VIDEO: Jacques Torres on the Art of the Ice Cream Sandwich
Today on The Daily Meal
If anyone knows chocolate, it’s chocolatier Jacques Torres. A pro at his craft, he has concocted myriad confections successfully and with poise. In addition to his decadent bites, he also has a knack for ice cream. Boasting flavors like salted caramel, espresso, wicked (chile chocolate), and even oddball ones like salt and pepper and carrot-celery, he has created a broad flavor range.
He talked with Ali Rosen, The Daily Meal's video producer, about how to create the ideal ice cream sandwich — a perfect blend of chocolate and ice cream.
Here are his tips for success — hold the brain freeze:
- Big chocolate chip cookies are ideal, both for size and taste.
- Once the ice cream sandwich is built, you have to refreeze it — cookie and all — to keep the ice cream from coming out of the cookie.
- Before you scoop, transfer the ice cream from the freezer to the refrigerator to soften for up to an hour.
- When you scoop the ice cream onto the cookie and build the sandwich, grab a half scoop of one flavor and a half scoop of another for a Neapolitan-esque sandwich.
- If you’re storing your sandwich for later, enclose it in a Ziploc bag to keep the moisture in and avoid freezer burn.
- Ideal ice cream flavors for sandwiches include chocolate, vanilla, pistachio, strawberry, and coffee — stick to traditional flavors or else the flavors will overpower the cookie flavor.
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