Desserts | Saveur https://www.saveur.com/category/desserts/ Eat the world. Sun, 18 Aug 2024 01:26:52 +0000 en-US hourly 1 https://wordpress.org/?v=6.6.1 https://www.saveur.com/uploads/2021/06/22/cropped-Saveur_FAV_CRM-1.png?auto=webp&width=32&height=32 Desserts | Saveur https://www.saveur.com/category/desserts/ 32 32 Peach Cobbler https://www.saveur.com/peach-cobbler-recipe/ Mon, 11 Jul 2016 16:00:00 +0000 https://www.saveur.com/uncategorized/peach-cobbler-recipe/
Peach Cobbler Recipe
Photography by Linda Pugliese; Food Styling by Christine Albano; Prop Styling by Carla Gonzalez-Hart

Upgrade everyone’s favorite summer fruit dessert with a roasted almond streusel.

The post Peach Cobbler appeared first on Saveur.

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Peach Cobbler Recipe
Photography by Linda Pugliese; Food Styling by Christine Albano; Prop Styling by Carla Gonzalez-Hart

If you want to eat peach cobbler any time of the day, Barry Sorkin from Smoque BBQ in Chicago may have the recipe you’re looking for. “It’s kind of like a fruit cup,” Sorkin says. “You could almost argue it’s breakfast food.” Roasted almond streusel adds a complex nuttiness to his version, which has a crunchy finish more akin to crisp than classic cobbler.

Featured in “4 Barbecue Side Dishes to Bring Home, No Smoker Required.”

Yield: 6
Time: 1 hour 20 minutes

Ingredients

For the peach filling:

  • 3 lb. fresh or thawed frozen peaches, chopped into 1-in. pieces (about 6 heaping cups)
  • ½ cup sugar
  • 2 Tbsp. fresh lemon juice
  • 2 tsp. almond extract
  • ½ tsp. ground cinnamon

For the topping:

  • 1 cup light brown sugar
  • ¾ cup all-purpose flour
  • 12 Tbsp. cold unsalted butter, cubed
  • ½ tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ½ tsp. kosher salt
  • ¾ cup sliced almonds

Instructions

  1. Position a rack in the center of the oven and preheat to 375°F. Line a baking sheet with foil.
  2. Make the filling: To a large bowl, add the peaches, sugar, lemon juice, almond extract, and cinnamon, and stir to coat. Set aside.
  3. Make the topping: To a large bowl, add the brown sugar, flour, butter, cinnamon, nutmeg, and salt. Using a pastry cutter or your fingers, quickly work the butter into the dry ingredients until only small pea-sized crumbs remain. Add the almonds and toss once more to distribute. Refrigerate the topping until ready to bake.
  4. Divide the filling among six 4-ounce ramekins, mounding the fruit over the rim of the ramekin (the filling will shrink significantly in the oven). Top with a generous handful of the crisp topping, then transfer the ramekins to the lined baking sheet and bake until the peaches are juicy and the topping is golden and crisp, 30–35 minutes. Remove from the oven and set aside to cool slightly. Serve warm or at room temperature.

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]]> 6 Bold Ice Cream Sandwich Recipes to Change Things Up This Summer https://www.saveur.com/ice-cream-sandwich-recipes/ Mon, 18 Mar 2019 22:47:06 +0000 https://dev.saveur.com/uncategorized/ice-cream-sandwich-recipes/
Bastani Sonnati Ice Cream Sandwiches
Photo: Nina Gallant • Food and Prop Styling: Madison Trapkin. Photo: Nina Gallant • Food and Prop Styling: Madison Trapkin

Go beyond the standard chocolate-vanilla combo with these head-turning handheld desserts.

The post 6 Bold Ice Cream Sandwich Recipes to Change Things Up This Summer appeared first on Saveur.

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Bastani Sonnati Ice Cream Sandwiches
Photo: Nina Gallant • Food and Prop Styling: Madison Trapkin. Photo: Nina Gallant • Food and Prop Styling: Madison Trapkin

No shade to the two-note schoolyard frozen treat, but lately, ice cream sandwiches have grown up. In New York City, cool-kid scoopshops, pop-ups, restaurants, and even wine bars have peppered their menus with vibrant frozen sandos redolent with spiced, floral, herbal, and savory notes to tempt those of us inclined to eat the world—brain freeze be damned. Here’s how to make a few of our favorites.

Coconut-Taro Ice Cream Sandwiches with Ritz Crackers

Photo: Nina Gallant • Food and Prop Styling: Madison Trapkin Photo: Nina Gallant • Food Styling: Madison Trapkin

The vibrant, violet-colored ice cream in this sweet-and-salty recipe from SAVEUR contributing editor Jessie YuChen is dairy-free and comes together easily—no ice-cream machine required. Get the recipe >

Sweet Fried Milk Buns with Ice Cream, Peanuts, and Cilantro

Sweet Fried Milk Buns with Ice Cream, Peanuts, and Cilantro
Photo: Nina Gallant • Food and Prop Styling: Madison Trapkin Photo: Nina Gallant • Food Styling: Madison Trapkin

Peanuts and cilantro may be surprising toppings for many ice cream lovers, but the flavor combination is popular in Taiwan’s coastal Yilan County, where night market vendors roll the ingredients in thin wheat-flour wrappers for a beloved snack called hua shen juan bing qi. At Win Son in Brooklyn, pastry chef Danielle Spencer pays homage to the famous street food with this ice cream sandwich. Get the recipe >

Ginger Matcha Ice Cream Sandwiches

Ginger Matcha Ice Cream Sandwiches
Photo: Nina Gallant • Food and Prop Styling: Madison Trapkin Photo: Nina Gallant • Food Styling: Madison Trapkin

The secret ingredient in these bracing, eye-catchingly green sandwiches from Noona’s owner Hannah Bae is dextrose, a grape sugar that keeps the ice cream soft and scoopable. Get the recipe >

Vanilla-Rose Ice Cream Sandwiches with Cardamom Toast

Vanilla-Rose Ice Cream Sandwiches with Cardamom Toast
Photo: Nina Gallant • Food and Prop Styling: Madison Trapkin Photo: Nina Gallant • Food Styling: Madison Trapkin

In this fork-and-knife-optional sandwich from Malai’s Pooja Bavishi, buttery cardamom toast encases a heady rose-scented cream filling that requires no churning whatsoever. Get the recipe >

Brown Butter Sugar Cookie Ice Cream Sandwiches
Photo: Nina Gallant • Food and Prop Styling: Madison Trapkin Photo: Nina Gallant • Food Styling: Madison Trapkin

At Bad Habit Ice Cream, chef Javier Zuniga often sandwiches chewy sugar cookies with fruit-based ice creams such as roasted banana or sweet milk with a swirl of fig jam. Fake it at home by softening a quart of store-bought vanilla and folding in a ripple of your favorite preserves. Get the recipe >

Bastani Sonnati Ice Cream Sandwiches

Bastani Sonnati Ice Cream Sandwiches
Photo: Nina Gallant • Food and Prop Styling: Madison Trapkin Photo: Nina Gallant • Food Styling: Madison Trapkin

At Eyval in Brooklyn, chef Ali Saboor’s artful hand and Persian influence shine through in this elegant sandwich that’s perfumed with saffron, rosewater, and citrus and studded with raisins. Get the recipe >

The post 6 Bold Ice Cream Sandwich Recipes to Change Things Up This Summer appeared first on Saveur.

]]> Vanilla-Rose Ice Cream Sandwiches with Cardamom Toast https://www.saveur.com/recipes/vanilla-rose-ice-cream-sandwiches-cardamom-toast/ Fri, 16 Aug 2024 23:50:06 +0000 /?p=172570
Vanilla-Rose Ice Cream Sandwiches with Cardamom Toast
Photo: Nina Gallant • Food Styling: Madison Trapkin. Photo: Nina Gallant • Food Styling: Madison Trapkin

Team sugared and spiced rounds of bread with a pretty-in-pink no-churn filling and a decadent chocolate shell for this summer showstopper.

The post Vanilla-Rose Ice Cream Sandwiches with Cardamom Toast appeared first on Saveur.

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Vanilla-Rose Ice Cream Sandwiches with Cardamom Toast
Photo: Nina Gallant • Food Styling: Madison Trapkin. Photo: Nina Gallant • Food Styling: Madison Trapkin

Pooja Bavishi’s Brooklyn-based operation, Malai, is beloved for its vast menu of spiced ice creams, sorbets, and other South Asian-inspired frozen treats—think kulfi pops and gulab jamun ice cream cake. In Bavishi’s at-home riff on her shop’s ice cream sando, buttery cardamom toast sandwiches a rosy no-churn filling. Cool the bread before assembling, then dip in chocolate for a rich, heavenly shell. If you prefer a meltier treat, assemble while the toasts are still warm, and serve immediately with a knife and fork. This recipe makes more ice cream than you “need,” but leftovers keep well in an airtight container in the freezer for up to 2 weeks.

Featured in “6 Bold Ice Cream Sandwich Recipes to Change Things Up This Summer” by Kat Craddock.

Yield: Makes 12 sandwiches
Time: 6 hours

Ingredients

For the ice cream:

  • 2 cups heavy cream
  • One 14-oz. can sweetened condensed milk
  • 1 tsp. rosewater
  • 1 tsp. vanilla extract
  • ½ tsp. fine salt
  • Red food coloring (optional)

For the toasts:

  • Twelve ½-in.-thick white sandwich bread slices
  • ¼ cup sugar
  • ½ tsp. ground cardamom
  • ½ tsp. kosher salt
  • ¼ cup ghee, divided

For the chocolate shell (optional):

  • 1 cup semi-sweet chocolate chips
  • 3 Tbsp. coconut oil

Instructions

  1. Make the ice cream: Using a stand mixer fitted with the whip attachment, beat the cream to soft peaks. Remove the bowl from the stand, and using the whip attachment, gently fold in the condensed milk. Stir in the rosewater, vanilla, salt, and a few drops of food coloring, if desired, transfer to a freezer-safe container with a tight-fitting lid, cover, and freeze until firm, at least 4 and up to 24 hours.
  2. Make the toasts: Using a rolling pin, flatten each bread slice as thinly as possible. Using a 2-inch circular cookie cutter or water glass, punch out two circles from each slice. (Discard the crusts or save to make bread crumbs.) In a shallow bowl, stir together the sugar, cardamom, and salt.
  3. In a medium skillet, heat 1 tablespoon of ghee over medium-high heat until shimmering, then add 3 bread rounds and shallow-fry until the bottoms are evenly golden brown, 60–90 seconds. Flip and continue cooking until golden on the other side, 60–90 seconds more. Transfer to a paper towel-lined plate, blot gently, then immediately dredge in the cardamom sugar to coat. Repeat with the remaining bread rounds and ghee, then set aside to cool to room temperature.
  4. Line a chilled baking sheet or large platter with parchment, then arrange six of the toast slices on it. Top each with approximately 2 tablespoons of ice cream followed by a second toast slice. Gently press down the top slices to make sandwiches. If dipping the sandwiches in chocolate shell, transfer the baking sheet to the freezer until the ice cream is firm and the toast is very cold, about 30 minutes. 
  5. Meanwhile, make the chocolate shell, if desired: In a double-boiler over medium heat, melt the chocolate chips and coconut oil, stirring frequently, until smooth. (Alternately, microwave the ingredients on low, stopping to stir every 30 seconds, until just melted, about 90 seconds total.) Set aside until thick and barely warm to the touch.
  6. Dip one half of each sandwich into the chocolate shell and set the entire sandwich back onto the lined baking sheet. Repeat with remaining sandwiches and return to the freezer until the chocolate has fully set, at least 1 hour. (If serving the sandwiches more than 4 hours later, wrap the tray tightly with plastic wrap.)

The post Vanilla-Rose Ice Cream Sandwiches with Cardamom Toast appeared first on Saveur.

]]> Sweet Fried Milk Buns with Ice Cream, Peanuts, and Cilantro https://www.saveur.com/recipes/sweet-fried-milk-buns-ice-cream-peanuts-cilantro/ Fri, 16 Aug 2024 23:45:00 +0000 /?p=172564
Sweet Fried Milk Buns with Ice Cream, Peanuts, and Cilantro
Photo: Nina Gallant • Food Styling: Madison Trapkin. Photo: Nina Gallant • Food Styling: Madison Trapkin

Inspired by an iconic Taiwanese night market dessert, these frozen treats are finished with the dynamic duo of peanuts and cilantro.

The post Sweet Fried Milk Buns with Ice Cream, Peanuts, and Cilantro appeared first on Saveur.

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Sweet Fried Milk Buns with Ice Cream, Peanuts, and Cilantro
Photo: Nina Gallant • Food Styling: Madison Trapkin. Photo: Nina Gallant • Food Styling: Madison Trapkin

Peanut- and cilantro-topped ice cream may seem surprising, but this is a popular flavor combination in Taiwan’s coastal Yilan County, where night market vendors roll the ingredients in thin wheat-flour wrappers for a beloved snack called hua shen juan bing qi. At Win Son in Brooklyn, pastry chef Danielle Spencer fries fluffy milk-bread dough to make an oversized and shareable ice cream sandwich inspired by the famous street food. For an over-the-top flourish, Win Son co-owner and chef Trigg Brown suggests frying the peanuts in salted butter.

Featured in “6 Bold Ice Cream Sandwich Recipes to Change Things Up This Summer” by Kat Craddock.

Yield: Makes 8 sandwiches
Time: 8 hours
  • ¾ cup plus 2 Tbsp. whole milk
  • ½ tsp. active dry yeast
  • 2 cups plus 3 Tbsp. (275 g) bread flour
  • 2 Tbsp. sugar
  • 1 tsp. kosher salt
  • 8 Tbsp. softened unsalted butter
  • Vegetable oil, for frying
  • Vanilla ice cream
  • Coarsely chopped peanuts, cilantro leaves, sesame seeds, flaky salt, and sweetened condensed milk, for garnish

Instructions

  1. In a medium pot, cook the milk over low heat until just barely warm to the touch (75–80°F). Transfer the milk to a stand mixer fitted with a dough hook, sprinkle in the yeast, and set aside until slightly foamy, 3–5 minutes. Add the flour, sugar, and salt, then mix on the lowest speed just until a shaggy dough begins to form, about 4 minutes. Turn the speed up to the second-lowest setting, add the butter, and continue mixing, scraping the bottom and sides of the bowl occasionally, until the butter is thoroughly incorporated and the dough is smooth and elastic, 8–10 minutes. Remove the dough hook, cover the bowl tightly with plastic wrap, and refrigerate for at least 6 hours, or up to 2 days.
  2. Lightly oil a clean work surface. Line a large baking sheet with parchment paper and lightly oil the paper as well. Turn the dough out onto the work surface and, using a bench knife or chef’s knife, divide into eight 2½-ounce portions. Roll each portion into smooth balls, cover loosely with plastic wrap, and set aside at room temperature until the buns have nearly doubled in size, 45–60 minutes.
  3. Place a wire rack in a large rimmed baking sheet and set it aside. Into a heavy pot fitted with a deep-fry thermometer, pour oil to a depth of 2 inches and turn the heat to medium-high. When the temperature reads 325°F, working in batches, gently drop the dough portions into the oil and fry the buns, using a metal spoon to occasionally flip them and baste the tops with the oil, until the exterior is blistered and deep golden brown, 4–6 minutes per batch. Using a slotted spoon or spider skimmer, transfer to the rack to cool while you fry the rest of the buns. Set aside until cool to the touch.
  4. Use a serrated knife to split each bun in half. Place half of the halves into individual shallow bowls or on a large platter. Top each with a generous scoop of ice cream, followed by the remaining bun halves, pressing down lightly to make sandwiches. Garnish with peanuts, cilantro, sesame seeds, flaky salt, and sweetened condensed milk, then serve immediately, with spoons.

The post Sweet Fried Milk Buns with Ice Cream, Peanuts, and Cilantro appeared first on Saveur.

]]> Ginger Matcha Ice Cream Sandwiches https://www.saveur.com/recipes/ginger-matcha-ice-cream-sandwiches/ Fri, 16 Aug 2024 23:37:38 +0000 /?p=172558
Ginger Matcha Ice Cream Sandwiches
Photo: Nina Gallant • Food Styling: Madison Trapkin

Earthy green tea ice cream makes a superb companion for warmly spiced cookies in these summertime treats.

The post Ginger Matcha Ice Cream Sandwiches appeared first on Saveur.

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Ginger Matcha Ice Cream Sandwiches
Photo: Nina Gallant • Food Styling: Madison Trapkin

A former business operations manager, Hannah Bae has done extensive recipe testing in the name of engineering the ideal ice cream texture for Noona’s, her eight-year-old line of frozen treats inspired by Asian American foods and flavors. Bae uses dextrose, a sugar derived from grapes, to ensure a soft and scoopable texture, as well as guar gum, a popular plant-based ice cream stabilizer that helps prevent the formation of icy crystals over time. If you plan to serve the ice cream within a few days of freezing, feel free to omit the latter. To best preserve the matcha powder’s delicate flavor, be sure to cool the ice cream base thoroughly before adding the tea.

Featured in “6 Bold Ice Cream Sandwich Recipes to Change Things Up This Summer” by Kat Craddock.

Yield: Makes 14 sandwiches
Time: 12 hours

Ingredients

For the ice cream:

  • ¾ cup sugar
  • 3 Tbsp. dextrose
  • 2 Tbsp. plus 1½ tsp. malted milk powder
  • Pinch guar gum (optional)
  • 2 cups whole milk
  • 1 cup heavy cream
  • ¼ cup matcha
  • ¼ tsp. fine salt

For the cookies:

  • 12 Tbsp. softened unsalted butter
  • 1 cup dark brown sugar
  • 1 large egg
  • 1 Tbsp. vanilla extract
  • ½ tsp. ground ginger
  • ½ tsp. fine salt
  • ¼ tsp. ground cardamom
  • ¼ tsp. cinnamon
  • 1¾ cups (215 g) all-purpose flour
  • ¾ tsp. baking soda

Instructions

  1. Make the ice cream: In a small bowl, whisk together the sugar, dextrose, malted milk powder, and guar gum (if using). To a medium pot, add the milk and heavy cream, then whisk in the sugar mixture. Bring to a rolling boil over medium-high heat, then turn down the heat and simmer, stirring occasionally, until the sugar has dissolved and the mixture has thickened, about 5 minutes. Remove from the heat, then pour into a large heatproof bowl, cover, and refrigerate or freeze until cool to the touch, about 2 hours in the fridge, or 20 minutes in the freezer.
  2. Uncover the ice cream base, sift in the matcha powder, and use an immersion blender to incorporate. Alternatively, add the matcha to a small bowl, whisk in ½ cup of the ice cream base to make a smooth paste, then whisk the matcha paste back into the bowl of ice cream base. (If any clumps remain, strain the liquid through a fine mesh sieve.) Cover and return the liquid to the fridge to rest for 8–24 hours.
  3. Meanwhile, make the cookies: In a large bowl, whisk together the butter, brown sugar, egg, vanilla, ginger, salt, cardamom, and cinnamon until smooth. In a medium bowl, whisk together the flour and baking soda, then using a silicone spatula, fold the flour mixture into the butter-and-egg mixture. Refrigerate until the dough is cool but still soft and pliable, at least 20 minutes or up to 12 hours. (If refrigerating for more than an hour, cover the bowl.)
  4. Position racks in the top and bottom thirds of the oven and preheat to 350°F. Scoop the dough into 28 two-tablespoon portions. Stagger the portions on two parchment-lined baking sheets, leaving at least 2 inches between them. (If the cookies do not all fit on two sheets, refrigerate the remaining dough and bake in batches.)
  5. Bake, rotating and swapping the top and bottom pans halfway through cooking, until light golden brown but slightly underbaked in the center, 7–8 minutes. Set aside to cool completely on the baking sheets; the cookies will flatten and continue cooking as they cool. (If making ahead of time, transfer the cooled cookies to an airtight container and store at room temperature for up to 3 days.)
  6. Transfer the matcha liquid to an ice cream machine and churn according to the manufacturer’s instructions until thick, frozen, and no longer wet in appearance, about 25 minutes. Add the salt and continue churning to incorporate, about 3 minutes.
  7. Assemble the ice cream sandwiches: Line a baking sheet or large platter with parchment paper and place 14 of the cookies on it, bottoms up. Top each with approximately ¼ cup of ice cream, then top with the remaining cookies, pressing down slightly. (If you like, smooth the sides with the edge of an offset spatula.) Freeze until firm, at least 1 hour. Serve straight from the freezer. (Wrapped tightly in plastic, the sandwiches keep in the freezer for up to 2 weeks.)

The post Ginger Matcha Ice Cream Sandwiches appeared first on Saveur.

]]> Bastani Sonnati Ice Cream Sandwiches https://www.saveur.com/recipes/bastani-sonnati-ice-cream-sandwiches/ Fri, 16 Aug 2024 15:44:49 +0000 /?p=172552
Bastani Sonnati Ice Cream Sandwiches
Photo: Nina Gallant • Food Styling: Madison Trapkin. Photo: Nina Gallant • Food Styling: Madison Trapkin

Floral, delicate saffron perfumes both the ice cream and the cookies in these Persian-inspired frozen treats.

The post Bastani Sonnati Ice Cream Sandwiches appeared first on Saveur.

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Bastani Sonnati Ice Cream Sandwiches
Photo: Nina Gallant • Food Styling: Madison Trapkin. Photo: Nina Gallant • Food Styling: Madison Trapkin

At Eyval in Brooklyn, chef Ali Saboor’s artful hand and Persian influence extend beyond the savories and onto the dessert menu—most notably with this elegant bastani sonnati ice cream sandwich. Perfumed with saffron, rosewater, and citrus and studded with raisins, the shortening-based cookies stay soft when frozen. They’re paired with Saboor’s bastani sonnati, a traditional Persian ice cream made with saffron and rosewater and typically served plain or sandwiched between two wafers. Saboor recommends seeking out rosewater from the brands Sham’s or Sadaf.

If you want to give your frozen treats an extra flourish, Saboor suggests finishing them with a pistachio-rose sprinkle. The colorful mix is lovely pressed into the edges of these ice cream sandwiches or even sprinkled over a sundae: In a small bowl, toss ¼ cup coarsely chopped roasted pistachios with ⅓ cup dried rose petals. Transfer to an airtight jar and store in a cool place for up to 3 months.

Featured in “6 Bold Ice Cream Sandwich Recipes to Change Things Up This Summer” by Kat Craddock.

Yield: Makes 20 sandwiches
Time: 18 hours

Ingredients

For the ice cream:

  • 1⅓ cups heavy cream
  • 1⅓ cups whole milk
  • Pinch saffron threads, ground to a powder
  • ⅔ cup sugar
  • 6 large egg yolks
  • ¼ cup rosewater

For the cookies:

  • Pinch saffron threads, ground to a powder
  • 1¼ cups sugar
  • ¾ cup plus 2 Tbsp. shortening
  • 1 tsp. finely grated orange zest
  • 2 large eggs
  • 1¼ cups all-purpose flour, sifted
  • Nonstick baking spray
  • ¼ cup golden raisins

Instructions

  1. Make the ice cream: Fill a large bowl halfway with ice water and place a smaller bowl inside it. To a medium pot set over medium-low heat, add the cream, milk, and saffron. In a medium bowl, whisk together the sugar and egg yolks. When the cream-milk mixture is warm, whisk about a third of it into the yolk mixture until the sugar is dissolved and the liquid is smooth, then whisk the yolk mixture back into the pot. Cook the custard, using a silicone spatula to scrape the bottom of the pot continuously, until thickened and a digital thermometer reads 175–180°F, about 3 minutes. (Don’t walk away from the stove, stop stirring, or let the mixture boil, or the custard may curdle.) Remove from the heat, then transfer the custard to the ice bath; cool, stirring occasionally, until cold to the touch.
  2. Stir the rosewater into the custard, remove it from the ice bath, then cover tightly and refrigerate for at least 12 hours, or up to 24. (Don’t skip this step, as churning immediately may cause the cream to separate.)
  3. Meanwhile, make the cookies: In a small bowl, place an ice cube and sprinkle over the saffron; set aside until the ice has melted (this creates a saffron “cold brew”). Using a stand mixer fitted with the paddle attachment, mix the sugar, shortening, and orange zest on low, scraping down the bottom and sides of the bowl occasionally, until just combined. Add the eggs and 1¼ teaspoons of the saffron concentrate (reserve any remainder for another use) and continue mixing on low speed, scraping down the bowl as needed, until incorporated. Add the flour and continue mixing until just combined.
  4. Grease an 18- by 13-inch rimmed baking sheet with nonstick spray, line with parchment paper, then lightly grease the paper. Scrape the cookie batter onto the sheet and, using an offset spatula, spread into an even layer. Refrigerate until firm, about 30 minutes.
  5. Position a rack in the center of the oven and preheat to 350°F. Sprinkle the raisins evenly over the batter, pushing down gently with your fingers to settle them into the dough. Bake until the edges are slightly browned but the cookie is still soft in the center, 18–20 minutes. Set aside to cool to room temperature.
  6. Meanwhile, line a 9- by 13-inch rimmed baking sheet with parchment, allowing the paper to overhang the two long sides of the pan. Transfer the sheet to the freezer.
  7. Transfer the custard to an ice cream machine and churn according to the manufacturer’s instructions until thick, frozen, and no longer wet in appearance, about 25 minutes. Retrieve the chilled baking sheet and, using a silicone spatula, scrape the ice cream onto it, smoothing the surface into an even layer. Freeze until solid, 4–6 hours.
  8. Build the ice cream sandwiches: Carefully transfer the baked cookie to a large cutting board and, using a large knife, trim any dry or crumbly bits from the edges, then cut the sheet in half crosswise. Gently flip one half over, raisin-side-down. With the ice cream still on the baking sheet, use the parchment paper to lift it out of the baking sheet, then invert it atop the upside-down cookie. Peel off and discard the parchment and place the other cookie half, raisin-side-up, over the ice cream, pressing down gently to adhere. Transfer the ice cream sandwich slab back to the 9- by 13-inch baking sheet and return to the freezer until very firm, at least 30 minutes.
  9. Transfer the slab back to the cutting board. Using the large knife, cut into 10 approximately 3-inch squares. Halve each square diagonally to make triangles. Transfer the ice cream sandwiches back to the rimmed baking sheet and freeze until the sandwiches are very firm, at least 1 hour. Serve straight from the freezer. (The sandwiches will keep for 2 weeks; if serving more than 4 hours later, wrap the tray tightly with plastic wrap.)

The post Bastani Sonnati Ice Cream Sandwiches appeared first on Saveur.

]]> Brown Butter Sugar Cookies https://www.saveur.com/recipes/brown-butter-sugar-cookies/ Fri, 16 Aug 2024 15:01:43 +0000 /?p=172544
Brown Butter Sugar Cookies
Photo: Nina Gallant • Food Styling: Madison Trapkin. Photo: Nina Gallant • Food Styling: Madison Trapkin

Sandwich your favorite ice cream between these chewy, nutty treats—or enjoy them straight off the sheet pan.

The post Brown Butter Sugar Cookies appeared first on Saveur.

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Brown Butter Sugar Cookies
Photo: Nina Gallant • Food Styling: Madison Trapkin. Photo: Nina Gallant • Food Styling: Madison Trapkin

At Bad Habit Ice Cream—a natural wine bar-meets-scoop-shop in New York City—a reach-in freezer is stocked with to-go pints and Big Mac-sized ice cream sandwiches featuring chef and co-owner Javier Zuniga’s playfully elevated flavor combinations. These chewy sugar cookies starring rich, nutty brown butter frequently sandwich fruit-based ice creams such as roasted banana or sweet milk with a swirl of orange marmalade or fig jam. Fake it at home by softening a quart of store-bought vanilla ice cream and folding in a ripple of your favorite preserves.

Featured in “6 Bold Ice Cream Sandwich Recipes to Change Things Up This Summer” by Kat Craddock.

Yield: Makes 32 cookies
Time: 6 hours
  • 26 Tbsp. (13 oz.) unsalted butter
  • 3 cups (21 oz.) light brown sugar
  • 2¾ cups (14 oz.) all-purpose flour
  • 2 tsp. fine salt
  • 1½ tsp. baking soda
  • 2 large eggs
  • 4 large egg yolks

Instructions

  1. In a large pot over medium-high heat, melt the butter and cook, using a wooden spoon to stir and scrape the bottom of the pot frequently, until the solids are toasty, browned, and very fragrant, about 8 minutes. (Do not walk away from the stove; butter can go from perfectly browned to burned and bitter very quickly.) Remove from the heat, then immediately stir in the brown sugar. Set aside until room temperature.
  2. In a large bowl, whisk together the flour, salt, and baking soda.
  3. When the butter-sugar mixture has cooled, use the wooden spoon or a silicone spatula to stir in the eggs and yolks, then stir in the flour mixture until just combined. Cover and refrigerate the dough until firm, at least 4 and up to 24 hours.
  4. Position racks in the top and bottom thirds of the oven and preheat to 350°F. Scoop the dough into 32 two-tablespoon portions, then roll each into golf ball-sized spheres. Working in batches, arrange the spheres 3 inches apart on two parchment-lined baking sheets and bake, rotating and swapping the top and bottom pans halfway through cooking, until the cookies have spread and are lightly browned on top and slightly darker at the edges, about 12 minutes. Transfer to a wire rack. Between batches, rinse (under cold water), dry, and reline the baking sheets with parchment. Serve warm or at room temperature, or, if making ice cream sandwiches, chill the cookies before assembling.

The post Brown Butter Sugar Cookies appeared first on Saveur.

]]> No-Churn Coconut-Taro Ice Cream https://www.saveur.com/recipes/no-churn-coconut-taro-ice-cream/ Fri, 16 Aug 2024 14:57:19 +0000 /?p=172537
Ice Cream
Photo: Nina Gallant • Food Styling: Madison Trapkin

You don't need an ice cream maker for this lovely lavender-hued treat, which just so happens to be vegan.

The post No-Churn Coconut-Taro Ice Cream appeared first on Saveur.

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Ice Cream
Photo: Nina Gallant • Food Styling: Madison Trapkin

SAVEUR contributing editor Jessie YuChen often throws pan-cultural popups and parties around New York City—sometimes in restaurants, but also in shops, homes, and event spaces with varying collections of kitchen equipment. This vibrant, violet-colored ice cream suits all kinds of events nicely; the plant-based treat comes together easily, no ice-cream machine required. Sweet-and-salty flavor combinations are beloved in Taiwan, where YuChen grew up; they suggest sandwiching this ice cream between Ritz crackers or even scallion crisps for an unexpected savory twist.

Featured in “6 Bold Ice Cream Sandwich Recipes to Change Things Up This Summer” by Kat Craddock.

Yield: Makes 1 pint
Time: 2 days
  • Two 14-oz. cans coconut cream, divided
  • 1½ cups (8¾ oz.) peeled, coarsely chopped taro root
  • 1 cup sugar
  • ½ cup roasted unsalted cashews
  • ¼ tsp. kosher salt
  • Purple food coloring (optional)

Instructions

  1. The day before you plan to make the ice cream, refrigerate one of the cans of coconut cream for at least 24 hours.
  2. The following day, make the ice cream base: To a medium pot, add the remaining (room-temperature) can of coconut cream, the taro, sugar, cashews, and salt. Bring to a boil over high heat, then turn the heat to medium to maintain a low boil and cook, stirring occasionally, until the taro is very soft and the liquid has thickened enough to coat the back of a spoon, 25–30 minutes. Remove from the heat and set aside to cool slightly.
  3. Carefully transfer the taro-coconut cream mixture to a blender and blend on high until smooth. (If your blender is not particularly powerful, you can prevent it from overheating by stopping the motor every 15 seconds or so, or by blending in batches.) Refrigerate the blender jug until the liquid is thoroughly chilled, at least 4 hours.
  4. Carefully scoop the solid, opaque coconut cream from the chilled can into a large chilled bowl (save the clear liquid for another use). Using a whisk or hand mixer, beat the coconut cream until fluffy and thickened to soft peaks, 1–2 minutes. Whisk in the reserved taro mixture and, if desired, a few drops or up to 1 teaspoon of food coloring, until just combined. Transfer to a freezer-safe container with a tight-fitting lid. Cover and freeze until very firm, at least 4 and up to 24 hours.

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]]> Seasonal Squash Tart https://www.saveur.com/article/recipes/seasonal-squash-tart/ Mon, 18 Mar 2019 22:21:32 +0000 https://dev.saveur.com/uncategorized/article-recipes-seasonal-squash-tart/
Seasonal Squash Tart
Photo: Paola + Murray • Food Styling: Barrett Washburne • Prop Styling: Carla Gonzalez-Hart. Photo: Paola + Murray • Food Styling: Barrett Washburne • Prop Styling: Carla Gonzalez-Hart

Make your stash of butternut or zucchini sing with this easy, year-round pastry treat.

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Seasonal Squash Tart
Photo: Paola + Murray • Food Styling: Barrett Washburne • Prop Styling: Carla Gonzalez-Hart. Photo: Paola + Murray • Food Styling: Barrett Washburne • Prop Styling: Carla Gonzalez-Hart

By using seasonal squash, this light and tasty dish—developed by Denver, Colorado-based chef Alex Saggiomo—can be made year-round. Try it with zucchini and yellow squash in the summer, then use all butternut in the fall. Feel free to get creative with the topping for this tart, which will help stretch leftover squash and other vegetables—whichever adventure you choose, it will pair beautifully with the buttery pastry and tangy goat cheese topping.

Yield: 2–4
Time: 2 hours
  • One 10- by 15-in. sheet frozen puff pastry, thawed and rolled out slightly to soften
  • ½ medium butternut squash, peeled, seeded, and cut into large cubes
  • 3 garlic cloves
  • 2 Tbsp. extra-virgin olive oil, plus more for drizzling
  • ¼ cup heavy cream
  • ½ tsp. finely grated lemon zest
  • 3 Tbsp. fresh goat cheese, divided
  • 1 medium yellow summer squash, sliced into ¼-in. rounds
  • 1 medium zucchini, sliced into ¼-in. rounds
  • Kosher salt and freshly ground black pepper

Instructions

  1. Position a rack in the center of the oven and preheat to 350°F.
  2. Line a large baking sheet with parchment, then place the puff pastry on it. Using a fork, create a border around the edges, poking holes throughout the dough of the sheet to prevent it from rising. Place another sheet of parchment over the top and place dried beans or pie weights over the surface. Bake until the edges rise slightly, about 20 minutes. Remove from the oven and set aside to cool to room temperature. Turn the oven up to 400°F.
  3. Line a second large baking sheet with foil, then arrange the butternut squash and garlic atop it in a single layer. Toss with oil and season lightly with salt and black pepper. Bake for 30 minutes, then remove from the oven and set aside to cool to room temperature. Turn the oven down to 375°F.
  4. When the butternut squash has cooled, transfer to a food processor along with the cream, lemon zest, and half of the goat cheese, then process until smooth.
  5. On the reserved pastry sheet, spread the butternut squash purée in an even layer, leaving a thin border along all four edges. Arrange the yellow squash and zucchini slices over the top, allowing each one to slightly overlap. Drizzle a little oil over the top, then dot with the remaining goat cheese. Bake until the squash is slightly browned, about 30 minutes. Remove the tart from the oven and allow to cool slightly. Cut into slices and serve warm or at room temperature.

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]]> Plum-Blackberry Pie https://www.saveur.com/blackberry-plum-lattice-pie-recipe/ Wed, 21 Jul 2021 22:20:00 +0000 https://dev.saveur.com/uncategorized/blackberry-plum-lattice-pie-recipe/
Plum-Blackberry Pie
Belle Morizio. Belle Morizio

This striking lattice-topped dessert is a great way to showcase peak summer fruit.

The post Plum-Blackberry Pie appeared first on Saveur.

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Plum-Blackberry Pie
Belle Morizio. Belle Morizio

This plum-blackberry pie recipe and technique—from chef Laurent Gras and writer Mitchell Davis—can be adapted to use just about any summer fruit that you like. Try substituting the vanilla to your taste with almond extract or any liqueur. If working with extremely ripe and juicy fruit, add an extra tablespoon or two of cornstarch to adequately thicken the filling.

Featured in “4 Simple Steps to Baking Better Pie.”

Yield: Makes one 8-inch pie
Time: 10 hours 50 minutes

Ingredients

For the crust:

  • 3¼ cups all-purpose flour, plus more for dusting
  • 1 Tbsp. plus 1 tsp. sugar
  • 1 tsp. kosher salt
  • 12 Tbsp. unsalted butter, cubed and chilled, plus more for greasing
  • ⅓ cup vegetable shortening, chilled

For the filling:

  • 1 lb. fresh plums, pitted and sliced into ⅓-in. pieces (about 6 cups)
  • 5 oz. fresh or frozen blackberries (about 1 cup)
  • 3 Tbsp. sugar
  • 1 tsp. vanilla extract
  • ½ tsp. kosher salt
  • ¼ cup plus 1 Tbsp. cornstarch

Instructions

  1. Make the crust: In a large bowl, stir together the flour, sugar, and salt. Using a pastry cutter, incorporate the butter and shortening into the flour mixture until it resembles coarse sand. Drizzle 5 tablespoons of cold water over the flour mixture. Using a fork, gently work the mixture into clumps to begin to form a dough. Drizzle in an additional 5 tablespoons of cold water and continue working just until the dough comes together. Use your hands to pull in the last bits of flour, being careful not to overwork and melt the butter. Shape the dough into a ball.
  2. Transfer the dough to a clean surface, and flatten into a ½-inch-thick disk. Fold it over itself, then flatten and fold an additional 4 times to form layers. Divide the dough into 2 equal pieces. Shape each piece into a disk, wrap them each in plastic, and refrigerate for at least 6 hours or up to 24. Pull the dough from the refrigerator 15–20 minutes before you are ready to roll it out.
  3. Make the filling: In a large bowl, stir together the plums, berries, sugar, vanilla, and salt and set aside at room temperature until the juices begin to run from the fruit, about 30 minutes. Carefully pour off the excess juices, then sprinkle the fruit with the cornstarch and mix gently to incorporate the starch into the filling.
  4. Assemble the pie: Position a rack in the center of the oven and preheat to 400°F. Grease an 8-inch pie plate with butter. Dust a countertop with flour and roll half of the pie dough out to a 15-inch circle. Gently lift the crust and settle it into the pie plate, leaving any overhanging crust intact. Pour the fruit mixture into the crust and press it down carefully to fill.
  5. Make the lattice top: Roll the other half of the dough out to a 6-by-14- inch rectangle. Use a knife or a fluted pastry cutter to cut the rectangle into ½-inch-wide strips. Place one strip across the center of the top of the pie. Leaving an equal amount of space between each strip, lay one strip parallel to the first. Working in the opposite direction, weave the remaining strips of dough over and under to create a lattice. Trim the ends of the lattice strips to the same size as the bottom crust, then fold the bottom layer up and over the loose strips. Crimp the edges together to decorate the rim of the pie. Chill the pie in the freezer for 15 minutes, or until the dough is firm.
  6. Bake for 20 minutes, then turn the temperature down to 350°F. Continue baking until the juices are thickened and bubbly and the crust is evenly golden, about 1 hour 15 minutes. (If the outside edge begins to darken before the filling has thickened, loosely cover the rim and any dark spots with foil for the remaining time.) Let the pie cool completely, about 2 hours, before cutting into wedges and serving.

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]]> Vietnamese Coffee Ice Cream https://www.saveur.com/article/recipes/vietnamese-coffee-ice-cream/ Mon, 18 Mar 2019 22:28:47 +0000 https://dev.saveur.com/uncategorized/article-recipes-vietnamese-coffee-ice-cream/
Vietnamese Coffee Ice Cream
Photo: Belle Morizio • Food Styling: Victoria Granof • Prop Styling: Dayna Seman. Photo: Belle Morizio • Food Styling: Victoria Granof • Prop Styling: Dayna Seman

A touch of cardamom and cinnamon gives this refreshing dessert a subtle spice flavor.

The post Vietnamese Coffee Ice Cream appeared first on Saveur.

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Vietnamese Coffee Ice Cream
Photo: Belle Morizio • Food Styling: Victoria Granof • Prop Styling: Dayna Seman. Photo: Belle Morizio • Food Styling: Victoria Granof • Prop Styling: Dayna Seman

Once you’ve tasted Vietnamese iced coffee, you’ll see why it’s well-suited to a transformation into ice cream. Sweetened condensed milk and a touch of spice set this caffeinated treat apart from other coffee ice creams.

Yield: Makes 3 cups
Time: 18 hours 15 minutes
  • 2 cups heavy cream
  • ½ cup coarsely ground dark roast coffee beans
  • ½ tsp. fine sea salt
  • 1 pinch ground cinnamon
  • 6 whole green cardamom pods, crushed
  • One 14-oz. can sweetened condensed milk
  • 4 large egg yolks

Instructions

  1. To a small pot over medium-high heat, add the cream, coffee, salt, cinnamon, and cardamom. Bring the mixture to a boil, then remove from heat; set aside at room temperature to steep for 20 minutes.
  2. Strain the cream mixture through a fine mesh sieve set over a medium bowl. Discard the solids, then return the liquid to the pot and cook over medium heat until steaming.
  3. In a medium bowl, whisk together the sweetened condensed milk and the yolks until smooth, then slowly whisk in the hot cream mixture. Cover with plastic wrap, then transfer to the fridge and chill for 12–24 hours.
  4. Pour the chilled base into an ice cream maker, and process according to the manufacturer’s instructions. Scrape the ice cream into an airtight container and freeze until set, at least 4 hours. Scoop into bowls and serve immediately.

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