Éclair Ice Cream Sandwiches – An NYC-Inspired Treat
I just spent the last week wandering the streets of New York. I love New York. After my first visit in high school during an orchestra tour, I knew that I would always hold it dear. You see, I am a people watcher, and there is no place better for the people watching than on the streets of New York.
The last time I was there it was the nipple-twisting Irishman who caught my eye and made me smile. Truthfully, though, you don't have to be that flamboyant for me to notice, for I like to sit and give everyone I see their own little story, building entire worlds around them and wishing to drop myself in and be an active participant in them.
Luckily for me, I'm a massive introvert, so I don't just start talking to everyone I see, clamoring to be invited into their reality. This is also why I had a NYC chaperone. You see, I was there for my book tour, and nothing scares me more than standing in front of crowds and talking, so I decided to pack my own personal cheerleader: Enter Amanda.
Not only does Amanda love to talk about sweets, making her the perfect Desserts in Jars book tour companion, but she loves to seek them out. Three ice cream sandwiches later, my mind was spinning with ideas on how to recreate each and every bakery-baked frozen treat at home.
We'll start, then, with the éclair ice cream sandwiches we sampled at ChikaLicious Dessert Bar in the East Village. I have a similar recipe in Desserts in Jars, so I thought it was fitting. Only in my book I made the choux into profiterole ice cream sandwiches.
Éclair Ice Cream Sandwiches
1 cup 2% milk
8 tablespoons (1 stick)
Pinch of salt
1 cup all-purpose flour
5 large eggs
3 cups vanilla bean gelato
½ cup chocolate sauce
Preheat the oven to 375ºF. Bring the milk, butter, and salt to a boil in a medium-size saucepan over medium heat. Reduce the heat to low, add the flour, and stir with a wooden spoon to combine into a sticky dough. Continue cooking and stirring the dough for 2 to 3 minutes more, until some of the dough starts to coat the bottom of the pan and the dough is dry.
Place the dough in a food processor. Add the eggs one at a time and pulse to incorporate after each addition. Pulse several more times until the dough becomes thick and shiny. Spoon the dough into a pastry bag fitted with a large fluted tip. Pile the dough into 3-4" strips on a large baking sheet lined with parchment leaving 2" between each "finger." Bake for 20 minutes or until lightly browned, rotating the sheet halfway through baking. Turn off the oven and allow to cool for 10 minutes in the pan.
Cut the éclairs in half. Fill with scoops of ice cream, top with chocolate sauce and place in the freezer until ready to eat. Enjoy.