Episode 11: Spumoni Ice Cream Sandos
We need to talk about SPUMONI. The Gnudis take birthdays very seriously and what better way to throw down than to make a double layer ice cream sando with roasted pistachio, fresh summer cherry and a soft chewy brownie vessel to hold it all in. Now wish Micaela a happy birthday so Taylor doesn’t have to come after you.
Links to ice cream makers:
|| PISTACHIO ICE CREAM ||
INGREDIENTS:
16oz heavy cream
8oz whole milk
¾ cup sugar
5 egg yolks
2 tsp vanilla
2 tsp amaretto
6oz roasted, unsalted shelled chopped pistachios, divided in half
Sea salt to taste
METHOD:
In a medium pan over medium heat, combine the heavy cream, milk and ½ cup sugar. Bring to a simmer and stir to melt the sugar. Toss in 3oz of the pistachios and let sit, covered, for 30 min or up to an hour.
In a separate bowl, combine the eggs yolks and remaining ¼ cup sugar. Whisk rapidly until volume is added and yolk/sugar mixture is smooth with no sugar clumps. Ensure your cream/milk mixture is hot but not boiling before moving to the next step.
Using a ladle, go one scoop at a time mixing the hot cream into the whipped egg yolks, whisking rapidly in between to ensure the eggs do not scramble. Add ladles one at a time, whisking in between until the new mixture is visibly hot- you will see steam coming off the bowl. Once the mixture is combined, pour it all into your original pot and heat over medium/low. This is called creme anglaise! You’re so fancy. Let it cook another 5-7minutes or until thick enough to coat the back of a spoon. Mix in the vanilla. Strain mixture into a clean container and submerge in ice to cool and stop the cooking process. This should take about 30 minutes to completely chill.
Once chilled, stir in the amaretto. Using an ice cream maker, freeze according to instructions. When the ice cream becomes visibly thick and has volume, toss in the remaining pistachios. When it is ready, you will store it in an air tight container and put it in the freezer for at least two hours before serving. You can eat it right away, it will just have a softer texture much like gelato!
Recipe is a Gnudi Original.
|| ROASTED CHERRY ICE CREAM ||
INGREDIENTS:
16oz heavy cream
8oz whole milk
5 egg yolks
2 tsp vanilla
2 cups cherries, pitted
¾ cup + 1tbsp sugar, divided
1tbsp Grand Marnier
METHOD:
Use the same technique as above for the ice cream base. Heat milk/cream with ½ cup sugar until combined. Whisk egg yolks and remaining ¼ cup sugar until smooth. Slowly add the hot liquid to the egg yolks and sugar until combined. Put it back on the heat in the pan and cook 5-7 minutes until thickened. Strain, add vanilla and chill. Make the cherries!
In a separate saucepan, add the cherries, 1tbsp sugar and Grand Marnier. Cook over medium heat until the liquid becomes bubbly and syrupy, about 20 minutes. Set aside to cool.
Freeze the ice cream base according to the ice cream machine’s instructions. Once it is done, fold in the cherries by hand. Put it in an airtight container and freeze a couple hours.
BROWNIE:
For the brownie- use your favorite recipe in an 8x8 square pan. Chill once baked.
TO ASSEMBLE:
Slice your brownie in half horizontally through the center to create a top and bottom. Line your 8x8 with parchment and place the bottom brownie half in.
Spread one thick layer of pistachio ice cream onto the brownie. If the ice cream is not spreadable, let it sit out about 20-30 minutes first. Once you have the pistachio layer, pop it into the freezer to set for 20 minutes. Take out the cherry and repeat once it’s ready.
Once the cherry is down, freeze it again before putting the brownie top on. Once the brownie top is on, wrap the whole thing in plastic and freeze for 4 hours or overnight.
When ready, slice into rectangles and eat with your BFF!!