ICE CREAM SANDWICHES
Provided by Food Network
Categories dessert
Time 2h45m
Yield 12 ice cream sandwiches
Number Of Ingredients 12
Steps:
- Make the chocolate cookies: Preheat the oven to 350 degrees F.
- In a large bowl, combine the flour, cocoa powder, and salt. Whisk for 30 seconds to combine.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugar until light and fluffy. Add the whole egg and mix to combine. Scrape down the bottom and sides of the bowl. Add the egg yolk and vanilla and mix to combine. With the mixer running on low speed, add the flour mixture and mix until just combined.
- Divide the dough in half, shape each half into a disk, and wrap each piece in plastic wrap. Refrigerate the dough for 20 minutes.
- Roll out each piece of the dough on a piece of parchment paper to a 9-by-12 inch rectangle. Transfer the two parchments with dough onto two sheet pans. Using a fork, dock the dough. Bake until just cooked through (make sure not to let the edges get crisp), 10 to 15 minutes. Let cool completely.
- Assemble the sandwiches: Take the ice cream from the freezer and let sit at room temperature until just soft enough to spread, 5 to 10 minutes. Transfer the ice cream to a piping bag fitted with a large open round tip and pipe even lines to cover entire underside of one cookie. Alternatively, spread the ice-cream using an offset spatula.
- Carefully top the ice cream with the second chocolate cookie rectangle. Wrap the sandwich with plastic wrap and freeze until just set, about 1 hour.
- Run a sharp knife under hot water and dry completely. Using the hot knife, cut the large ice cream sandwich into 12 individual sandwiches. Put sprinkles, chopped pistachios, and chocolate chips in separate plates. Coat the edges of the sandwiches in the garnish of your choosing. Serve immediately or freeze until ready to eat.
BLACK ICE LICORICE ICE CREAM
Provided by Matt O'Connor
Categories Milk/Cream Ice Cream Machine Dairy Halloween Frozen Dessert
Yield About 2 cups
Number Of Ingredients 7
Steps:
- 1. Put the licorice in a saucepan with 1/2 cup of water and place over low heat for 15 minutes, stirring occasionally, until the licorice has melted.
- 2. Meanwhile, pour the milk and cream into a large saucepan and heat gently, stirring occasionally, until the mixture begins to steam but not boil.
- 3. Whisk the egg yolks in a heatproof bowl until smooth. Add the sugar and vanilla and whisk until pale and slightly fluffy. Gradually and slowly, pour the hot milk into the egg mixture while whisking continuously to prevent the eggs from scrambling. Return the mixture to the saucepan, place over low heat, stir in the melted licorice, and heat until the custard thinly coats the back of a wooden spoon. Do not let boil. Add the black food coloring to desired effect.
- 4. Pour back into the bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature. For more rapid chilling, fill a sink halfway with cold water and ice and place the bowl of mixture in it for 20 minutes. Never put the hot mixture into the refrigerator.
- 5. Once cooled, cover the mixture and refrigerate, ideally overnight, but at least for 6 hours, until thoroughly chilled (at least 40°F). Pour the chilled mixture into an ice cream machine and churn according to the manufacturer's instructions.
- 6. When the churning is complete, use a spoon or spatula to scrape the ice cream into a freezer-proof container with a lid. Freeze until it reaches the correct scooping texture (at least 2 hours).
LICORICE ICE CREAM SANDWICHES
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Stir 1/2 teaspoon anise extract into 1 pint softened vanilla ice cream; freeze until firm. Sandwich between vanilla wafer cookies and roll the sides in pink and white sprinkles. Freeze at least 1 hour.
COOKIE LOVER'S ICE CREAM SANDWICHES
If you love cookie flavored ice creams, this ice cream sandwich will be the perfect treat. A mix of cookies and cream and cookie dough ice creams are sandwiched between fudgy cake that has a soft, chewy texture.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 12 to 15 ice cream sandwiches
Number Of Ingredients 14
Steps:
- Preheat the oven to 375˚ F. Coat a 13-by-18-inch rimmed baking sheet with cooking spray and line with parchment paper. Spray the parchment paper with cooking spray. Heat the milk in the microwave until steaming, 30 to 45 seconds. Put the cocoa powder in a large bowl; pour the hot milk on top and whisk to combine. Let the cocoa steep, about 5 minutes.
- Add the egg yolks, 1/2 cup sugar, the vegetable oil, vanilla and espresso powder to the cocoa mixture; whisk to combine. Sift in the flour, baking powder and salt; whisk to combine.
- Combine the egg whites and cream of tartar in a separate large bowl. Beat with a mixer on medium speed until soft peaks form, 2 to 3 minutes. Increase the speed to medium high and beat in the remaining 1/4 cup sugar, 1 tablespoon at a time, until stiff peaks form, about 3 minutes. Whisk one-third of the egg white mixture into the batter to lighten. Gently fold in the remaining egg white mixture in 2 batches until fully combined and there are no white streaks remaining.
- Scrape the batter onto the baking sheet; spread evenly to the edges. Bake until the cake just springs back to the touch and no longer looks wet in the center, 12 to 16 minutes. Transfer to a rack and let the cake cool 10 minutes in the pan, then invert onto the rack and carefully peel off the parchment. Let cool completely, about 30 minutes.
- Transfer the cake to a cutting board, cut in half crosswise and lightly wrap each half in plastic wrap. Freeze the cake halves until almost frozen and firm, about 2 hours.
- In the last 15 to 30 minutes of freezing the cakes, remove the ice cream from the freezer and let soften until spreadable but not melted. Line a 9-by-13-inch baking dish with plastic wrap, leaving a 6-inch overhang on the sides. Unwrap the cake halves; place 1 cake half in the bottom of the dish. Scoop the cookie dough ice cream all over the cake and spread into an even layer with an offset spatula, leaving a 1/8-inch border of cake. Top with the cookies-and-cream ice cream and spread into an even layer. Top with the remaining cake half and gently press down. Wrap tightly with the overhanging plastic wrap. Freeze the cake in the baking dish until the ice cream is firm (the cake will stay soft), at least 4 hours or overnight.
- Lift the whole sandwich from the baking dish and remove the plastic wrap. Using a sharp knife, trim the edges, then cut into pieces.
LICORICE ICE CREAM
This is a recipe with lots of taste and very little fuss. From the food and wine paring cookbook "A Matter of Taste" by Lucy Waverman and James Chatto. Use premium quality ice cream for the best results.
Provided by Chef Regina V. Smith
Categories Frozen Desserts
Time 4h10m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 3
Steps:
- Let the ice cream sit for 30 minutes at room temperature in order to soften.
- Combine the softened ice cream with the Sambucaa (or Pernod) and the chopped licorice candy. Mix well.
- Refreeze for at least 4 hours.
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- Stir together milk, heavy cream, and sugar in a medium saucepan. Cook over medium, whisking often, until just simmering, 15 to 17 minutes. Remove pan from heat; stir in licorice. Let steep 20 minutes. Pour licorice mixture through a fine wire-mesh strainer into a medium bowl; discard solids. Whisk together egg yolks in a large bowl. Whisking constantly, gradually pour milk mixture into yolks in a slow, steady stream. Stir in salt; return to saucepan. Cook over low, whisking often, until mixture is slightly thickened and coats back of a spoon, about 9 minutes. Let cool 15 minutes. Pour mixture through a fine wire-mesh strainer into a bowl; cover and refrigerate until completely chilled, at least 8 hours or overnight.
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