Cherry Chocolate Ice Cream & Almond Puff Pastry Sandwiches
Cherry Chocolate Ice Cream & Almond Puff Pastry Sandwiches
Cherry Chocolate Ice Cream & Almond Puff Pastry Sandwiches
Modified from Batch Family Mountain and Epicurious
For the ice cream:
1 1/2 cups sliced Bing, Lapin or Sweetheart cherries
1 pint whipping cream
1 pint half and half
2 egg yolks
1/2 cup white sugar
1/2 teaspoon vanilla
1/2 cup shaved dark chocolate (or to taste)
For the puff pastry:
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
3 tablespoons sugar
1 cup sliced almonds (I was lazy and processed mine in a food processor)
1 large egg white
- Whisk whipping cream, half and half, egg yolks, sugar and vanilla in a mixing bowl until sugar is dissolved. Add cherries and stir. Chill mixture for 30 minutes in freezer.
- Meanwhile make the puff pastry: preheat oven to 400°F. Line baking sheet with parchment paper.
- Cut pastry into thirds lengthwise along folds, then cut each strip crosswise into 4 pieces. Arrange squares on prepared sheet, spacing apart.
- Put sugar, almonds and egg white in a small bowl; stir to coat. Spread almond mixture atop squares, dividing evenly.
- Bake pastry squares until tops are golden around edges, 18 to 20 minutes. Set aside to cool completely.
- Make the ice cream: pour into ice cream maker canister. Run machine until mixture reaches milkshake consistency. Add chocolate and mix until they're incorporated. Continue running machine until ice cream reaches desired consistency.
- Using a serrated knife, cut each piece horizontally in half. Spread 1/3 cup ice cream over each pastry bottom, then press on top to adhere.
- Freeze until ice cream is hard, about 1 hour.
Serves 12.
