PB & J Ice Cream Sammies

Ice Cream Sammies

I have a really sweet tooth, and also a fat tooth right next to it apparently, but I still have a healthy appreciation for the concept of salty/sugary mash-ups.  The most commonly referenced one of such would probably be salted caramel. You’ve been living under a dome if you haven’t seen at least a few classic caramel-based recipes suddenly appearing with the word ‘salted’ spliced in there all over food blogs, magazines and menus. No one ever says ‘salty caramel’; its always ‘Salted Caramel’. I’m even guilty of it myself and I’m not sorry at all. A popular example of this combination is peanut butter and grape jelly, which I co-opted into an ice cream sandwich which I have already posted about here.

I never used to like ice cream sandwiches; they were always in tedious pink wafers that you would totally do away with altogether if it wasn’t the sole structural component of what you were eating. Just give it to me in a waffle cone, I don’t even care that this vaguely recalls the idea of a sandwich, its not fun and it looks fricking terrible. Well that is what I would have said, were I not a small child who would rather have ice cream in between stupid wafers than not at all.

My recipe replaces the dreaded wafer with thinly sliced Rich Brioche, baked until it is dry and crispy, like crostini. This has the added benefit of actually looking like a miniature bread sandwich as well as tasting so much better than whatever it is that pink wafers are made of.

Rich Brioche Crostini

Ingredients:

Method:

  • Preheat your oven to 130°C.
  • Begin with a well-chilled, or even semi-frozen, loaf. It makes it very easy to cut neatly if it is cold.
  • Also begin with a sharp, serrated bread knife.
  • Slice your loaf into thin slices about 3mm thick. Try to keep them evenly thick otherwise they will curl up as they dry out.
  • Lay out the slices onto a flat tray lined with baking paper.
  • Bake the slices until they are dry and crispy, turning them over halfway through.
  • Let the slices cool down, then store them in an airtight container.

Peanut Butter Ice Cream Adapted from a recipe by Brown-Eyed Baker

Ingredients:

  • 250ml Milk
  • 500ml Cream
  • 200g Smooth peanut butter
  • 175g White sugar
  • 6 Egg yolks
  • 5ml Vanilla essence
  • 50g Extra peanut butter for swirling (can be Crunchy style)

Method:

  • Put the milk, sugar, vanilla essence and 250ml of the cream into a saucepan. Heat it until the sugar has dissolved and the peanut butter has melted, and it is slightly bubbling. You will need to whisk it to emulsify the peanut butter into the liquid.
  • Pour the remaining cream into a large bowl and set a sieve over it.
  • Put the egg yolks in another, separate bowl. Slowly pour the hot cream and peanut butter mixture into it, whisking as you pour.
  • Return this mixture to the saucepan and cook it gently, stirring constantly, until it slightly thickens.
  • Pour the mixture through the sieve into the cold cream and stir it in.
  • Cool the mixture down over a bowl of ice, then churn it as per the instructions of your ice cream machine.
  • When the churning process is nearly down, melt your extra peanut butter in a saucepan until it is gooey, ready to swirl.
  • Transfer the ice cream to a storage container, intermittently swirling some melted peanut butter through it.

Gooey Grape Jelly

I strongly recommend using leaf gelatine rather than powder, because the cheap powder gelatine attracts the tannins in the grape juice and makes it go cloudy.

Ingredients:

  • 300ml Dark grape juice
  • 100g White sugar
  • 2 Leaves Gold-strength gelatine

Method:

  • Put the grape juice and sugar into a saucepan and bring to the boil, making sure the sugar is dissolved. Let it simmer for 5 minutes or so; it seems to allow more of a purple colour to develop.
  • Bloom the gelatine leaves in a dish of cold water.
  • Squeeze the excess water out of the leaves and add them to the hot juice. Stir to dissolve it.
  • Pour the hot mixture into the storage container you are using.
  • Let the mixture cool to room temperature, then move it into the refrigerator.

Now you have all the components ready to make your own PB & J Ice Cream Sammies!

Sammie Close-Up

 

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