoons strained yogurt (page 00), labne, or plain Greek yogurt, at room temperature 1 recipe Berry Ribbon (page 00), made with raspberries

140

Cut the kernels from the corn with a sharp knife and break the cobs in half. Put the milk into a 2½-quart (2.4-L) heavy saucepan and add the corn kernels. With the back of the knife, scrape any remaining corn from the cobs into the pot before dropping in the cobs. Bring the milk to a simmer, turn off the heat, and set aside to infuse for 20 minutes. Remove the corn cobs, scraping any milk clinging to them back into the pot before discarding them. Transfer the corn-milk to a blender and puree until (nearly) smooth. Pour the mixture through a fine-mesh strainer back into the saucepan, pressing on the solids to extract as much of the milk as you can; discard the solids. To the corn-milk in the saucepan, add the sugar, honey, tapioca, and salt. Stir until no lumps of tapioca remain. Heat the mixture over medium-high heat, stirring with a heatproof spatula, until it begins

Ice Cream Sandwich Secrets

141

low heat until you can stir it smooth. Stir in 2 to 3 drops of peppermint oil, to taste. Let cool to room temperature, keeping it fluid. With the machine running, drizzle in the melted chocolate during the last minute of spinning. (Alternatively, drizzle the chocolate over the ice cream as you transfer it to the container, folding it in with a spatula or ice cream paddle to break it up as you go.) Transfer the ice cream to a chilled container, cover, and freeze until firm but still spreadable, about 4 hours. Fudge Brownies (page 00), espresso optional, baked in two 8-inch (20-cm) square pans

SANDWICH! Form sandwiches using Method #4 on page 00. Once firmly frozen, cut the brownie into 3 strips in one direction and 2 in the other, then cut each bar diagonally in two, to form 12 triangular sandwiches. Alternatively, form the sandwiches using ice cream molds following Method #2 on page 00.

7DNH LW

'UHVV LW

8VH D EURZQLH PL[ DGGLQJ WHDVSRRQ LQVWDQW HVSUHVVR JUDQXOHV LI GHVLUHG %DNH WKH EURZQLHV LQ WZR SDQV XQWLO VWLOO VOLJKWO\ PRLVW DW WKH FHQWHU DERXW ÀYH PLQXWHV OHVV WKDQ VSHFLÀHG RQ WKH ER[ 8VH VWRUH ERXJKW FKRFRODWH PLQW FKLS LFH FUHDP RU PL[ WR GURSV RI SHSSHUPLQW RLO DQG ù FXS J RI PLQL FKRFRODWH FKLSV LQWR D TXDUW PO RI VRIWHQHG YDQLOOD RU FKRFRODWH LFH FUHDP

5ROO WKH VLGHV RI WKH VDQGZLFKHV LQ FUXVKHG FDQG\ FDQHV

EASY

UP

low heat until you can stir it smooth. Stir in 2 to 3 drops of peppermint oil, to taste. Let cool to room temperature, keeping it fluid. With the machine running, drizzle in the melted chocolate during the last minute of spinning. (Alternatively, drizzle the chocolate over the ice cream as you transfer it to the container, folding it in with a spatula or ice cream paddle to break it up as you go.) Transfer the ice cream to a chilled container, cover, and freeze until firm but still spreadable, about 4 hours. Fudge Brownies (page 00), espresso optional, baked in two 8-inch (20-cm) square pans

SANDWICH! Form sandwiches using Method #4 on page 00. Once firmly frozen, cut the brownie into 3 strips in one direction and 2 in the other, then cut each bar diagonally in two, to form 12 triangular sandwiches. Alternatively, form the sandwiches using ice cream molds following Method #2 on page 00.

7DNH LW

'UHVV LW

8VH D EURZQLH PL[ DGGLQJ WHDVSRRQ LQVWDQW HVSUHVVR JUDQXOHV LI GHVLUHG %DNH WKH EURZQLHV LQ WZR SDQV XQWLO VWLOO VOLJKWO\ PRLVW DW WKH FHQWHU DERXW ÀYH PLQXWHV OHVV WKDQ VSHFLÀHG RQ WKH ER[ 8VH VWRUH ERXJKW FKRFRODWH PLQW FKLS LFH FUHDP RU PL[ WR GURSV RI SHSSHUPLQW RLO DQG ù FXS J RI PLQL FKRFRODWH FKLSV LQWR D TXDUW PO RI VRIWHQHG YDQLOOD RU FKRFRODWH LFH FUHDP

5ROO WKH VLGHV RI WKH VDQGZLFKHV LQ FUXVKHG FDQG\ FDQHV

EASY

UP

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