raspberry-cassis ice cream sandwiches...oh yes...

Disclaimer: This recipe is AMAZING!

I have developed a new obsession...you know something to take over my mind on evenings and weekends when work is super busy and a bit overwhelming. Something that benefits me and all my lovely housemates. Benefits us in a smiley, happy, lovey way not really a super skinny healthy way...

--> Ice cream making!  Who knew it was so flipping easy! Also who knew it uses soooo many eggs... so please be sure they are FREE RANGE...and also help me come up with some interesting SAVOURY recipes to use up the dozens of leftover egg whites that now fill my refrigerator!! This obsession was ignited by the lovely Rosana of Hot and Chilli, she unloaded her ice cream maker on me and well this happened...

This particular recipe was inspired by a friend that visited New York several months ago. He came back raving about the ice cream sandwiches and said that they are something the UK is missing out on. These were definitely a sweet treat common in my childhood but I hadn't really noticed their absence in the UK. Once I was informed a craving ensued and it was essential that I attempt to make them. I could have just made them with simple vanilla ice cream but the more I thought about it the more ideas I came up with. Inspired by the tastes of the friend that had suggested them in the first place I decided to try to make an ice cream with Cassis. A recipe search gave me Raspberry-Cassis...To die for.

Raspberry-Cassis Ice Cream (inspired by Epicurious.com)

• 1 18 oz frozen unsweetened raspberries, thawed
• 2 tablespoons plus 1 cup sugar
• 3 tablespoons Crème de Cassis (blackcurrant liqueur)
• 7 medium egg yolks
• 2 cups full fat milk
• 2 cups double cream
• 1 tablespoon vanilla extract 

Purée raspberries, 2 tablespoons sugar, and crème de cassis. Let stand 15 minutes. Strain purée into a bowl and press on the seeds to extract as much fruit as possible; discard seeds.

Whisk the yolks and the remaining 1 cup of sugar in a medium bowl to blend. Bring milk and cream to a simmer in a heavy medium saucepan. Gradually whisk the hot cream mixture into the yolk mixture; return custard to pan. Stir over medium heat until custard thickens, about 6 minutes (try not to boil). Immediately pour custard into large bowl; mix in vanilla.

Place bowl of custard over another large bowl filled with ice and water and cool, stirring occasionally, about 40 minutes. Stir in raspberry purée.

Process custard in ice cream maker until thick. (At this stage I added in a few more crushed raspberries lightly flavoured with Cassis.) I thought it was nice to have a few actual raspberries in the final product. While this is *freezing continue on to make the sandwich bit...

*Ok...this is where I had a problem. The addition of the Cassis makes freezing difficult. After freaking out for an hour or two and tweeting that my ice cream had failed, I was told by some twitter geniuses that it just needed to be COLDER. We have a free standing freezer that is colder than the one attached to the fridge. I put the ice cream in there and in about 40 minutes to an hour it was thick enough to spread as below.... 

Classic Ice Cream Sandwich (inspired by Martha Stewart)

• 1/2 cup unsalted butter, melted, plus more for pan
• 1/2 cup sugar
• 1 medium egg
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 1/2 cup plain flour
• 1/4 cup unsweetened cocoa powder (I used Divine)
• Raspberry-Cassis ice cream...not completely frozen...soft and spreadable

Directions



1. Preheat oven to 175C. Butter a cookie sheet/jelly roll pan or something flat with a short edge. Line with parchment paper, leaving a small overhang on the two shorter sides.
2. In a medium bowl, whisk together the butter and sugar until combined; whisk in the egg, vanilla, and salt. Add flour and cocoa, and mix just until smooth. Spread in prepared baking pan. Bake until cake is dry to the touch and edges begin to pull away from the sides, 10 to 12 minutes. Cool completely in pan. **I had to make this twice as the first time it was overcooked. So mine actually took less than 10 minutes. You want it soft. So as soon as it is dry and the edges pull from the side TAKE IT OUT.
3. Using paper overhang, lift cake onto a work surface. With a serrated knife, halve crosswise. Place one half of cake, flat side down, on a large piece of plastic wrap. Spread with ice cream, then top with remaining half of cake, flat side up. Return ice-cream sandwich to baking pan, and wrap tightly in plastic. Freeze until firm, about 2 hours.
4. Unwrap sandwich; using a serrated knife, cut into pieces of desired size. Serve ice-cream sandwiches immediately...or wrap and freeze. Be sure to be patient and defrost before eating, they are much tastier when they aren't too hard and cold.
















Sorry I don't have a really pretty plated final version. We ate them too fast.

They. Were. Amazing.

This is also my entry into Kavey Eats Bloggers Scream for Ice Cream May Challenge.