Sweet and Savory Ice Cream Sandwich

Name: Sweet and Savory Ice Cream Sandwich
Prep time: 25 min
Cook time: 45 min
Yield: 12
Cuisine: American,
Ingredients: 2 1/2 cups heavy cream divided; 2 tbsps corn starch; 1/3 cup sweeteened condensed milk; 2 tbsps honey; 3/4 tsp salt; 2 tbsps McCormick® Pure Vanilla Extract; 1 tsp black peppercorn grinder coarsely ground; 3/4 tsp stubbs hickory liquid smoke; 2 1/2 cups cake flour sifted; 1 1/4 cups all-purpose flour sifted; 8 tbsps sugar divided; 3 1/2 tsps baking powder; 1 tsp baking soda; 2 3/4 tsps salt divided; 2 tsps black peppercorn grinder coarsely ground; 2 tsps rosemary leaves crushed; 3/4 cup cold unsalted butter cubed; 1/2 cup plus 2 tablespoons heavy cream divided; 1/2 cup sour cream

Everything you thought about what it means to be sweet is off the table in this savory twist on the ice cream sandwich. Smoky notes in the black pepper ice cream are perfectly balanced by the warm sweetness of McCormick® Pure Vanilla Extract and an unexpected layer of li... Read More Read Less

25m

PREP TIME

45m

COOK TIME

19

INGREDIENTS

Servings: 12

Ingredients

Smoky Black Pepper Ice Cream
2 1/2 cups heavy cream, divided
2 tablespoons corn starch
1/3 cup sweeteened condensed milk
2 tablespoons honey
3/4 teaspoon salt
2 tablespoons McCormick® All Natural Pure Vanilla Extract
1 teaspoon McCormick® Black Pepper Grinder, coarsely ground
3/4 teaspoon Stubb's® Hickory Liquid Smoke
Rosemary Cracked Pepper Scones
2 1/2 cups cake flour, sifted
1 1/4 cups all-purpose flour, sifted
8 tablespoons sugar, divided
3 1/2 teaspoons baking powder
1 teaspoon baking soda
2 3/4 teaspoons salt, divided
2 teaspoons McCormick® Black Pepper Grinder, coarsely ground
2 teaspoons McCormick® Whole Rosemary Leaves, crushed
3/4 cup cold unsalted butter, cubed
1/2 cup plus 2 tablespoons heavy cream, divided
1/2 cup sour cream

KEY PRODUCTS

INSTRUCTIONS

1 For the Ice Cream, whisk 1/2 cup of the cream and corn starch in small bowl until well blended and smooth; set aside. Mix remaining 2 cups cream, sweetened condensed milk, honey and salt in medium saucepan on medium-low heat. Cook just until mixture begins to steam, about 6 to 8 minutes. Whisk corn starch mixture and slowly add to saucepan, stirring constantly. Reduce heat to low. Simmer 3 to 5 minutes, stirring frequently, until mixture is thick enough to coat the back of a spoon. Remove from heat. Strain mixture through fine mesh sieve. Cool completely.
2 Add vanilla, black pepper and liquid smoke, stirring until well blended. Transfer to ice cream maker. Freeze according to manufacturer’s instructions. Store in airtight container in freezer until ready to serve.
3 For the Scones, preheat oven to 375°F. Line large shallow baking pan with parchment paper; set aside. Mix 2 tablespoons of the sugar and 1/2 teaspoon of the salt in small bowl; set aside. Place cake flour, all-purpose flour, remaining 6 tablespoons (90 ml) sugar, baking powder, baking soda and remaining 2 1/4 teaspoons salt in food processor. Pulse to mix. Add butter, pepper and rosemary. Pulse until mixture resembles wet sand. Add 1/2 cup of the heavy cream and sour cream; pulse just until blended.
4 Transfer dough to clean work surface. Shape into rectangle, rolling and stretching dough to 1-inch thickness. Cut into 12 rounds using a 3-inch cutter (re-roll and cut scraps as needed). Transfer rounds to prepared pan. Brush tops of scones with remaining 2 tablespoons cream. Sprinkle evenly with sugar and salt mixture.
5 Bake 20 to 25 minutes or until golden brown. Cool slightly. To serve, split scones crosswise. Scoop Smoky Black Pepper Ice Cream and Sandwich between top and bottom of scones.