Black and White Ice Cream Sandwiches

Mint chip ice cream (or the flavor of your choice) is the filling between tender chocolate cookies that have been dipped halfway into white chocolate.

Mint Chocolate Chip Ice Cream
1 1/2 cups milk
2 cups cream
3 egg yolks
1 cup sugar
1/3 cup unsweetened cocoa powder (optional)
1 teaspoon vanilla
approx. 1/4 teaspoon peppermint extract
green food coloring (as needed)
3 oz chocolate chips or grated semisweet chocolate

Combine cream and milk, then add 1/2 of the sugar to that mixture and stir. Mix the other half of the sugar and the vanilla to the egg yolks. Bring the cream-milk-sugar mixture to a boil. Temper and combine yolks with the boiling milk. Put saucepan back onto flame and cook until it coats the back of a spoon or until the mixture reaches 170 F. See the step-by-step instructions.

After cooking, sift in the cocoa (optional), add peppermint extract and the green food coloring. Mix well. Cool for 2 hours in the refrigerator. Pour mixture into an ice cream machine and freeze according to manufacturer's directions until you reach the right consistency. Stir in chocolate chips and transfer to freezer.

Sandwich Cookie

Yield 6 servings

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup plus 2 tablespoons sugar
1 large egg yolk
1 teaspoon vanilla extract
1 1/4 cups all purpose flour
1/4 cup unsweetened cocoa powder (preferably Dutch-process)
1/4 teaspoon salt
10 ounces good-quality white chocolate, chopped

Drop six 2/3-cup mounds mint chocolate chip ice cream onto waxed-paper-lined baking sheet. Using metal spatula, shape each mound into 3- to 3 1/2-inch square; freeze squares.

Using an electric mixer beat butter and sugar in large bowl until smooth. Beat in egg yolk and vanilla. Sift flour, cocoa and salt onto butter mixture. Stir until blended and soft dough forms. Gather dough into ball; flatten into rectangle. Roll out dough between 2 sheets of waxed paper to 13 x 10-inch rectangle. Place dough, still between waxed paper sheets, on baking sheet. Chill until firm, at least 1 hour and up to 1 day.

Position rack in center of oven and preheat to 300 F. Line large baking sheet with parchment paper. Peel top sheet of waxed paper off dough. Trim dough to 12 x 9-inch rectangle; cut dough into twelve 3-inch squares. Transfer squares to parchment-lined sheet, discarding waxed paper and spacing squares about 1 inch apart. Bake until cookies are firm to touch, about 20 minutes. Cool cookies completely on sheet.

Melt white chocolate in medium metal bowl set over saucepan of barely simmering water, stirring until smooth (do not allow bottom of bowl to touch water). Remove bowl from over water. See "How to melt chocolate".

Holding corner of 1 cookie, dip cookie into melted chocolate until half covered on diagonal, tilting bowl if necessary to submerge. Shake cookie gently to allow some excess chocolate to drip back into bowl. Return dipped cookie to parchment-lined baking sheet. Repeat with remaining cookies and white chocolate. Freeze cookies until chocolate coating is firm, about 10 minutes.

Arrange 6 cookies, flat side up, on work surface. Top each with frozen ice cream square, then another cookie, flat side down, pressing slightly to adhere. Cover and freeze sandwiches. (Can be made 4 days ahead. Keep frozen.)

Adapted from Bon Appetit - Get more recipes - order a Bon Appetit Magazine subscription

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