Orange Marmalade Ice Cream Sandwiches with Almond Florentines

Name: Orange Marmalade Ice Cream Sandwiches with Almond Florentines
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 0 teaspoons almond extract; 142 grams fine-quality bittersweet chocolate (not unsweetened), finely chopped; 2 Tbsps light corn syrup; 5 larges egg yolks; 2 teaspoons all-purpose flour; 473 milliliters half-and-half; 2 Tbsps heavy cream; 3 navel oranges; 118 milliliters English-style bitter orange marmalade; 0 teaspoons salt; 128 grams cup slivered blanched almonds; 118 milliliters sugar; 4 Tbsps unsalted butter, softened; 0 teaspoons vanilla extract; 12 servings Vegetable oil for pan

Orange Marmalade Ice Cream Sandwiches with Almond Florentines might be a good recipe to expand your dessert recipe box. One portion of this dish contains around 6g of protein, 35g of fat, and a total of 460 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 12. If you have slivered blanched almonds, vanillan extract, half-and-half, and a few other ingredients on hand, you can make it. It will be a hit at your Summer event. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Finely grate zest from 2 oranges and cover zest with plastic wrap. Squeeze enough juice from all 3 oranges to measure 1 1/2 cups. Bring juice and 3 tablespoons sugar to a boil in a 1-quart saucepan and simmer until reduced to about 3/4 cup, about 10 minutes.

Ingredients you will need

Orange

Juice

Sugar

Wrap

Equipment you will use

Plastic Wrap

Sauce Pan

Add marmalade and simmer, stirring, until melted, about 1 minute.

Ingredients you will need

Marmalade

Remove from heat and cool.

Bring half-and-half, cream, remaining 2 tablespoons sugar, and grated zest to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved.

Ingredients you will need

Cream

Sugar

Equipment you will use

Sauce Pan

Whisk yolks in a bowl until blended, then add 1/2 cup hot cream mixture in a slow stream, whisking. Stir custard into cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 175 to 180°F on thermometer (do not let boil).

Ingredients you will need

Custard

Cream

Egg Yolk

Equipment you will use

Wooden Spoon

Whisk

Kitchen Thermometer

Sauce Pan

Bowl

Pour custard through a fine-mesh sieve into a (clean) metal bowl and stir in marmalade mixture, vanilla, almond extract, and salt. Cool to room temperature, stirring occasionally, then chill, covered, until cold, at least 2 hours.

Ingredients you will need

Almond Extract

Marmalade

Custard

Vanilla

Salt

Equipment you will use

Sieve

Bowl

Freeze custard in ice cream maker. While ice cream is freezing, oil bottom and sides of a 13- by 9-inch baking pan, then line bottom lengthwise with a sheet of plastic wrap, leaving a 2-inch overhang on each short end.

Ingredients you will need

Ice Cream

Custard

Wrap

Cooking Oil

Equipment you will use

Ice Cream Machine

Plastic Wrap

Baking Pan

Spread ice cream in pan, smoothing top, then wrap pan in plastic wrap and freeze until ice cream is hardened, about 4 hours.

Ingredients you will need

Ice Cream

Spread

Wrap

Equipment you will use

Plastic Wrap

Frying Pan

Put oven rack in middle position and preheat oven to 350°F. Line 2 baking sheets with parchment.

Equipment you will use

Baking Sheet

Oven

Pulse almonds with sugar in a food processor until finely ground. Cook almond mixture, butter, corn syrup, cream, vanilla, and salt in cleaned 1-quart saucepan over moderate heat, stirring until butter is melted and sugar is dissolved, 2 minutes.

Ingredients you will need

Corn Syrup

Almonds

Vanilla

Butter

Cream

Sugar

Salt

Equipment you will use

Food Processor

Sauce Pan

Remove from heat and stir in flour, then transfer batter to a bowl and chill until firm, about 1 hour.

Ingredients you will need

All Purpose Flour

Equipment you will use

Bowl

Roll level teaspoons of batter into balls and arrange about 3 inches apart on baking sheets. Gently flatten balls to about 1 1/4 inches in diameter with a fingertip.

Ingredients you will need

Roll

Equipment you will use

Baking Sheet

Bake cookies in batches until golden brown, 7 to 9 minutes. Slide parchment with cookies from sheet onto a rack to cool completely.

Ingredients you will need

Equipment you will use

Oven

Melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring occasionally, then remove top of double boiler or bowl from heat.

Ingredients you will need

Chocolate

Water

Equipment you will use

Double Boiler

Sauce Pan

Bowl

Working with 1 cookie at a time, lightly brush undersides of cookies with chocolate and put, chocolate sides up, on rack. Chill cookies in 1 layer until chocolate sets, about 5 minutes.

Ingredients you will need

Chocolate

Unwrap pan of ice cream and cut out 12 (2 1/2-inch) ice cream rounds with cookie cutter. Lift out rounds with offset spatula and sandwich each between 2 chilled florentines, chocolate sides in.

Ingredients you will need

Chocolate

Ice Cream

Equipment you will use

Offset Spatula

Cookie Cutter

Frying Pan

Florentine cookies (brushed with chocolate but not filled with ice cream) can be made 2 days ahead and chilled, layered between sheets of wax paper, in an airtight container. Ice cream sandwiches can be assembled 3 days ahead and frozen, individually wrapped well in plastic wrap.

Ingredients you will need

Ice Cream Sandwiches