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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Ice Cream/Sorbet/Frozen Yogurt

FOOD FUN: Ice Cream Sandwich Sundae

We found this “sundae” on the Smucker’s Facebook page.

Maybe you want a more formal dessert to bring to the table. Or maybe you just want to have fun. Either way:

1. CUT the ice cream sandwich at angles and place in a fancy dish.

2. GARNISH with chocolate sauce, whipped cream, berries, sprinkles, candies (M&Ms, Reese’s Pieces, chocolate chunks), whatever.

3. ENJOY the experience.

Want to create an ice cream “mixed grill?” Add a scoop to the center of the “sundae.”

 

ice-cream-sandwich-sundae-smuckersFB-230

Turn a simple ice cream sandwich into a fancy sundae. Photo courtesy Smucker’s | FB.

 

  

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FOOD 101: Live & Active Cultures In Frozen Yogurt

pinkberry-coffee-230

Inside: 10 million or more live and active
cultures. Photo courtesy Pinkberry.

 

“What happens to the beneficial bacteria in frozen yogurt,” a reader writes. “Does freezing kill them?”

No. Live culture frozen yogurt maintains the cultures’ benefits because the flash-freezing technique used in the production of frozen yogurt, unlike slow freezing in a freezer, only makes the organisms dormant. It does not kill them—or at least not all of them, as the number of bacteria in frozen yogurt is usually lower than that in the fresh yogurt from which it was made.

Yogurt is made by culturing milk with bacterial cultures. The words “live and active cultures” refer to the living organisms, Lactobacillus bulgaricus and Streptococcus thermophilus*, which convert pasteurized milk into yogurt during fermentation. (Note that the milk is pasteurized before culturing in order to remove any harmful bacteria.)

This fermentation process is what creates yogurt, with its unique taste, texture, and healthful attributes. The yogurt cultures—all the strains of bacteria added to the product—make up about 1% of the ingredients.

 

Not all yogurt has live and active cultures. Just as some manufacturers use different combinations of cultures, frozen yogurts are created with different processes. Some are heat-treated after culturing, which extends the shelf life of fresh yogurt but kills the cultures.

Why should you care about the live organisms? There is preliminary scientific evidence suggesting that live cultures in regular and frozen yogurt can boost your immune system, prevent osteoporosis, and prevent gastrointestinal infections, ultimately helping your digestive system as a whole.

 
*Other cultures may be added as well, but these are always the first two.

 

Different yogurt brands, fresh and frozen alike, add probiotics, which aid with digestion. Red Mango is one frozen yogurt brand that adds probiotics. Yovation is a packaged brand found in some natural food stores.

The levels that remain in frozen yogurt depend upon the numbers that were in the fresh yogurt from which it was made, and on the hardiness of the specific cultures that were used. Thus, Some frozen yogurts are better sources of live cultures and/or probiotics than others.

In order to receive the National Yogurt Association’s Live & Active Cultures seal—a voluntary labeling program—frozen yogurt is required to contain at least 10 million cultures per gram at time of manufacture (for fresh yogurt, it is 100 million per gram). The amount was agreed upon by research scientists who participated in studies of the health benefits of live cultures in yogurt products.

If you like a brand that doesn’t have the seal but want to know what’s inside, contact the manufacturer to ask what types of bacteria their product contains and how many live and active cultures are in the finished product.

 

live-active-cultures-seal-natyogassn-230

Look for the seal on boxes and containers. Image courtesy National Yogurt Association.

 

  

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PRODUCT: Godiva Soft Serve Ice Cream

godiva-swirl_praline-cone-230

We’re in heaven with a Godiva softserve swirl
in an almond praline cone. Photo courtesy
Godiva Chocolatier.

 

When it comes to soft serve ice cream, some fans say that the best is at Dairy Freeze in Boston. Others cite Christy’s Tasty Queen in Kansas City.

Without going to those establishments or any others, we opine that the best soft serve ice cream is at Godiva Chocolatier boutiques.

Godiva has launched a premium soft serve ice cream, and it is spectacular.

First, chose your flavor: Dark Chocolate, White Chocolate Vanilla Bean or Swirl. The softserve is made with Godiva chocolate, which makes it more intensely, more deliciously flavored right off the bat.

Godiva designed custom soft serve machines to deliver the densest, creamiest mouthfeel.

And it gets better: There are crunchy Belgian waffle cones. Choose from plain, dipped in either milk or dark chocolate, or our favorite, dark chocolate with praline almonds (shown in the photo).

Don’t like cones? You can have your softserve in a five ounce cup.

We had the opportunity to try all three flavors recently at the Godiva boutique in Rockefeller Center (52 West 50th Street, between 5th & 6th Avenues). What happiness!

And it doesn’t break the calorie bank. A large waffle cone with softserve is 380 calories in a plain cone, 470 in the almond praline cone. It’s worth every calorie.

 
More good news:

Bring A Friend To Happy Hour

During Godiva Happy Hour, 3 p.m. to 6 p.m. daily, the second cone is half price.

We also noted on the company website that there are punch cards for the soft serve and the Trufflelata shake: Buy six in any combination, the next one’s free.

What better way to celebrate National Ice Cream Month than with a great new soft serve ice cream?

Go for the Godiva, ladies and gents! Go often!

Use this store locator to find the Godiva store nearest to you.
 
  

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TIP OF THE DAY: Pie Dough Crumb Topping Sundae

It’s the reverse of pie à la mode; perhaps it should be called an ice cream crumble.

Today’s tip was inspired by The Strawberry Barbara, a sundae from McConnell’s Ice Cream in Santa Barbara.

McConnell’s marries strawberry ice cream, house made rhubarb sauce (think rhubarb pie filling) and pie crust crumbles, topped with whipped cream.

You can build the sundae in a bowl or a sundae dish, on a dessert plate or even in a large wine goblet.

You can also use the topping on puddings and yogurt.

RECIPE: PIE DOUGH CRUMBLES #1

Ingredients

Ingredients For The Pie Dough Crumbs

  • 1/2 cup all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup butter, softened to room temperature
  • Pinch salt
  •    

    strawberry-sundae-pie-dough-crumbles-mcconnellsicecream-230

    Strawberry ice cream with pie dough crumbles. Photo courtesy McConnell’s Fine Ice Creams.

     

     

    key-lime-ice-cream-pie-crumbles-mcconnellsicecream-230r

    Key lime ice cream on a bed of crumbles. Photo courtesy McConnell’s Fine Ice Creams.

     

    Preparation

    1. PREHEAT oven to 400°F.

    2. MIX ingredients together large, moist clumps form (we tend to like them on the larger size, about 1/2 inch diameter). If the ingredients stick together too much to make crumbs, add a bit more flour and sugar in a 2:1 ratio until the mixture becomes crumbly.

    3. BAKE on a sheet for 10-15 minutes until golden (but not brown). Let cool; store in an airtight container until ready to use.

    If you’d like crumbles with a deeper flavor, add brown sugar.

    RECIPE: PIE DOUGH CRUMBLES #2

    Ingredients For The Pie Dough Crumbs

  • 3/4 cup all-purpose flour
  • 1/3 cup packed light-brown sugar
  • 3 tablespoons granulated sugar
  • Pinch salt
  • 6 tablespoons cold unsalted butter, cut into small pieces
  •  
    ASSEMBLING THE SUNDAE

    Ingredients

  • Ice cream of choice
  • Pie crumbles
  • Whipped cream
  • Optional garnishes: chocolate shavings, diced fruit, sauce, sprinkles, etc.
  •  
    Preparation

    1. SCOOP ice cream onto a plate. Top with pie crumbles.

    2. ADD garnishes and serve

      

    Comments

    RECIPE: Cookie Dough Ice Cream Sandwiches

    We often make a “double cookie dough” ice cream sandwich: chocolate chip cookies with cookie dough ice cream. But this recipe from McCormick uses actual cookie dough—not baked—as the sandwich.

    You make the cookie dough yourself, and it is egg free since it won’t be cooked.

    RECIPE: COOKIE DOUGH ICE CREAM SANDWICHES

    Ingredients For 16 Bars

  • 1/2 cup (1 stick) butter
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup granulated sugar
  • 3 tablespoons milk
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1-1/2 cups flour
  • 1 cup miniature chocolate chips
  • 2 cups ice cream, softened
  •  

    Chocolate_Chip_Cookie_Bar_Ice_Cream_Sandwich_mccormick-230

    A different take on cookie dough ice cream. Photo courtesy McCormick.

     
    Preparation

    1. MICROWAVE the butter and sugars in large microwavable bowl on HIGH 1 1/2 to 2 minutes, stirring after 1 minute. Stir until mixture is melted and smooth.

    2. STIR in milk, vanilla and salt. Add flour; stir until well blended. Refrigerate 15 minutes. Stir in chocolate chips.

    3. LINE an 8-inch square pan with foil, with ends of foil extending over sides of pan. Press 1/2 of the dough into pan.

    4. ROLL out remaining dough on lightly floured surface to 8-inch square. Gently spread ice cream over layer on pan. Place 8-inch square layer over ice cream. (If the dough layer is too warm, freeze for 15 minutes before placing over ice cream.)

    5. COVER with foil. Freeze 2 hours or until firm. Cut into 16 bars. Wrap each in plastic wrap. Store in freezer.

      

    Comments

    TIP OF THE DAY: Create Your Fantasy Custom Ice Cream Flavors

    chocolate-raspberry-jam-mcconnellsicecream-230

    No fresh raspberries? Make chocolate
    raspberry jam. Photo courtesy McConnell’s
    Ice Cream.

     

    When you’re peering into the ice cream case at the market, do you ever long for flavors that don’t exist? Maybe you want chocolate cookie dough, or rum date instead of rum raisin.

    How about vanilla orange marmalade, a riff on the Creamsicle, or salted caramel candy corn? We’re personally considering coffee-chocolate chip- brownie-Heath Bar.

    Make them yourself!

    You don’t have to own an ice cream maker. Just buy the base flavor at the store, along with the inclusions (the mix-ins) to make your flavor.

  • Start with a pint of chocolate, vanilla or other base flavor, soften it on the counter, and when it’s soft enough to mix, scoop it into a mixing bowl.
  • Then, pile in your inclusions, blend with a couple of large cooking spoons, taste and adjust as desired. Be cautious: add smaller amounts first, especially with alcohol and sauces.
  • Repack the ice cream into the pint and return to the freezer.
  • Work on your recipes over time, adding more or less of some ingredients and introducing new ones.
  •  

    WHAT CAN YOU MIX IN?

  • Alcohol: beer, liqueur, spirits, wine
  • Candy: baking chips (mix the flavors!), chocolate chips/chunks/shavings, mini marshmallows, marzipan, toffee bits, candies of choice
  • Cookies, Cake: broken or cut into small pieces
  • Fruits: diced fruits, jam/preserves, purées, shredded coconut, zest
  • Ice Cream & Sorbet: make a blend of favorite flavors; add a sorbet swirl to ice cream
  • Nuts: raw, roasted or candied nuts, mixed nuts
  • Sauces: balsamic, caramel/salted caramel, chocolate, fruit, honey, marshmallow
  • Spices: cayenne, chili flakes, cinnamon, clove, nutmeg, sea salt
  • Vegetables/Herbs: basil, carrots (shredded/purée), mint, tomato
  • Wild Card: granola/other cereals, potato chips, pretzels, popcorn, trail mix
  •  
    More? You tell us!
     
      

    Comments

    RECIPE: Adult Ice Pops

    Here’s a way to enjoy Happy Hour in the heat: Turn your favorite fruit cocktail into an adult ice pop.

    We started with the Margarita, re-interpreting the Strawberry Frozen Margarita as a Strawberry Margarita Ice Pop. You can substitute the fruit and spirits to adapt your favorite cocktail.

    Prep time: is 15 minutes plus freezing time (overnight).

    RECIPE: STRAWBERRY MARGARITA ICE POPS

    Ingredients For 8 – 10 Pops

  • 1 cup water
  • 1/4 cup sugar
  • 1 package (16 ounces) fresh strawberries
  • 1/4 cup fresh lime juice
  • 3 tablespoons tequila
  • 2 tablespoons orange liqueur
  • 1/4 teaspoon coarse salt
  •  

    strawberry-margarita-pops-driscolls-230

    Truly frozen cocktails: Strawberry Margarita Ice Pops. Photo courtesy Driscoll’s.

     
    Preparation

    1. BRING water and sugar to a boil in a medium saucepan. Reduce heat to low and simmer until sugar is dissolved. Cool completely.

    2. PURÉE strawberries in a blender or food processor. Strain through a fine mesh sieve to yield 1-1/2 cups purée.

    3. COMBINE strawberry purée with sugar syrup, lime juice, tequila and orange liqueur. Pour into ice pop molds.

    4. FREEZE for 2 hours, then sprinkle the base of the pops with salt and add the sticks. Let freeze at least 12 hours longer or overnight until frozen solid.

      

    Comments

    PRODUCT: Tea-rrific, Tea Flavored Ice Cream

    tearrific-ice-cream-group-230

    Ice cream for tea lovers. Photo courtesy
    Tea-rrific Ice Cream.

     

    Why a line of tea-flavored ice creams? Because there wasn’t one!

    One day, the tea-loving founder of Tea-rrific Ice Cream made a batch of ice cream from Earl Grey teas, and saw the eyes of friends and family light up when they tasted the complex and unexpected flavors.

    Soon, a line of special flavors emerged, and now, the biggest challenge is getting retail freezer space in the burgeoning category of artisan ice creams.

    The all-natural premium ice cream line uses rBGH/rBST-free cream from local New England farms and is sweetened with either organic evaporated cane juice or locally sourced honey. The base is infused with top-quality blends of loose leaf teas. There are no stabilizers, gums, corn syrup, preservatives or artificial colors and flavors.

    The taste is refreshingly light. The recipes err on the side of subtle, and perhaps that’s a good thing: You don’t have to be a tea fan to enjoy these flavors.

    We’d have been willing to have more of a wallop of tea intensity, and one of these days, we may just try infusing our own.

     
    The Tea-rrific choices include:

  • Chamomile: notes of apple and honey from Egyptian chamomile flowers.
  • Chunky London Mist: Earl Grey tea with a hint of vanilla, semi-sweet Belgian chocolate flakes and buttery roasted pecan chunks. This is London Mist flavor with inclusions, and we prefer it.
  • Ginger Matcha: fresh ginger with matcha green tea—a great combination and the perfect end to an Asian-cuisine dinner.
  • London Mist: Citrussy Earl Grey tea with a hint of vanilla.
  • Masala Chai: Assam black and rooibos teas with sweet aromatic and peppery spices. We turned this into a nifty chai milkshake.
  •  
    There’s a store locator on the company website. Discover more at TearrificIceCream.com.

     
      

    Comments

    PRODUCTS: Fruit & Vegetable Ice Pops

    Now trending in an ice cream case near you: fruit and vegetable ice pops—all natural, dairy free, gluten free, fat free and packed with vitamins A and C. They’re a better for you option for a sit-down snack or on-the-go refreshment on a hot summer day.

    From major producers like Outshine (from Dreyer’s) to mom & pops like Ruby Rockets, recipe developers are combining vegetables and fruits into frozen snacks that support attempts to get kids and others to eat more veggies.

    Are you really getting your daily allotment of vegetables through ice pops?

    Not really. Neither company claims that you can substitute an ice pop for a half serving of vegetables. But there’s an important idea here: If you look for ways to add more fruits and vegetables into your diet, you’ll find them, and they’ll add up (Outshine offers tips below).

    The government recommends 10 one cup servings a day of fruits and veggies (double the portion if it’s leafy greens, halve the portion if it’s dried fruit). Don’t do it for them; do it for you. Here’s the full story from the Harvard School Of Public Health.

       

    ruby-rockets-box-orbit-orange-230

    Targeted to moms who want healthier options for their families, Ruby Rocket’s pops are low calorie, better-for-you options for everyone. Photo courtesy Ruby Rocket’s.

     

    RUBY ROCKETS

    At Ruby Rocket’s, 70% of the veggies and fruits are organic, all are GMO free and there’s no added sugar, leading to a claim of the lowest amount of sugar in any frozen pop (4g in a 1.75-ounce pop). They add an extra boost of probiotics, too. The new line debuts in three flavors:

  • Galaxy Green gets its green on with kiwi, avocado, spinach and lemon, for 35 calories per pop.
  • Orbit Orange combines organic oranges, sweet potatoes, carrots, lemons and strawberries, for 30 calories.
  • Rock-it Red is a blend of beet, carrot, lemon, strawberry and sweet potato, just 25 calories.
  •  
    Just slightly sweet—all from the natural sugar in the fruits and vegetables—and with so few calories per pop, they are truly guilt free. Those accustomed to normal sweetness levels will notice the missing sugar. But, like cutting back on the sugar you add to a cup of coffee, you may find that you’re just as content without it.

    Learn more at RubyRockets.com.

     

    Dreyers-Outshine-Fruit-and-Veggie-Bars-230

    Outshine’s Blueberry Medley includes beet,
    pear, apple and sweet potato. Photo courtesy
    Dreyer’s.

     

    OUTSHINE FRUIT & VEGGIE BARS

    Following Outshine’s successful launch of frozen fruit bars, the new Outshine Fruit & Veggie Bars line blends fruits and vegetables.

    Not surprisingly, this mainstream product is sweetened with added sugar, to the level most customers expect. This raises the calorie count to 60 (14g sugar in a 2.45-ounce bar). The five flavors include:

  • Apples & Greens blends apple, pumpkin, mango, pineapple, kale, spinach and “more”
  • Blueberry Medley has blueberries, beet, pear, apple, sweet potato and “more”
  • Peach Mango Medley mixes peach, mango, pear, sweet potato, carrot and butternut squash
  • Strawberry Rhubarb has strawberry, rhubarb, pear, apple, pumpkin, carrot and “more”
  • Tangerine Carrot unites apple, carrot, pear, tangerine, pumpkin and “more”
  •  

    With the majority of flavors, the vegetable components are not highlighted on the box (perhaps so vegetable-avoiders won’t turn away?).

    The bars contain at least 25% vegetables. The line is certified kosher by OU. Learn more at OutshineSnacks.com.

    MORE WAYS TO GET FRUITS & VEGGIES INTO YOUR DIET

    Even with the endless benefits known to the public, seven out of 10 Americans are failing to meet the daily-recommended serving of fruits and vegetables. Outshine recommends these 5 easy ways to get more fruit and veggies into your diet:

  • Start your first meal off right. Ditch the morning donut for scrambled eggs mixed with onions, peppers, and mushrooms. Or boost your oatmeal or yogurt by stirring berries and bananas.
  • Hold the bread. Add some crunch with a lettuce wrap. Instead of bread, make your next sandwich or burger inside a leafy green. Stack 2 or 3 large, leafy greens such as vibb lettuce, romaine, red lettuce, cabbage, or radicchio, and pile on the fixings.
  • Keep produce top-of-mind. Make fruits and vegetables the easiest and most convenient choice for your next snack. Keep a bowl of fresh fruit on the counter at home or on your desk, keep dried fruit in your car or purse for when you are on the go, and always be prepared by packing pre-cut fruit and veggies into snack-size bags for perfectly-portioned munchies.
  • Get creative with greens. Salads don’t have to be boring with just plain lettuce and dressing. Get inspired and load your salad bowl with at least five different ingredients: spinach, avocado and other fruits, nuts, seeds, etc.
  • Go savory. A plate of raw vegetables can look uninspired. Add life with good for you hummus, salsa or yogurt dip.
  •  
    To these we add: look for ways to substitute vegetables. There are many. Start with:

  • Veggie chips. Trade the potato chips, tortilla chips and pretzels for kale chips or other veggie chips. (Note that nutritionists consider potatoes a starch, not a vegetable).
  • Veggie fondue. Switch the bread for raw and/or cooked vegetable dippers.
  • Salad pizza. Our local pizzeria makes a “salad pizza” with 11 different vegetable toppers (and an optional whole wheat crust).
  • Gratins. Roast or steam veggies,than add a shredded mozzarella or cheddar gratin. Cheese makes [almost] everything taste better.
  • Carrot and zucchini muffins. Make your own, and double the amount of veggies in the batter.
  •  
    You can have your veggies and still have fun, too.
      

    Comments

    RECIPE: Peanut Butter Brownie Ice Cream Sandwiches

    This recipe for peanut butter lovers was contributed by Isabelle Boucher of Crumblog and posted to the recipe section of ILovePeanutButter.com, the website of Peanut Butter & Co.

    She used Peanut Butter & Co.’s Dark Chocolate Dreams peanut butter to make the ice cream, and sandwiched it between two layers of brownie.

    You can also use the homemade chocolate peanut butter ice cream:

  • Between cookies—butter cookies, chocolate chip, graham or peanut butter cookies, or pizzelles.
  • Between two pieces of chocolate, banana or pound loaf, regular or toasted.
  • In a crêpe. Put the ice cream inside cooled crepe fold and put fresh whipped cream and banana slices on top and chocolate shavings.
  • Atop of a Belgian waffle, folded in half with fruit and chocolate syrup on top.
  •  
    Prep time for the ice cream is 15 minutes, total time with freezing is 4 hours and 15 minutes. You can bake your own brownies (recipe below) or buy them.

       

    Chocolate-Peanut-Butter-Brownie-Ice-Cream-Sandwiches-plated-PBandCo-230

    The best thing since the peanut butter cup. Photo by Isabelle Boucher | Crumblog.

     

    RECIPE: CHOCOLATE PEANUT BUTTER BROWNIE ICE CREAM SANDWICHES

    Ingredients For 16 Sandwiches

    For The Ice Cream

  • 3 cups light cream (18% fat), divided
  • 1 cup granulated sugar, divided
  • ½ cup unsweetened cocoa powder
  • Pinch of salt
  • 4 egg yolks
  • ¾ cup Dark Chocolate Dreams peanut butter
  • ½ teaspoon vanilla extract
  •  
    For The Brownies

  • 3 ounces unsweetened chocolate, roughly chopped
  • ½ cup unsalted butter, cut into cubes
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 large eggs
  • 1/3 cup all-purpose flour
  •  

    dark-chocolate-dreams-230

    Chocolate is one of the delectable flavors
    from Peanut Butter & Co. See the other 11 PB
    flavors
    .

     

    Preparation

    1. MAKE the ice cream. In a medium saucepan over medium-high heat, whisk together 1-1/2 cups cream, 1/2 cup sugar, cocoa powder and salt. Heat until wisps of steam start to rise from the surface, then remove from heat.

    2. WHISK together the egg yolks and remaining 1/2 cup sugar in a large mixing bowl, until smooth. Pour in a ladleful of the warm cream, whisking vigorously to keep the eggs from curdling. Slowly pour in the remainder of the cream, one or two ladlefuls at a time, whisking constantly as you go. Once all of the cream has been incorporated into the eggs…

    3. POUR the mixture back into the saucepan. Cook over medium heat, stirring constantly with a heat-proof spatula and scraping the bottom of the pan, until the custard is thick enough to coat the back of the spatula.

    4. REMOVE from heat and whisk in the peanut butter, vanilla and remaining 1-1/2 cups cream until smooth. Pour the finished custard into a mixing bowl, and cover with plastic wrap, resting the wrap directly on the surface of the custard to prevent a skin from forming. Refrigerate for at least 1 hour, or until thoroughly chilled.

     

    5. FREEZE the ice cream in the ice cream machine, per the manufacturer’s instructions. Scoop into a freezer safe container, and place in the freezer to firm up while you prepare the brownies. (The ice cream can be made up to a week in advance. If you’ve made it ahead of time, let it rest on the counter for about 5 minutes to soften before assembling the ice cream sandwiches.)

    6. BAKE the brownies. Preheat oven to 350°F. Lightly grease an 11″ × 17″ jelly roll pan with cooking spray, and line with parchment paper.

    7. STIR together the chocolate and butter in a small saucepan set over medium heat, until melted and smooth, about 3-4 minutes. Remove from heat.

    8. COMBINE the chocolate mixture in a large mixing bowl with the sugar, vanilla extract and salt; and stir until smooth. Add the eggs one at a time, beating well after each addition, then add the flour and stir until just barely combined. Pour the batter into the prepared pan, and smooth out the top to create a very thin, evenly distributed layer.

    9. BAKE in the preheated oven for about 8-10 minutes, or until the brownies are set and shiny on top, but still slightly undercooked. Remove from oven and set the pan on a wire rack to cool completely, about 30 minutes.

    10. CUT the brownie layer in half lengthwise to create two long, skinny rectangles, and place in the freezer for 10-15 minutes to firm up.

    11. ASSEMBLE the sandwiches: Run a knife along the edge of the pan to loosen the brownies. Carefully lift one of the rectangles out and transfer to a wire rack, leaving the other half on the cookie sheet.

    12. USING the parchment, carefully flip over the brownie layer in the pan, so that it’s now top-side down. Remove the parchment paper.

    13. WORKING as quickly as possible, spread the ice cream in a smooth, even layer onto the brownie in the pan. Carefully place the remaining brownie on top of the ice cream, doing your best to align the two layers. Wrap tightly with plastic wrap, and transfer to the freezer for at least 2-3 hours, or until completely frozen. When ready to serve…

    14. USE a sharp knife to cut into 8 rectangular pieces, then slice each one diagonally to create 16 triangular sandwiches. Serve right away. Wrap any sandwiches you’re not eating immediately in plastic wrap, and store in the freezer until ready to serve or up to 1 month.

    Find more delicious peanut butter recipes at ILovePeanutButter.com.

      

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