Almond, Black Cherry Chocolate Dipped Ice Cream Sandwich

July 29th, 2011 § 0 comments § permalink

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Makes 6 sandwiches

Ingredients

12 Almond cookies
1 cup Black Cherry Ice Cream
9 ounces bitter sweet dark Chocolate

Directions

Place a scoop of ice cream on a almond cookie and place another cookie on top, squeeze down to make a sandwich. Place in freezer on a lined baking sheet for at least 30 minutes. After 30 minutes, chop chocolate and place in a double boiler pan with simmering hot water underneath. Let melt, dip the frozen sandwich in the melted chocolate using a spoon to cover or alternatively cover just one side and place back in the freezer for another 10 minutes or until frozen.

Black Cherry Ice Cream
Makes 4 cups

Ingredients

2 cups heavy cream, whipped to thick consistency
1 cup sugar
1 tablespoon lemon juice
2 cups ripe black cherries halved

Directions

Make sure the heavy cream is whipped to a thick consistency and mix in sugar and lemon juice and fold in cherries. Freeze by using an ice cream maker or by the hand method, beating after a few hours in the freezer and letting freeze again.

Frozen Beet Orange Sherbet Sandwiches

May 27th, 2011 § 0 comments § permalink

Makes 6 sandwiches

Ingredients

2 medium red beets, trimmed peeled and sliced
1 navel orange
¼ cup sugar
¼ cup fresh tarragon leaves
Orange sherbet (recipe follows)

Directions

In a medium saucepan placed sliced beets, juice and zest of the orange, sugar and tarragon and heat to a low boil stirring gently. Cook beets for about 3-5 minutes until tender but still firm. Take off heat and strain. Place beet slices on a lined baking sheet and freeze. Place a few spoons of the orange sherbet on the beet sliced and gently push down forming an ice cream sandwich shape, cover with the reaming frozen beet slices and refreeze. Make sure to thaw a few minutes prior to serving.

Orange Sherbet

Makes 4 cups

Ingredients

1 cup fresh orange juice
2 tablespoons orange zest
1 tablespoon lemon juice
1 cup sugar
1 teaspoon salt
1 ½ cups whole milk

Directions

In a blender blend up all ingredients until smooth. Process in an ice cream maker using the manufacturer’s directions.

Garden Tomato, Bacon and Basil Ice Cream Sandwiches

May 27th, 2011 § 0 comments § permalink

Makes 6 sandwiches

Ingredients

2 tomatoes on the vine, sliced about ¼ inch thick
Basil ice cream (recipe follows)
6 bacon slices, cooked

Directions

On a baking sheet lines with parchment paper, freeze the tomato slices. Place a spoonful or two of the basil ice cream on top of a tomato slice and smash down gently until it covers the bottom tomato. Place a slice of bacon over the ice cream and cover with another frozen tomato slice, gently and push down. Freeze again for a short time and allow to thaw a few minutes before serving. (omitting the bacon is a great way to enjoy these sandwiches too).

Basil Ice Cream

Makes 4 cups

Ingredients

2 cups whole milk
½ cup fresh basil leaves, chopped
½ cup sugar
4 egg yolks
1 cup heavy cream
Salt

Directions

In a medium sauce pan combine milk, sugar and basil leaves and bring to a boil, reduce heat and let simmer for about 5 minutes allowing basil to infuse, take off heat and allow to cool. Transfer mixture to a blender and blend until very smooth in texture. Transfer back to the saucepan and heat to medium again, whisk in egg yolks making sure that the mixture stays smooth and creamy and that it does not boil. Take off heat add a pinch of salt and whisk in heavy cream until combined. Chill the mixture for a few hours in the refrigerator and then follow the instructions for your ice cream maker.

Carrot & Ginger Cream Cheese Ice Cream Baby Ice Cream Sandwiches

May 27th, 2011 § 0 comments § permalink

Makes 20 sandwiches

Ingredients

2 large carrots
1 cup ginger Cream Cheese Ice Cream (recipe follows)

Directions

Take the top parts of the carrots and slice them in rounds thin but not paper thin, at least 1 inch wide. Arrange 10 slices of carrots on a lined baking sheet. Place a small spoon full of the ice cream over the carrot slices on the baking sheet making sure it is a small enough amount it doesn’t hang over the carrot slice. Place another (equal size) slice of carrot over the top of the ice cream and gently press down forming a tiny ice cream sandwich. Freeze for about 1 hour. Store in a zip lock freezer bag.

Ginger Cream Cheese Ice Cream

Makes 4 cups

Ingredients

1 cup cream cheese
1½ cup whole milk
¾ cup sugar
2 tablespoons orange juice
1 tablespoons orange zest
1 tablespoon fresh ginger, chopped
1 teaspoon freshly grated nutmeg
Pinch of salt
½ cup heavy cream

Directions

In a blender, blend cream cheese, whole milk, sugar, orange juice and zest, nutmeg and salt until very smooth in texture. Transfer to a medium mixing bowl and whisk in heavy cream until combined. Chill the mixture for a few hours in the refrigerator and then follow the instructions for your ice cream maker.

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