Neapolitan Space Cream Sandwiches
Posted 09 September 2012 - 10:28 PM
Neapolitan Space Cream Sandwiches
I only make these for special occasions and special friends because it is pretty labor intensive and takes several days to complete.
This is not a beginner friendly recipe. This is not a difficult recipe but not beginner by any means.
I would suggest making the ice cream recipes at least once before you attempt this whole process.
You can use only 1 of the flavors of Ice Cream if you want to make it easier, but I really enjoy making the special treats when it comes to special occasions and special friends.
I use roughly 1/2 oz of brick weed per stick of budder, and 1/2 oz of brick weed per batch of green dragon reduced to 1/2 cup. Obviously the better quality the weed in your budder and green dragon recipe the less of the weed flavor you get and the more potent these will be. Even with the brick weed these are pretty potent.
If your not de-carbing your weed and not using soy lecithin in your edible extracts you are doing your self a GREAT dis service to the enjoyment and efficiency of your edible products.
Posted 09 September 2012 - 10:29 PM
Place the 2nd cookie on top and gently press down to even out the scoop of ice cream.
Use finger, pastry knife or spatula and even out the edges of the sandwich.
Place on a sheet pan in the freezer.
Repeat till done.
Freeze for at least 2 hours but best over night.
Posted 09 September 2012 - 10:32 PM
Toll House Cookie Recipe
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened (sub BUDDER)
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-oz. pkg.) Chocolate Chips
- 1 cup chopped nuts
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Posted 09 September 2012 - 10:33 PM
- [h=3]Magic Vanilla Ice Cream[/h][h=3]Ingredients [/h]
- 1/2 cup sweetened condensed milk
- 1 ounce white chocolate chips (see note)
- 1 tablespoon vanilla extract
- 1 tablespoon green dragon or coconut oil extract
- Pinch salt
- 1/4 cup sour cream
- 1 1/4 cups cold heavy cream
- [h=3]Instructions [/h]
- MAKE BASE Microwave sweetened condensed milk and white chocolate in large bowl until chocolate melts, stirring halfway, about 30 seconds. Let cool. Stir in vanilla, salt, and sour cream and green dragon.
- WHIP CREAM With electric mixer on medium-high speed, whip heavy cream to soft peaks, about 2 minutes. Whisk one-third of whipped cream into white chocolate mixture. Fold remaining whipped cream into white chocolate mixture until incorporated.
- FREEZE Place in airtight container and freeze until firm, at least 6 hours or up to 2 weeks. Serve.
- Note: Shop carefully: White chocolate varies greatly in quality. We like Guittard Choc-O-Lait Chips or Ghirardelli Classic White Chips. If you use a bar instead of chips, chop it fine before melting it in step 1. If you plan to store ice cream for more than a few days, place plastic wrap directly on its surface before you freeze it. --America's Test Kitchen--
Posted 09 September 2012 - 10:35 PM
Makes one quart
8 ounces fresh strawberries, hulled (1 1/2 cups) [Cook's Note: frozen thawed strawberries can be substituted for fresh]
1/2 cup sweetened condensed milk
1 ounce white chocolate chips
1 tablespoon vodka (subbed green dragon)
1/2 teaspoon vanilla extract
1 1/4 cups heavy cream, chilled
1. Process strawberries in food processor until smooth, about 30 seconds (puree should measure about 3⁄4 cup). Microwave sweetened condensed milk, white chocolate chips, and vodka (green dragon) in large bowl until chocolate melts, about 1 minute, whisking halfway through cooking. Whisk in strawberry puree, vanilla, and salt.
Cook’s Note: In lieu of a microwave, I melted the chocolate chips into the vodka and condensed milk in a double boiler. I made a double boiler out of a saucepan and a small glass mixing bowl which rested on the rim just above half a pan of water. First bring the water to a boil then reduce to a simmer. Stir the milk, chips, and vodka until the chips melt. The condensed milk mixture will thin. Be careful and use a pot holder to remove the hot bowl from the saucepan.
2. Using a stand mixer fitted with whisk, whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Whisk one-third of whipped cream into strawberry mixture, then gently fold in remaining whipped cream, 1 scoop at a time, until combined. Freeze in airtight container until firm, 6-12 hours, depending on the freezer. The ice cream will keep in the freezer for up to 2 weeks–if it lasts that long! Serve.
Posted 09 September 2012 - 10:41 PM
Adapted from Cook's Country
Makes about a half gallon
2 tsp. instant coffee or espresso powder
2 tbsp. hot water (subbed green dragon)
8 oz. bittersweet chocolate, chopped fine
1 cup sweetened condensed milk
1 tsp. vanilla extract
2 1/2 cups cold heavy cream
Combine the coffee powder and green dragon in a medium bowl over double boiler and let it sit for about 5 minutes, until the powder is dissolved. Add the chopped chocolate and sweetened condensed milk and microwave until melted, about 2 minutes, stirring every 20 seconds or so. Stir in salt and vanilla and set aside to cool.
Whip the heavy cream in a large bowl or in a stand mixer until soft peaks form, about 5-7 minutes.
Whisk about 1/3 of the whipped cream into the chocolate mixture until incorporated. Stream the chocolate mixture into the remaining whipped cream and fold gently with a large rubber spatula until combined.
Transfer to a freezer-safe container and freeze 6 hours or overnight.
Posted 09 September 2012 - 10:42 PM
remove your ice cream from the freezer and let sit for a bit to soften
line a loaf pan with plastic wrap
scoop 1/2 of each flavor of ice cream into the loaf pan and press to form brick
place back in the freezer over night
Hope you enjoyed the read
- dead_diver likes this