Get the scoop on assembling ice cream desserts



A Passion for Ice Cream

By Emily Luchetti

More Than A Month of Sundaes

By Michael Turback

Red Rock Press / 2006 / $12.95

This sweet little paperback -- which updates and expands a book by "TV's Sundae King" -- is as much about sundae history as sundae recipes. Stories and photos of old-time ice cream parlors are sprinkled throughout like chocolate jimmies.

The easy-to-follow recipes tap into that tradition, like the hot fudge sauce recipe from the Boston confectioner Schrafft's. That one had extra sentimental value in my house, since my grandmother worked as a candy dipper at Schrafft's. (Just as Lucille Ball said, it was one for her, one for the box.)

The book isn't all malt-shop nostalgia. Among the hipper recipes: A Chocolate Jalapeno Sundae, from the Tucson, Ariz., restaurant Janos. The sundaes, which can be made with store-bought ice cream, couldn't be simpler to assemble. Anyone looking for a really easy way out can consult the back of the book, for a state-by-state listing of celebrated ice cream parlors.

Fudge Cookie and Mint Chip Ice Cream Sandwiches

Makes 10 sandwiches


2 1/4 cups heavy (whipping) cream

3/4 cup milk

3/4 cup lightly packed fresh mint leaves

1 cup sugar (divided use)

4 large egg yolks

1/8 teaspoon kosher salt

8 ounces bittersweet chocolate, chopped


2 ounces (4 tablespoons) unsalted butter

12 ounces bittersweet chocolate, coarsely chopped

1/3 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon kosher salt

3 large eggs

3/4 cup sugar

2 teaspoons vanilla extract

To make the ice cream, heat the cream, milk, mint and 1/2 cup of the sugar over medium heat in a medium, heavy saucepan, stirring occasionally, until almost simmering. Turn off the heat, cover the pan, and steep the mint in the cream for 15 minutes.

In a medium bowl, whisk together the egg yolks, the remaining 1/2 cup sugar, and the salt. Slowly pour the warm liquid into the eggs, whisking as you pour. Return the mixture to the pan and cook over medium-low heat, stirring constantly with a heat-resistant plastic or wooden spatula, until it reaches 175 degrees and lightly coats the spatula. Strain the mixture into a clean bowl, discarding the mint. Cool over an ice bath until room temperature. Refrigerate for at least 4 hours or up to overnight.

In a food processor, using on-off pulses, grind the chocolate into small pieces. Put the chocolate in a bowl in the freezer. Churn the ice cream base in an ice cream machine according to the manufacturer's instructions. Place the ice cream in the bowl with the chocolate and fold the two together. Freeze until scoopable, about 4 hours, depending on your freezer.

To make the cookies, preheat the oven to 350 degrees. Line 3 baking sheets with parchment paper. Melt the butter and chocolate together in a double boiler over hot water. Stir to combine. Let cool to room temperature.

Sift together the flour and baking powder. Add the salt. With an electric mixer on high speed, whip the eggs, sugar and vanilla extract together until thick. By hand, stir in the cooled chocolate mixture. Stir in the flour mixture, and let the batter rest for five minutes.

Using an ice cream scoop 2 1/4 inches in diameter for each cookie, scoop the batter onto the prepared pans at least 2 inches apart. There should be at least 20 cookies. Bake for about 10 minutes or until the tops crack. They will look set and no longer shiny on top. Let cool, then remove them from the pans with a spatula.

To assemble the sandwiches: Place 10 of the cookies, bottom side up, on a baking sheet lined with parchment or waxed paper. Place a scoop of ice cream on top of each cookie. Top with a second cookie and gently press down on the top cookie to adhere the sandwich.

From "A Passion for Ice Cream"

Per serving: 684 calories, 11 grams protein, 53 grams fat, 29 grams saturated fat, 59 grams carbohydrates, 4 grams fiber, 235 milligrams cholesterol, 159 milligrams sodium.

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