Feeding the kids: Candy cane ice cream sandwiches
The Candy Cane Ice Cream Sandwich recipe can be found in "Cookies & Cream," by Tessa Arias (Running Press; $18). Credit: Handout
In my ongoing quest to find tasty, kid-friendly food appropriate for the whole family, this week I chose a frozen dessert, perfect for the holidays. I found the recipe in the "Cookies & Cream: Hundreds of Ways to Make the Perfect Ice Cream Sandwich," by Tessa Arias (Running Press; $18).
1. In a large bowl, use an electric mixer to beat the milk and sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in cream, vanilla and salt until combined. If the mixture isn’t cold, place in the refrigerator until chilled, about 30 minutes.
2. Pour the chilled mixture into an ice cream maker. Freeze according to the manufacturer's directions. Transfer the ice cream to an airtight container, press plastic wrap against the ice cream surface, and freeze until it is firm and the flavor is ripened, at least two hours.
1. In a medium bowl, whisk together flour, baking powder and salt.
2. In a large bowl, use an electric mixer to beat butter and sugar on medium-high speed until well combined and smooth, about 1 to 2 minutes. Add egg and extracts and beat until combined. On low speed, gradually add flour mixture and beat until combined. Remove half of the dough from the bowl and set aside. Beat the food coloring into the remaining dough until evenly colored.
3. Place one portion of the dough in between two large sheets of parchment paper. Roll dough out into a large rectangle about 1/4-inch thick. Repeat with the second portion. Carefully place the red dough rectangle on top of the plain dough rectangle. Trim the edges if necessary. Using the parchment paper as a guide to prevent sticking, roll the long side of the dough into a tight log, creating a pinwheel effect. Wrap the log in plastic wrap and refrigerate for at least 2 hours or up to 2 days.
4. When ready to bake, preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
5. Use a sharp knife to cut the dough log into 1/2-inch slices. Place the slices on the prepared baking sheets, spacing 2 inches apart. Bake for 10 to 12 minutes, or until set.
6. Let cool for 2 minutes before removing the cookies to racks to cool completely. Freeze the cookies until frozen, at least 1 hour. Cookies can be stored in airtight containers in the freezer for up to 1 month.
