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Raspberry Ice Cream:
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4 large eggs |
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1/2 cup sugar |
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1 1/8 tsp. salt |
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1 1/4 cups milk |
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1 1/4 cups heavy cream |
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12 oz. Culinary Traditions™ Red Raspberry, thawed |
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Peach Ice Cream:
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4 large eggs |
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1/2 cup sugar |
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1 1/8 tsp. salt |
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1 1/4 cups milk |
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1 cup heavy cream |
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14 oz. Culinary Traditions™ White Peach, thawed |
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Method:
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| 1. | To make ice creams, follow same directions for each flavor.
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| 2. | In a large bowl, shisk together the egg yolks, sugar and salt.
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| 3. | Warm milk, cream and remaining sugar in a saucepan over medium-high heat.
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| 4. | Stir frequently, until hot and bubbling around the edges, about 5 minutes. Slowly whisk the liquid into the egg mixture.
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| 5. | Return the milk and cream to the pan and cook over low heat, stirring constantly with a wooden spoon or rubber heat-resistant spatula, until it coats the bakc of the spoon/spatula, about 5 minutes.
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| 6. | Strain through a medium mesh sieve.
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| 7. | Cool over an ice bath and stir in the Raspberry or White Peach. Refrigerate until cold.
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| 8. | Freeze in an ice cream machine according to the manufacturer's instructions. While the ice creams are freezing, spray two 9" x 13" pans with cooking spray.
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| 9. | Line the bottom and sides of each pan with a piece of plastic wrap. Spread each freshly churned ice cream into a prepared pan and freeze until solid, 6 hours to overnight.
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When Frozen:
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| | Place a piece of parchment paper on top of the pan. Place a cutting board on top of the parchment paper. Invert the pan and cutting board together. Remove the pan and then gently remove the plastic wrap. Cut the ice cream into 3"x 2" rectangles. You will have some scraps left over. Place the ice cream rectangles back on a baking sheet in a single layer (or stack with plastic wrap between layers). Freeze until you are ready to serve the sandwiches.
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Filo Rectangles:
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1 cup whole natural almonds, toasted |
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1/2 cup sugar |
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8 tbsp. unsalted butter, melted |
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12 sheets filo |
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Method:
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| 1. | Preheat the oven to 375° F. Line 2 sheet pans with parchment paper.
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| 2. | Finely ground the almonds and sugar together in a food processor. Put in a small bowl.
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| 3. | Lay the sheets of filo on a flat work surface. Remove 1 sheet from the stack ad place it on the surface in front of you. Cover the remaining sheets with a kitchen towel.
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| 4. | Brush the single sheet with some of the melted butter and then sprinkle with some of the almond sugar.
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| 5. | Lay a second sheet of filo on top of the first and again butter and sugar it. Continue in the same manner with 2 more sheets of filo.
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| 6. | Cut the filo stack into 24 rectangles, each approx. 3" x 2". Using a metal spatula, transfer rectangles to the prepared sheets pans, placing them about 1/4" apart.
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| 7. | Repeat process two more times with remaining sheets of filo, making 2 more stacks of 4 filo sheets each. You should have a total of 72 rectangles.
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| 8. | Bake the filo rectangles until golden brown, about 10 minutes. Let cool to room temperature.
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To Serve:
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| | For each serving, place a rectangle of raspberry ice cream between 2 pieces of filo. Place a rectangle of peach ice cream between two pieces of filo. Stack on sandwich atop the other and serve immediately.
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