Cognac Ice Cream Sandwiches Recipes

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QUICK AND EASY FRENCH COGNAC AND CREME FRAICHE ICE CREAM



Quick and Easy French Cognac and Creme Fraiche Ice Cream image

This is a really easy ice cream to whip up and one that I make every Christmas to go with the Christmas pudding and with my annual Rumtopf or Brandied Cherries and Apricots. You can make it in an ice cream maker if you have one, but as it is a non-custard base ice cream, it works just as well without an ice cream maker. It lasts for one month in the freezer and is a great addition to the summer dining table too!

Provided by French Tart

Categories     Frozen Desserts

Time 8h5m

Yield 8 serving(s)

Number Of Ingredients 3

500 g creme fraiche
175 g golden icing sugar (6 ozs golden confectioner's sugar)
4 tablespoons special reserve cognac

Steps:

  • Whisk the crème fraiche, icing sugar and Cognac together - it will become thin but keep whisking until it thickens slightly.
  • Pour it into a 450g (1lb) bread (loaf) tin, or an old plastic ice cream container that has been lined with Clingfilm, then cover and freeze for up to one month. If using an ice cream maker, churn at this stage and then put the mixture into the bread/loaf tin or an old plastic ice cream container.
  • To serve: Dip an ice cream scoop into a jug of boiling water and then shape and scoop the ice cream into balls. Serve with hot puddings, stewed fruits, rumtopf or just by itself with wafers.

Nutrition Facts : Calories 300.7, Fat 23.1, SaturatedFat 14.4, Cholesterol 85.6, Sodium 24, Carbohydrate 23.5, Sugar 21.5, Protein 1.3

COGNAC-ICE-CREAM SANDWICHES



Cognac-Ice-Cream Sandwiches image

This recipe came to The Times from Meg Ray and Caitlin Williams, the owners of Miette Cakes, a bakery in San Francisco. They reimagined a classic booze pie as ice-cream sandwiches, literally a children's dessert for adults. They replaced the graham-cracker crust with homemade graham crackers, turned the mousse into ice cream and elevated it with a relatively abstemious dose of Cognac. On the surface, it's a tasty trifle, but there is subtlety too, with a little cinnamon here, some salt there.

Provided by Amanda Hesser

Time 2h30m

Yield Makes 10 ice-cream sandwiches

Number Of Ingredients 13

2 cups flour
1/2 cup wheat flour
1 teaspoon salt
1/2 teaspoon cinnamon
1 cup unsalted butter
1/2 cup packed dark brown sugar
1/4 cup honey
1 cup milk
2 cups cream
2/3 cup sugar
6 egg yolks
2 tablespoons Cognac
2 tablespoons chocolate liqueur

Steps:

  • Make the graham crackers: sift together the flours, salt and cinnamon. Set aside. In a mixer fitted with a paddle attachment, cream the butter and sugar. Add the honey and mix until blended. Add the dry ingredients in two batches, mixing until combined before adding the second batch. Mold the dough into 2 balls, wrap in plastic, flatten and chill for at least an hour.
  • Preheat oven to 350 degrees. Roll out half the dough on a piece of parchment paper to a large square, 1/8-inch thick. Cut the sheet of dough into 3- by 3-inch squares, leaving them as is on the parchment; trim any excess dough from the edges. Transfer this sheet of dough to a baking sheet, using the parchment paper to lift it. Repeat with the remaining dough. Chill for 30 minutes. Bake until golden, 14 to 16 minutes. Let cool, then break into precut squares.
  • Make the ice cream: in a heavy-bottomed saucepan over medium heat, heat the milk, cream and sugar until the sugar dissolves. Do not boil. Gently whisk the yolks in a bowl. Temper them by pouring 1/2 cup of the hot liquid into them, then whisk this into the hot liquid in the pan. Over medium heat, cook the custard, stirring continuously in a figure-eight pattern until it coats the back of a spoon. Strain into a heatproof bowl. Stir in the alcohol, then chill in the refrigerator. Churn in an ice-cream maker until thick. Freeze until firm.
  • Assemble the sandwiches: scoop the ice cream onto a graham cracker, top with another graham cracker, press gently and serve.

Nutrition Facts : @context http, Calories 618, UnsaturatedFat 13 grams, Carbohydrate 59 grams, Fat 39 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 24 grams, Sodium 272 milligrams, Sugar 35 grams, TransFat 1 gram

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