Triple Berry Ice Cream Sandwiches

Triple Berry Ice Cream Sandwiches
Makes 12 large sandwiches (or 24 normal-sized sandwiches)

For the Ice Cream:
2 cups half n' half
2 cups heavy cream
9 egg yolks
2 teaspoons vanilla extract
3/4 cup granulated sugar
1 pint mixed berries
juice and zest from 1 lemon
red food coloring (optional) 

For the Blondie Brownie Sandwich:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda 
1/2 teaspoon kosher salt
2 sticks unsalted butter, room temperature 
1 1/2 cups firmly packed light brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract

So this recipe takes place in a few steps, so bear with us. First make the custard for the ice cream. In a medium bowl combine egg yolks, sugar and vanilla extract. Set aside. In a medium saucepan, heat the cream and half n' half together over medium heat until hot but not boiling. SLOWLY pour the hot cream-milk mixture into the sugar-egg mixture to temper the eggs. Whisk away! Keep pouring in the hot cream-milk until completely blended. Whisk together well. Return the entire cream-egg blend back into the saucepan and heat again over medium-low heat, stirring frequently, until the mixture thickens and the custard coats the back of a wooden spoon. Then, pour through a fine mesh sieve into a clean bowl and allow to cool slightly. Then cover and chill until cold, about 4 hours, or overnight. 

In another small bowl, mix the berries and lemon juice (you can throw in a tablespoon or two of granulated sugar if you wish) and mush them slightly to get the juices going but still leaving some whole berries. Cover and refrigerate until ready to use. 

Then, make the sandwich layers. Preheat the oven to 375 degrees Fahrenheit. Butter two 9 x 11 x 2" brownie baking pans and line with parchment paper allowing the paper to hang over the sides an inch or so, then also butter the parchment. Whisk together the flour, baking powder, baking soda and salt in a small bowl. Set aside. In an electric stand mixer fitted with the paddle attachment, beat together on medium speed the butter and brown sugar until pale and fluffy, about 3-5 minutes. Beat in the eggs and vanilla. Scrape the sides of the bowl with a rubber spatula then slowly add the flour mixture on low speed until just combined. The whole thing will resemble plain cookie dough. Divide the batter between the two pans, spreading the dough/batter into thin layers on the bottom of the pans as if you were frosting the bottom of the brownie pans. Bake for 12-14 minutes or until light-light golden brown and still slightly tender. Cool completely in the pans for at least 30 minutes.

In the meantime, finish making the ice cream. Pour the cooled custard into an ice cream maker and freeze according to the manufacturer's instructions, adding the slightly macerated berries and some lemon zest to taste halfway through. We also added a bit of red food coloring because we were looking for a glossy pink color but that is optional. Instead of pouring the ice cream into a container to freeze as the last step, pour the semi-frozen ice cream onto one of the brownie layers, spreading evenly. Then, slowly and carefully, pull out the second layer from the pan and flip it ever-so-gently onto the top of the ice cream. Wrap the whole pan in foil and freeze until firm, about 2 hours. 

Transfer the entire pan, by pulling up on the parchment, to a cutting board and cut into 12 large sandwiches. Wrap in parchment or wrap paper until ready to serve. 

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