Jake’s Chocolate Truffle Cookie Sandwiches
Makes 8 ice cream sandwiches
16 Jake’s Chocolate Truffle Cookies
1 pint Jeni’s Savannah Buttermint ice cream*
To assemble: Freeze cookies on a sheet pan for 1 hour. Soften ice cream until scoopable. Remove cookies from freezer and, working quickly, scoop 2 to 4 ounces of ice cream onto each cookie. Smoosh ice cream by placing another cookie on top. Repeat. Return assembled sandwiches to the freezer for at least 2 hours to harden.
8 Tbsp. (1 stick) unsalted butter
8 oz. dark chocolate (64% cacao or higher), coarsely chopped
½ cup unbleached all-purpose flour or gluten-free flour
2 Tbsp. Dutch-processed cocoa powder (99% cacao)
¼ tsp. fine sea salt
¼ tsp. baking soda
2 large eggs, room temperature
½ cup sugar
2 tsp. vanilla extract
1 cup dark chocolate chips (64% cacao or higher)
Melt butter and dark chocolate in a double boiler over low heat, stirring occasionally until completely melted. Cool completely. Combine flour, cocoa powder, salt and baking soda in a small bowl. Set aside. Using an electric mixer, beat eggs and sugar in a large bowl on high speed until light and fluffy, about 2 minutes. Add vanilla and melted chocolate and butter mixture and beat for 1 to 2 minutes until combined. Scrape down the sides of the bowl and stir in the dry ingredients just until incorporated. Fold in chocolate chips. Cover with plastic wrap and refrigerate for at least 4 hours. Position a rack in the center of the oven and preheat oven to 325°. Line a baking sheet with parchment paper. Wet your hands with water and roll dough into 2″ balls, placing them about 2″ apart on lined baking sheet. Work quickly, and if you are baking the cookies in batches, refrigerate the remaining dough between rounds.
Bake for 12 to 13 minutes until the edges have risen slightly and the center is mostly set. Remove from oven and let cool on the pan for at least 10 minutes, then transfer to a rack and let cool completely.
*Also works great with Jeni’s Orange Blossom Buttermilk Frozen Yogurt.
1 scoop Jeni’s Ndali Estate Vanilla Ice Cream
2 Tbsp. Salty Graham Gravel
1 Poached Peach Half
2 Tbsp. Fresh Red Raspberry Sauce
To build each sundae: Place one scoop of ice cream in bowl or small dish. Top with Poached Peach Half, Fresh Red Raspberry Sauce and Salty Graham Gravel.
Salty Graham Gravel
Makes 2 cups
1 cup finely ground graham crackers (about 13 crackers)
¾ cup unbleached all-purpose flour
2 tsp. cornstarch
½ cup sugar
2 tsp. fine sea salt
8 Tbsp. (1 stick) unsalted butter, melted
Preheat oven to 275°. Combine the graham cracker crumbs, flour, cornstarch and sugar in a small bowl. Add the butter and stir until large lumps have formed and dry ingredients are moistened (mixture should resemble lumpy wet sand). Add salt, mixing just enough to distribute it evenly. Pour crumbs onto a baking sheet and spread evenly. Bake the crumbs for 10 minutes. Remove pan from the oven and toss crumbs with two bench scrapers or metal spatulas, then chop into ⅛” to ¼” pieces. Bake for 10 more minutes or until gravel is a rich brown. Remove from oven and let cool completely.
Poached Peach Half
Makes 8 servings
1 bottle white or red wine or 3 cups water
2 cups sugar
Spices or herbs as desired
(Jeni recommends star anise in winter, sweet basil in summer)
4 large peaches*
Combine wine, sugar and spices or herbs in 4-quart saucepan and bring to just under a boil over low heat, stirring to dissolve the sugar. Gently place prepared fruit into the warm poaching liquid and cook 15 minutes, turning the fruit in the liquid as needed, until tender. Using a slotted spoon, gently remove fruit from poaching liquid. Serve hot or allow to cool on a plate. Fruit may be stored in airtight container, covered with poaching liquid, in refrigerator for up to 3 days.
*May substitute other summer fruit. Poaching times: 4 pears (15 min.); 8 plums (10 min.); 16 apricots (5 min.); 1 lb. cherries (2 min.).
Fresh Red Raspberry Sauce
Makes 1½ cups
12 oz. raspberries, frozen, or 1 pint fresh
½ cup sugar
Purée ingredients in a blender. Pour into a small bowl, cover, and place in refrigerator for at least 2 hours to allow the sugar to dissolve.
Eton Mess Platter
Makes 8 to 10 servings
1 pint Jeni’s Brambleberry sorbet
1 pint Jeni’s Sweet Cream ice cream
2 Meringue Cake Disks (recipe below)
1 cup Macerated Strawberries (recipe below)
Honey-whipped Cream, to garnish (recipe below)
Fresh berries, lemon zest and mint, to garnish
To assemble: Place alternating scoops of ice cream and sorbet on a large platter. Break meringues and scatter pieces over the top—too many is never enough here! Spoon on macerated fruit and add loose clouds of whipped cream. Top with fresh berries of your choosing, finely grated lemon zest and mint.
Meringue Cake Disks
4 large egg whites, room temperature
¼ tsp. cream of tartar
1 cup sugar
Position racks in the upper and lower thirds of the oven and preheat the oven to 200°. Draw an 8″ circle on each of two sheets of parchment paper. Line two large baking sheets with the parchment. Using an electric mixer, beat egg whites in a large bowl at medium-low speed until just frothy, about 45 seconds. Add cream of tartar, increase speed to medium-high and beat the egg whites until white and thick (the consistency of shaving cream), about 2 minutes. Slowly sprinkle in sugar, beating until incorporated. Continue beating the whites until stiff peaks form. Fit a pastry bag with ¼” plain tip and fill with meringue. Pipe meringue in a spiral in each traced circle, starting from the center and working outward.
1 pint strawberries, hulled and sliced
½ cup sugar
Toss strawberries with sugar in a large bowl. Let sit 3 hours in the refrigerator.
1½ cups heavy cream
2-3 Tbsp. honey
Chill a small metal or glass bowl in the refrigerator for at least 15 minutes; it should be cold to the touch. Add the cream and honey and whip using a hand mixer.
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