I got the idea for the swirly-piped macaron ice cream sandwich from two places:
One, Jeni’s Splendid Ice Creams, which exists very far away from Vancouver BC Canada where I live, in the state of Ohio, USA. Of course I’ve only ever seen pictures of her ice creams but she is one of my ice cream heroes. Two, I recently went on a fun trip to Los Angeles… you can read about my food adventures HERE… and had the most delightful macaron ice cream sandwich!! So… of course I had to try making some for myself!
These turned out lovely — great texture and crunchy chewiness of the macaron, and the ice cream in the middle produced a really lovely double berry flavour! I was worried the strawberries might get overpowered by the raspberries but when I tasted the ice cream, I got strawberry first then raspberry… like a Willy Wonka meal-in-a-gumball! 🙂
Ice Cream Sandwiches
You will need:
1 recipe for French almond macaron, found HERE
1.5 cups strawberries, sliced (I used organic strawberries)
teensy bit of lemon zest
wedge of lemon
1/2 cup raspberry jam (you could also use real raspberries here!)
1/2 cup white granulated sugar
1.5 cups half and half cream
1.5 cups heavy cream
3 egg yolks
fine mesh strainer, and ice cream machine!
1. In a medium saucepan on low heat, combine the strawberries, jam, lemon juice from wedge of lemon and zest. Stir until bubbling. Remove from heat.
2.In a medium bowl, whisk egg yolks. In another bowl, pour in heavy cream.
3. In a medium saucepan on low heat, combine half & half with the sugar and stir until sugar is melted and combined.
4. Slowly, while whisking, pour sugar milk into egg yolks and whisk it all together. Pour back into saucepan and turn up the heat – medium to high heat. Stir constantly until the mixture thickens and coats the back of a spoon. Watch carefully about 3-5 minutes!
5. Remove custard mixture from stove.
6. In the bowl with the heavy cream, slowly whisk in the hot custard mixture until combined.
7. Place strainer on top of same bowl. Pour in strawberry/raspberry jam mixture, reserving the strawberries in the strainer to be used later!
8. Whisk until combined.
9. Cover bowl with plastic wrap, place in freezer for 30 minutes until chilled, or 2-3 hours in refrigerator.
10. Pour into ice cream maker and make according to machine’s instructions! (20 minutes or so!)
11. Fold in the strawberries left from straining! Freeze for 20 minutes before assembling macaron ice cream sandwiches to firm up the ice cream!
12. Scoop some ice cream into the center of one macaron. Top with another macaron of the same size. Squish down a little, and enjoy!! Can be kept in the freezer in an airtight container for up to 1 week.