Name: “Ice Cream Sandwich” (Vanilla, Chocolate, and Cashew Ice Cream with Banana Anglaise, Chocolate Crémeux, Waffle Tuile, and Gastrique de Cepa Vieja)
Yield: Makes 18 servings
Cuisine: American
Ingredients: 7 grams Cepa Vieja sherry vinegar (Sources); 120 grams granulated sugar; 1 large egg; kosher salt; 148 grams granulated sugar; 25 grams dry milk powder; 25 grams atomized glucose (Sources); 93.5 grams Sweet Base Syrup; 15 grams banana water (Sources); 4 grams kosher salt; 303 grams all-purpose flour; 490 grams half-and-half; 45 grams vanilla paste (Sources); 1 gram baking soda; 66 grams Guittard Cocoa Rouge (Sources), plus more for rolling the dough; 100 grams Valrhona 70% chocolate (Sources); 80 grams unsalted butter, melted; 194 grams all-purpose flour; 30 grams Valrhona 100% cocoa paste (Sources); 6 large egg yolks; 50 grams granulated sugar; 2 gelatin sheets (2 grams each), soaked in cold water to soften; 150 grams egg whites (4 to 5 large); 150 grams 40% heavy cream; 235 grams Cacao Barry Alto el Sol 65% chocolate rounds (Sources) or other high-quality chocolate, chopped; 85 grams egg whites (about 3 large); 24 grams whole milk; ½ Madagascar vanilla bean, split; 90 grams granulated sugar; 450 grams half-and-half

Preparation info

Makes
18
servings

Difficulty
Complex

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Vanilla Ice Cream

6 large egg yolks
90 grams granulated sugar
½ Mad

Method

The ice cream sandwich is a uniquely American invention, created during a hot New York summer. Sebastien, who loves to use his French sensibilities to reimagine American dishes, thought, “I’ve got to do an ice cream sandwich.” But to do an ice cream sandwich in a four-star restaurant requires some thought and manipulation.

We use three different types of ice cream for t