TIP OF THE DAY: Gourmet Ice Cream Sandwiches | THE NIBBLE Blog - Adventures In The World Of Fine Food TIP OF THE DAY: Gourmet Ice Cream Sandwiches – THE NIBBLE Blog – Adventures In The World Of Fine Food
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TIP OF THE DAY: Gourmet Ice Cream Sandwiches

Is there anything more wonderful than a favorite comfort food in the hands of a great chef?

We worshipped Parisian pâtissier Pierre Hermé, a fourth generation pastry chef from Alsace, even before we saw these ice cream sandwiches. As his Star Chefs bio says, “Pierre Hermé didn’t just carry on the family tradition; he rocketed it into the stratosphere.”

Hermé began his career at age 14 as an apprentice to Gaston Lenôtre, was a full-fledged pastry chef by 20 at Fauchon, and established Pierre Hermé Paris since 1996.

Unable to get to Paris, we set to work recreating the ice cream sandwiches.

Hermé, the master of macarons, makes rectangular meringue cookies to sandwich his ice cream sandwiches. By all means, try it if you’re up to the challenge. Unschooled in the technique, we couldn’t get ours out of the pan and evenly sliced without a lot of breakage; but the pieces tasted fine.

Otherwise, you can use any base, from cookies to cake slices. We really liked pound cake, pre-toasted and cooled before the ice cream was added.

   
ice-cream-sandwiches-beauty-pierrehermeFB-230

The prettiest ice cream sandwiches, on meringues. Photo courtesy Pierre Hermé.

 

PIERRE HERMÉ ICE CREAM SANDWICHES

Ingredients

  • 2 complementary flavors of ice cream and/or sorbet
  • Optional inclusions: berries, chips, nuts, etc.
  • Sandwich base of choice (cookies, cake)
  •  
    While all combinations we tried were delicious, we especially loved vanilla ice cream with raspberry sorbet or passionfruit sorbet.

     

    swirled-beauty-pierrehermeFB-230
    He also makes dual flavor soft serve. Photo
    courtesy Pierre Hermé.
     

    Preparation

    1. LINE a loaf pan with plastic wrap, allowing a border of wrap to hang over the sides so you can pull out the frozen loaf of ice cream.

    2. LAYER the two flavors of ice cream/sorbet, one on top of the other. Sprinkle any inclusions over the first layer.

    3. LET the ice cream soften until you can take a firm spatula or the handle of a wooden spoon and swirl it through the layers. This will create the marbled design. Freeze until hard.

    4. ASSEMBLE by removing the loaf of ice cream, slicing it and adding the sandwich component.
     
    If you want to drool over desserts that are an ocean away, head to PierreHerme.com.

    And if you’re inspired to fly to Paris to enjoy them firsthand, remember: There’s always a line at the shop at 72 rue Bonaparte, in the Saint Germain des Prés district.

     
      




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