Pumpkin Ice Cream and Pepita Macaron Ice Cream Sandwiches

I have no idea where this week went; I was having so much fun working on a special Halloween project for none other than the Queen of Cake Pops Bakerella that I lost all track of time.  I can't wait to tell you all about it and share it with you when I'm finished.  But keeping up with the extra hours I've been putting in left me in need of a little something sweet.  "I need sugar" my body screamed!  Maybe yours doesn't scream that, but mine does. 

I've been working on Halloween decorations and costumes overdrive and a little ice cream and cookies sounded so good.  I spent a good two hours going back and forth over which one to make, when I decided, why argue about it I'll have both.  I'm pretty good at problem solving I must say. 

Pumpkin Ice Cream and Roasted and Salted Pepita Macaron Ice Cream Sandwiches

Adapted from Jeni's Splendid Ice Creams at Home.

8 ounces roasted and salted pepitas

2 1/2 cups confectioners' sugar

3/4 cup egg whites (from 6 to 7 large eggs) at room temperature

1/4 tsp. fine sea salt

1/2 cup plus 2 tablespoons granulated sugar

A few drops of green food coloring

1 container pumpkin ice cream

1/2 cup chopped roasted and salted pepitas for rolling 

Line a large baking sheet with parchment paper.  Use a 3" biscuit or cookie cutter as a guide, trace 12 circles on the paper.  Turn the sheet of parchment over.

Grind the nuts with 1/4 cup of the confectioners' sugar in a food processor until a fine nut flour forms; do not allow the mixture to become a paste.  Add the remaining 2 1/4 cups confectioners' sugar and pulse just until incorporated.  Sift to remove any large pieces.

Whip the egg whites and salt in the bowl of a stand mixer until frothy.  (Or use a hand mixer.)  While the mixer is running, slowly add the granulated sugar.  Beat on high speed until the meringue is shiny and holds medium peaks, about 5 minutes.

Fold 1/3 of the whites into the pepita mixture at a time and add food coloring, fold until no more white is showing.

Fit a pastry bag with a 1/4" tip or a freezer bag with the tip cut off.  Pipe the batter in circles starting from the center and working to the outside.

Let the cookies sit at room temperature for 30 minutes to dry.  

Preheat the oven to 300 degrees F.  Bake for 18-20 minutes, rotating the tray halfway through, until they have risen slightly, remove and let cool completely.

To assemble the sandwiches:

Place 6 macarons upside down and add a scoop of softened ice cream on top and a cookie on top of that and slowly press down.  Roll in the chopped pepitas and wrap in plastic wrap and put in the freezer.

The recipe said it makes 12 cookies, but I ended up with quite a few more than that, oh well the more the merrier when it comes to cookies.

Did I mention the Queen was hungry and when she ate one of her subjects the rest of her court went running to the freezer for cover? 

Enjoy,

Gina

Sweet Corn and Blackberry Ice Cream my new fave or was it Darkest Chocolate Ice Cream

There was a fabulous (I might add) party over here a couple of weeks ago, I hosted a Macaron making party and the lovely Miss Patty from Patty's Food gifted me this fun cookbook.  Jeni's Splendid Ice Creams at Home, I couldn't wait to try something.  I had purchased a large amount of corn recently so Jeni's Sweet Corn and Black Raspberry Ice Cream leapt off the page for me.  I've never seen a black raspberry before, so I had to settle for some plain ole blackberries, darn.  Has anyone ever seen a black raspberry, or are they in the Sasquatch family only rarely seen to man?

There were so many inviting flavor combinations it was a bit hard to choose.  I did have my reservations about the use of corn syrup and cornstarch in the base.  She said she uses tapioca starch and syrup, I'm still looking but I haven't seen any around here, maybe it's located in the aisle that is directly adjacent to the Sasquatch isle.

Her technique seemed simple enough, besides I really needed an excuse to use my new ice cream maker.

Sweet Corn and Blackberry Ice Cream

1 ear sweet corn, husked

2 cups whole milk

1 tablespoon plus 1 teaspoon cornstarch

1 1/2 ounces (3 tablespoons) cream cheese, softened

1/4 teaspoon fine sea salt

1 1/4 cups heavy cream

1/2 cup sugar

2 tablespoons light corn syrup

Blackberry Sauce

She doesn't tell you to do this step in the ice cream portion of the recipe but make sure and make the sauce first or it will be too warm to use.

1.  In a small saucepan combine 2 cups blackberries and 1 cup sugar.  Bring to a boil, until the mixture is 220 degrees F (5-8 minutes).  Let cool slightly, then force through a sieve. Refrigerate until cold.

2.  Slice the kernels from the corn cob, then "milk" the cob by scraping it with the back of your knife to extract the liquid, reserve the kernels and liquid.

3.  Grab a small bowl and mix 2 tablespoons of the milk with the cornstarch and set aside.

4.  In a larger bowl whisk the cream cheese and salt and mix until well combined.  Then grab a larger bowl and fill it with ice water.

5.  Combine the remaining milk, the cream, sugar, corn and juices and corn syrup in a 4 qt. saucepan, bring to a rolling boil over medium-high heat and boil for 4 minutes.  Remove from the heat and force the mixture through a sieve into a bowl, leaving the corn "cases" behind.  Return the mixture to the saucepan and gradually whisk in the cornstarch slurry.  Bring back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened about 1 minute.  Remove from the heat.

6.  Gradually whisk the hot milk mixture into the cream cheese until smooth.  Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath.  Let cool for 30 minutes. 

7.  Pour the ice cream base into a frozen canister and spin until thick and creamy about 25 minutes.

Pack the ice cream in a storage container and alternate with the blackberry sauce.  Press a sheet of parchment directly against the surface.  Freeze until firm, at least four hours.

My verdict of this one:

I'm gonna make it again with tweaks; the corn flavor really doesn't come though, maybe if you steeped it longer.  The blackberry sauce was too sweet; it doesn't freeze up so it is kind of like fruit slushy.

The ice cream in general doesn't freeze hard, so it melts really fast, that could be considered good or bad.  I just like a little more time to enjoy my little bowl of luxury.

I love the cute rainbow color type she uses in the ingredients, but the font is too small and too hard to read compared to the directions. 

I decided I would just have to try another flavor, that's not a bad thing is it.  The girls requested chocolate, so chocolate it was.

The Darkest Chocolate Ice Cream in the World

Chocolate Syrup:

1/2 cup unsweetened cocoa powder

1/2 cup brewed coffee

1/2 cup sugar

1 1/2 ounces bittersweet chocolate, finely chopped

Ice Cream Base:

2 cups whole milk

1 tablespoon plus 1 teaspoon cornstarch

1 1/2 ounces (3 tablespoons) cream cheese, softened

1/8 teaspoon fine sea salt

1 cup heavy cream

1/2 cup sugar

2 tablespoons light corn syrup

1.  Combine the cocoa, coffee and sugar in a small saucepan, bring to a boil over medium heat, stirring to dissolve the sugar and boil for 30 seconds.  Remove from the heat; add the chocolate and let stand for 5 minutes.  Stir the syrup until smooth.  Set aside.

2.  Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a slurry.  Whisk the cream cheese, warm chocolate syrup and salt in a medium bowl until smooth.  Fill a large bowl with ice and water.

3.  Combine the remaining milk, the cream, sugar and corn syrup in a 4-qt. saucepan, bring to a rolling boil over medium-high heat and boil for 4 minutes.  Remove from the heat and gradually whisk in the cornstarch slurry.  Bring the mixture back to a boil over medium-high heat and cook stirring with a heatproof spatula, until slightly thickened about 1 minute.  Remove from heat.

4.  Gradually whisk the hot milk mixture into the cream cheese mixture until smooth.  Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath.  Let stand 30 minutes.

Pour into the ice cream freezer canister and mix for 25 minutes.  Place ice cream in a container and put a piece of parchment on top of the container and place in freezer for at least four hours. 

Come on, was it even ever a contest between the two; Chocolate will always win out in this house. Although I must say, I think a little more chocolate could have went in there, I'm gonna work on that one.

Thank you Patty for your thoughtful gift, I will put it to good use and I will make every flavor in there if I have too!

Enjoy,

Gina