Earlier in the summer when I promised a lemon-based popsicle, I was certain that it would be similar to early June's lime pop - simple and direct. But, as July closed in around me, I started to feel panicked that the summer would end without me having made any berry ice cream. As I have already made plenty of berry pops, I decided to join the two pursuits (lemon and berry ice cream). That is how I ended up making a popsicle that asks a lot of the definition of what a popsicle is (for those curious, it is "a piece of flavored ice or ice cream on a stick"). The best way to make ice cream cookies is to choose two pans that you have that are the same size and use those to bake your cookie. I used medium sized loaf pans, because I wasn't trying to make a large quantity of sandwiches. If you were making many, I would recommend a large pyrex. One of the pans should have parchment (along with spray) that is cut in such a way that it protects the bottom and also gives you two strips to pull the contents of the pan out of the pan. I hope that made sense. Bake the cookie while you are churning your ice cream. Let the cookies cool and then scoop your still soft ice cream onto the (somewhat cooled) cookie with the parchment paper below. Gently place the second cookie layer on top and freeze three layers in pan until frozen solid, then cut them up. I used a short bread, because I felt that that would be the best way to showcase the lemon, but in general I would say that shortbread is a terrible idea and that you should make a chewy, sturdy cookie for this task. Also, I linked my favorite super easy summer berry ice cream recipe in this week's email. Use it when you need to make fast ice cream! Use it when you don't need to make fast ice cream but still probably should.
Lemon Raspberry Ice Cream Sandwich Popsicles Yield: 12 small popsicles | Prep Time: 1 hour | Total Time: 7 hours Ingredients For the shortbread (thanks Martha) 2 cups all-purpose flour 1 1/4 teaspoons coarse salt 1 cup unsalted butter, softened, plus more for pan 5 teaspoons finely grated lemon zest 1 tablespoon fresh lemon juice 3/4 cup confectioners' sugar For the ice cream (thanks NYT) 1 ¼ cups raspberries 2 cups heavy cream ⅓ cup sugar, plus 2 tablespoons, as needed ⅛ teaspoon kosher salt Directions Prepare your ice cream liquid per the NYT recipe. Chill the liquid. While the liquid is chilling, make the shortbread according to Martha's instructions, baking the dough in two separate pans of equal size. While the cookies are baking, churn your ice cream. Let the cookies cool a bit out of the oven and then scoop the just-churned ice cream onto the first cookie, layering the second cookie on top. Freeze until solid, then cut into your desired size and slide onto popsicle stick.
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