Praline Ice Cream Sandwiches Recipes

PRALINE ICE CREAM SANDWICHES

Steps:

• Make praline:
• Stir together pecans and salt in a small bowl. Put a large sheet of foil on a work surface.
• Cook sugar in a 10-inch heavy skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally, until sugar melts into a golden caramel. Add salted pecans, stirring until coated well, then spread on foil and cool completely, about 15 minutes. Peel praline off foil and finely chop with a large heavy knife.
• Make sandwich layers:
• Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Draw a large X with butter from corner to corner in each baking pan, then line bottom of each pan with parchment paper, leaving a 1-inch overhang on each side, pressing to help parchment adhere to X.
• Whisk together flour, baking powder, baking soda, and salt in a small bowl. Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add flour mixture in 2 batches, mixing until just combined.
• Divide batter between baking pans (about 1 1/2 cups each) and spread into thin, even layers with offset spatula. Sprinkle with praline and bake, switching position of pans halfway through baking, until sandwich layers are golden brown but still tender, about 10 minutes. Cool in pans 10 minutes, then transfer with parchment to racks and cool completely, about 30 minutes. Clean 1 baking pan.
• Line cleaned baking pan with fresh parchment, leaving a 1-inch overhang on each side. Invert sandwich layers onto work surface and carefully peel off and discard parchment, then trim edges.
• Assemble sandwiches:
• Transfer 1 sandwich layer, praline side down, to baking pan and spread evenly with ice cream. Top ice cream with second sandwich layer, praline side up, pressing gently to form an even sandwich. Wrap baking pan in plastic wrap and freeze ice cream sandwich at least 1 hour.
• Cut into 24 sandwiches before serving.

PRALINE ICE CREAM SANDWICHES WITH MIXED FRUIT COMPOTE

Steps:

• FOR ICE CREAM:
• Butter small baking sheet. Combine sugar and water in heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat to medium-high; boil without stirring until syrup turns deep amber, brushing sides of pan with wet pastry brush and swirling pan occasionally, about 6 minutes. Add nuts. Immediately pour onto prepared baking sheet. Cool praline completely.
• Finely chop praline. Mix ice cream, cinnamon and half of praline in medium bowl (reserve remaining praline for another use). Cover ice cream and freeze.
• FOR COOKIES:
• Position rack in center of oven; preheat to 350°F. Combine first 4 ingredients in medium bowl. Beat butter, shortening and 2/3 cup sugar in large bowl until smooth. Beat in egg. Mix in flour mixture, then crystallized ginger. Transfer dough to ungreased nonstick 13x9x1/2-inch baking sheet. Using rubber spatula, spread dough evenly over baking sheet, covering completely (dough will be sticky). Bake until top is dry and edges begin to brown, about 15 minutes. Remove from oven. Immediately cut into 5x2-inch rectangles. Cool. Freeze 8 cookies 1 hour (reserve remainder for another use).(Ice cream and cookies can be made 1 day ahead. Keep frozen.)
• Soften praline ice cream until spreadable. Spread 1/2 cup ice cream over bottom of each of 4 cookies. Top each with another cookie, bottom side down, forming sandwiches. Wrap tightly in plastic; freeze until firm, at least 4 hours. (Can be made 3 days ahead. Keep frozen.)
• Place frozen cookie sandwich on work surface. Lay paper strips diagonally across top of cookie. Sift powdered sugar over, forming diagonal lines. Remove strips. Repeat with remaining sandwiches. Place 1 sandwich on each of 4 plates. Using slotted spoon, surround each with compote. Drizzle any syrup from compote around fruit.

CINNAMON PRALINE ICE CREAM

Steps:

• Use oil to lightly grease a cookie sheet. Place white sugar and water in a small heavy pot and stir to combine. Turn on heat to medium and cook mixture, swirling occasionally but not stirring, until bubbling stops and sugar turns medium amber. Quickly stir in almonds and pour mixture onto greased cookie sheet. Let cool. Turn cookie sheet over onto piece of waxed paper and rap bottom sharply to release praline. Break praline up into large chunks then blend briefly in food processor to form pebble-sized pieces. Set aside.
• Combine milk and cinnamon sticks in a saucepan and bring to the simmer. Turn off heat and let infuse for 30 minutes. Whisk together brown sugar and egg yolks until thick and pale brown. Bring milk back to a simmer and pour about one cup over egg mixture in bowl, whisking constantly. Pour egg mixture into saucepan and cook gently over very low heat, stirring constantly with a wooden spoon, 10 minutes until well thickened. Stir in cream to stop the cooking and pour the mixture through a fine strainer into a clean bowl. Whisk in vanilla, ground cinnamon, and salt. Refrigerate mixture until cold.
• Freeze in ice cream machine; while still soft, fold in the praline pebbles. Scrape into container, cover, and freeze until solid.