Wednesday, June 16, 2010

Raspberry (& Strawberry) Beret: Macaron Ice Cream Sandwiches

The kind you find in a second hand store! Man, who doesn't love Prince? Prince is a serious genius. He lives in a purple mansion, for goodness sake. And he wrote Nothing Compares 2 U, which is one of the best songs perhaps ever.

Anyhoo, check out these nutty (ahem) little French almond macaron raspberry strawberry ice cream sandwiches I made! I followed the handy dandy Martha Stewart Baking Handbook version of these macaron and I think they turned out pretty good. Crunchy crispy chewy, and sandwiched in between is a homemade raspberry/strawberry ice cream.

I got the idea for the swirly-piped macaron ice cream sandwich from two places:

One, Jeni's Splendid Ice Creams, which exists very far away from Vancouver BC Canada where I live, in the state of Ohio, USA. Of course I've only ever seen pictures of her ice creams but she is one of my ice cream heroes. Two, I recently went on a fun trip to Los Angeles... you can read about my food adventures HERE... and had the most delightful macaron ice cream sandwich!! So... of course I had to try making some for myself!

These turned out lovely -- great texture and crunchy chewiness of the macaron, and the ice cream in the middle produced a really lovely double berry flavour! I was worried the strawberries might get overpowered by the raspberries but when I tasted the ice cream, I got strawberry first then raspberry... like a Willy Wonka meal-in-a-gumball! :)


Raspberry Strawberry Macaron
Ice Cream Sandwiches


Organic strawberries!

Piped out macaron discs, baked!

Do you know this lady, this crazy lady named Martha?

Crispy on the outside, chewy on the inside. The French almond macaron.

You're doing a few things at once here: makin' ice cream and makin' macaron! And you're doin' it all with a Chinese soup spoon!

But it's worth it, all your hard work! Macaron ice cream burger!!

Crunch and munch. The photographer is also the food tester, as well as the food-maker.

Pretty in (slightly coral peachy) pink!

Mini ice cream macaron sandwich.


Okay, enough photo harassment. Here's the recipe! Enjoy, let me know how it goes!! Excited to try many many combinations of these in the future too... :)

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{Raspberry Strawberry Ice Cream Macaron Sandwiches}

You will need:

1 recipe for French almond macaron, found HERE
1.5 cups strawberries, sliced (I used organic strawberries)
teensy bit of lemon zest
wedge of lemon

1/2 cup raspberry jam
(you could also use real raspberries here!)
1/2 cup white granulated sugar

1.5 cups half and half cream
1.5 cups heavy cream

3 egg yolks
fine mesh strainer, and ice cream machine!


1. In a medium saucepan on low heat, combine the strawberries, jam, lemon juice from wedge of lemon and zest. Stir until bubbling. Remove from heat.

2.In a medium bowl, whisk egg yolks. In another bowl, pour in heavy cream.

3. In a medium saucepan on low heat, combine half & half with the sugar and stir until sugar is melted and combined.

4. Slowly, while whisking, pour sugar milk into egg yolks and whisk it all together. Pour back into saucepan and turn up the heat - medium to high heat. Stir constantly until the mixture thickens and coats the back of a spoon. Watch carefully about 3-5 minutes!

5. Remove custard mixture from stove.

6. In the bowl with the heavy cream, slowly whisk in the hot custard mixture until combined.

7. Place strainer on top of same bowl. Pour in strawberry/raspberry jam mixture, reserving the strawberries in the strainer to be used later!

8. Whisk until combined.

9. Cover bowl with plastic wrap, place in freezer for 30 minutes until chilled, or 2-3 hours in refrigerator.

10. Pour into ice cream maker and make according to machine's instructions! (20 minutes or so!)

11. Fold in the strawberries left from straining! Freeze for 20 minutes before assembling macaron ice cream sandwiches to firm up the ice cream!

12. Scoop some ice cream into the center of one macaron. Top with another macaron of the same size. Squish down a little, and enjoy!! Can be kept in the freezer in an airtight container for up to 1 week.

18 comments:

Post Grad Hair Cut said...

Yum!!!!!

lyndsay said...

hey thanks sam!!!! :)

Lydia said...

Amazing! Macarons are one of my favourite things on earth. Were they hard to make? I'm a little intimidated. I quit baking school before we got to them. :)

I will defo try this recipe out, as I wonder what to do with the leftover egg whites from ice cream making. Thanks for the inspiration! Also, did you make this recipe up? I want to move away from sticking to The Perfect Scoop.

lyndsay said...

hi lydia!!

i guess you could say i made this up -- of course following the basic principles of ice cream making using the custard method! i tend to use less eggs and sugar than The Perfect Scoop. i like things less sweet... though those macarons are pretty sweet, thinking of reducing the sugar in those and see what happens.

macarons are not hard at all!! they just take a bit of time, and there is the fear of overbeating the egg whites or de-puffing them when folding them into the almonds. though i am quite sure mine weren't perfect or anything (i've only made them three times so far).

go for it!! let me know how it goes! :)

Dot said...

one day I will actually try to make macarons... This looks wonderful! I love the idea of using the macaron for the outside of the sandwich.

I've included this on the summer roundup on foodwhirl today, by the way :
http://foodwhirl.com/seasonalholiday/cooling-off-for-the-summer

dot

lyndsay said...

Hi Dot! Cool, thanks so much! Great roundup BTW! :)

The Frozen Fix said...

Woah. Yum.

cupcake crazy said...

Hi, these look soo good, i just made a batch of the macarons and a bit of a disaster! They would not come off the bottom and broke up, any tips?

lyndsay said...

thanks frozen fix!!

cupcake crazy, did you line your baking sheets with parchment paper? this is a crucial step, as the egg whites are sticky little rascals and would probably want to stick to the metal pan. use parchment paper next time, then remove the entire parchment paper with the macarons on them and place on wire racks to cool.

good luck!! :)

cupcake crazy said...

I didnt use parchment as thought my new expensive metal baking sheets would do the job!! Will try that next time. Tasted lovely even broken up !! Many thanks, love your blog :)

lyndsay said...

thanks so much cupcakecrazy!

:)

Ryan Sung said...

Hot damn, cuz, these look amazing!

To make step 4 a little less challenging and give yourself a larger margin of error, you could use a bain marie. Less chance of the eggs curdling when you add the hot milk.

I'll be trying this recipe today!

lyndsay said...

ryan sung!!! great suggestion!!! and in fact i got a lovely one for my birthday this past year!!! hope the ice cream turned out fantastic!

Lude said...

Lyndsay,

I L..U.V. Prince too!

(Almost as much as I L.U.V. cake!!)

Thanks for the gorge recipes...

xxx
L

lyndsay said...

hi lude!! thanks for the comment! :)

jessjess said...

These are amazing! I learned about the sandwiches from Milk only a little while ago, and then found your blog had made them!

I just have one question: baking time on the macarons? Is it any different at such a larger scale than when it is in its cute, button form?

Also, I agree about the parchment paper/silpat recommendation, and some recommendations are to stack two baking sheets on top of another. It also could be undercooked if the sugar is still quite sticky and mushy.

sheryln said...

Ice cream has been the an enjoyable dessert for over two centuries. In fact,the when it was first discovered it was obviously the much more involved to make, and thus, was reserved the for the elite of society. Making it at that time the was so rudimentary that ice had to be the collected during the cold winter and stored the in a the ice house.


ice cream machines

lyndsay said...

jessjess! my goodness, my apologies i never saw your query until now -- i didn't notice a major difference in the baking time actually! thanks for your comment! ^__^

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