New Cookbook Features Ice Cream Sandwich Recipesby Larry Cox on Oct. 28, 2013, under Uncategorized
Cookies & Cream: Hundreds of Ways to Make the Perfect Ice Cream Sandwich by Tessa Arias (Running Press, $18)
When faced with the problem of deciding between a freshly-baked cookie or a large scoop of ice cream, the logical solution is to, of course, combine the two. This delightful new recipe collection features 30 combinations of cookie and ice cream. The chapters are organized by such fun themes as Classic, Chocolate, Fruity, Real Dessert, Booze and Holiday.
In addition to the recipes, there are sections devoted to ice cream and cookie making, choosing the right equipment and ingredients. There are also formulas for metric conversions.
I tested two recipes from this delightful collection: the Halloween Ice Scream Sandwich, a monstrous combination of candy corn, M&M candies, butter, peanut butter, chocolate chips and rolled oats. This recipe took a little time but was well worth the effort. My second choice was the Red Velvet Ice Cream Sandwich. Yum.
This is a fun cook book that I highly recommend, especially if there are kids in the house.
RED VELVET ICE CREAM SANDWICH
To make Cream Cheese Ice Cream:
8 oz cream cheese, room temperature
1 ¼ c whole milk
1 ½ c heavy cream
¼ c granulated sugar
Pinch of fine sea salt
1 ½ tsp vanilla extract
In the work bowl of a blender or food processor, puree the cream cheese, milk, cream, sugar, salt and vanilla, until smooth, scraping down the sides of the bowl as necessary. Transfer the mixture to a medium bowl and press plastic wrap around the surface. Refrigerate until completely chilled, at least 30 minutes.
Pour the chilled mixture into the ice cream maker. Freeze according to instructions. Line a large rim baking pan (or similar large, flat container) with parchment paper or plastic wrap. Spread the freshly churned ice cream evenly over the lined baking sheet. Press the plastic wrap against the surface of the ice cream. Freeze until totally firm, at least 2 hours or up to 3 days. The longer you freeze it, the easier it will be to form the ice cream sandwiches.
RED VELVET COOKIES
Makes about 24
3 c all-purpose flour, plus more for dusting
¼ c unsweetened cocoa powder
2 ½ tsp baking powder
Pinch of fine sea salt
6 oz (1 ½ sticks) unsalted butter at room temperature
1 ½ c granulated sugar
2 large eggs
2 tsp pure vanilla extract
1 tsp red gel food coloring
In a medium bowl, sift together the flour, cocoa powder, baking powder and salt.
In a large bowl use an electric mixer to beat the butter and sugar for 2 minutes, or until well combined and smooth. Add the eggs, one at a time, until combined. Add the vanilla extract and food coloring and continue beating until thoroughly combined. On low speed, add the flour and mixture and beat until combined. Wrap the dough in plastic wrap and chill in the refrigerator until firm, about 1 hour or up to two days.
Line large baking sheets with parchment paper or silicone baking mats. Place the chilled dough in between two large pieces of parchment paper or plastic wrap on a work surface. Roll the dough to a ¼ inch thickness. If the dough is too firm (and mine was), let it sit at room temperature for 5 to 10- minutes before rolling. Using a tall round cookie cutter, carefully cut out rounds of dough and place on the prepared baking sheets. Chill the baking sheets in the refrigerator for 30 minutes or until firm.
Preheat the oven to 350F.
Remove the baking sheets from refrigerator and prick the dough squares all over with the end of an instant-read thermometer or skewer. Bake for 10 to 11 minutes, or until the cookies are set. Let cool on a baking sheet for 5 minutes before removing to a wire rack to cool completely. Freeze the cookies until frozen, at least 1 hour. Coolies can be stored in an airtight container in the freezer for up to one month.
Remove the ice cream sheet from the freezer. Using the same cookie cutter, cut out a round of ice cream and sandwich it between two cookies. Repeat for remaining cookies, working quickly. If the ice cream begins to melt, return it to the freezer until it is firm again. Freeze the sandwiches until firm, at least 1 hour, before serving.