EatinEatOut : Summer 2013
54 WWW.EATINEATOUT.CA Strawberry Nutella Ice Cream Sandwiches STRAWBERRY ICE CREAM 2 cups whole milk 2 cups 35% heavy cream 3/4 cup sugar 1 tsp vanilla 10 oz. hulled strawberries SANDWICH COOKIES 1 cup butter, soft 1 cup white sugar 1 cup brown sugar 2 tsp vanilla 1/4 tsp salt 2 1/2 cups flour 4-5 Tbsp whole milk TO MAKE ICE CREAM: 1. Combine milk, cream and sugar in saucepan. Heat on low until sugar no longer sounds gritty when stirred, about 5 minutes. Add vanilla. 2. Place strawberries in food processor and blend one minute until puréed (will yield approx- imately 1 cup). Stir into milk/cream mixture until well combined. Chill 3-4 hours in refrigerator. 3. Line a 9" x 13" baking dish with aluminum foil so that the edges hang over to use as han- dles. Process strawberry custard in your ice cream maker according to manufacturer's direc- tions then pour into prepared dish. Cover with foil and freeze overnight. TO MAKE SANDWICH COOKIES: 1. Preheat oven to 375ºF. Cream butter, sugars, vanilla and salt on medium-high speed until light and fluffy. Turn mixer to low and gradually add flour - batter will be coarse and crumbly, mix well. Slowly add milk until batter comes together as smooth dough. 2. Roll dough on well floured surface. Cut into shapes. Bake on parchment-lined baking sheets 7-8 minutes (edges should not be golden but bottoms will). As soon as they come out of the oven poke holes all over the tops. Remove from baking sheet and place on cooling rack. TO ASSEMBLE: 1. Spread underside of cookies with Nutella. Remove strawberry ice cream from freezer. Using foil handles, lift ice cream block from bak- ing dish onto cutting board. Cut ice cream into shapes using the same cutter you used for the cookies. You may need to allow the ice cream to soften for a bit before cutting. Assemble sandwiches.