Tuesday, September 1, 2015
“Homemade Ice Cream Sandwiches” & “Chocolate Drizzled Cream Puffs With Ice Cream” Yummy!
The weather is really hot out, it is possible another heat wave is here again. My dear friend Michelle was telling me that I should do a post on Ice cream. So this one is for you Michelle! I know that everyone is looking for something cool and refreshing that will make this heat wave feel like a party! No matter what the occasion, ice cream is a wonderful treat. Old favorites like sundaes, banana splits, milkshakes, pie a-la-mode, and ice cream cones are among the most popular and simplest choices. However, serving ideas for ice cream are only as limited as your imagination! And don't forget the cherry! Check out my recipes this week. This is my take on a fabulous and cool refreshing dessert, called “Homemade Ice Cream Sandwiches” and decadent “Chocolate Drizzled Cream Puffs With Ice Cream”
Prep Time: 45 minutes
Cook Time: 20 minutes
1 Tbsp unsalted butter, room
temp, for greasing foil
1 1/2 sticks unsalted butter
3/4 cup unsweetened cocoa powder
1 1/2 cups sugar
2 Tsp vanilla extract
1 1/2 cups all-purpose flour
Pinch of salt
1 quart chocolate or vanilla ice cream, softened
(In this recipe, I used Chocolate Chip Ice Cream. Feel free to use ice cream of an another favorite flavor instead)
Preheat an oven to 350°F Line the bottom and sides of a 9-by-13-inch baking pan with aluminum foil (some foil hanging over the edges is fine). Lightly grease the foil with the 1 tablespoon butter.
Put the 1 1/2 sticks butter in a large saucepan and set over medium heat. Stir with the whisk just until the butter is melted. Remove the saucepan from the heat and add the cocoa powder. Whisk until the mixture is smooth and no lumps remain. Add the sugar and continue whisking until well blended. Let the mixture cool for 2 minutes.
Add the eggs and vanilla and whisk until well blended. Add the flour and salt. Using a rubber spatula, stir until the batter is blended. Scrape down the sides of the bowl as needed.
Scrape the batter into the prepared baking pan and spread evenly. Bake until a toothpick inserted into the center of the brownie comes out clean, about 20 minutes. Using oven mitts, remove the pan from the oven and set it on a wire rack. Let cool completely.
Using the ends of the foil, lift the brownie from the pan and set it on a cutting board. Cut the brownie in half lengthwise. Carefully loosen both halves from the foil. Using a rubber spatula, spread the softened ice cream evenly over one half of the brownie into a layer about 1 inch thick. Top with the other half of the brownie and press down gently. Wrap in the foil. Freeze until hard, about 6 hours.
Peel away the foil and cut into 8 to 10 sandwiches. Serve immediately. You can also wrap the sandwiches in plastic wrap and store them in the freezer for up to 2 weeks. Makes 8 to 10 sandwiches. (Adapted from The Kid's Cookbook, by Abigail Johnson Dodge) (Time-Life Books, 2000)
"Chocolate Drizzled Cream Puffs With Ice Cream”
1 cup of water
1/ 2 cup of unsalted butter (no substitutes)
1/ 4 teaspoon of salt
1 cup of unbleached all purpose flour
1 teaspoon of sugar
3 cups of whipped cream (homemade is the best)
Melted Chocolate or powdered sugar
Place butter in a medium saucepan. Add water and salt. Bring to boiling, stirring till butter melts. Add flour all at once, stirring vigorously. Cook and stir till mixture forms a ball that doesn’t separate. Remove from heat; cool 10 minutes. Once cooled add eggs, one at a time, to flour mixture, beating with a wooden spoon after each addition for about 1 minute, or till smooth. Scoop up some dough with a tablespoon. Use another spoon to push off the dough in a mound onto a lightly greased baking sheet. Leave 3 inches between the puffs for expansion. Bake in a preheated 400° F oven for about 30 minutes, or until golden brown. Remove puffs from pan, and cool on a rack. Slice off the tops (or cut in half). With a fork, gently scrape out any soft, moist dough if there is any. Work carefully so that you don’t puncture the crust.
“Chocolate Sauce For Drizzle”
10 ounces semisweet chocolate
8 tablespoons warm water
3 cups vanilla ice cream
To make the sauce, place the chocolate and water in a double-boiler or in a bowl placed over a pan of hot water and let melt stirring occasionally. keep warm until ready to serve, or reheat, over simmering water.
Put a small scoop of ice cream in each of the split cream puffs. Arrange on a serving platter or divide among individual plates. Pour the chocolate sauce over the top and serve at once.
Yield: 15 or more servings, depending on their size.
Till Next Time……………………………..
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Posted by Dottie at 12:01 AM