Ice Cream Sandwiches | Basics with Babish

This episode of Basics with Babish is sponsored by Sensodyne Toothpaste Take control of sensitivity and improve gum health with Sensodyne Sensitivity and Gums Click the link in the description to learn more For now, let's get to the

basics

. I present for your consideration the classic ice

cream

sandwich. an alabaster slice of vanilla ice

cream

delicately sandwiched between two chocolate cookies, the first instinct when recreating this at home is to cut a wheel from your favorite pint of ice cream, remove the paper sleeve and sandwich it between two of your favorite cookies and this It's a perfectly good way of doing things, no one would even dare suggest that this isn't a delicious ice cream sandwich, but after letting it sit overnight in the freezer and trying your first bite, you might find that it's more Instagrammable than edible. and that's because most cookies, when frozen, turn into little round paper weights packed with diamonds that used to be chocolate chips.

These are hard enough to break with your hands let alone your teeth when re-examining the commercially produced ice cream sandwich we noticed. that the cookies are actually more like a cake, they are soft and fluffy and break easily when put under any kind of stress, so first we will make two different versions of this dagwood dessert, one super easy and one a bit more challenging. I think they will be a super easy substitute for these chocolate chip cookies, so in a medium bowl we combine about two cups of all-purpose flour, half a cup of cocoa powder, a teaspoon of baking powder and half a teaspoon of baking soda, beat lightly until smooth and set aside so we can deal with the sugar and liquids, this time in a large bowl goes three large eggs, half a cup of packed light brown sugar, a quarter cup of each, olive oil and vegetable oil, about a teaspoon of vanilla extract, and maybe a teaspoon of instant espresso.

Go ahead and beat this all together. If you can, try adding a little air until the mixture is completely smooth and then we'll add the dry material. with two cups of buttermilk and this is where your dad's sense will start to tingle because it turns out dad was right, don't over mix the pancake or waffle batter, just make sure there are no streaks and it's okay if it's lumpy, Generously lubricate your waffle iron. of choice, if it's Belgian style like this, you want to pour about three quarters cup to a cup of batter in there, let it cook for about four minutes and then take it out on a rack immediately to cool completely and there you have it .

Chocolate waffles, friends, soft and perfect for our purposes, let them cool for about half an hour before wrapping them individually in plastic wrap and freezing for at least six hours up to overnight. We want them to solidify completely before we start making Sammy's. It is during this time that we can make our quote-unquote ice cream base with two cups of my hometown heavy cream, which is placed in a cool place in the bowl of a mixer along with a couple of teaspoons of vanilla extract or paste if you want little flecks of vanilla. attach a wire whisk and beat until the cream reaches stiff peaks about 90 seconds and then we will lift the mixer head and add a can of cold sweetened condensed milk.

This will act as our substitute custard. We're going to whip the whipped cream for about an additional minute. The whipped cream acts as our ice cream churn because it keeps our mixture light, airy and creamy once this new mixture reaches the peak stage go ahead and stop the churn and then you can freeze it at this point for fake ice cream or we can fill it in between two frozen waffles, as you can see I'm making this in a cake pan with a bunch of plastic wrap because I don't really have a pan. that fits the size of my waffles and I don't want the filling to spill over the sides, so I'm going to wrap it up tight and set up a sort of ice cream perimeter and put it back in the freezer for at least six hours or until it's completely firm before cutting into

sandwiches

.

It is at this stage that we can engage in the undeniably fun act of decorating with sprinkles. Simply press the exposed sides of the ice cream into the sprinkles and you'll have a pretty attractive ice cream sandwich. But how does it work and how does it taste? The waffles are perfectly soft, doughy, and moist without falling apart. The fake ice cream honestly tastes just like real ice cream and is stiff but still creamy so it doesn't squish on the sides. This is a really solid option, really easy, really fun, but what if you want a little bit more risk?

Cream cheese ice cream is probably an amazing idea, so as you can see, I'm finely grating about two cups of peeled carrots on the small holes of a box grater and since water is our enemy in the freezer, I'm going to press. Place them between two layers of paper towels to remove as much moisture as possible. This will only help keep our cake soft in the freezer. Now that we have the carrots prepared, it's time to combine one and three-quarter cups of all-purpose flour. one teaspoon of baking powder half a teaspoon of baking soda two teaspoons of cinnamon one teaspoon of ground ginger half a teaspoon of nutmeg a quarter of a teaspoon of ground cloves and three-quarters of a teaspoon of kosher salt small whisk until completely smooth and then the same as before our sugars and liquids in a larger bowl goes one and a quarter cup of brown sugar half a cup of white sugar three large eggs or three large eggs three quarters of a cup of vegetable oil and a regular sized teaspoon of vanilla extract beat these guys together until completely smooth, then before the dry we'll add our wet carrots, whisking to combine to make sure there are no lumps, adding our dry ingredients and mixing gently until there are no dry streaks of flour left if you do. want.

For a more chocolate chip cookie-like feel, you can grate the carrots and all the spices and replace them with chocolate chips, chopping them finely so you don't break your teeth anyway. Now we are generously greasing a large rimmed baking sheet along with a sheet pan. of pressed parchment paper before pouring the cake batter inside and using an offset spatula to smooth it out as smooth and even as possible. I know this doesn't seem like a lot of cake batter, but it will actually end up being quite thick. now we have our oven preheated to no, no, andy, there are raw eggs in there, our oven is preheated, no, no, hey, hey, andrew ray, come back here right now, ugh, kids, anyway, this is going to Go into a 350 degree Fahrenheit oven for about 15 minutes until risen. it's smooth and shiny, so we invert the cake onto a cooling rack and again onto another cooling rack so it cools while it's on the parchment paper, otherwise things might get a little sticky, this guy needs to cool completely Before being cut in half, wrap in plastic wrap and freeze again for at least six hours or until completely firm, during which time we will make our frozen filling.

This will be like an advanced version of what we made before, a deliciously smooth Italian ice cream. dessert called semifredo a cream cheese semifreddo whose recipe I got from the New York Times starts something similar this time by whipping a cup of heavy cream to stiff peaks and setting aside while in a heatproof bowl we combine five large egg yolks with a teaspoon of extract of vanilla and half a regular sized cup of sugar, whisk those ingredients together until completely smooth and then we head to the stove where a small saucepan with an inch of boiling water awaits us.

Now we'll effectively use our double boiler bowl by constantly whisking the egg yolk mixture for about three to five minutes until it's lighter in color and doubles in volume, then I'll whisk it off the heat for a couple more minutes until it returns to normal. room temperature. Put it in the bowl of a stand mixer and add about seven ounces of room temperature cream cheese cubes. We will then beat this mixture on medium-high speed for about five minutes, stopping occasionally to scrape the sides of the bowl until we have our cream cheese spread. the base is completely smooth, then we take our whipped cream out of the refrigerator and gently incorporate it into the custard, being very gentle and being very careful not to deflate the mixture, once there are only a few barely visible pale streaks left, we will line our intended mold . with cling film and pour into our custard taking care to smooth and level it before wrapping it tightly in cling film and freezing overnight until completely firm once both the cakes and custard are rock hard it's time to start To assemble first, we need to trim our reduced cakes to size, so I will use the ice cream mold, this will ensure that my cakes and ice cream are perfectly compatible and then I will assemble layers in the mold, starting with the first layer of cake followed by the semifreddo and then, you guessed it, the top layer of the cake.

Now we wrap this guy in plastic wrap and let it sit in the freezer for another hour or two just to harden it and then we can pull it out and start cutting. Use a hot knife and rinse it after each slice and cut it into your desired shapes or bars and as you can see these ice cream

sandwiches

are a bit heavy but the ice cream is super rich and tasty just like regular carrot cake, It has a spicy sweetness. dancing delicately with the spicy softness of the cake, neither is simply a vehicle for the other.

Both parts of this ice cream sandwich are equally important and equally delicious, so there are a few different ways to make different types of ice. cream sandwiches with very different results, what do they have in common besides the fact that they are frozen? That's right, they cause tooth sensitivity. It's good that it is equipped with today's sponsor, sensodyne. Gum tenderness and tenderness is a problem. More common than you think, 40 of people experience twinges with hot, cold or sugary foods and drinks and they may not realize that they are experiencing tooth sensitivity and if you ask me, hot, cold and sugary foods basically They cover all foods, so if this rings true with your personal experience you may want to try this toothpaste, their sensitivity and gum product is a twice daily dual action toothpaste that relieves sensitivity and improves gum health, creates a protective layer over sensitive areas for continued protection against tooth sensitivity, and targets and removes plaque to help.

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