Plum Ice Cream
adapted from Perfect Scoop
10 italian plums
1/3 cup water
3/4 cup sugar
1 cup heavy cream
1/2 tsp cherry infused rum
1 using only 10 of the plums: half plums, remove their pits, and cut each into about 8 pieces
2 place plums and water in large saucepan, cover and cook unitl tender, about 6-8 mintues
3 remove from heat and let cool to room temperature
4 place the plums in a bowl with the heavy cream and rum
5 mash them well together until there are no chunks, or put them in a food processor
6 chilll in the fridge for 1-3 hours
7 follow your ice cream makers instructions
9 store in freezer for a few hours before serving
Ice Cream Sandwich Cookies:
2 2/3 cup flour
2/3 cup + 1/4 cup cocoa powder
1 1/4 cup butter; room temp
1 cup of sugar
2 egg yolks
1 tbs vanilla
preheat oven to 350 degrees F
1 beat the butter, sugar and salt together until fluffy
2 beat in the yolks and vanilla until just combined
3 add the flour and cocoa powder in a little at a time, alternating flour and cocoa
4 mix until just combined
5 divide dough into 2 balls
6 on parchment paper roll out dough to about 1/4 inch
7 with a pizza cutter cut the dough into desired cookie sizes and shapes (could be fun with cookie cutters)
8 then using a chopstick, or something like it, poke 10-14 holes in each cookie
9 transfer to parchment paper covered baking sheet, bake for 13-16 minutes
10 repeat with other ball of dough and let cool
11 then,once completly cool, pair up the cookies with like sizes
12 take the ice cream out of the freezer and place a blob of it on parchement paper, put another sheet of parchment paper over top and roll out the ice cream to about 1/2 inch
13 then with a pizza cutter cut them to the shapes of the cookies (or cut with cookie cutters)
14 scape off each chunk of ice cream with a spatula, place on cookie, add the other cookie
15 wrap each ice cream sandwich in plastic wrap or parchment paper so that the ice cream doesn't lose it's shape before you get it back in the freezer, plus it makes them cute :)
16 put them in the freezer for about 1/2 hour and then serve em up!
2 2/3 cup flour
2/3 cup + 1/4 cup cocoa powder
1 1/4 cup butter; room temp
1 cup of sugar
2 egg yolks
1 tbs vanilla
preheat oven to 350 degrees F
1 beat the butter, sugar and salt together until fluffy
2 beat in the yolks and vanilla until just combined
3 add the flour and cocoa powder in a little at a time, alternating flour and cocoa
4 mix until just combined
5 divide dough into 2 balls
6 on parchment paper roll out dough to about 1/4 inch
7 with a pizza cutter cut the dough into desired cookie sizes and shapes (could be fun with cookie cutters)
8 then using a chopstick, or something like it, poke 10-14 holes in each cookie
9 transfer to parchment paper covered baking sheet, bake for 13-16 minutes
10 repeat with other ball of dough and let cool
11 then,once completly cool, pair up the cookies with like sizes
12 take the ice cream out of the freezer and place a blob of it on parchement paper, put another sheet of parchment paper over top and roll out the ice cream to about 1/2 inch
13 then with a pizza cutter cut them to the shapes of the cookies (or cut with cookie cutters)
14 scape off each chunk of ice cream with a spatula, place on cookie, add the other cookie
15 wrap each ice cream sandwich in plastic wrap or parchment paper so that the ice cream doesn't lose it's shape before you get it back in the freezer, plus it makes them cute :)
16 put them in the freezer for about 1/2 hour and then serve em up!
No comments:
Post a Comment