When you think of an ice cream sandwich, do you think of this?
Or maybe this?
How about this?
The lofty, from scratch newcomer, Toasted Almond Ice Cream on Almond Wafers, appears a bit out of place in an ice cream sandwich world that has long been dominated by boxed and packaged varieties in the freezer section. Maybe a bit too fancy for summer?
It comes from Jennie Schacht’s new book I Scream Sandwich. What I found as I made my way through is they are as easy or as complicated as you’d like to make them. A simple combination of vanilla ice cream between soft chocolate cookie bars seems sufficiently satisfying. On the other end of the spectrum, you might want to try Rosewater Ice Cream on Pistachio-Cardomom Sandies.
Perhaps for summer simplicity though, it’s best to come up with your own combinations based on what you have. Next time? This toasted almond ice cream is going between or aside Chocolate Chip Cookies or Brownies. Or it was great with sliced strawberries.
This ice cream is well worth making and is quick to pull together once you purchase Tapioca Starch and make a batch of Sugar Syrup which you will then have around for many more ice cream batches. Just keep in mind you need to chill the custard for two and a half hours before spinning. If you don’t have an ice cream maker, I suggest this one from Cuisinart.
And a Local Note:
Ice cream sandwiches are a feature item at the new Lampert’s Ice Cream Store opening up in the Town Center.
Toasted Almond Ice Cream
From I Scream Sandwich, Jennie Schacht
- 2/3 cup blanched almonds, toasted and completely cooled
- 1/2 cup granulated sugar
- 1 1/2 cups whole milk
- 2 tablespoons tapioca starch
- 2 tablespoons mild-flavored honey, golden syrup or sugar syrup *
- 1/4 teaspoon kosher salt
- 1 1/2 cups heavy cream
- 1/2 teaspoon pure vanilla extract
- Process nuts and sugar in a food processor until they are almost the texture of flour. Set aside.
- Whisk 1/2 cup of the milk with the tapioca, honey or salt in a medium saucepan until no lumps remain.
- Stir in the remaining 1 cup milk and the cream.
- Heat the mixture over medium-high heat, stirring with a heatproof rubber 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 cream sauce, about 2 minutes longer. Do not fully boil.
- Transfer mixture to a metal bowl and stir in the almonds and vanilla.
- Set the bowl over a larger bowl filled with ice and water and stir occasionally until the mixture is cool, about 15 minutes, taking care not to slosh water into the ice cream.
- Cover and refrigerate until very cold, at least two hours.
- Transfer the bowl to the freezer for the last half hour before spinning it.
* Sugar Syrup
- 1 cup sugar
- 3/4 cups water
- 1/2 teaspoon cream of tartar
- Stir the sugar, water and cream of tartar in a small saucepan to dissolve the sugar, about 1 minute.
- Heat the mixture to a boil, reduce to simmer, cover and cook for 3-5 minutes until clear and no sugar crystals remain on the side of the pan.
- Remove the cover and simmer gently for 20 minutes longer.
- Set aside to cool, then pour into a glass jar, cover and refrigerate for up to 2 months.
- If the syrup becomes too stiff to pour, warm it by placing the bottle in a bowl of warm water for a few minutes.
** If you anticipate you will be making many batches of ice cream over the course of 2 months, double the recipe.