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Maple Ice Cream Sandwiches

Maple Ice Cream Sandwiches

Prep time: 1 hour

Cooking time: about 15 minutes

Baking time: 10 minutes per batch of cookies

Refrigeration time: 1 day

Freezing time: 2 hours

Yield: makes about 18 ice-cream sandwiches

 

Maple Ice Cream:

2 cups (500 mL) 35% whipping cream

1 cup (250 mL) milk

1 pinch salt

6 egg yolks

1 cup (250 mL) pure maple syrup (preferably dark amber)

 

Cookies:

3/4 cup (175 mL) butter; softened

1 cup (250 mL) packed light brown or granulated sugar

2 eggs

1/2 tsp. (2 mL) maple extract

2.5 cups (625 mL) all- purpose flour

1/2 tsp. (2 mL) baking powder

 

Maple Ice Cream: In a medium heavy bottomed saucepan, heat cream, milk and salt over medium heat until bubbles form around the edge. Remove from heat.

In a large heat-proof bowl, whisk egg yolks and maple syrup. Gradually whisk spoonfuls of hot cream mixture into yolk mixture. Return to pan; cook over medium heat, stirring constantly, for about eight to10 minutes or until thick enough to coat back of wooden spoon. Strain through fine sieve into a heat-proof bowl. Place plastic wrap directly over surface; refrigerate overnight. 

Freeze in ice-cream machine (see below for no ice cream machine instructions) according to manufacturer’s instructions. Pack into airtight container and freeze for one hour or until firm. 

Cookies: In a medium bowl, with an electric mixer, cream butter and sugar, until light. Add eggs in one at a time. Beat in maple extract. In a separate bowl, whisk together flour and baking powder; stir into butter mixture in two additions. Divide dough in half; shape each into disc. Wrap in plastic; refrigerate for at least one hour.

Pre-heat oven to 375° F (190°C). Line rimless baking sheets with parchment paper. On a lightly floured surface; roll out dough, one disc at a time, to quarter-inch (5 mm) thick. Using a three-inch (8 cm) maple leaf shaped cookie cutter, cut out shapes, rerolling scraps. Place on prepared baking sheet. 

Bake for about 10 minutes or until light golden on bottoms and edges. Let cool on pan on a rack for two minutes then transfer to racks to cool completely.

To assemble, take the ice cream out of the freezer to soften. Meanwhile, freeze cookies for 10 minutes or until hard. Carefully smooth two to three tablespoons (30 to 45 mL) of ice cream on bottom of half of the cookies, sandwich with second cookie. Clean the edges and place on a parchment covered baking sheet; freeze until ready to serve. Transfer to airtight container and freeze, up to five days.

 

No ice cream maker, no worries: prepare the custard base and refrigerate overnight. Stir with a spatula and transfer to a freezer-safe bowl or container. Cover and freeze for two hours. Remove from freezer and beat with electric hand mixer to break up ice crystals. Cover and freeze for two hours. Beat with mixer again, the ice cream should be thick, but too soft to scoop. If it isn’t thick enough, cover and return to freezer for additional freezing time; and beat again. Cover and freeze until the ice cream is firm.

 

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