Sorry...it's an image so I can't grab the recipe and paste it here.http://www.vogue.com/magazine/article/dbgbs-pastry-chef-myriam-eberhardt-remixes-the-ice-cream-sandwich/#1
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Key lime Ice cream sandwiches from Vogue & DBGB Kitchen
- Thread starter marilynfl
- Start date
Here you go - I just did a copy/paste of the page
TRAVEL & LIFESTYLE
DBGB's Pastry Chef Myriam Eberhardt Remixes the Ice-Cream Sandwich
by Thessaly La Force
Illustration by Helen Musselwhite
What’s the best item to serve for dessert this Labor Day weekend? The ice-cream sandwich, of course. It’s cold and sweet, traditional without feeling too stuffy. Which got us thinking. Why not ask pastry chef extraordinaire Myriam Eberhardt—best known for her elaborate, fanciful ice-cream sundaes over at Daniel Boulud’s DBGB Kitchen and Bar—to remix the classic treat? Eberhardt took the American staple (usually two chocolate-chip cookies with a medallion-size scoop of vanilla in between) and turned it on its . . . well, side. The three recipes below—spoiler alert: they include key lime with coconut clusters, chocolate and brioche crisps, mascarpone and berry—were created exclusively for Vogue.com. Eberhardt, who spent four years cooking in a two Michelin–starred restaurant before realizing her passion for sweets, recommends letting the ice cream get a little soft when assembling, and giving the sandwiches a night to sit in the freezer, so as to feel more sturdy. When asked what Eberhardt might recommend serving with each, she said: “A glass of milk.” Then laughed. “Well,” she added, “I’ve always been told that champagne goes with everything.” Three cheers to that.
For the key lime ice cream
In a large saucepan, whisk to combine all ingredients except for the lime juice. Set over medium-high heat, and bring to a simmer, while stirring. Pour mixture into a bowl set over ice water and stir until chilled. Add the lime juice and spin in an ice cream machine according to the manufacturer’s instructions.
For the graham crackers
In the bowl of an electric mixer fitted with a paddle, mix the butter, sugar, dark brown sugar, honey, and vanilla until smooth and creamy.
In a small bowl, whisk the flours, salt, and baking soda to combine. Add to the butter mixture and mix on low speed until just combined.
Divide and shape the dough into three squares. With a rolling pin, roll each square of dough between two sheets of parchment paper into a 1/4-inch-thick rectangular sheet. Refrigerate sheets, covered, at least one hour, or until solid.
Preheat the oven to 325 degrees and arrange three racks inside. Remove the top layer of parchment paper from each sheet of dough and with a fork, poke all over their surfaces. Cut at least thirty 2 1/2-inch squares from the sheets of dough. Transfer the squares along with their scraps to three parchment paper–lined baking sheets in a single layer. Return baking sheets to the refrigerator to chill for about 30 minutes.
Bake the crackers for 15–18 minutes, turning the pans 180 degrees halfway through, until golden brown. Cool at room temperature. Crush the baked cracker trim and set aside for coconut clusters (recipe follows). Store the crackers in an airtight container for up to three days.
For the coconut clusters
Fill a medium saucepan with water to 1-inch deep and bring to a simmer. Place the chocolate in a medium heatproof bowl, and set over the water. Stir occasionally until the chocolate is melted and smooth. Meanwhile, in a large bowl, toss the crushed graham crackers, Rice Krispies, and toasted coconut to combine. Stir in the melted chocolate and crush together with the back of a large spoon. Pour the mixture onto a parchment paper–lined baking sheet and spread into a flat layer. Cover, and transfer the sheet to the freezer until solid. Break the mixture into clusters. Store refrigerated, covered.
To finish
Finely grated lime zest (from key limes or regular limes)
Toasted sweetened coconut
Assembly
To assemble each sandwich, place four small scoops of ice cream on a graham cracker. Top with another cracker, and sprinkle coconut clusters, lime zest, and toasted coconut on the sides to stick to the ice cream.
TRAVEL & LIFESTYLE
DBGB's Pastry Chef Myriam Eberhardt Remixes the Ice-Cream Sandwich
by Thessaly La Force
Illustration by Helen Musselwhite
What’s the best item to serve for dessert this Labor Day weekend? The ice-cream sandwich, of course. It’s cold and sweet, traditional without feeling too stuffy. Which got us thinking. Why not ask pastry chef extraordinaire Myriam Eberhardt—best known for her elaborate, fanciful ice-cream sundaes over at Daniel Boulud’s DBGB Kitchen and Bar—to remix the classic treat? Eberhardt took the American staple (usually two chocolate-chip cookies with a medallion-size scoop of vanilla in between) and turned it on its . . . well, side. The three recipes below—spoiler alert: they include key lime with coconut clusters, chocolate and brioche crisps, mascarpone and berry—were created exclusively for Vogue.com. Eberhardt, who spent four years cooking in a two Michelin–starred restaurant before realizing her passion for sweets, recommends letting the ice cream get a little soft when assembling, and giving the sandwiches a night to sit in the freezer, so as to feel more sturdy. When asked what Eberhardt might recommend serving with each, she said: “A glass of milk.” Then laughed. “Well,” she added, “I’ve always been told that champagne goes with everything.” Three cheers to that.
For the key lime ice cream
In a large saucepan, whisk to combine all ingredients except for the lime juice. Set over medium-high heat, and bring to a simmer, while stirring. Pour mixture into a bowl set over ice water and stir until chilled. Add the lime juice and spin in an ice cream machine according to the manufacturer’s instructions.
For the graham crackers
In the bowl of an electric mixer fitted with a paddle, mix the butter, sugar, dark brown sugar, honey, and vanilla until smooth and creamy.
In a small bowl, whisk the flours, salt, and baking soda to combine. Add to the butter mixture and mix on low speed until just combined.
Divide and shape the dough into three squares. With a rolling pin, roll each square of dough between two sheets of parchment paper into a 1/4-inch-thick rectangular sheet. Refrigerate sheets, covered, at least one hour, or until solid.
Preheat the oven to 325 degrees and arrange three racks inside. Remove the top layer of parchment paper from each sheet of dough and with a fork, poke all over their surfaces. Cut at least thirty 2 1/2-inch squares from the sheets of dough. Transfer the squares along with their scraps to three parchment paper–lined baking sheets in a single layer. Return baking sheets to the refrigerator to chill for about 30 minutes.
Bake the crackers for 15–18 minutes, turning the pans 180 degrees halfway through, until golden brown. Cool at room temperature. Crush the baked cracker trim and set aside for coconut clusters (recipe follows). Store the crackers in an airtight container for up to three days.
For the coconut clusters
Fill a medium saucepan with water to 1-inch deep and bring to a simmer. Place the chocolate in a medium heatproof bowl, and set over the water. Stir occasionally until the chocolate is melted and smooth. Meanwhile, in a large bowl, toss the crushed graham crackers, Rice Krispies, and toasted coconut to combine. Stir in the melted chocolate and crush together with the back of a large spoon. Pour the mixture onto a parchment paper–lined baking sheet and spread into a flat layer. Cover, and transfer the sheet to the freezer until solid. Break the mixture into clusters. Store refrigerated, covered.
To finish
Finely grated lime zest (from key limes or regular limes)
Toasted sweetened coconut
Assembly
To assemble each sandwich, place four small scoops of ice cream on a graham cracker. Top with another cracker, and sprinkle coconut clusters, lime zest, and toasted coconut on the sides to stick to the ice cream.
colleenmomof2
Well-known member
Key Lime Ice Cream Sandwiches - Recipe with ingredient list
TRAVEL & LIFESTYLE
DBGB's Pastry Chef Myriam Eberhardt Remixes the Ice-Cream Sandwich
by Thessaly La Force
Illustration by Helen Musselwhite
What’s the best item to serve for dessert this Labor Day weekend? The ice-cream sandwich, of course. It’s cold and sweet, traditional without feeling too stuffy. Which got us thinking. Why not ask pastry chef extraordinaire Myriam Eberhardt—best known for her elaborate, fanciful ice-cream sundaes over at Daniel Boulud’s DBGB Kitchen and Bar—to remix the classic treat? Eberhardt took the American staple (usually two chocolate-chip cookies with a medallion-size scoop of vanilla in between) and turned it on its . . . well, side. The three recipes below—spoiler alert: they include key lime with coconut clusters, chocolate and brioche crisps, mascarpone and berry—were created exclusively for Vogue.com. Eberhardt, who spent four years cooking in a two Michelin–starred restaurant before realizing her passion for sweets, recommends letting the ice cream get a little soft when assembling, and giving the sandwiches a night to sit in the freezer, so as to feel more sturdy. When asked what Eberhardt might recommend serving with each, she said: “A glass of milk.” Then laughed. “Well,” she added, “I’ve always been told that champagne goes with everything.” Three cheers to that.
Key Lime Ice Cream (Makes 2 Quarts)
2 1/2 cups milk
1/2 cup heavy cream
1 1/3 cups sugar
2/3 cup dry milk powder
1/4 cup light corn syrup
1/2 cup condensed milk
1 2/3 cups water
1 2/3 cups key lime juice (fresh or bottled)
Graham Crackers
10 oz (2 1/2 sticks) butter
1/3 cup sugar
1/4 cup dark brown sugar
1/4 cup homey
1 Tbs vanilla extract
1 1/2 cups wheat flour
1 1/4 cups flour
1/2 tsp salt
1/2 tsp baking soda
Coconut clusters
5 oz white chocolate, chopped
3/4 cup crushed Graham crackers (see recipe)
1 1/2 cups Rice Krispies
1 cup toasted sweetened coconut
For the key lime ice cream
In a large saucepan, whisk to combine all ingredients except for the lime juice. Set over medium-high heat, and bring to a simmer, while stirring. Pour mixture into a bowl set over ice water and stir until chilled. Add the lime juice and spin in an ice cream machine according to the manufacturer’s instructions.
For the graham crackers
In the bowl of an electric mixer fitted with a paddle, mix the butter, sugar, dark brown sugar, honey, and vanilla until smooth and creamy.
In a small bowl, whisk the flours, salt, and baking soda to combine. Add to the butter mixture and mix on low speed until just combined.
Divide and shape the dough into three squares. With a rolling pin, roll each square of dough between two sheets of parchment paper into a 1/4-inch-thick rectangular sheet. Refrigerate sheets, covered, at least one hour, or until solid.
Preheat the oven to 325 degrees and arrange three racks inside. Remove the top layer of parchment paper from each sheet of dough and with a fork, poke all over their surfaces. Cut at least thirty 2 1/2-inch squares from the sheets of dough. Transfer the squares along with their scraps to three parchment paper–lined baking sheets in a single layer. Return baking sheets to the refrigerator to chill for about 30 minutes.
Bake the crackers for 15–18 minutes, turning the pans 180 degrees halfway through, until golden brown. Cool at room temperature. Crush the baked cracker trim and set aside for coconut clusters (recipe follows). Store the crackers in an airtight container for up to three days.
For the coconut clusters
Fill a medium saucepan with water to 1-inch deep and bring to a simmer. Place the chocolate in a medium heatproof bowl, and set over the water. Stir occasionally until the chocolate is melted and smooth. Meanwhile, in a large bowl, toss the crushed graham crackers, Rice Krispies, and toasted coconut to combine. Stir in the melted chocolate and crush together with the back of a large spoon. Pour the mixture onto a parchment paper–lined baking sheet and spread into a flat layer. Cover, and transfer the sheet to the freezer until solid. Break the mixture into clusters. Store refrigerated, covered.
To finish
Finely grated lime zest (from key limes or regular limes)
Toasted sweetened coconut
Assembly
To assemble each sandwich, place four small scoops of ice cream on a graham cracker. Top with another cracker, and sprinkle coconut clusters, lime zest, and toasted coconut on the sides to stick to the ice cream.
TRAVEL & LIFESTYLE
DBGB's Pastry Chef Myriam Eberhardt Remixes the Ice-Cream Sandwich
by Thessaly La Force
Illustration by Helen Musselwhite
What’s the best item to serve for dessert this Labor Day weekend? The ice-cream sandwich, of course. It’s cold and sweet, traditional without feeling too stuffy. Which got us thinking. Why not ask pastry chef extraordinaire Myriam Eberhardt—best known for her elaborate, fanciful ice-cream sundaes over at Daniel Boulud’s DBGB Kitchen and Bar—to remix the classic treat? Eberhardt took the American staple (usually two chocolate-chip cookies with a medallion-size scoop of vanilla in between) and turned it on its . . . well, side. The three recipes below—spoiler alert: they include key lime with coconut clusters, chocolate and brioche crisps, mascarpone and berry—were created exclusively for Vogue.com. Eberhardt, who spent four years cooking in a two Michelin–starred restaurant before realizing her passion for sweets, recommends letting the ice cream get a little soft when assembling, and giving the sandwiches a night to sit in the freezer, so as to feel more sturdy. When asked what Eberhardt might recommend serving with each, she said: “A glass of milk.” Then laughed. “Well,” she added, “I’ve always been told that champagne goes with everything.” Three cheers to that.
Key Lime Ice Cream (Makes 2 Quarts)
2 1/2 cups milk
1/2 cup heavy cream
1 1/3 cups sugar
2/3 cup dry milk powder
1/4 cup light corn syrup
1/2 cup condensed milk
1 2/3 cups water
1 2/3 cups key lime juice (fresh or bottled)
Graham Crackers
10 oz (2 1/2 sticks) butter
1/3 cup sugar
1/4 cup dark brown sugar
1/4 cup homey
1 Tbs vanilla extract
1 1/2 cups wheat flour
1 1/4 cups flour
1/2 tsp salt
1/2 tsp baking soda
Coconut clusters
5 oz white chocolate, chopped
3/4 cup crushed Graham crackers (see recipe)
1 1/2 cups Rice Krispies
1 cup toasted sweetened coconut
For the key lime ice cream
In a large saucepan, whisk to combine all ingredients except for the lime juice. Set over medium-high heat, and bring to a simmer, while stirring. Pour mixture into a bowl set over ice water and stir until chilled. Add the lime juice and spin in an ice cream machine according to the manufacturer’s instructions.
For the graham crackers
In the bowl of an electric mixer fitted with a paddle, mix the butter, sugar, dark brown sugar, honey, and vanilla until smooth and creamy.
In a small bowl, whisk the flours, salt, and baking soda to combine. Add to the butter mixture and mix on low speed until just combined.
Divide and shape the dough into three squares. With a rolling pin, roll each square of dough between two sheets of parchment paper into a 1/4-inch-thick rectangular sheet. Refrigerate sheets, covered, at least one hour, or until solid.
Preheat the oven to 325 degrees and arrange three racks inside. Remove the top layer of parchment paper from each sheet of dough and with a fork, poke all over their surfaces. Cut at least thirty 2 1/2-inch squares from the sheets of dough. Transfer the squares along with their scraps to three parchment paper–lined baking sheets in a single layer. Return baking sheets to the refrigerator to chill for about 30 minutes.
Bake the crackers for 15–18 minutes, turning the pans 180 degrees halfway through, until golden brown. Cool at room temperature. Crush the baked cracker trim and set aside for coconut clusters (recipe follows). Store the crackers in an airtight container for up to three days.
For the coconut clusters
Fill a medium saucepan with water to 1-inch deep and bring to a simmer. Place the chocolate in a medium heatproof bowl, and set over the water. Stir occasionally until the chocolate is melted and smooth. Meanwhile, in a large bowl, toss the crushed graham crackers, Rice Krispies, and toasted coconut to combine. Stir in the melted chocolate and crush together with the back of a large spoon. Pour the mixture onto a parchment paper–lined baking sheet and spread into a flat layer. Cover, and transfer the sheet to the freezer until solid. Break the mixture into clusters. Store refrigerated, covered.
To finish
Finely grated lime zest (from key limes or regular limes)
Toasted sweetened coconut
Assembly
To assemble each sandwich, place four small scoops of ice cream on a graham cracker. Top with another cracker, and sprinkle coconut clusters, lime zest, and toasted coconut on the sides to stick to the ice cream.