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Cool off with the trendiest dessert of summer: ice cream sandwiches

Posted Wednesday, Jul. 31, 2013  comments  Print Reprints
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Mascarpone ice cream sandwich with double-chocolate cookies Makes 6 sandwiches Mascarpone ice cream Makes 1 quart • 1/2 cup mascarpone cheese • 1/2 cup confectioners’ sugar • Seeds from 1 vanilla bean (cut in half lengthwise and scrape to remove seeds) • Juice of half a Meyer lemon 1. Place ingredients in a food processor. Pulse for a few seconds, then process until smooth, about 20 to 30 seconds. 2. Freeze ice cream in an airtight container until firm, about one hour or longer, if needed. Double-chocolate cookies Makes 12 cookies • 2 cups all-purpose flour • 1/2 cup good-quality cocoa powder • 1 teaspoon baking powder • 1/2 teaspoon baking soda • 1/4 teaspoon salt • 1 cup (2 sticks) unsalted butter, softened • 1 cup light brown sugar • 1/2 cup white sugar • 3 large eggs • 2 teaspoons pure vanilla extract • 1 cup semisweet chocolate chips • 1 cup pecans, coarsely chopped 1. Position a rack in the center of the oven and preheat to 350 degrees. Line two baking sheets with parchment paper. 2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda and salt. 3. In the bowl of an electric mixer or food processor, cream butter and sugars until light and fluffy. Add eggs and vanilla and beat until combined. Add mixture to dry ingredients and stir to combine. Fold in chocolate chips and nuts until just combined. 4. Drop by ice cream scoopfuls onto parchment-lined baking sheets. Bake for 12 to 14 minutes (cookies will be soft). Set on a wire rack to cool. 5. Assemble cookies with a scoop of ice cream into sandwiches and serve. Nutritional information per serving: xxx xxx xxx — The Wild Mushroom Steak House & Lounge, 1917 Martin Drive, Weatherford, 817-599-4935, www.thewildmushroomrestaurant.com
Salted caramel ice cream sandwiches with pink sea salt chocolate cookies Makes 6 sandwiches Pink sea salt chocolate cookies Makes 12 cookies • Half stick unsalted butter • 4 ounces high-quality dark chocolate (you can use chocolate chips, if desired) • 1/2 cup all-purpose flour • 1/4 cup Dutch-process cocoa powder • 1/4 teaspoon baking soda • 1/4 teaspoon pink sea salt • 3/4 cup granulated sugar • 1 large egg • 1/2 teaspoon instant espresso powder • Large-flake pink sea salt, for topping 1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper and set aside. 2. In a microwave-safe bowl, microwave butter and chocolate in 20-second increments until melted. Stir to combine, then set aside. 3. Sift together flour, cocoa powder, baking soda and salt, and set aside. 4. Whisk together sugar, egg and espresso powder, then whisk in melted chocolate mixture until combined. 5. Add flour mixture to melted chocolate mixture and fold until combined, using a spatula. Dough will be very wet. 6. Drop spoonfuls of cookie dough (approximately 2 teaspoons’ worth) on the baking sheet 2 inches apart. Sprinkle each with large-flake pink sea salt and bake for 13-15 minutes, until tops are crackled and cookies have spread out a bit. Allow to cool completely. Salted caramel ice cream Makes 1 quart • 1 cup salted caramel sauce (recipe follows) • 2 cups whole milk • 5 egg yolks • 1 cup heavy whipping cream 1. Pour caramel into a medium-size saucepan and heat over medium heat until warm. Add milk and whisk until incorporated. 2. In a separate bowl, whisk egg yolks to combine. Slowly drizzle about 1/2 cup of caramel-milk mixture into egg yolks, whisking continuously, to temper the yolks. 3. Add tempered egg yolks to remaining caramel-milk mixture. Using a wood spoon or spatula, stir continuously over medium heat. The mixture will begin to thicken and become custard. This process can take from 5 to 15 minutes. The custard is ready when it is thick enough to coat the back of the spoon. 4. Strain custard through a sieve or cheesecloth into a bowl. Add heavy cream and stir to combine. Transfer to an airtight container and refrigerate for at least 2 hours, or overnight if possible. 5. When ready to make ice cream, churn in ice cream maker according to the manufacturer’s instructions for about 25-30 minutes for soft-serve consistency. Transfer to airtight container for at least two hours to firm up. Use one large scoop of ice cream for each cookie sandwich. Salted caramel sauce Makes 2 cups • 2 cups granulated sugar • 12 tablespoons unsalted butter, at room temperature, cut into pieces • 1 cup heavy cream, at room temperature • 1 tablespoon fleur de sel or Maldon sea salt flakes 1. Heat sugar over medium-high heat in bottom of a heavy 2- or 3-quart saucepan. When the sugar starts to melt, start whisking. The sugar will clump up. When the sugar is melted, stop whisking and continue to cook until it reaches a deep amber color. (Chef’s note: This is where it is easy to burn the caramel. Use a thermometer and let the caramel reach 350 degrees.) When the sugar reaches a dark amber color, carefully whisk in butter until it is melted. Switch to a wooden spoon if the sugar gets stuck in the whisk. 2. Remove pan from heat and slowly pour in heavy cream, whisking until cream is incorporated and caramel is smooth. Whisk in fleur de sel or Maldon sea salt flakes. Let caramel sauce cool for 10 minutes in the pan before pouring into a large jar and cooling to room temperature. The salted caramel can be stored in the refrigerator for about a month. Nutritional information per serving: xxx xxx xxx — Tribeca Americana Bistro & Lounge, 62 Main St., Suite 200, Colleyville, 817-788-3998, www.tribecaamericana.com
Double-chocolate bananas Foster ice cream sandwiches Makes 4 sandwiches • 4 scoops dark chocolate ice cream • 8 chocolate waffle cookies (recipe follows) • Prepared bananas Foster, warmed (recipe follows) • Dash powdered sugar • Pinch chocolate shavings Place scoop of ice cream between two waffle cookies. Place on a small serving plate and smother each sandwich with warm bananas Foster. Garnish with sprinkle of powdered sugar and chocolate shavings. Serve right away. Chocolate waffle cookies Makes 16 cookies • 8 ounces butter • 6 tablespoons cocoa powder • 1 1/2 cups granulated sugar • 4 eggs • 2 cups all-purpose flour • Pinch salt • Dash vanilla extract 1. Preheat waffle iron. 2. Melt butter and mix in cocoa powder, then let mixture cool. Add granulated sugar and mix to combine. Then, add one egg at a time while mixing. Add flour, salt and vanilla, and mix until smooth. 3. Grease hot waffle iron with butter or cooking spray. Add a heaping spoonful of batter and cook for 1 to 2 minutes. Remove waffle and set aside to cool. Repeat until batter is finished. Bananas Foster Makes 4 servings • 3 ounces butter, divided • 2 bananas, peeled and sliced • 1 cup brown sugar • 1 cinnamon stick • 1/2 ounce bourbon 1. Place 1 ounce butter in a heavy-bottom saute pan over medium-high heat. When butter is hot, add bananas. Do not shake pan. Allow bananas to caramelize, and turn them once they are browned. 2. Add brown sugar and cinnamon stick, then carefully deglaze pan with bourbon. 3. Add remaining 2 ounces butter and swirl pan until mixture becomes a thick caramel sauce. Keep warm and serve immediately. Nutritional information per serving: xxx xxx xxx — J.R.’s Steakhouse, 5400 Texas 121, Colleyville, 817-355-1414, www.jrssteaks.com
Jalapeño-bacon-chocolate chip cookie ice cream sandwiches Makes about 12 sandwiches • 18 strips jalapeño bacon (found at Central Market), diced small • 1/2 cup jalapeño bacon fat (to be rendered from jalapeño bacon upon frying) • 1/2 cup granulated sugar • 2 1/2 cups light brown sugar, packed • 8 ounces unsalted butter, at room temperature • 1 tablespoon vanilla extract • 1/4 cup milk • 2 eggs • 2 egg yolks • 4 1/2 cups bread flour • 2 teaspoons baking soda • 2 teaspoons kosher salt • 4 cups semisweet chocolate chips • Cooking spray • Half-gallon vanilla bean or cinnamon ice cream (see note) 1. Preheat oven to 325 degrees. 2. Fry diced bacon in a large skillet over medium-high heat until lightly crisp. Remove from pan using a slotted spoon and set aside. Save 1/2 cup bacon fat from pan and set aside to cool to room temperature. (Chef Bob Stephenson says if there is not enough bacon fat to yield 1/2 cup, supplement with additional bacon fat renderings from breakfast.) 3. Add sugars, reserved bacon fat and butter into mixing bowl of a stand mixer and beat until creamed together. Add vanilla extract and milk, then add eggs and egg yolks one at a time and continue to blend. 4. In a separate bowl, combine flour, baking soda and salt and blend with a wire whisk. 5. Gradually add the dry ingredients to the wet ingredients in the mixing bowl and mix on low until blended. 6. Fold chocolate chips and cooked bacon into dough. Chill dough for at least 30 minutes. 7. Spray baking sheet with cooking spray. Wearing plastic gloves, pinch small amount of dough between fingers, then roll between the palms of your hands to form into balls. Place balls on baking sheet 2 inches apart and press each down lightly. Bake for 5 minutes or until slightly brown. Rotate baking sheet and bake 7 more minutes. Remove from oven and let cool. 8. Place one scoop of ice cream between two cookies. Gently press together and serve. Nutritional information per serving: xxx xxx xxx Chef’s note: Bob Stephenson and Carlos Arevalo purchase dozens of boxes of Thin Mints and Samoa Girl Scout Cookies and have Henry’s Homemade Ice Cream create custom flavors for these sandwiches when they’re served at the restaurant. The chefs say they use vanilla bean or cinnamon ice cream on occasion, but for those who frequent the Plano-based ice cream shop, the Thin Mint and Samoa varieties are often available for purchase. — FnG Eats, 201 Town Center Lane, Suite 1101, Keller, 817-741-5200, www.fngeats.com.

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Ice cream sandwiches are, without a doubt, the biggest dessert trend of the summer.

Several new cookbooks feature recipes for the sweet cold treat, and they’re popping up on menus everywhere — including those of fine-dining restaurants.

We asked four local chefs to come up with their best, most creative ice cream sandwich recipes. These summertime desserts are sure to keep us cool at backyard barbecues after the coals of the grill have burned out.

Jerrett Joslin

Executive chef, The Wild Mushroom Steak House

For Weatherford chef Jerrett Joslin’s ice cream recipe, there’s no need to break out the bulky ice cream maker because the ingredients, which include mascarpone cheese and rich vanilla bean seeds, are simply whirled in a food processor and frozen.

“The flavors go with summer,” he says.

Sage Sakiri

Chef and owner, Tribeca Americana Bistro & Lounge

Well-traveled chef Sage Sakiri, who opened Tribeca Americana Bistro & Lounge this year, offers a salty-sweet take on the ice cream sandwich that everyone is sure to love.

His pink sea salt-chocolate ice cream sandwiches have salted caramel ice cream, as well as a salted caramel sauce that we’ll lick straight from the spoon.

Todd Phillips

Executive chef, J.R.’s Steakhouse

Todd Phillips has created a bananas Foster ice cream sandwich that will rival the real thing.

With fluffy chocolate waffle “cookies,” dark chocolate ice cream and thick, caramelized bananas, they’re a sophisticated crowd-pleaser that’s easy to prepare.

Bob Stephenson and Carlos Arevalo

Chef-proprietors, FnG Eats

Chefs Bob “Gordo” Stephenson and Carlos “Flaco” Arevalo both “stretch ourselves to build layers in our food that keep the tongue traveling on a roller-coaster ride while you dine,” says Stephenson. That roller-coaster effect can be found in the duo’s spicy-sweet-salty-savory jalapeño-bacon-chocolate chip cookie ice cream sandwich.

“Substituting part of the butter in the cookie dough with fat from the bacon was the key to getting the flavor to disperse into the cookie,” Stephenson says.

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