Tuesday, August 30, 2011

NY Times Recipes

Malted Milk Ice Cream Bonbons & PB and Chocolate Ice Cream Sandwiches

Malted Milk Ice Cream Bonbons

Time: 20 minutes plus freezing       


1 cup chocolate malted milk balls
1 cup malted milk powder
1/2 pint chocolate, coffee, ginger or other ice cream


1. Freeze the malted milk balls for 30 minutes. Pulse them in a food processor, or crush them in a sealed plastic bag to make pieces the size of rice grains.
2. Place the malted milk powder into a shallow bowl. Scoop out a ball of ice cream and roll it in the malted milk powder until well coated, then roll it in the crumbs made from the malted milk balls. Immediately put it on a plate in the freezer and repeat with remaining ingredients. Firm them up in the freezer for at least 20 minutes before serving.

Yield: 25 to 30 ice cream balls.

Peanut Butter and Chocolate Ice Cream Sandwiches

Time: 10 minutes


1 long baguette
Peanut butter
Chocolate nut spread, like Nutella
About 1 pint vanilla, chocolate or other ice cream, softened for 10 minutes
2 ripe bananas (optional)
Flaky sea salt.       

1. Slice the baguette in half lengthwise without cutting all the way through. Then cut into 3-inch-long pieces.
2. Spread the insides of the baguette pieces with a thin layer of peanut butter on one cut side and a thin layer of chocolate spread on the other cut side. Spoon some ice cream in the center and top with banana slices if using; sprinkle with a few flakes of sea salt before closing into sandwiches.

Yield: 8 to 10 ice cream sandwiches.

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