Wednesday, August 14, 2013

Ice Cream Social Week: Toffee Chip Ice Cream Sandwiches #IceCreamWeek

Welcome to #IceCreamWeek! Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina have teamed up with more than 20 of their blog friends to bring you a week full of ice cream treats, including a special ice cream giveaway! Prepare to have your taste buds tempted with some of the best ice cream treats around! Make sure you enter the giveaway for a Cuisinart Ice Cream Maker and two fabulous ice cream cookbooks so that you can join in on the ice cream fun!

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These ice cream sandwiches aren't winning any beauty pageants, that's for sure. Are there beauty pageants for food? I guess the more accurate statement would be "these photos have no chance of getting accepted to FoodGawker or Tastespotting," the behemoths of internet food porn.


But, as they say, you shouldn't be so quick to judge a book by its cover. Or, in this case, an ice cream sandwich by its utter messiness. I assure you, it's moreso a product of being assembled and photographed in a room of my apartment with no AC at 4:00pm on an August day than any sort of failure on the recipe's part.


Creamy, sweet-savory salted caramel ice cream on the inside, crisp toffie chocolate chip cookies on the outside. As an avid Heath Bar, Skor Bar, and now Daim Bar lover--damn you, Daim bars, for being an international candy bar and not at my local convenience store--this is the perfect combo. If you were to roll the edges in crushed toffee bars (if you live in Iceland and can get Daim Bar Bites, 1. I hate you with a jealous envy, and 2. USE THEM FOR THIS PURPOSE PLEASE) that would be ideal. I'm kind of glad I didn't for the sake of this photoshoot, the mess may have been too much to handle.

To lessen the drippy nature of the sandwiches: either eat immediately, or wrap in tinfoil and freeze immediately until ready to eat.

Or you could... well, you'll have to wait to see what I did with the leftovers ;)

PS. The cookie recipe is from my friend Gilana, with only minor alterations. If you're a New Englander, you should thank her for this amazingness by going to her play this weekend! It's her first directing gig ever (mine is this week too! And the rest of the month on Thursdays...) She's doing her play through one of my favorite local groups, New Renaissance Players, and at my very favorite theater, The Shea. Locals, check it out!!


Toffee Chip Ice Cream Sandwiches

For the Ice Cream
(base recipe that I used here)

  • 2 cups sugar
  • 2/3 cup water
  • 2 1/4 cups heavy cream
  • 1 cup whole milk
  • 2 tsp salt
  • 3 egg yolks

-In a large, heavy-bottomed saucepan over medium-high heat, melt 1 cup of the sugar, stirring occasionally with a silicone spatula and watching constantly. Continue cooking until the caramel takes on a deep amber color and is smooth, about 15 minutes. Watch CAREFULLY, it burns quickly.

-Immediately add the water to stop the cooking – It WILL splatter. Reduce the heat to medium and stir until smooth. Add the cream, milk, and salt and cook, stirring occasionally, until the mixture is hot.

(Fill a large bowl with ice and water. Place a large, clean bowl in the ice bath and fit the bowl with a fine-mesh strainer.) <--including this because it is in the directions, but I did not follow it. I simply chilled a bowl big enough for the ice cream base.

-In a medium bowl, whisk together the egg yolks and the remaining sugar until well blended.

-Remove the cream mixture from the heat. Slowly temper the hot cream mixture into the yolk mixture, whisking constantly until there is enough liquid in the yolk mix to heat it. Be careful not to scramble the eggs.

-Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat. Cook, stirring constantly with a silicone spatula and scrape the bottom of the saucepan so it doesn’t scorch, until the liquid begins to steam and the cream has thickened, 2 to 3 minutes. Remove from heat.

-Immediately pour the custard through a strainer into the cold, clean bowl. Refrigerate until cold, preferably overnight.

-When you are ready to make the ice cream, transfer it to an ice cream maker and spin according to the manufacturer’s instructions.

-Pour the ice cream by the cup into your desired ice cream vehicle (I use Cool Whip containers, they are about perfect for this purpose), layering a bit of fudge sauce in between layers. When you have filled the container, take a small spoon and swirl it through the ice cream. This will create the fudge ribbons.

-Eat immediately if you like it at thick-milkshake-consistency, or freeze overnight for more traditional ice cream texture. Eat. Die of happiness. Repeat.

For the Cookies
(adapted from my friend Gilana's recipe)
1 cup flour
1/3 tsp. baking soda
1/3 tsp. salt
1/3 c. butter
1/4 c. white sugar
1/4 c. brown sugar
1/3 tsp. vanilla
2 eggs
1/2 cup Heath toffee baking bits
1/2 cup chocolate chips

-Preheat oven to 375 F.

-Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Mix in heath bar bits, followed by chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets.

-Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

TO ASSEMBLE ICE CREAM SANDWICHES: Find cookies that are uniform in shape and fill with one scoop of ice cream between them. Eat immediately, or wrap in tin foil and freeze until firm and ready to eat.



  If you’d like to check out today’s #IceCreamWeek recipes, drool over the blogs below:
Make sure you stop by our #IceCreamWeek Pinterest Board to enter to win bonus prizes. We have some amazing cookbooks up for grabs. All you need to do is comment on the current question pin to be eligible to win! Easy peasy!


Want to enter to win your very own ice cream maker?? Head over to my #IceCreamWeek Kickoff post for the details!

35 comments:

  1. OH, man! Your toffee cookies sound amazing...and they're made even more magnificent by being used in ice cream sandwiches!

    PS...I stink at photographing ice cream even WITH air conditioning! I feel your pain...

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    1. Thank you! This week it's a lot cooler, so no AC needed, of course it couldn't be that way LAST week, oy.

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  2. Your Toffee Chip Ice Cream looks incredible. I cant wait to try this fabulous recipe!

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  3. The only ice cream maker I've ever used was the old fashioned crank, an electric one sure would be nice :) Keep up the good work!

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  4. These sandwiches sound totally delicious! Photographing ice cream and popsicles in the summer is a race against the clock....one which I usually lose ;)

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  5. Ha they look awesome! I have the same issues in the Texas summer. But worth it for tasty ice cream shots!

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  6. I liked your photos! Sometimes the best ones are a little messy, I believe. Food is so rarely cooperative! These cookies and ice cream look to die for- have fun at your friend's play and good luck with yours!

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    1. Thank you :) And yeah, but there's a difference between artistically messy and sloppy messy, it's a fine line... glad you liked them though :)

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  7. I think it's mandatory for ice cream sandwiches to be messy. These look amazing, especially because I love the heck out of toffee

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  8. Heavenly!! I love toffee chips so this is right up my alley :) Also, there should TOTALLY be beauty pageants for food! (I would lose every one of them haha!)

    Sues

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  9. Ashley, I love ice cream sandwiches and your version looks like a real treat - the cookies sound fabulous, the ice cream looks delicious - what a wonderful recipe and your photos are terrific!

    P.S.: Good luck with the play!

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  10. I love the combination of salted caramel and toffee chips!!

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  11. Forget the photos, they still look quite delicious to me and I'll happily eat some of those to help with the melty mess. :-)

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  12. Your recipes are elevating the ever-so humble ice cream sandwich to another level of yumminess. Great idea to have toffee bits and chocolate chips in the cookies and leave the ice cream sans accessories =)

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    1. Yeah, the ice cream is a great canvas for adding things. And toffee with salted caramel seemed like a no-brainer to me!

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  13. PSHHHH these are some of the most stunning things I've ever seeeen! Ahhhh toffee cookies and ice cream get in my liiiife!

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  14. I think they are beautiful. Especially if I had one in my hand right now. Ummmm, hello? How can that be arranged??? ;)

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    1. I wish! I don't know if they'd survive the trip through the mail if they can't even stand being on my countertop, haha.

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  15. They sure look good to me! Nothing wrong with a messy ice cream sandwich.

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    1. So long as you have lots of napkins I suppose, hehe. Thanks!

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  16. Hi Ashley. I think these are actually quite beautiful looking! And I'm sure they taste amazing. Thank you so much for sharing them. Toffee anything makes me smile...and toffee ice cream sandwiches make me want to jump through the roof with excitement :)

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  17. Haha, I totally think "won't be accepted by Tastespotting" should be the new "won't win any beauty pageants!" It totally works. But who cares about beauty pageants (or tastespotting!) when you can have these amazing-looking ice cream sandwiches?!

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    1. Hahaha... can you imagine? "Dude, did you see that chick?" "Yeah man, if she was a cupcake she totally wouldn't be accepted on tastespotting." or, "Ew, gross, look at that guy." "Yeah, if he was a zucchini casserole he'd SO be a Food Gawker reject." Heeee!

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  18. I have a serious love for toffee. These ice cream sandwiches are making me so hungry. :)

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