Vanilla is the number-one-selling ice cream, not just because it is everyone’s favorite flavor but also because its versatile taste means it can be served with many different desserts. For a change, try crème fraîche ice cream. It goes with everything vanilla goes with, but its slightly tangy flavor gives an added dimension. If your hand gets cold filling the rolls with the ice cream, wear an oven mitt.
In a bowl, whisk together the egg yolks,
Combine the cream, milk, and remaining
Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly with a heat-resistant plastic or wooden spatula, until the custard reaches
Cool over an ice bath until room temperature. Strain the custard into a clean bowl and whisk in the crème fraîche. Refrigerate for at least 4 hours or up to overnight. Churn in an ice cream machine according to the manufacturer’s instructions. Freeze until scoopable, about 4 hours, depending on your freezer.
Melt the butter in a small saucepan over medium-low heat. Add the dark and light corn syrups, the sugar, flour, liqueur, and cinnamon. Stir until combined. Place teaspoonfuls of the batter
Bake until golden brown, 8 to 10 minutes. Let the cookies cool on the pan for 15 seconds. Using a small offset spatula, remove a cookie and place it upside down on the work surface. Working quickly, roll the cookie around the handle of a wooden spoon. Slip it off the end of the spoon and set aside to cool. Repeat with the other cookies. (If you find the cookies are cooling and becoming brittle faster than you can roll them, return the pan to the oven for 10 seconds to rewarm them.)
The cookies can be made up to 2 days in advance. Store in an airtight container at room temperature. The snaps are best filled with the ice cream the same day they are eaten.
Fit a pastry bag with a
© 2006 Emily Luchetti. All rights reserved.