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Ice cream sandwich with poached cherries and dark chocolate

Course: Dessert
Keyword: cherries, ice cream
Servings: 8 ice cream sandwiches

Ingredients

For the ice cream

  • 400 ml milk, full fat
  • 400 ml heavy cream
  • 110 gr granulated sugar
  • 6 egg yolks
  • 50 ml glucose syrup
  • 100 gr dark chocolate drops

For the poached cherries

  • 1 cup red wine
  • cup granulated sugar
  • 500 gr cherries

For the cookies

  • 100 gr all-purpose flour
  • 50 gr cacao powder
  • 100 gr granulated sugar
  • pinch of salt
  • tsp baking soda
  • 100 gr butter, into cubes
  • 1-2 tbsp milk

For coating

  • 250 gr dark chocolate finely chopped
  • 2 tbsp coconut oil

Instructions

For poaching the cherries

  • Wash the cherries, and remove the pits. Keep the pits aside and finely chop the cherries.
  • In a medium saucepan, over medium heat, add the wine and sugar.
  • Once it starts to boil, add the cherries. Boil for about 5 minutes, until the cherries are soft.

For the ice cream

  • In a saucepan add the milk, heavy cream and salt.
  • In a bowl, beat the yolks together with the sugar and glucose syrup. Add the mixture to the pot and place on low to medium heat.
  • With a rolling pin, break the pits from the cherries and put them in a thin tulle. Add the tulle to the pot.
  • Stir constantly, checking the temperature with a thermometer. Once it reaches 83°C-85°C, the cream is ready. Remove from the heat and immediately pour the mixture into another bowl because, if the temperature rises again, it will be ruined.
  • Transfer the bowl to a large basin filled with cold water. Stir until it comes to room temperature.
  • Cover with transparent film and refrigerate for 12 hours or overnight.
  • Remove the tulle with the pits and follow the instructions of the ice cream machine. Just before we finish, add the cherries after draining them, and the dark chocolate. Stir.
  • Freeze for at least 4 hours.

For making the cookies

  • In a bowl add the flour, cocoa powder, granulated sugar and salt. Stir.
  • Add the butter into cubes and the milk and mix with your fingers with the mixture until it is homogenous.
  • Form the dough into a thick cylinder and wrap it with a transparent film. Leave in the fridge for an hour.
  • Remove from the fridge and with the help of a knife cut into 16 thin slices. Place the cookies in a greased pan and bake in a preheated oven at 175 ° C for 12-15 minutes. Remove from the oven and set aside.

For coating

  • Melt the finely chopped dark chocolate together with the coconut oil in a bain marie. Set aside.

For assembling

  • Remove the ice cream from the freezer and let it soften for 10 minutes.
  • Put an ice cream scoop in a cookie. Press slightly with a second cookie to make the sandwich.
  • Dip the sandwich in the bowl with the chocolate coating and put it in the freezer to freeze.

Notes

If we do not have a thermometer we can test if the cream is ready by using a spoon. Just before the cream boils, meaning as soon as it starts to steam intensely, dip a spoon in the cream and take it out again. Draw a line with your finger and if it does not close then the cream is ready.