Peppermint Ice Cream Sandwich
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Ingredients
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Yield
sandwichesUnit of Measurement
- Almond Macarons (from PreGel Mix) Red
- 1000 g PreGel Five Star Chef Pastry Select™ Macaron Mix - 33124
- 190 g warm water - 50°C/122°F
- as needed red powdered color
- Totalbase Ice Cream - 10% Butterfat
- 2500 g whole milk
- 800 g heavy cream
- 520 g sugar
- 60 g PreGel Dextrose - Sweetening Agent - 83612
- 90 g PreGel Nonfat Dry Milk - Grade A - Low Heat - 314005
- 250 g PreGel Totalbase®-301148
- 140 g PreGel Mint - White Traditional Paste - 59872
Method of Preparation
Almond Macarons (from PreGel Mix) Red
- In the bowl of an electric mixer, combine PreGel Macaron Mix with food color, and mix with a paddle on low speed until incorporated.
- Add warm water, and beat on medium speed for 3-4 minutes.
- Pipe macaron batter onto a flat sheet pan with a Silpat and allow them to rest for 1 hour.
- Bake at 135°C / 266°F for 18-22minutes, in a static or convection oven with the lowest fan speed and a closed valve
Totalbase Ice Cream - 10% Butterfat
- Mix all ingredients together.
- Blend with immersion blender.
- Let the mix age and hydrate for at least ½ hour.
- Pour in batch freezer and freeze.
- Place the Ice Cream into a Piping bag, pipe unto a disk mold, smooth off the top and allow them to freeze completely before making the Ice Cream Sandwich’s.
- Finish by rolling the sandwich’s in crushed peppermint candies.