“Ice Cream Sandwich”

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: 500 grams water; 450 grams half-and-half; 5 large egg yolks; 175 grams granulated sugar; 250 grams raw unsalted cashews; 250 grams Valrhona cocoa powder (Sources); 25 grams granulated sugar; 235 grams Cacao Barry Alto el Sol 65% chocolate rounds (Sources) or other high-quality chocolate, chopped; 2 gelatin sheets (2 grams each), soaked in cold water to soften; 150 grams 40% heavy cream; 66 grams Guittard Cocoa Rouge (Sources), plus more for rolling the dough; 194 grams all-purpose flour; 4 grams kosher salt; 1 gram baking soda; ½ gelatin sheet (1 gram); 490 grams half-and-half; 120 grams granulated sugar; 170 grams 83% unsalted butter, at room temperature; 125 grams granulated sugar; About 125 grams Valrhona 70% chocolate, melted; 15 grams banana water (Sources); kosher salt; 85 grams egg whites (about 3 large); 303 grams all-purpose flour; 9 grams baking powder; 80 grams unsalted butter, melted; 24 grams whole milk; 7 grams Cepa Vieja sherry vinegar (Sources); 1 large egg; 148 grams granulated sugar

Vanilla, Chocolate, and Cashew Ice Cream with Banana Anglaise, Chocolate Crémeux, Waffle Tuile, and Gastrique de Cepa Vieja

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

Americas
United States
Dessert
ice cream
New York

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