This is the kind of ice-cream we used to eat when we were kids. We used to grab a piece and rush out to play with our friends.
I’ve been reading a lot of ice-cream recipes lately, thanks to Mike and shall be reading a lot during the round up. All of them were made in an ice cream machine, so I think it’s about time I got one. The next time I’ll make an ice-cream, I’ll definitely add some caramelized pieces of fruit in it.
Yields: 18 ice creams
Ingredients:
Pastry Cream
See recipe and step by step instructions here.
Whipping Cream
See recipe and step by step instructions here, only I made the whipping cream with twice the amount of ingredients.
36 morning coffee biscuits or petit beurre
Directions
- Begin with the whipping cream which set aside in the refrigerator.
- Prepare the pastry cream and when finished cover with cling film and place in a bigger pan with cold water until it cools down.
- Before a crust is formed on top, beat the cream with a hand mixer and cover again with the cling film.
- When it cools completely, mix in the whipping cream and beat them with the hand mixer.
- Put them in a container with a lid and put it in the deep freezer. Every hour beat it again with the mixer so that no crystals are formed. This procedure will have to be repeated every hour, for at least three times.
- When you finish with this procedure, put half of the biscuits, the side with the letters facing down, in a rectangular 32 22 cm container. Add the cream in the middle and then the remaining biscuits on top, this time the letters facing up.
- Cover with the lid and freeze overnight.
- Before serving, remove from the freezer and let it sit at room temperature for 10 minutes before cutting.
- Cut all the pieces, so that you don’t have to leave it for 10 minutes every time you want to eat a piece.
- If you leave the ice cream more than three days the biscuits will become moist and loose their crunchiness, so it is better to consume it within three or four days.
I am submitting this recipe to Mike, of Mike’s kitchen who is screaming at us to submit our recipes for his event: You Scream, I Scream, we all Scream for Frozen Desserts.
As I said, this recipe is good for three or four days. When I noticed that the biscuits were not crunchy any more and in any case there were just a few pieces left, I made some milkshake for the children, who were studying for their exams and needed simple sugars from fruit and the protein from the milk and eggs. This helps blood sugar stay at a stable level, and since our brain runs on sugar, you don’t want to have it dip too low or rise too high.
Milkshake
Ingredients for 3 glasses:
- Two glasses of milk
- 2 - 3 different kind of fruit (I used 6 apricots and 1 apple)
- 1 teaspoon of honey for each glass
- 1 ice cream sandwich, after removing the biscuit
- A few crashed cardamom seeds (optional)
- A few of ice cubes.
Place everything in the blender and beat them well until everything becomes a rich, creamy drink.
Serve in glasses with a straw.
Tags: Desserts, Ice cream, Pastry cream, whipping ceam
June 18th, 2008 at 6:41 pm
I love ice cream sandwiches - these look amazing. Very detailed tutorial! I have never tried to make them myself.
June 18th, 2008 at 6:47 pm
Thanks Bobby, it’s a piece of cake for you to prepare and much better in every sense.
June 18th, 2008 at 11:24 pm
This looks absolutely great Ivy! brings me right back to childhood!
June 18th, 2008 at 11:33 pm
I still love it Jenn.
June 19th, 2008 at 12:40 am
I love icecream sandwiches. I love your pics the icecream looks so creamy and delicious.
June 19th, 2008 at 5:28 am
Those coffee biscuits just made me so nostalgic. We ALWAYS had a package of those growing up…and I could probably eat a whole package too
The ice cream sandwich looks so good! I love how you can make this without an ice cream machine and the pastry cream/whipped cream combo has got to be delicious!
June 19th, 2008 at 11:14 am
Yay ice cream! The sandwich makes me want to go on an ice cream diet :)…if there were such thing.
June 19th, 2008 at 3:20 pm
Yum! Looks easy and tasy to!
June 19th, 2008 at 7:13 pm
Ivy, these are amazing..I have never tried making icecreams at home .. and am so so impressed seeing yours!!
Ivy, maida is cake flour… Sorry for the delay in reply.. Its raining heavily here and the weather is not permitting me to do sugarcraft..so am just lazing around
Catch ya soon
June 19th, 2008 at 8:25 pm
Hi Swati. I was beginning to worry about you. Glad you are okay. Thanks for info.
June 20th, 2008 at 4:42 am
I need some ice cream as brain food sis:D
June 20th, 2008 at 3:16 pm
Ice cream in coffee biscuits. I always have these on hand!
And Mike does have a good thing going.:)
June 20th, 2008 at 3:50 pm
These look delicious Ivy!! It might be around 8 degrees Celsius here right now, but I could still go one of these.
June 23rd, 2008 at 1:10 am
That ice cream sandwich looks really good!
June 24th, 2008 at 5:14 am
Dear Ivy!
Greetings!
As a Frenchman, it was a good surprise to see the use you put those Petit Beurre to!
As they are available in Japan, I will have to convince the Missus!
Cheers,
Robert-Gilles
June 24th, 2008 at 7:41 am
Salut Robert-Gilles,
Thanks for passing by my blog. Hope to see you again. Au revoir.
July 16th, 2008 at 3:14 am
I really like the nice progression from start to finish. So much going on but it’s so easy to follow.
July 16th, 2008 at 3:50 pm
Thank you Jude.
July 17th, 2008 at 2:02 pm
My son loves ice cream sandwiches. Thanks for the detailed description. We will definitely give these a try.
July 17th, 2008 at 3:14 pm
Joanne, thanks for visiting and if you make it tell me how it comes out.