Frozen Black And Whites With An Ice Cream Heart Recipes

BLACK-AND-WHITE ICE CREAM TART

Steps:

• Coarsely chop 6 cookies; set aside.
• Make crust: Process 10 cookies in a food processor until fine crumbs form. Add butter, and process until combined. Transfer to a 9-inch tart pan with a removable bottom. Using the bottom of a measuring cup or glass, press crust firmly into pan. Top with a circle of 8 cookies.
• Dollop ice cream by the cup all over crust. Using a rubber spatula, gently spread. Sprinkle edge of ice cream with chopped cookies, forming a border. Freeze until firm, at least 4 hours, or cover with plastic wrap and freeze, up to 1 week.
• To unmold, run a warm, damp cloth or sponge around outside edge of pan. Lift removable bottom with tart out of pan. Transfer to a serving plate, and cut into slices.

FROZEN BLACK AND WHITES WITH AN ICE CREAM HEART

Steps:

• Preheat oven to 350 degrees.
• Line standard muffin tin with 12 paper liners.
• In heavy-bottom deep 2-quart saucepan over lowest heat, whisk together eggs and sugar. Add butter and white chocolate, stirring until melted and smooth. Mixture should be warm, not hot.
• Add flour, baking powder and salt, beating until smooth. Scrape down sides of pan once or twice. Add chocolate and stir to create a marble effect as it melts. Do not over-blend; you want the marbling.
• With large spoon, fill cupcake papers three-fourths full with batter. Bake 18 to 23 minutes, until tops are lightly browned around edges and cake tester inserted in center comes out clean.
• Cool in pans 5 minutes, then transfer to rack to cool completely; cupcakes will sink slightly.
• When cool, cut top off each cupcake. With large end of melon baller, remove a rounded scoop of cake from lower section of each cupcake. Using a #100 (very small) ice cream scoop or the melon baller, fill each cupcake with a nice little round scoop of ice cream.
• Replace cupcake top, press down a bit to adhere the two sections, then wrap sandwich style in waxed paper or parchment.
• Place 6 cupcakes in each of two 1-gallon plastic freezer bags and freeze. Keeps 2 months; serve frozen.