“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: 6 large egg yolks; 90 grams granulated sugar; 450 grams half-and-half; ½ Madagascar vanilla bean, split; 50 grams cocoa butter (Sources); 2 gelatin sheets (2 grams each), soaked in cold water to soften; 125 grams 32% heavy cream; 30 grams Valrhona 100% cocoa paste (Sources); 4 grams kosher salt; 5 large egg yolks; 500 grams water; 175 grams granulated sugar; 100 grams Valrhona 70% chocolate (Sources); About 125 grams Valrhona 70% chocolate, melted; 250 grams Valrhona cocoa powder (Sources); 150 grams 40% heavy cream; 7 grams Cepa Vieja sherry vinegar (Sources); 1 large egg; 100 grams granulated sugar; 45 grams water; 235 grams Cacao Barry Alto el Sol 65% chocolate rounds (Sources) or other high-quality chocolate, chopped; 250 grams raw unsalted cashews; 125 grams granulated sugar; 148 grams granulated sugar; 1 gram baking soda; 66 grams Guittard Cocoa Rouge (Sources), plus more for rolling the dough; 490 grams half-and-half; 15 grams banana water (Sources); kosher salt; 194 grams all-purpose flour

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
Microwave
New York
ice cream

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