As a child I loved ice cream sandwiches. In these Paleolithic in terms of food, meant the vanilla ice cream between two chocolate bars with artificial flavor Klemmt.
To #IceCreamWeek 2014 I decided my Ice Cream Sandwich through layers of sweet chocolate, sprinkled update about half the thickness of a normal chocolate cake and ice cream from vanilla-infused base with ginger and crystallized ginger pieces.
These sandwiches are not boxes of my childhood dreams of icy precision cutting. Instead, it is a rustic, sigh worthy adult dessert. If ice cream sandwiches are not your cup of tea, bake brownies in a single layer (cook a little longer than the 30 minutes allotted) and subjected to a scoop of ice cream with ginger. You will lose the thrill of catching drops on Ice Cream Sandwich, but always the excitement of the combination of chocolate and ginger.
Do not miss all the information on the week of ice and gift for the recipe. And visit all 99 participating bloggers for ways to make ice cream, we offer this week.
Layered Brownie Ice Cream Sandwich
Adapted from David Lebovitz 'Chocolate Mint Brownies
Servings - about 16 2 "x3" sandwiches cost - $ 09.08
Ingredients
- 12 ounces bittersweet chocolate
- 8 ounces (2 sticks) unsalted butter
- 5 large eggs, at room temperature
- 2 teaspoons vanilla extract
- ¼ teaspoon of table salt
- 1 tablespoon instant coffee or espresso
- 2 ¾ cups granulated sugar
- 1⅔ cup sifted flour (sift, then measure)
Equipment
- 9.2 "x 13" pans, preferably lined with straight sides and parchment
- Hack
- Knife
- Microwave or water bath
- Mixer, preferably a stand mixer
- 3 bowls - 1 large, 1 medium (for the chocolate and butter) and a small (for flour)
- Spatula
- Measuring cup
- Scoop
- Sieve or strainer
- Cleaver or large knife to cut the layers of brownie
Preparation
- Preheat oven to 350 degrees F.
- Line pans with parchment with views of the longer sides (so you can lift the cooled brownies in parchment.)
- Pause or (not caution, to burn the chocolate), cut the chocolate into pieces no more than 1 "and cut the butter into pieces tablespoon size. Melt chocolate and butter either in the microwave or a double boiler. (One water bath by cook 1-2 "of water in a small saucepan and fixing a container in the container so that the bottom of the bowl is the water. chocolate and butter in the bowl does not touch and gently Set the water boils below.) I have a microwave at 40% power for 2 minutes while stirring gently twice during melting.
- Mixing Add the eggs, vanilla, salt, coffee or instant espresso and sugar and beat for 10-15 minutes at high speed with a mixer until fluffy and thick. David says Lebovitz mass hardens, but I never, and it worked fine.
- Gently stir in the melted chocolate and butter in the mix, trying to turn a uniform color. Then add the flour, mix gently into the new mix.
- Half of the mixture in any form. Outside the dough as best you can and cook for 30 minutes, rotating pans halfway through cooking.
- Brownies cool to room temperature in the pan, then refrigerate. Once cooled, remove them from the pans holding the parchment and cut into small squares or rectangles. If necessary, even at the edges and maybe even the top. But you complain brownie crumbs to nosh? At least two pieces and hold when cooled brownie ice cream sandwiches in a day or two, or freeze, well packaged for later use.
Ginger ice cream
Adapted from Bon Appetit real vanilla ice cream
Servings - about 3 ½ cups cost - $ 5
Ingredients
- 1 cup of milk
- ½ cup of sugar
- Pinch of kosher salt
- 1 tablespoon fresh, peeled and grated ginger. (A suggestion from a friend peeled ginger I frozen to keep them fresh longer, is easier if rust frozen.)
- Vanilla extract 1 teaspoon
- 5 large egg yolks (use the whites for another purpose, meringues anyone?)
- 1 ½ cup heavy (shock) cream
- ¼ cup Finely chopped candied ginger (Use 2 tablespoons corn syrup at the start of the final round of the kitchen - where the crystal sugar added -. To keep the slices of ginger, the soft candied ginger is - 'S easy and you can enjoy the nature or in many baked goods and other desserts may be used.)
Equipment
- Ice Makers
- Liquid measuring cup
- Scoop
- Grater, spoon or small dish and economic or bowl with fresh ginger
- Medium-sized pot
- Wooden spoon
- Whip
- 2 medium-sized bowls
- Sieve
- Pan with ice and cold water
Preparation
- Mix add the cream, milk, ¼ cup sugar, salt and vanilla in a saucepan. Bring the mixture to a simmer, stirring occasionally to dissolve sugar. Take the mixture off the heat and add the grated ginger. Let the mixture sit for 20-30 minutes.
- Yolks and sugar in ¼ cup second medium bowl until plae yellow - about 4 minutes vigorously by hand or 2 minutes with a hand mixer. Gradually, one cup of cream mixture / milk and pour it / sugar mix / cream is egg yolk / milk into the pan with the cream / milk. Cooking combines fluid medium heat until thick enough to coat a wooden spoon.
- Strain the cream into the second medium bowl and set over a pan of ice water. Once the cream is cold, is the process in the ice machine with the manufacturer's instructions. Only a few minutes before the dough, add the chopped crystallized ginger. Complete ice cream milkshake and transfer to an airtight container for at least 4 hours to cure.
Make ice cream sandwiches
- Remove layers of brownie fridge or, if frozen, thaw until cool, but harder.
- Sliced or pour the ice cream on a brownie layer, cover with another, and enjoy!
Be sure to stop by one ball of each of the participants in the current Ice Cream Week:
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