Saturday, July 17, 2010

Fudgsicles, Mint Chocolate Ice Cream Sandwiches and Basic Vanilla Ice Cream~

It's time for another old-fashioned ice cream social!  I'm joining my friend, Suzy, at Kitchen Bouquet for her 2nd annual ice cream party and I'm bringing three frozen treats!

When I was a growing up, one of my favorite summer coolers was the Fudgsicle.  Popsicles were fine but nothing tasted quite as delicious as a Fudgsicle.


I found a recipe for Cocoa Ice Pops in Essence of Chocolate by Robert Steinberg and  John Scharffenberger.  They are fantastically chocolaty and rich-tasting and reminiscent of Fudgsicles but so much better - I highly recommend this recipe!


I found these adorable star popsicle molds online.  You will find the recipe for the ice pops below.


The next recipe I made for the ice cream social was one I hadn't bothered to try in my ice cream maker until now.  Basic vanilla!  After researching many, fine recipes, I found this one on the Williams Sonoma website with a video tutorial.  I loved the idea of using fresh vanilla beans rather than vanilla extract.  I was torn between making vanilla and butter pecan ice cream but decided that I could just add salted, toasted pecans to the vanilla and get a pretty good butter pecan replica...it was!


You can see the flecks of pure vanilla bean below.  Another great recipe! Just be aware, this is not cholesterol friendly!


For my last recipe, I wanted to try another classic - mint chocolate chip ice cream made into sandwich cookies.  Since I have two varieties of mint growing in pots on my patio this summer, I decided to use my Chocolate Mint for this one (yes, there really is such a variety and you can smell the scent of chocolate in the leaves!).  Regular mint on the left, chocolate mint on the right:


First, fresh mint leaves are steeped in hot cream and the cream is infused with the minty flavor. I've never been a fan of artificially-flavored and colored mint ice cream made with chalky and flavorless chocolate bits. This, herbal-infused ice cream with good bittersweet chocolate is so different from any other mint chip ice cream I've ever had. I guess fresh would be a very good adjective!


The fudge cookies alone are reason enough to try this recipe...soft, brownie-like and delicious!


When paired with a scoop of mint chocolate chip ice cream - pure ice cream and chocolate indulgence!


I found the recipe for the ice cream and fudge cookies in A Passion for Ice Cream by Emily Luchetti.  It's the recipe right off of the front cover! What a fantastic book and full of cool, delicious, summery treats!


I hope you enjoyed coming to the Ice Cream Social at Kitchen Bouquet.  Please visit over the weekend to see more refreshing and delicious ice cream treats or join in with your own creations! Thank you, Suzy, for hosting a great party!


The Recipes...

Cocoa Ice Pops
Adapted from Essence of Chocolate by Robert Steinberg and John Scharffenberger
Printable Recipe

3/4 cup plus 2 tablespoons unsweetened cocoa powder (the best you can find)
2/3 cup granulated sugar
1-1/3 cups whole milk
1-1/3 cups water

In a medium saucepan, whisk together the cocoa powder, sugar and 1/2 cup of the milk until you have a smooth paste. Whisk in the rest of the milk and water, 1/2 cup at a time.

Place the saucepan over medium heat and stir in a wooden spoon or silicone spatula just until the cocoa powder and sugar have dissolved just until you start to see steam rise. Do not allow to boil or be on the heat too long as flavor could be lost.

Pour the mixture into a heat-proof container, preferably with a spout, and cool to room temperature, then refrigerate until cold.

Stir to recombine the settled cocoa and pour into molds, allowing some room for expansion when the mixture freezes. Add sticks and cover according to the directions provided with the molds. Freeze for a least a few hours.

If you are serving to a group, chill a bowl in the freezer or serve over crushed ice.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Vanilla Bean Ice Cream
Adapted from Williams Sonoma Recipes
Printable Recipe

I think using whole vanilla beans, rather than vanilla extract, is key to making this classic ice cream.

3 cups half-and-half
2 vanilla beans
3/4 cup sugar
6 egg yolks

Pour the half-and-half into a heavy saucepan. Place the vanilla bean on a work surface. Using a small, sharp knife, cut the bean in half lengthwise. Using the knife tip, scrape the seeds from the vanilla bean, then add the seeds and bean halves to the half-and-half. Bring to a simmer over medium-high heat. Remove from the heat, cover and let stand for 30 minutes.

Return the saucepan to the stovetop over medium-high heat and bring to a simmer. Meanwhile, in a heatproof bowl, whisk together the sugar and egg yolks until blended. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving. Gradually pour the hot half-and-half mixture into the yolk mixture, whisking constantly. Return the mixture to the same saucepan and place over medium-low heat. Cook, stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, about 5 minutes. Do not allow the custard to boil.

Pour the custard through a medium-mesh sieve set over a clean bowl. Refrigerate until cold, about 1 hour.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a freezer-safe container, cover and freeze until firm, at least 4 hours or up to 3 days, before serving. Makes about 5 cups; serves 8.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Mint Chip and Fudge Cookie Ice Cream Sandwiches
Adapted from A Passion for Ice Cream by Emily Luchetti
Printable Recipe

Mint Chip Ice Cream

2-1/2 cups heavy cream
3/4 cup milk
3/4 cup lightly packed fresh mint leaves
1 cup sugar
4 large egg yolks
1/2 teaspoon kosher salt
8 ounces bittersweet chocolate, chopped

In a medium, heavy saucepan, heat the cream, milk, mint, and 1/2 cup of the sugar over medium heat, stirring occasionally, until almost simmering. Turn off the heat, cover pan, and steep the mint in the cream for 15 minutes. In a medium bowl, whisk together the egg yolks, remaining 1/2 cup sugar, and salt. Slowly add the hot liquid into the eggs, whisking constantly so as not to make scrambled eggs. When done, return the pan to the stove and cook over medium-low heat, stirring constantly with a wooden spoon or silicon spatula, until it reaches 175F and lightly coats the back of the spoon. Cool to room temperature and then refrigerate for at least 4 hours or overnight.

Chop the chocolate into very small pieces. Put the chocolate in a bowl in the freezer. Place the cooled ice cream base in an ice cream machine and mix according to machine directions until it resembles soft serve ice cream. Place the ice cream in a freezable container and add the chocolate pieces and fold together. Freeze for about 4 hours or longer.

Fudge Cookies

2 ounces (4 tablespoons) unsalted butter
12 ounces bittersweet chocolate, coarsely chopped
1/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
3 large eggs
1/4 cup sugar
2 teaspoons vanilla extract

Preheat oven to 350 F. Line 3 baking sheets with parchment paper or silicone liner. Melt the butter and chocolate together in a double boiler over hot water. Stirring occasionally until melted. Let cool to room temperature.

Sift the flour and baking powder together and add the salt. In a medium bowl, whip the eggs, sugar and vanilla extract until thickened with an electric mixer set on high speed. Stir the cooled chocolate mixture into the egg mixture a little at a time until combined. Stir in the flour mixture and let the batter rest for 5 minutes. Drop large, heaping tablespoons of batter onto the prepared baking sheets, spreading them to about 3" and leaving 2" between each cookie. There should enough batter for about 20 cookies. Bake for about 10 minutes or until the tops crack and are no longer shiny on top. Allow to cool and then remove from the pans with a spatula.

To assemble the sandwiches, top a cookie with a scoop of ice cream and top with a second cookie and gently press down to adhere. This is easier if the ice cream isn't frozen solid. Serve immediately or freeze until ready to serve.

49 comments:

  1. The heat index here is going to be 110 today...I wish I could stop by for some cool ice cream treats. These look delicious!! Love the fudge pops...I've been eyeing pop molds all summer. Keep telling myself, it's ONE MORE kitchen thing, do I really need it :)

    ReplyDelete
  2. All of these ice cream treats look way too fantastic!!

    ReplyDelete
  3. Don't know where to start - they alllook fantastic. My Dad's favorite was a Fudgsicle..thought of him right away.
    The vanilla is one you would think we would all try first - using a vanilla bean may be the reason for me to give it a try now.
    Mint chocolate chip with the fidge cookie would be the one really calling my name.. I remember seeing the chocolate mint plant at the nursery this spring. How great that you have both, I have a better reason now for next year to plant mint plants!!
    Super post with gorgeous photos!! Now off to copy and paste!

    ReplyDelete
  4. Un post golosissimo... wow!!! :-)

    ReplyDelete
  5. OH my goodness! Love everything you've done Susan. I actually almost did ice pops too but just didn't get the time. And the mint chocolate chip was also on my list of possible to dos. Its one of my very favorite flavors. Your vanilla looks delish too. I used the vanilla beans too and I really love the way it tastes. Your post is beautiful and I'm so glad you joined me :-). This event gives us all an excuse to indulge!

    ReplyDelete
  6. This post is making me so hungy- well, more of a craving. I have already bookmarked it so I can return, even just to dream.

    ReplyDelete
  7. Haven't thought of fudgesicles in forever, but I'll be thinking of them now. That recipe sounds easy enough if I can find some molds...yours are wonderful.

    The cookies and mint ice cream sound amazing, too, and they look so pretty. Hmmm, wonder who needs impressing...

    Thanks for the recipes!

    ReplyDelete
  8. Home made mint chocolate chip ice cream!!! I just bought my machine today and I have mint from my G-Mom-B's yard growing on the side of the house-can't wait!

    ReplyDelete
  9. WOW, all fantastic! When does Mack get to have a taste of that fudgsicle? That is my absolute favorite! I love them! Have you ever had the one that is half banana and half fudgsicle? I can't find them any more around here, so I will copy your recipe fro the fudgy one and improvise! Great post, Susan!

    Have to get some of those molds!

    ReplyDelete
  10. Your ice cream sandwich is so beautifully photographed, and looks delightful! I am in awe of how you improvised and used your fresh mint. It sounds truly delicious - as does your vanilla bean ice cream. Thanks for sharing! I want to try these!

    ReplyDelete
  11. Oh my..what an accomplished dessert maker you are. These all not only look beautiful...they sound delicious.
    My favorite, all time ice cream is the olden FudgeCicle...gotta go to the store right now and buy a whole box of them..hide them from Mr. Sweet and maybe even from grands....:)))

    ReplyDelete
  12. They all look so good. But I think I want to try the Ice Cream Sandwich.

    ReplyDelete
  13. Thanks for all of the wonderful recipes. We will have to file them and try them all. Your photos are so beautiful. They make my mouth water.

    ReplyDelete
  14. I will take a scoop of the vanilla with the pecans. :D In reality - guess I will have some of the fat free sherbet in my freezer.
    Enjoy your weekend.

    ReplyDelete
  15. All of this ice cream has me drooling! I should get my friends to have an ice cream social with me so I can make all these flavors but won't be compelled to eat it all myself!

    ReplyDelete
  16. Suzy, what a lovely post from your picture of the fudgesicles standing at attention to the delicious-looking mint chocolate chip ice cream sandwich.

    The butter pecan is a "must-try". It's one of my favorite flavors and can only imagine how tasty the homemade version would be.

    ReplyDelete
  17. You must have been reading my mind! Been slightly addicted to Fudgsicles as of late, and am dying to make them from scratch. Now...if I only had some cute molds to go with them!

    ReplyDelete
  18. Susan, they all look like winners to me! Yum!

    ReplyDelete
  19. What a yummy looking post! I love the look of the cookie sandwiches especially!

    ReplyDelete
  20. I am totally hooked on the mint ice cream. I have a lot of mint in my herb garden right now! You also hooked me on your blog... I am now a follower!

    ReplyDelete
  21. All of these sound wonderful, but fudge bars were always a fav of mine, so that's the first recipe I'm going to try. (What cute little pop sticks you have!) Thank you for sharing these recipes. laurie

    ReplyDelete
  22. It all looks so wonderful...but I'll take one of those ice cream sandwiches with the mint ice cream!

    ReplyDelete
  23. I just have to try your mint chocolate chip ice cream, Susan. I can almost taste the wonderful flavor of fresh minth. Fudgesicles are still one of my favorite frozen treats along with creamsicles. Lovely post.

    ReplyDelete
  24. I haven't thought of fudgesicles in so long... figured they were really bad for me... this recipe, with all fresh ingredients is spectacular.... can't wait to try it and the others. It really is a whole party in one post... and spectacular photos... love that green color!

    ReplyDelete
  25. What wonderful photos! Magazine quality.
    The pops are so cute, perfect for your little guy to ease his teething pain!
    And a cookie sandwich...perfect to sit out on the porch and eat!

    ReplyDelete
  26. Wonderful creations! I want a cookie with ice-cream pls!

    ReplyDelete
  27. All these recipes sound fabulous! (And look that way, too! Great pics!)
    Those fudge cookies with the mint ice cream will be dessert for next week's gathering. Thank you for sharing.

    And thanks for stopping by Artfully Graced. Hope you like the fudge sauce. It's great on mint ice cream! For Christmas, I use it on peppermint ice cream and top it with crushed candycanes and grated chocolate. Mmmmmm...
    Jane (artfully graced)

    ReplyDelete
  28. Susan, I have loved fudgesicles since I was knee high to a grasshopper! And I know you will be putting those pop molds to good use with Mack. I have plenty of mint, including Mojito mint, so I'll be trying those delightful ice cream cookies. Beautiful photos!

    ReplyDelete
  29. Fudgesicles have always been my favorite as well. I will definitely bookmark this post so that I can try them sometime. The vanilla ice cream sounds fantastic. I wish I would have remembered to buy vanilla beans for my recipe. I love the chocolate mint ice cream sandwiches too and will remember definitely be trying this one too. We just had ice cream sandwiches this weekend with my mocha ice cream - they were good as well :)

    ReplyDelete
  30. You were one busy cook making all of these wonderful ice creams an the cookies too. I like to use vanilla bean in my ice cream too.
    Joyce

    ReplyDelete
  31. I bought the Essence of Chocolate at the Sharfennberber factory tour in Berkely last fall and haven't made the pops. I love your star molds. You have been a busy woman. Thanks for three great recipes.

    ReplyDelete
  32. I can't decide which to try first! The ice cream sandwiches caught my eye on Tastespotting, but your other frozen treats look just as tempting. Thanks for sharing such timely treats- It's stinkin' hot here in my neck of the woods!

    ReplyDelete
  33. mammamia !!! Love everything you've done Susan,thanks for sharing....kisses

    ReplyDelete
  34. What an incredible assortment of flavors. I especially love the addition of chocolate cookies!

    ReplyDelete
  35. Now why didn't they make those cute popsicle makers when my kids were little??? We could have had so much fun.
    I love a basic vanilla ice cream too, Susan. I use Maida Heatter's recipe and swoon with delight.
    But I've never made any with a mint flavor. Looks great with the cookie!
    Last fall I did a butter pecan with a ginger cookie...and everyone loved them. Think of all the ice cream and cookie combos we can come up with!

    ReplyDelete
  36. I'm always scream for ice cream! Yeeeeeeeeeeeeeeeeeeeeeeeeeeessss!

    ReplyDelete
  37. Favorite childhood memory: Sitting on the front porch, reading a book and having a fudgcicle!! Even better, eating a peppermint patty along with that fudgcicle. Thanks for the memory and the recipe!!

    Best,
    Bonnie

    ReplyDelete
  38. These treats are making me want an afternoon snack! The ice pops are so great. I need some popsicle molds!

    ReplyDelete
  39. The ice cream is rocking at your house this Summer. Love the idea of the ice cream social blogger event.

    I am really feeling the love for the mint ice cream sandwiches. I think my son would go nuts over the fudgicicles.

    Happy Summer to you!

    ReplyDelete
  40. Ice cream is a best and there's nothing like an ice cream social. The ice cream sandwiches got my attention quickly! Great post!

    ReplyDelete
  41. Wow! I thought the fudgsicles were super impressive but then I suddenly saw the ice cream sandwiches and started swooning... They look SO good! I need to invite you to my next ice cream social :)

    Sues

    ReplyDelete
  42. wow Susan complimenti!!!quanti gelati buonissimi!!!bravissima!!

    mi piace molto il biscotto/gelato!

    ho fatto anch'io quello alla vaniglia e ho usato come te il baccello e ho lasciato i semi così si vedono nel gelato!! (devo ancora pubblicarlo)

    Peccato che sei lontana se no ci incontravamo per gustare insieme i gelati!!!

    complimenti ancora!!!
    baci!!!
    Federica

    ReplyDelete
  43. Love these fudge popsicles and the mint ice cream sandwiches are just ready to be sold in every ice-cream parlor in America; lovely treats!
    I am craving ice-cream now, all your fault! :)

    ReplyDelete
  44. Hi Susan

    The fugsicle pops look so delicious! I clicked on your link to see where I could buy the molds to make them but the link took me to a chocolate cookbook for sale on Amazon? If you have a chnace culd you send me the link to where you purchased the molds? Thanks!

    I love the WS recipe too -- all of their recipes are usually wonderful!

    ReplyDelete
  45. Hi! The chocolate pops are beautiful! I bet they taste as good as they look! I love your photos . Sunny19

    ReplyDelete
  46. Pinning! I am trying those Cocoa Ice Pops. Yummy!

    ReplyDelete
  47. I LOVE this recipe. I made it in quantity for a lunch for a juding event at a county fair. I 4x'ed it. It was a big hit! Many people wanted your website for the recipe.

    I changed the delivery system a little: I put the liquid into 10 dixie cups (on a tray). I let them freeze on a tray for 1 hour- 1 hour and 15 minutes, until they started to set up. Plopped wooden sticks in them, and let them freeze. It made 10 servings, and each was just the right size. I had trouble getting the traditionally made ones out of the mold. They were half melted by the time I got them out. Making them in the little cups, then peeling the cups off when eating them makes it much easier.

    ReplyDelete
    Replies
    1. Wow, that's great! Thanks for letting me know. The Dixie cup is a terrific idea.

      Delete
  48. When I was a little girl living in Dallas..(now, keep in mind that I am VERY olden) the ice cream man came by every single day ....and every single day, I chose a FudgeSicle.
    My favorite of all time.
    I can hardly wait to try your recipe...AFTER I order those cute sticks. :)

    ReplyDelete

Proudly a NO CODE blog :) Because I appreciate your comments and want commenting to be easy, I refuse to add the DREADED codes. Instead, I turned off Anonymous comments due to spam. If you need to contact me regarding a recipe, please use my email address found under 'About Me' in the tool bar at the top of the page.