Turtle Ice Cream Sandwiches
Chef: Andrew Shotts, Garrison Confections
Ingredients:
Crunchy Pecan Cookie:
1/2 cup sugar
2.5 oz butter
1/2 cup brown sugar
4 oz corn syrup
1 cup + 2 tblsp pecans- chopped
1/2 cup + 2 tblsp cup flour
Caramel ice cream:
1/2 cup sugar
1 pint milk
1 cup heavy cream
seeds of 1 vanilla bean
7 egg yolks
1/4 cup sugar
Glaze:
8 ounces chocolate
2 tablsp oil
Directions:
Crunchy Pecan Cookie:
Preheat the oven to 350F.
Place the sugar in a heavy-bottomed saucepan over medium-high heat and
make
a dry caramel with the sugar, cooking to a nice brown color. Add the
remaining ingredients and cook for 2 minutes. While warm, drop
approximately
1 tablespoon of batter into teflon 3.5" tartlet pan. Bake for
approximately
15 minutes. Let cool, remove from the pan and set aside until needed.
Caramel ice cream:
Place the 1/2 cup sugar in a heavy-bottomed pan over medium-high heat and
cook just until the sugar begins to smoke. Slowly add the milk, heavy
cream
and vanilla bean seeds and mix until smooth.
In a separate bowl, whisk together the yolks and remaining sugar until
well
combined. Slowly temper in some of the hot milk mixture. Return all to the
saucepan and cook for one minute, stirring constantly, over medium-high
heat. Strain through a fine mesh sieve into a clean bowl placed over an
ice
bath. Cool and spin in ice cream machine according to manufacturers
directions. Use immediately upon removal from the ice cream machine. If
ice
cream is too soft, freeze slightly before using.
Glaze:
Place the chocolate and oil in a microwave safe bowl and heat at 50% power
in one minute intervals until melted and smooth.
Assembly
Place the pecan cookies on a baking sheet in the freezer for 20 minutes.
Remove and place approximately 1/2 cup of ice cream in the center of each
of
10 cookies. Top with the remaining cookies and press each one down
slightly
to adhere. Return to the freezer for 2 hours. Just before glazing, warm
the
glaze up slightly, then dip one side of each cookie into the glaze on a
diagonal. Place on a parchment paper covered baking sheet to set. Hold in
the freezer until ready to serve.
|
