{By: Anand Panwar, Executive Pastry chef, Roseate Hotels & Resorts}
Warm up your winter with the delightful combination of sweet and spiced Apple Cinnamon Ice Cream Sandwiches. These treats feature a deliciously crisp and cinnamon infused apple filling paired with creamy vanilla ice cream. Sandwiched between soft, buttery cookies, each bite offers the perfect balance of flavours and textures. Whether you’re enjoying them during the holiday season or looking for a unique winter dessert, these ice cream sandwiches are sure to satisfy your cravings. Their comforting and festive taste makes them a fun and refreshing twist on classic winter desserts that’s perfect for any gathering or cosy night in.
Ingredients
- 750 Milliliter Heavy Cream
- 250 Milliliter Full Cream Milk
- 300 Gram Sugar
- 1 Piece Vanilla Bean
- 10 Gram Ice Cream Stabiliser
- 100 Gram Cream
- 100 Gram Butter
- 10 Gram Cinnamon
- 2 Piece Apple (large)
- 20 Gram Brown Sugar
- 5 Gram Ground Cinnamon
- 5 Piece Filo Sheets
Cooking Instructions
FOR THE ICE CREAM: Pour the ice cream into a sauce pan. Scrape the seeds from the vanilla pod into the saucepan and add the pod to the pot.
Warm over medium heat, once boiled, add sugar and stabiliser mix. Stir until the sugar is dissolved and take it out of heat once done.
Chill mix in the refrigerator for at least eight hours or leave overnight.
When ready to churn, remove the vanilla pod and freeze in your ice cream maker according to the manufacturer’s instructions. After about 15-20 minutes, take it out of the container and store.
FOR THE CINNAMON APPLE: Make caramel sauce with butter, sugar, and cream over medium heat. Add apples to the sauce along with cinnamons.
Cook on low heat and wait till the apples become tender. Remove from heat and let it cool down. Cover and refrigerate until ready to use.
FOR THE CINNAMON CRISP: Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
Now take a sheet of filo and brush it with melted butter. Sprinkle brown sugar and cinnamon. Cover it up with other filo sheet. Repeat the same process with all the filo sheets. Keep in refrigerator for about 15 minutes.
Take out from the refrigerator and cut with a round cutter. Cover with parchment paper and bake.
Remove from oven once it’s golden in colour and let it cool a few minutes on the baking sheet. Once cooled down, take out round crisp and store in airtight container.
DESSERT ASSEMBLY: Warm the apple with caramel sauce until the core is hot. Assemble everything else together and serve warm.
Summary
Winter Special: Apple Cinnamon Ice Cream Sandwiches
Indulge in a cosy winter treat with Apple Cinnamon Ice Cream Sandwiches. Crisp, spiced apple filling and creamy ice cream sandwiched between soft cookies make the perfect festive dessert.
Source : Special Arrangement
Ingredients
- 750 Milliliter Heavy Cream
- 250 Milliliter Full Cream Milk
- 300 Gram Sugar
- 1 Piece Vanilla Bean
- 10 Gram Ice Cream Stabiliser
- 100 Gram Cream
- 100 Gram Butter
- 10 Gram Cinnamon
- 2 Piece Apple (large)
- 20 Gram Brown Sugar
- 5 Gram Ground Cinnamon
- 5 Piece Filo Sheets
Main Procedure
FOR THE ICE CREAM: Pour the ice cream into a sauce pan. Scrape the seeds from the vanilla pod into the saucepan and add the pod to the pot.
Warm over medium heat, once boiled, add sugar and stabiliser mix. Stir until the sugar is dissolved and take it out of heat once done.
Chill mix in the refrigerator for at least eight hours or leave overnight.
When ready to churn, remove the vanilla pod and freeze in your ice cream maker according to the manufacturer’s instructions. After about 15-20 minutes, take it out of the container and store.
FOR THE CINNAMON APPLE: Make caramel sauce with butter, sugar, and cream over medium heat. Add apples to the sauce along with cinnamons.
Cook on low heat and wait till the apples become tender. Remove from heat and let it cool down. Cover and refrigerate until ready to use.
FOR THE CINNAMON CRISP: Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
Now take a sheet of filo and brush it with melted butter. Sprinkle brown sugar and cinnamon. Cover it up with other filo sheet. Repeat the same process with all the filo sheets. Keep in refrigerator for about 15 minutes.
Take out from the refrigerator and cut with a round cutter. Cover with parchment paper and bake.
Remove from oven once it’s golden in colour and let it cool a few minutes on the baking sheet. Once cooled down, take out round crisp and store in airtight container.
DESSERT ASSEMBLY: Warm the apple with caramel sauce until the core is hot. Assemble everything else together and serve warm.
