Roasted Cherry Ice Cream Sandwiches with Salted Double Chocolate Buckwheat Cookies from Alternative Baker (gluten-free

• Produce

  • 3 cups Cherries, sweet red

• Refrigerated

  • 4 Egg yolks, large
  • 2 Eggs, large

• Baking & Spices

  • 3/4 tsp Baking powder
  • 10 oz Bittersweet chocolate
  • 5/8 cup Buckwheat flour
  • 22 tbsp Cane sugar, organic granulated
  • 1 pinch Salt
  • 1 Salt such as maldon, Flaky
  • 1/2 tsp Sea salt, fine
  • 1/2 Vanilla bean
  • 1 tsp Vanilla extract

• Dairy

  • 6 tbsp Butter, unsalted
  • 1 1/2 cups Heavy cream
  • 1 1/4 cups Whole milk

• Beer, Wine & Liquor

  • 3 tbsp Bourbon

Found on bojongourmet.com

Description

Ingredients

• 3 cups (430 g / 1 scant pound) sweet red cherries, stems removed
• 2 tablespoons (25 g) organic granulated cane sugar
• 3 tablespoons (45 ml) bourbon, divided use
• 1¼ cups (295 ml) whole milk
• ½ vanilla bean, split lengthwise and scraped
• ½ cup (100 g) organic granulated cane sugar
• pinch salt
• 4 large egg yolks
• 1½ cups (350 ml) cold heavy cream
• 6 tbsp (85 g) unsalted butter
• 10 ounces (345 g) bittersweet chocolate (60–70% cacao mass), chopped (1¾ cups), plus several chunks for the tops of the cookies (divided use)
• 1⁄2 cup + 2 tablespoons (75 g) buckwheat flour
• 3⁄4 teaspoon baking powder
• 2 large eggs, at room temperature
• ¾ cup (150 g) organic granulated cane sugar
• 1⁄2 teaspoon fine sea salt
• 1 teaspoon vanilla extract
• Flaky salt such as Maldon, for the tops

Directions

• Position a rack in the center of the oven and preheat to 400ºF. Spread the cherries in a single layer in a small, rimmed baking dish or pan. Sprinkle with the sugar and 2 tablespoons of the bourbon. Roast the cherries in the oven, giving the pan a shuffle every 5 or 10 minutes, until they are oozing juice and beginning to collapse and look like prunes, 20-30 minutes. Watch them closely so that the juices don’t burn. Remove from the oven and let cool.
• When the cherries are cool enough to handle, pit them (I do this with my fingers, breaking each cherry in half and removing the pit). Be sure to save all the precious juice. Chop the cherries coarsely – you want them in roughly quarters or eighths. (This can be messy, so wear an apron!) Combine the chopped cherries, their juice, and the remaining tablespoon of bourbon in a jar and chill.
• In a medium saucepan, warm the milk with the vanilla bean pod and scrapings, sugar, and salt over medium heat until it steams and small bubbles form on the bottom of the pan, swirling occasionally to dissolve the sugar. Remove from the heat, cover the pot, and let steep 10-20 minutes.
• Meanwhile, place the egg yolks in a medium bowl, and set the bowl on a damp towel. Place the heavy cream in another heatproof medium bowl and set a fine mesh strainer over the top.
• Re-warm the milk until steamy hot. Whisking constantly, dribble the hot milk mixture into the egg yolks. Pour the mixture back into the pot and set it over a low flame. Stir the custard constantly with a heat-proof silicone spatula, scraping the bottom and corners of the pot well, until the custard thickens slightly and/or registers 170º on an instant-read thermometer. This will only take a few minutes.
• Immediately strain the custard into the cold cream. Return the vanilla pod to the custard, and chill until very cold, at least 4 hours and (preferably) overnight or up to 2 days.
• Remove the vanilla pod from the ice cream base (you can rinse it, let it air-dry, and stick it in a bottle of booze or a jar of sugar). Place the ice cream base in the freezer for 30 minutes to get it really cold, stirring once halfway through. Place the cherries in the freezer, too.
• Churn the ice cream base in your ice cream maker until it is the texture of a thick milkshake. Gently swirl in the chilled bourbon cherries and their liquid. I like to do this by hand with a spoon, so that the ice cream retains a marbled look of burgundy streaks on white, rather than becoming uniformly pink. Scrape the ice cream into a storage container and freeze until firm, 2-3 hours. For longer storage, press a piece of parchment paper directly to the surface of the ice cream.
• Position racks in the upper and lower thirds of the oven and preheat to 350ºF. Line 2 rimless cookie sheets with parchment paper.
• Place the butter in a small, heavy-bottomed saucepan set over the lowest possible heat. Add 6 ounces (170 g / 1 cup) of the chopped chocolate and melt together, stirring frequently to prevent the chocolate from scorching. Continue cooking until the mixture is pleasantly warm, but not super hot, to the touch. Remove from the heat and keep warm. Whisk together the buckwheat flour and baking powder in a small bowl and set aside.
• Meanwhile, place the eggs, sugar and salt in the bowl of a stand mixer fitted with the whisk attachment and whip on medium-high speed until the mixture triples in volume and is very light and fluffy, 5 minutes. Turn the mixer to low and stir in the vanilla until just combined, then the warm (bot not too hot!) chocolate/butter mixture. Add the flour mixture and beat on low speed until combined. Remove the bowl from the mixer and use a flexible silicone spatula to fold in the remaining 4 ounces (115 g / ¾ cup) chopped chocolate.
• If the batter is very runny, let it cool for a few minutes until it firms to the consistency of a thick brownie batter. Use a #40 spring-loaded ice cream scoop or 2 spoons to drop heaping tablespoons of batter onto the prepared baking sheets, spacing them at least 2 inches (5 cm) apart. Top each cookie with a few chunks of chocolate and a few flecks of flaky salt.
• Bake the cookies until puffed and cracked and the edges are set, 7–10 minutes, rotating the pans front to back and top to bottom halfway through baking. Let cool completely on the pans, then transfer to a smaller baking sheet lined with parchment paper, placing the cookies in a single layer to as not to mar their crackly tops, and freeze until ready to assemble.
• Let the ice cream soften until scoopable, 5 minutes, then use a spring-loaded #24 ice cream scoop to form rounded scoops (about ⅓ cup each) of ice cream, placing each one on a chilled baking sheet lined with parchment in the freezer as you go. Chill the scoops until firm, 20 minutes.
• Remove the cookies from the freezer and divide into pairs of similarly-sized cookies, Then form sandwiches with the scoops of ice cream, gently pressing down on the cookies to squish the ice cream scoops (you may need to let the scoops soften so the cookies dont break when you press them down). Return each sandwich to the freezer when shaped.
• Store the sandwiches in an airtight container in the freezer, or wrap each in plastic wrap and store in a zip-top bag. They should keep for at least 1 month.