Earl Grey Ice Cream Sandwich Recipe
I made Earl Grey ice cream sandwiches today with homemade Earl Grey tea ice cream. One member in my family is allergic to eggs, so this recipe suits her perfectly, as no eggs are involved in this dessert. I used chocolate chip Walkers shortbread cookies, which are eggless as well. At the same time, I thought I'd experiment a bit in advance of my little munchkin's big birthday party at the end of the month. She's been such a good girl, helping me out all week long since she's on vacation. I thought this would be the perfect treat to reward her because the sandwiches are perfect for little hands and fingers!
I absolutely adore the flavor combination; the bergamot in Earl Grey tea has a truly distinctive flavor which, -interestingly- tastes almost like Fruit Loops cereal when mixed in ice cream batter. For convenience, and because they taste great, I made ice cream sandwiches using packs of Walkers chocolate chip cookies. If you have time, you could also make homemade chocolate chip cookies for the sandwiches.
Yields: 8 cookie sandwiches1 quart half and half
1-¼ cups superfine sugar (or granulated sugar)
4 Earl Grey teabags
1/8 teaspoon salt
3/4 teaspoon liquid lecithin
3/4 teaspoon xanthan gum
1-½ teaspoons orange oil (or any citrus oil or olive oil)
8 (2 per packet) snack packs chocolate chip cookies.
Making eggless Earl Grey ice cream:
In a saucepan, combine the half and half and sugar. Bring to a near boil. Turn off the heat and immediately add the tea bags. Let the tea steep for about 2 minutes, depending on how strong you want the tea flavor (no more than 4 minutes or the tea will release its acidity). Using a spatula, squeeze as much tea as possible from the tea bags. Add salt.
In a small bowl, combine the xanthan gum and orange oil. Once the mixture turns into a thick paste, add the liquid lecithin. Add the xanthan gum / lecithin mixture to the Earl Grey mixture. The liquid will thicken a bit. Whisk well. Cover and chill in the refrigerator for about 2 hours. To check if the mixture is ready to be churned, the temperature of the liquid shouldn't exceed 45°F.
Make sure the ice cream mixture is as cold as possible before you transfer it to the machine.
Pour the mixture into the ice cream maker canister and follow the instructions for your ice cream maker. Fill two-thirds of it as the ice cream will expand, and let the machine do its magic. The texture will be on the soft side.
Once the ice cream is ready (soft-serve), transfer the ice cream into an airtight container in the freezer to harden for at least 2 hours, preferably overnight.
Making ice cream cookie sandwiches:
A few hours later...
To make the ice cream sandwiches, place a tight-ball scoop of ice cream on top of a cookie and cover with a second cookie on top. Gently press the two cookies together for an even layer of ice cream. Wrap in wax paper and immediately place back in the freezer until you're ready to serve.
As soon as the ice cream sandwiches are out, serve immediately. Can you see how fast the ice cream was melting as I was taking the pictures?
If you don't have xanthan gum and lecithin, you could make traditional custard with eggs.
Xanthan gum is a fine powder used as a binder and emulsifier. If you look at the list of ingredients for salad dressings and ice cream at the supermarket, you'll find that they contain xanthan gum. I use it for texture and as an egg white substitute. You can find it online or in any specialty food store such as Whole Foods.
Count 1 part xanthan gum, 1 part liquid lecithin and 2 parts oil per quart of half and half for creamy ice cream.
I usually add a little salt to most desserts. Salt brings out all the flavors. A pinch of salt will enhance the taste of your sweets.
While waiting for the half and half to boil, you have to be very careful. Don't go anywhere else; you really have to focus until the half and half is hot, otherwise you'll be cleaning your stove and scraping off burnt particles all night long! As soon as some bubbles come up, turn off the heat and immediately add the tea bags.Published By: on June 18, 2010.