They Just Look and Sound So Yummy In This Hot, Hot Weather...Enjoy Peachy Keen Ice Cream Sandwiches INGREDIENTS For the ice cream 1 1/2 pounds (680 g) ripe peaches, about 5 medium peaches, pitted and cut into 1/2-inch chunks 2/3 cup (134 g) granulated sugar 1 teaspoon fresh lemon juice 1/4 teaspoon kosher salt 3/4 cup heavy cream 1 1/2 tablespoons mild-flavored honey, such as clover or orange blossom 1 tablespoon tapioca starch or cornstarch 2/3 cup crème fraîche, labne, or plain Greek-style whole-milk yogurt, stirred smooth 1/2 teaspoon pure vanilla extract For the cookies 3/4 cup (100 g) white whole wheat, whole wheat, or gluten-free oat flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 1/2 cup (1 stick) unsalted butter, softened 2/3 cup packed (134 g) light brown sugar 1 large egg 1/2 teaspoon pure vanilla extract 1 1/2 cups (180 g) rolled oats 1/2 cup (80 g) raisins (optional) DIRECTIONS For the ice cream Stir together the peaches, sugar, lemon juice, and salt in a bowl. Set aside to get juicy. Whisk the cream, honey, and tapioca in a medium saucepan until no lumps remain. Heat the mixture over medium-high heat, stirring with a heatproof spatula, until it begins to steam and slightly bubble at the edges. Adjust to a simmer and cook, stirring constantly, until the mixture thickens to the consistency of a cream sauce, about 1 minute longer; do not fully boil. Transfer the mixture to a medium metal bowl, then nest the bowl inside a larger bowl of ice and water until cool, taking care not to slosh water into the mixture. While the mixture cools, process the peaches with all of their juices in a blender or food processor until smooth. Strain through a standard or fine-mesh strainer into a bowl; discard the solids. Remove the cooled milk from the ice bath and stir in the peaches, crème fraîche, and vanilla until smooth. Cover and refrigerate until very cold, at least 2 hours. Transfer the bowl to the freezer for the last half hour before spinning it. Freeze the mixture in an ice cream maker according to the manufacturerʼs directions. When it is ready, transfer the ice cream to a chilled container. Cover and freeze until firm, at least 4 hours or overnight. For the cookies Preheat the oven to 350°F with racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper or silicone baking mats. Whisk together the flour, baking soda, baking powder, and salt in a small bowl. Put the butter and brown sugar in a mixing bowl and use a wooden spoon or a handheld electric mixer to mix until creamy. Add the egg and vanilla and mix until smooth. Stir in the flour mixture just until everything is well combined, then stir in the oats and raisins, if using. Spoon or scoop the batter in tablespoons onto the prepared baking sheets, spacing them evenly, to make 24 cookies. Press the cookies with lightly dampened fingers to flatten them slightly—they will spread further as they bake. Bake until the cookies are light golden around the edges, 8 to 10 minutes, rotating the pans top to bottom and front to back halfway through baking. Let the cookies cool on the pan for 5 minutes, then transfer them directly to a wire rack to cool completely, sliding a spatula under them if they do not release easily. SANDWICH! Pair the completely cooled cookies with like-size mates. Slightly soften the ice cream. Sandwich a scoop of ice cream between each set of cookie bottoms. Press gently to squeeze the ice cream slightly beyond the edges. If you wish, smooth the ice cream flush with the cookie edge. DRESS IT UP: Roll the sides of the sandwiches in chopped toasted pecans or walnuts, or in chopped crystallized ginger. https://facebook/KitchenAid/app_398309396893593
Posted on: Thu, 12 Sep 2013 13:52:54 +0000
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