Coffee Ice Cream Sandwich Macarons

August 5, 2013

in Cookies,French,Macarons,Recipes

Vietnamese Coffee Ice Cream Sandwich Macarons

Even though it feels like we are at the tail end of summer, there is still plenty of room to indulge in a few more frozen treats, and just in case you are in need of a little inspiration Jennie Schacht who blogs at fork & swoon has put together a drool worthy cookbook filled with some super creative ideas that are bound to give you that extra oomph you need to get through back to school shopping and whatnot.

So let’s take a look at this little gem shall we? I Scream Sandwich… where to start.


Um… well there are Berry Pavlovas


Apricot Croissan’wiches
(Yes, you read that right. I scream sandwiches made out of… CROISSANTS.)


and then there are these which immediately struck a cord with me.
As far as I’m concerned these are perfect for breakfast, lunch, or dinner.
Vietnamese Breakfast Ice Cream Sandwiches.

5.0 from 1 reviews
Vietnamese Coffee Ice Cream Sandwich Macarons
 
Author:
Serves: 12-14
Ingredients
Vietnamese Coffee Ice Cream
  • ⅓ cup dark-roasted coffee beans, regular or decaffeinated, crushed
  • 2 cups whole milk
  • 5 teaspoons tapioca starch
  • ¼ teaspoon kosher salt
  • ¾ cup sweetened condensed milk (not evaporated)
  • 2 tablespoons strained yogurt, lane, or plain Greek yogurt, at room temperature
  • ¼ teaspoon espresso-grind coffee
Cocoa Macarons
  • 100 grams almond flour
  • 150 grams confectioners sugar
  • 1½ teaspoons cocoa powder
  • 2 large egg whites, room temperature
  • 25 grams granulated sugar
  • ¼ teaspoon cream of tartar
Directions
Vietnamese Ice Cream
  1. Bring milk to a simmer in a medium saucepan. Remove from heat, add crushed coffee beans. Cover and steep for 30 minutes.
  2. Strain infused milk and return to saucepan.
  3. Whisk tapioca and salt in a medium bowl with a couple of tablespoons of warm infused milk until completely dissolved. Transfer tapioca mixture to saucepan with infused milk. Place saucepan over medium-high heat and stir with a heatproof spatula or wooden spoon until it begins to steam and slightly bubble around the edges. Reduce heat to a simmer and continue to cook while stirring constantly until the mixture thickens enough to cover the back of a wooden spoon. Make sure it doesn't boil.
  4. In the same bowl you prepped the tapioca, whisk together the sweetened condensed milk, yogurt, vanilla and ground coffee until smooth. Pour about a ¼ cup of the thickened milk into the bowl and stir to combine, then add the remaining thickened milk and stir well.
  5. Place the bowl over an ice bath (a larger bowl of ice and water) and stir occasionally until the ice cream base has cooled. (Be careful not to get any water from the ice bath into the bowl with the ice cream base.)
  6. Once cooled remove the bowl from the ice bath. Cover with plastic wrap and refrigerate for at least 2 hours or overnight. Transfer the bowl to the freezer for the last half hour before churning it.
  7. Freeze the ice cream base in an ice cream maker according to the manufacturer's directions. Transfer ice cream into an airtight container and freeze for a minimum of 4 hours until firm, or overnight.
Cocoa Macarons
  1. Line a baking sheet with parchment paper.
  2. In a bowl whisk together the almond flour, confectioners’ sugar and cocoa powder. Sift through a sieve twice and set aside.
  3. With a hand mixer fitted with the whisk attachment, whip egg whites and cream of tartar until they appear foamy, approximately 30 seconds. While the mixer is running carefully pour in the granulated sugar in a slow stream and continue beating the whites on high until they reach a consistency similar to that of shaving cream. Be careful not to over-beat the egg whites, or the meringue will be too dry.
  4. Add the sifted dry ingredients to the meringue all at once. Begin folding, continue folding until the batter resembles a thick pancake batter. The folding should not take more than 50 strokes. Fill a pastry bag fitted with a plain tip (Ateco #806) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit.
  5. Preheat the oven to 300 degrees F.
  6. When ready, bake for approximately 14-16 minutes, depending on the macaron size they might require a longer baking time. Allow them to cool, then transfer to a wire rack.
Assembly
  1. Pair cookies by size then place them in the freezer 30 minutes prior to making the sandwiches.
  2. Carefully fill macarons using a 1 tablespoon cookie scoop's worth of slightly softened ice cream and top, again carefully.
  3. These are best enjoyed up to 48 hours after filling them.

 

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