Remember when we played with phylo dough earlier this month?
Well I hope you kept the left overs!
You see, it’s all Jessica’s fault over at The Novice Chef. She made brown butter ice cream. Brown.butter.ice.cream. Be still my heart!
I’m not gonna lie, I totally foodgasmed right here at my laptop. Then I ran and popped the ice cream attachment for my KitchenAid in the freezer so I’d be ready for the morning.
I think all my dreams that night were of what mix-ins I’d add to this baby. I had vanilla beans. I had pecans. I had brown sugar. Then it hit me…
And you know what? It turned out amaaaaazing. A.MAZ.ING.
And while everyone else in the house (read: GamerMan) looked at me like he should rascal me into a straight-jacket, I made the most delicious ice cream on the face of the planet. Maybe even the universe.
Then, as I was sneaking tastes of it from the ice cream maker, it dawned on me to make these into SANDWICHES. Ice cream sandwiches. But not with that cardboard-ey chocolate cracker stuff. Oh no. Only one thing would do…
Yep. All caps because it’s SMART.
I hope you have room in your freezer, because you JUST found dessert. Fortherestofyourlife.
Brown Butter Vanilla Bean Ice Cream Sandwiches
(inspired by TheNoviceChef)
For the ice cream:
1 stick (8 tablespoons) unsalted butter
1 cup packed brown sugar
1/2 teaspoon salt
8 egg yolks
1 vanilla bean, scraped
3 cups heavy cream
1/2 cup pistachio kernels
1/2 cup pecan halfs
1/2 cup almond slivers
1/2 teaspoon cinnamon, ground
1/4 teaspoon cardamom
1/4 teaspoon nutmeg, ground
For the phylo-sandwich squares:
10 sheets phylo dough
1/2 stick (4 tablespoons) unsalted butter, melted
For the simple syrup:
1/3 cup water
1/4 cup sugar
1 tablespoon honey
1/2 vanilla bean, scraped
Jessica says: “Melt butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until butter turns a deep golden color and you see dark flecks. Transfer to a bowl and let cool until no longer warm to the touch, about 20 minutes.
Cream together browned butter, brown sugar and salt until light and fluffy. Add egg yolks and vanilla extract (gamergirl note: we’re using a scraped vanilla bean, so use the scrapings instead of extract!), and whisk till combined. Slowly pour in the heavy cream, whisking the entire time, until their are no lumps.
Transfer mixture to a large saucepan over medium high heat and bring to a boil, stirring occasionally. Once boiling, lower heat to medium. Let mixture simmer, stirring as needed, until thickened (gamergirl note: I simmered the mixture with a cinnamon stick and vanilla bean carcass for added cinnamon-vanilla-ey goodness… not required, but advised for this recipe – if you choose to add them, be sure to strain the mixture before letting it cool). When thickened, the custard will lightly coat the back of a metal spoon.
Pour into a glass bowl and allow to chill completely, about 2 to 3 hours in the fridge.”
GamerGirl takes over from here: In a food processor, pulse the nuts, cinnamon, cardamom, and nutmeg until combined and no nuts are larger than 1/4in (that’s like pea-sized). Set aside until the cream mixture has completely cooled.
Once cooled, dump the spice-nut mixture into the cream mixture and mix well. Line an 8×8 baking dish with plastic wrap and pour in cream-nut mixture. Place in freezer for 6-8 hours, or until completely frozen.
While that’s freezing, make your phylo squares. Preheat oven to 350F. On a baking sheet, brush an 8×8 in square of melted butter. Place a layer of phylo atop the butter square and brush with additional butter.
Since it’s likely your phylo comes in a rectangle, you’ll just fold-over the overhanging piece over the new layer of butter. Place another layer of phylo snugly next to the piece your folded over and top with more butter. Repeat with the butter-fold-phylo-butter-fold-phylo-butter until your 10 pieces of dough are used up.
Pour any additional butter over the top of the phylo square. Using a pizza cutter (or a knife if you have a steady hand) cut the phylo square into 16 2×2 inch pieces. Pop buttered phylo into preheated oven for 15-20 minutes, or until tops are golden brown and puffed.
While the phylo cooks, make your simple syrup by combining sugar, water, honey, and vanilla bean scrapings (+ vanilla bean carcas!) in a heavy bottomed pot. Bring to a boil for 5 minutes, stirring frequently. Remove from heat and discard vanilla bean carcass. When the phylo is removed from the oven, immediately pour simple syrup over phylo squares. Set aside until ice cream is frozen.
When the ice cream has frozen completely, remove the now plastic-wrapped ice cream brick from it’s dish and place on a cutting board (gamergirl tip: pop your cutting board into the fridge for an hour before cutting the ice cream – this helps it from melting too quickly!) and cut into 16 2×2 inch pieces (gamergirl note: yes… this is going to make twice as much filling than phylo… i never said i was good at math).
Sandwich the ice cream squares between two phylo squares and DEVOUR.