And the winner is…October 29, 2009
Thanks to everyone for their ice cream sandwich ideas. You all sent in some delicious combinations. It will take me quite a while to make them all. They are inspiring.
It was really hard to pick a favorite. Next time I will ask you to mail me samples. Fedex and dry ice required of course! My favorite of all was submitted by Sarah. In honor of fall her entry was pumpkin-butterscotch cookies filled with brown-butter ice cream. As Sarah said, “These cookies are cupcake-like, so the sandwich’s texture is something like a whoopie pie. Yum!” I second that YUM! There’s a reason you are starting to see brown butter on dessert menus across the country. It brings so much flavor to anything and everything.
If you have never made brown butter it is easy. Put butter (I use unsalted) in a pot and cook over medium heat until it starts to brown. It will fill the kitchen with amazing aromas. Stir it occasionally as you don’t want bits to stick to the bottom and burn. The trick is to get it a rich brown color but not to let the little pieces turn black. Some chefs strain the butter but as long as none of it is burned I leave them in. I like the color. As soon as it is finished pour it into another container. If you leave it in the pot it will continue to cook and get too dark.
In other ice cream sandwich news, I have created some new combinations for a conference I am attending at The Culinary Institute of America at Greystone in Napa next month. The conference is an annual think tank for food professionals. Chefs come in from around the world and we all share ideas and of course, food. This year’s theme is Frontiers of Flavor: World Street Food, World Comfort Food. As soon as I heard the title I instantly thought of the ultimate American comfort food ice cream. And what better way to enjoy it than from a cart in an ice cream sandwich. No plates or utensils required. In keeping with the international theme, I created four different sandwiches based around Thai, Vietnamese, Latin American and Asian cuisines.
Thai- Coconut Meringues with Mint Lime Ice Cream
Asian- Pistachio Orange Shortbread with Rosewater Ice Cream
Vietnamese- Ginger Cookie with Cardamom Coffee Ice Cream
Latin American- Chocolate Cookies with Dulce de Leche Swirl Ice Cream
Here’s the recipe for my Thai creation.
Coconut Meringue with Mint Lime Ice Cream Sandwiches
Yield 10 sandwiches
6 ounces egg Whites
.75 ounces sugar
3.5 ounces sugar
3 ounces powdered Sugar
2 ounces sugar
1/3 cup unsweetened coconut, finely ground, not toasted
- Whip Egg Whites until frothy. Add first amount of sugar and whip to stiff peaks
- When Meringue reaches stiff peaks add second amount of sugar, whip to very firm peak
- Place meringue in a bowl and gently fold in powdered, third amount of sugar and coconut.
- Pipe meringue into 1 3/4 to 2 inch circles with #802 tip (about 1/4 inch) on parchment lined sheet pans. Bake 150-200 degrees until dry.
Mint Lime Ice Cream
4 large egg yolks
3/4 cup sugar
1/4 teaspoon kosher salt
2 1/2 cups cream
1 1/4 cups whole milk
Zest from 3 limes
5 grams mint leaves
1 tablespoon freshly squeezed lime juice
- Whisk egg yolks, sugar and salt.
- Scald milk and cream with lime and mint.
- Temper into eggs.
- Make creme anglaise to 170 degrees.
- Strain and cool over ice bath.
- Stir in lime juice.
- Refrigerate for 4 hours to overnight.S
- pin into ice cream.
- Harden off in freezer.