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page Brookie Cherry Ice Cream Sandwiches Prep time: 20 minutes, plus 2 hours 30 minutes freezing time Cook time: 25 minutes Serves: 8 1/2 pound fresh cherries, pitted and halved 2 tablespoons granulated sugar 1 tablespoon fresh lemon juice 4 cups Breyers Natural Vanilla 3 1 cup natural unsweetened cocoa 4 large egg whites, at room temperature pinch of salt 1/2 cup walnut pieces, coarsely chopped nonstick cooking spray In small saucepan over medium heat, bring cherries, granulated sugar and lemon juice to simmer, mashing cherries with potato masher or fork to break up. Simmer, stirring frequently, for about 15 minutes, or until mixture thickens. Transfer to shallow container, cover and refrigerate until cold. In large chilled bowl, fold cherry mixture into ice cream until blended. Cover and freeze about Heat oven to 350 F. Line 2 large baking sheets with parchment paper. Meanwhile, in medium bowl, combine confectioners’ sugar, cocoa powder, egg whites and salt. Using electric hand mixer on low speed, beat for about 1 minute, or until just blended. Fold in walnuts. Immediately drop 16 mounds of batter onto prepared baking sheets, spacing evenly. Spray underside of spoon with cooking spray and spread mounds into 2 1/2-inch rounds. Bake 10-12 minutes, or until tops are shiny and cracked. Cool cookies completely. cookies. Place another cookie on top of ice cream and gently press down until ice cream spreads to edges. Return sandwiches to freezer Note: Brookies can be baked up to 1 day ahead, stored airtight at room temperature. Roasted White Peaches with Honeycomb and Vanilla Ice Cream Prep time: 10 minutes, plus 20 minutes cooling time Cook time: 25 minutes Serves: 8 1 cup sugar, divided 1 lemon, zested 4 and pitted 2/3 cup water, plus 2 tablespoons, divided nonstick cooking spray 1/3 cup honey 1 1/2 teaspoons baking soda 4 cups Breyers Natural Vanilla Ice Cream, divided Heat oven to 425 F. In small bowl, whisk 3 tablespoons sugar and lemon zest for about 1 minute, or until sugar is fragrant and moist. Arrange peaches, cut side up, in 13-by-9-inch baking dish. Pour water into dish. Sprinkle lemon sugar mixture over peaches and roast 25-30 minutes, or until peaches are slightly softened and have released their juices. Meanwhile, lightly spray cooking spray on small baking sheet. In mediumheavy saucepan over high heat, bring remaining sugar, honey and 2 tablespoons water to boil, stirring constantly. Reduce heat to mediumhigh and cook, without stirring, about 5 minutes, or until candy thermometer reaches 305 F. Remove from heat and whisk in baking soda until blended and mixture begins to bubble. Gently pour hot mixture onto prepared baking sheet and cool. Break honeycomb into small pieces and reserve in airtight container. Spoon 1/2 cup ice cream into each of 8 bowls. Top with warm roasted peaches and warm juices. Sprinkle with honeycomb pieces and serve immediately. Note: Honeycomb can be stored in airtight container at room temperature for up to 3 days. 51


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