Recipe: Ice Cream Sandwiches
Madeline Delosh, a Columbia County resident, owns Mado Patisserie in Chatham, NY. A graduate of the French Culinary Institute, she worked with Jean-Georges Vongerichten and was the pastry chef at La Grenouille Restaurant. “I like to reach out to those who love baking and pastries,” Madeline says. With her monthly recipe contributions to Rural Intelligence, she is doing just that. (And it you want some of Madeline’s ready-made delicacies, her shop is open for the season, Friday, Saturday & Sunday 8:30 a.m. - 4:30 p.m.)
“Now that we’re getting some real summer weather, I decided to make my favorite vanilla ice cream with chocolate wafers to make ice cream sandwiches,” says our pastry expert Madeline Delosh. And you can bet these are a whole lot better than the ones in the supermarket freezer.
Vanilla Ice Cream
2 cups milk
2 cups cream
200 grams (3/4 cup) sugar
8 egg yolks
1 vanilla bean
Put the milk, cream and half the sugar into a saucepan. Split the vanilla bean lengthwise and scrape the seeds into the pan along with the pod. Bring to a simmer. Remove from the heat, cover, and let the vanilla infuse.
Place a bowl large enough to hold the finished mixture over an ice bath. Bring the cream/milk back to a boil.
Whisk the yolks with the remaining sugar. Whisking constantly, slowly pour about half of the hot mixture into the yolks to temper them. Return to the saucepan and cook over low heat. Do not allow the custard to boil. Stir constantly for about five minutes until the custard thickens and coats the back of a spoon. Pour into the bowl set over the ice bath.
Strain the cooled custard into a container and refrigerate until cold. Pour the custard into an ice cream machine and freeze according to manufacturer’s instructions. Keep the ice cream in the freezer to harden
12 oz. all-purpose flour
3 oz. cocoa powder
10 oz. butter
7 oz. sugar (softened)
3/4 tsp. salt
2 egg yolks
1 tblsp. vanilla
Sift the flour and cocoa together into a bowl. Set aside. In a stand mixer with the paddle attachment, cream the butter and sugar. Add the salt. Add the yolks and beat until light. Add the vanilla. On low speed beat in the flour/cocoa mixture. Wrap the dough in plastic wrap. Refrigerate at least two hours or overnight .
Preheat the oven to 350 degrees. Roll the dough out on a floured surface to about 1/8” thick. Cut out 16 three-inch circles and place on a parchment lined sheet pan. You can wrap the rest of the dough and freeze it. Bake for about 15 minutes until crisp.
When the wafers are cool, put a scoop of ice cream on half the wafers. Place the other wafers on top and press down slightly to form sandwiches.