CHURRO FRENCH TOAST ICE CREAM SANDWICH
Crispy, buttery Churro French toasts sandwiches with your choice of ice cream or frozen yogurt for one of the best breakfasts I've ever invented!ORIGINAL RECIPE AND IDEA BY Karina, CAFE DELITES!
Provided by Karina
Categories Breakfast
Time 20m
Number Of Ingredients 9
Steps:
- Whisk the eggs and the milk together with the sugar/sweetener, cinnamon and vanilla extract in a wide shallow bowl. Dip the bread into the egg wash, rotating quickly to soak evenly (don't soak for too long or you'll end up with soggy french toast).
- Prepare a separate shallow bowl with the remaining sugar (or sweetener) and ground cinnamon (or cinnamon sugar if using) for coating, Heat a non stick pan/skillet with 1/2 tablespoon of butter. When the pan is hot, fry the egg-soaked bread in batches of 4 or 5 slices on low-medium heat on each side until golden. Immediately dip each bread into the cinnamon sugar mixture to evenly coat (use tongs to avoid burning your fingers). Fry remaining batch until golden and repeat coating with remaining toasts.
- Allow toasts to cool slightly. Take one churro toast; top with a scoop of ice cream (or frozen yogurt), and place another toast on top. Gently press the top down to adhere the toast to the ice cream. Serve immediately!
Nutrition Facts : Calories 127 kcal, Carbohydrate 13 g, Protein 4 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 65 mg, Sodium 186 mg, Sugar 2 g, ServingSize 1 serving
3-INGREDIENT ICE CREAM FRENCH TOAST
Velvety ice cream provides a shortcut custard for this rich and satisfying version of French toast. Serve with maple syrup for an extra-sweet treat.
Provided by Molly Baz
Yield Serves 2
Number Of Ingredients 3
Steps:
- Preheat oven to 250°F. Pour ice cream into a large baking dish. Add bread, turn to coat, then let sit 3 minutes. Flip bread and continue to soak until saturated but not soggy, about 3 minutes more.
- Heat 2 Tbsp. butter in a large skillet over medium. Using tongs, carefully lift 2 bread slices from custard, letting excess drip back into dish. Transfer to skillet in a single layer and cook until golden brown and the center of toast springs back when pressed, about 4 minutes per side. Transfer to a wire rack set inside a rimmed baking sheet; keep warm in oven until ready to serve. Repeat with 2 Tbsp. butter and remaining bread. Top toasts with remaining 1 Tbsp. butter and serve.
FRENCH TOAST ICE-CREAM SANDWICHES
I don't know if the ice-cream sandwich has always been a thing in New York, but it was one of the biggest hits the summer we were in town. I'd never seen so many before, and in such wild forms. From macaron shells (François Payard) and brownies (Morgenstern's) to croissants (Union Fare), babka (Russ & Daughters) and doughnuts (Underwest and Ice & Vice) it was as if people were throwing ice cream into just about everything sweet, and often drizzling fudge sauce on top. Even the classic can be customised with different cookies and crazy crumbs to coat the edges (OddFellows). It was so much fun.My OTT ice-cream sandwich takes a soft brioche bun, coats it in cornflakes, then finishes it off as custardy French toast. Filled with your pick of ice cream, it's warm-cold-soft-crunchy heaven. - Yasmin Newman, author of The Desserts of New York (And How to Eat Them All)
Provided by Daisy Nichols
Yield 4
Number Of Ingredients 10
Steps:
- Place the eggs, milk, cream and vanilla in a shallow bowl and whisk until well combined. Place the cornflakes in a separate shallow bowl and set both bowls aside.
- Fill a frying pan 1 centimeter (1/2 inch) deep with canola oil and heat over medium heat. Place one brioche in the egg mixture and soak well for 1 minute, then turn over and soak for a further 1 minute. Place the brioche in the cornflakes and turn to coat well. Carefully transfer to the oil and fry for 45-60 seconds or until golden. Carefully turn over and fry for a further 45-60 seconds or until golden and crisp. Drain on a plate lined with paper towel and cool slightly. Meanwhile, repeat with the remaining brioche until they are all crisp and golden.
- Make an incision in the top of each bun to form a pocket. Fill with two scoops of ice cream, then scatter over the chopped peanuts. Drizzle with honey, if desired, and serve immediately.
- Excerpted with permission from The Desserts of New York (And How to Eat Them All) by Yasmin Newman (Hardie Grant Books, 2017)
HUEY'S FRENCH TOAST ICE CREAM SANDWICHES
A deliciously decadent dessert considerably adapted from one of Huey's recipes. Vary the nuts according to what you have on hand and your taste preferences. You may want to match it with your icecream or you may prefer the mix and match approach! if using the optional chocolate, again it's up to you if you use dark, milk or white chocolate. And if it's more convenient, you may want to use chocolate chips. The cooking time below does not include the 1-2 hours freezing time. I've included the option of using white bread and adding thin slices of strawberries, as you may want to highlight the other flavours and not have the fruit in the fruit loaf dominate. Have fun: choosing your options and eating these sandwiches as a dessert or a snack!
Provided by bluemoon downunder
Categories Frozen Desserts
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Beat together the eggs, vanilla and cinnamon.
- Dip the slices of bread into the egg mixture and then cook on a lightly oiled grill for about 45 seconds on each side; set aside to cool. Alternatively, you can panfry the slices of bread (preferably in a non-stick pan) in a little oil with about a teaspoon of unsalted butter; add more olive oil and butter if necessary but you shouldn't need to add much more if you're using a non-stick pan.
- When the bread has cooled, place a scoop of ice cream on a piece of bread, spreading it out across the slice; scatter with a quarter of the pecans and a quarter of the grated chocolate or a quarter of the strawberry slices; top with another piece of bread, press down and tightly wrap in plastic wrap. Then repeat the process and freeze the sandwiches for 1-2 hours.
- Unwrap the sandwiches and serve them as a snack or as a dessert.
Nutrition Facts : Calories 122.8, Fat 9.9, SaturatedFat 2, Cholesterol 211.5, Sodium 70.1, Carbohydrate 1.6, Fiber 0.8, Sugar 0.7, Protein 6.9
ICE CREAM SANDWICHES
Steps:
- 1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- 2. In a small bowl, whisk together the flour, cocoa powder, salt, and baking powder. In another bowl, beat the butter, shortening, and sugar together with an electric mixer until fluffy. Beat in the eggs and vanilla, beating until smooth. With a spoon, stir in the flour mixture, stirring just until you have a smooth dough.
- 3. Using a 2 tablespoon cookie dough scoop, drop 6 mounds of dough on each baking sheet, leaving a couple inches between each cookie. Bake until the cookies are firm around the edges and soft in the middle, about 15 minutes. (For even baking, rotate the pans from top to bottom and back to front halfway through baking.) Using a spatula, transfer the cookies to a wire rack and cool completely.
- 4. Meanwhile, turn the ice cream pints on their sides and use a serrated knife to slice through the containers, cutting each into 3 even rounds. Place the ice cream disks on a baking sheet and freeze until ready to assemble the sandwiches.
- 5. To assemble, peel the cardboard from the ice cream disks and sandwich each disk between 2 cookies. Serve the sandwiches immediately, or wrap individually in plastic wrap and freeze up to 1 week.
HUEY'S BEEF & WORCESTERSHIRE PIES
A recipe which Huey (Aussie chef Iain Hewitson) classifies as GOOD OLD AUSSIE TUCKER, which means the recipe's origins are Anglo-Saxon (i.e. pre-European culinary influences). In posting this recipe, I have "converted" Huey's "a generous slurp of Worcestershire sauce" to 2-3 tablespoons of worcestershire sauce. Be guided by your taste preferences here.
Provided by bluemoon downunder
Categories Savory Pies
Time 1h35m
Yield 6 Huey's Beef & Worcestershire Pies, 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat a little oil in a heavy-bottomed pot and gently sauté the onion, garlic and bacon until tender, stirring now and again.
- Add the cubed steak and gently cook until it changes colour, stirring regularly.
- Then stir in the flour and briefly cook.
- Add the tomatoes, stock, parsley, bay leaves, seasonings and Worcestershire sauce; mix well, bring to the simmer and then turn the heat down; gently simmer for about 1 hour until the meat is very tender; remove from the heat and set aside to cool.
- Cut the pastry sheets into six rounds and press into individual, lightly oiled pie tins, leaving a little pastry around the edges; put them on an oven tray and refrigerate while the filling is cooking.
- Preheat oven to 180°C/350°-375°F/gas mark 4-5.
- Combine the egg and milk, and cut out six smaller pastry rounds.
- Spoon the filling into the cooled pastry tins and fold in the pastry edges; paint the edges and the smaller pastry round edges with egg wash; place the rounds over the pies, press down the edges and place on an oven tray; brush again with the egg wash and cook in the oven for about 15-20 minutes until the pastry is golden brown.
- Serve the Beef & Worcestershire Pies with tomato sauce on the side.
Nutrition Facts : Calories 314.4, Fat 17, SaturatedFat 6.5, Cholesterol 101.2, Sodium 770.3, Carbohydrate 14.7, Fiber 2.3, Sugar 6.5, Protein 25.8
HOMEMADE ICE CREAM SANDWICHES
Meet the Cook: My mom sent me this recipe. We love it, and so does company I serve it to. I inherited my love of cooking from my mother. She's a former home economics teacher. When we were growing up, each of us five kids had a night a week when we planned and prepared supper for the rest of the family. Our home is "way out in the sticks", 15 miles from town and 5 miles from the nearest neighbor. My husband and I have a son, 20, and a daughter, 17. -Kea Fisher, Bridger, Montana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cake mix, shortening, butter, egg, water and vanilla until well blended. Divide into four equal parts. , Between waxed paper, roll one part into a 10x6-in. rectangle. Remove top piece of waxed paper and invert dough onto a ungreased baking sheet. Remove second piece of waxed paper. Score the dough into eight pieces, each 3x2-1/2 in. Repeat with remaining dough. , Bake at 350° for 8-10 minutes or until puffed. Immediately cut along the scored lines and prick holes in each piece with a fork. Cool on wire racks., Cut ice cream into 16 slices, each 3x2-1/2x1 in. Place ice cream slice between two chocolate cookies; wrap in waxed paper or plastic wrap. Freeze on a baking sheet overnight. May be frozen for up to 2 months.
Nutrition Facts : Calories 315 calories, Fat 15g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 321mg sodium, Carbohydrate 42g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.
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