16
2016 FALL DINING GUIDE
Celebrating everyday moments: top family-friendlyice cream desserts
BROOKIE CHERRY ICE CREAM SANDWICHES
PREP TIME: 20 minutes, plus 2 hours 30 minutes freezing time
COOK TIME: 25 minutes SERVES: 8
1
⁄ 2 pound freshcherries, pitted and halved 2 tablespoons granulated sugar 1 tablespoon fresh lemon juice 4 cups vanilla ice cream, softened 3 cupsconfectioners’ sugar, sifted 1 cup natural unsweetened cocoapowder, sifted 4 large egg whites, at roomtemperature pinch of salt
1
⁄ 2 cupwalnut pieces, coarselychopped nonstick cooking spray
In small saucepan over medium heat, bring cherries, granulated sugar and lemon juice to simmer, mashing cherries with potato masher or fork to breakup. Simmer, stirring frequently, for about 15 minutes, or until mixturethickens. Transfer to shallow container, cover and refrigerate until cold.
In large chilled bowl, fold cherry mixture into ice cream until blended. Cover and freeze about 2hours, or until firm.
Heat ovento350 F. Line 2large baking sheets with parchment paper.
Meanwhile, inmediumbowl, combine confectioners’ sugar, cocoa powder, egg whites and salt. Using electric hand mixer on low speed, beat forabout 1minute, or untiljust blended. Fold in walnuts.
Immediately drop 16 mounds of batter onto prepared baking sheets, spacing evenly. Spray underside of spoon with cooking spray and spread mounds into 2 1 / 2-inch rounds. Bake10-12 minutes, oruntil tops are shiny and cracked. Cool cookies completely.
Scoop ice cream onto flat side of half of cookies. Place another cookie on topof ice cream and gently press down until ice cream spreads to edges. Return sandwiches tofreezer forabout 30 minutes to firm up beforeserving.
Note: Brookies can be baked up to 1day ahead, stored airtight at room temperature.
ROASTED WHITE PEACHES WITH HONEYCOMB AND VANILLA ICE CREAM |
|
|
|
PREP TIME: 10 minutes, plus 20 minutes cooling time |
|
|
|
COOK TIME: 25 minutes |
|
|
|
SERVES: 8 |
|
|
|
|
1 cup sugar, divided 1lemon, zested 4ripe but firm white peaches, halved and pitted
2
⁄ 3 cupwater, plus2tablespoons, divided nonstick cooking spray
1
⁄ 3 cuphoney 1 1 ⁄ 2 teaspoons baking soda 4 cups vanilla ice cream, divided
Heat oven to 425 F.
In small bowl, whisk 3 tablespoons sugar and lemon zest for about 1 minute, or until sugar is fragrant and moist. Arrange peaches, cutside up, in13-by-9- inch baking dish. Pour water into dish. Sprinkle lemon sugar mixture over peaches and roast 25-30 minutes, oruntil peaches areslightly softened and have released their juices.
|
Meanwhile, lightly spray cooking spray on small baking sheet.
In medium-heavy saucepan over high heat, bring remaining sugar, honeyand 2tablespoons water to boil, stirring constantly. Reduceheattomedium-high and cook, without stirring, about 5 minutes, oruntil candy thermometer reaches 305 F.
Remove from heat and whisk in baking soda until blended and mixturebegins to bubble.
|
Gently pour hot mixture onto prepared baking sheet and cool. Break honeycomb into small pieces and reserve in airtight container.
Spoon 1 ⁄ 2 cupice creaminto each of 8 bowls. Top with warm roastedpeachesand warm juices. Sprinkle with honeycomb pieces andserve immediately.
Note: Honeycomb can be stored in airtight containeratroom temperature for up to 3 days.
|
FAMILY FEATURES |