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Show A Tempting Treat Icebergers By TOM GRIFFIN Talk about terrific the combination of crisp cookies and silky homemade ice cream is hard to lop, but one way to present the two is an unbeatable do-ahead duo. If you remember the pleasure of biting into a velvety mound of icecream shoveled with a cookie's edge, you'll understand our excitement about Icebergers. WHAT IS an Iceberger? Take two large cookies (4 inches across -- about the size of a hamburger bun), fill them with ice cream, squeeze all together and roll in a corresponding edible trim, such as chocolate shot or chopped nuts, f reeze immediately and serve directly from the freezer. Ice cream sandwich success can be yours at home if you try out suggested cookie-ice cream combinations. Of course you can assemble these desserts with commercial ice cream and cookies, but the flavor difference between homemade and artifically preserved is tremendous. tremen-dous. SO, GET out your ice cream makers, . whether crank or ultramodern. Here's how to assemble Icebergers: --MAKE (or buy) ice cream and 4-inch cookies of choice. -Assemble the following materials: one or more trims, ice cream scoop, rolling pin, metal spatula, cookie cutter (4 inches round or whatever what-ever shape corresponds to prepared cookie shape), plastic wrap, plastic sandwich bags. -CLEAN work area. --Cut I yard plastic wrap and place on work area. Place 2 large scoops ice cream on one half of plastic. Two scoops equal 23 cup ice cream. -FOLD OVER plastic wrap so that it completely com-pletely covers the ice cream. With rolling pin, roll over ice cream until it is V inch thick and relatively circular. -Unfold plastic wrap and, using cookie cutter, cut-ter, cut a circle of ice cream. -PREPARE two cookies to act as sandwich. Slide spatula under ice cream. One person can now hold bottom cookie steady as the other person places the ice cream and slides out the spatula. Place top cookie over ice cream, press sandwich together and roll Iceberger in chosen trim. -Slice finished confection into plastic sandwich sand-wich bag and freeze immediately. WE WANT to make a point about the cream content in your homemade ice cream. The use of extra thick, old or clotted cream has the reaction of turning the ice cream into butter with an undesireable thick texture. Combining pure heavy whipping cream with light cream or . half and half (scalded to reduce water content), will produce a smooth ice cream. Also, the cream should not be whipped, as in home freezer recipes, before mixing with the other ingredients when making ice cream in a crank-type crank-type freezer. Following are some ice cream and cookie recipes to get you started making your own Icebergers. CHOCOLATE CHIP COOKIES 13 cup butter 13 cup margarine Vi cup granulated sugar ': cup firmly packed brown sugar 1 large egg 1 tsp. vanilla l'i cups unbleached flour ': tsp. baking soda V: tsp. salt cup chopped nuts 6 oz. (1 cup) semi-sweet chocolate chips PREHEAT oven to 375 degrees. Mix butter, margarine, sugars, egg and vanilla thoroughly. Stir dry ingredients together and blend into butter-egg mixture. Mix in nuts and chocolate chips. On an ungreased baking sheet, drop rounded soupspoons of dough about 4 inches apart. Bake 8-10 minutes, or until lightly brown. The cookies will still be soft at this point, so cool them slightly before removing from baking sheet. OLD FASHIONED OATMEAL COOKIES V cup shortening 1 cup firmly packed dark brown sugar 'i cup sugar 1 egg V cup water 1 tsp. water 1 tsp. vanilla 3 cups oatmeal, uncooked 1 cup unbleached flour I tsp. salt Vi tsp. soda PREHEAT OVEN to 375 degrees. Beat together shortening, sugars, egg, water and vanilla until creamy. Add combined remaining ingredients; mix well. Form dough into 2 inch balls. Place on greased cookie sheets (4 cookies to a standard cookie sheet). Flatten unbaked cookies with metal spatula. Bake 10 minutes. Open oven and flatten cookies again. Bake 5 minutes more. Makes 10 4-inch cookies. ORANGE PECAN REFRIGERATOR COOKIES V cup butter 'i cup shortening or margarine 1 cup firmly packed brown sugar 1 egg 1 tsbp. grated orange rind 'A tsp. vanilla VA cups unbleached flour V tsp. salt Vi tsp. baking soda Vi cup chopped pecans PREHEAD OVEN to 400 degrees. Mix butter but-ter and shortening or margarine with sugar, egg, orange rind and vanilla. Measure flour and combine with salt and soda. Stir in pecans. Form into a roll 4 inches across. Wrap in waxed paper. Chill until firm. Slice dough into lA inch thick pieces. Bake 8-10 minutes on ungreased baking sheet. Makes 10-12 4-inch cookies. BASIC VANILLA ICE CREAM 6 egg yolks 2 cups milk 1 cup sugar 'zi tsp. salt 1 vanilla bean, split lengthwise, or 2 tbps. pure vanilla extract 2 cups heavy cream IN TOP OF double boiler beat egg yolks and milk until well blended. Stir in sugar, salt and vanilla bean. (If vanilla extract is used, add after cooking). Cook, stirring constantly, over hot (not boiling) water until mixture is thick and coats a metal spoon. Cool, then cover, Refrigerate until chilled. Stir in cream and vanilla extra or, if vanilla bean was used, remove re-move it and scrape inside of bean into chilled custard mixture. Pour into freezer and churn according to manufacturer's directions. Makes about 2 quarts. |