Side Pannel
Ice Cream Sandwiches - Martha Stewart Living
Ice Cream Sandwiches - Martha Stewart Living
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts, Sandwiches
Ingredients List
- 2 c Plus 2 T all-purpose flour
- 2 tb Unsweetened cocoa
- 5 oz Semisweet chocolate
- 4 oz Unsweetened chocolate
- 3/4 c Unsalted butter
- 1 ts Salt
- 1 1/2 c Sugar
- 3 lg Eggs, at room temperature
- 1 pt Each strawberry, vanilla, &
- -chocolate ice cream
Directions
1. Combine flour and cocoa and set aside. Melt together chocolates and
butter in medium bowl set over simmering water. Stir with a wooden spoon
until smooth. Add salt and sugar, stirring until sugar is almost completely
dissolved, about 5 minutes. Remove bowl from heat. Beat in eggs one at a
time, then fold in flour mixture until well combined. Let dough cool
slightly in bowl; it will be very soft. Divide into quarters and spoon onto
plastic wrap. Flatten each piece of dough with a wooden spoon, wrap well,
and refrigerate for at least
2 hours or overnight.
2. When dough is firm, cut each piece in half. Cover a work surface with
plastic wrap. Place piece of dough on the plastic and cover with another
sheet; roll out to a thickness of 1/8 inch. Keeping dough in plastic,
transfer to a baking sheet; place in freezer. Repeat process until all
dough is and rolled out. Stack sheets of dough in freezer and chill until
very firm, about 30 minutes,
3. Heat oven to 350'. Line 1 baking sheet with parchment paper. Remove
sheets of dough from freezer one at a time. Place on a parchment-lined work
surface and peel off plastic wrap. Using a 2 1/2- inch round cookie cutter,
cut out dough and transfer circles to baking sheets. Work quickly to
prevent the dough from becoming too soft.
4. Bake until cookies are firm to the touch, 14 to 16 minutes, turning
baking sheet halfway through baking. Remove from oven and let cookies cool
slightly on pan. Transfer to a wire rack to cool completely.
5. While cookies are baking, transfer ice cream (working with one flavor at
a time) to the bowl of an electric mixer fitted with a paddle attachment.
Place ice cream in refrigerator to soften slightly, about 15 minutes. Beat
ice cream on medium-high speed until soft enough to spread, about 2
minutes, or beat with a wooden spoon. Set bowl in a second bowl filled with
ice. Spoon some softened ice cream onto a cookie and top with another
cookie. Place sandwich in freezer and continue process. After the ice cream
has hardened, wrap sandwiches tightly in plastic wrap. Chill overnight in
freezer.
butter in medium bowl set over simmering water. Stir with a wooden spoon
until smooth. Add salt and sugar, stirring until sugar is almost completely
dissolved, about 5 minutes. Remove bowl from heat. Beat in eggs one at a
time, then fold in flour mixture until well combined. Let dough cool
slightly in bowl; it will be very soft. Divide into quarters and spoon onto
plastic wrap. Flatten each piece of dough with a wooden spoon, wrap well,
and refrigerate for at least
2 hours or overnight.
2. When dough is firm, cut each piece in half. Cover a work surface with
plastic wrap. Place piece of dough on the plastic and cover with another
sheet; roll out to a thickness of 1/8 inch. Keeping dough in plastic,
transfer to a baking sheet; place in freezer. Repeat process until all
dough is and rolled out. Stack sheets of dough in freezer and chill until
very firm, about 30 minutes,
3. Heat oven to 350'. Line 1 baking sheet with parchment paper. Remove
sheets of dough from freezer one at a time. Place on a parchment-lined work
surface and peel off plastic wrap. Using a 2 1/2- inch round cookie cutter,
cut out dough and transfer circles to baking sheets. Work quickly to
prevent the dough from becoming too soft.
4. Bake until cookies are firm to the touch, 14 to 16 minutes, turning
baking sheet halfway through baking. Remove from oven and let cookies cool
slightly on pan. Transfer to a wire rack to cool completely.
5. While cookies are baking, transfer ice cream (working with one flavor at
a time) to the bowl of an electric mixer fitted with a paddle attachment.
Place ice cream in refrigerator to soften slightly, about 15 minutes. Beat
ice cream on medium-high speed until soft enough to spread, about 2
minutes, or beat with a wooden spoon. Set bowl in a second bowl filled with
ice. Spoon some softened ice cream onto a cookie and top with another
cookie. Place sandwich in freezer and continue process. After the ice cream
has hardened, wrap sandwiches tightly in plastic wrap. Chill overnight in
freezer.
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