The week leading up to Thanksgiving is all about pies. I am seeing all kinds of different interesting pie recipes pop up on pinterest, along with everyone’s tips for fool proof crusts. (In case you were wondering these are my favorite parve ones). I love making pies, and will be making plenty for Thanksgiving, but I thought it might also be fun to reinvent apple pie a la mode in a different way. Enter the piescream sandwich. Caramel apple ice cream sandwiched between two flaky crust cookies, I must say this is one of the best things I have made. The sweet ice cream offset by the crunchy pie crust really evokes apple pie in a whole new way. My testers raved about them and I didn’t even tell them they were parve! I will definitely be making these again (and not just because “piescream sandwich” is fun to say).
If you want to make pumpkin piescream sandwiches use this pumpkin ice cream recipe instead of the caramel apple one. Or just make the caramel apple ice cream and serve it along side your pumpkin pie, I am sure no one will complain.
1 ¼ cups flour (5.6 oz)
¼ teaspoon salt (1.5 g)*
1/4 cup (2 oz) sugar
10 tablespoons (5 oz) earth balance buttery sticks, cut into one inch pieces and well chilled.
1 egg yolk (.7 oz)
up to 2 tablespoons (1 oz) ice water
one recipe caramel apple ice cream (see below)
*if making this recipe with unsalted margarine instead of the buttery sticks increase the salt to 1/2 teaspoon.
Place the flour, salt, and sugar in the bowl of a food processor fit with a metal blade and pulse to combine.
Add the buttery sticks and pulse until the mixture resembles a coarse meal. (There should be pieces of margarine the size of peas and some slightly larger pieces as well). Add the egg yolk and process until the egg yolk is combined and the dough just starts to come together.
Transfer the dough to a bowl. If you can press it into a smooth ball do not add any water. If the dough is still crumbly add the water 1/2 tablespoon at a time until it you can press it into a smooth ball.
Place the dough on a piece of plastic wrap and flatten the dough into a disk one inch thick. Wrap well and refrigerate for one hour. (If you are in a real hurry you can freeze it for 15 minutes.) The dough can be kept refrigerated for up to five days or frozen, well wrapped, for up to a month.
Preheat the oven to 375.
Remove the dough from the refrigerator and transfer it to a lightly floured piece of parchment paper. Top with an additional sheet of parchment and roll out to 1/4 inch thick. Peel off the top piece of parchment and cut out two inch circles from the dough. Place the circles on a parchment lined cookie sheet. If the dough is too soft to transfer without messing up the shape place the parchment with the dough on a cookie sheet in the freezer for a few minutes to firm up.
Bake for approximately 15 minutes, or until the top feels set and the edges are beginning to brown. Remove the crust cookies from the oven. Let cool completely, then transfer the cookies to the freezer for 30 minutes, or until frozen.
Remove half of the cookies from the freezer. Top the flat side of one cookie with a scoop of ice cream. Place a second cookie on top, flat side down, and press gently. Wrap the ice cream sandwich in plastic wrap and return it to the freezer. Repeat with the remaining cookies. Place the wrapped ice cream sandwiches in an airtight bag and freeze until solid, at least two hours and up to one week.
2 granny smith apples, peeled and cut into 1/4 inch dice
2 tablespoons brown sugar
1 tablespoon salted margarine
1/2 teaspoon cinnamon
3 cups hazelnut milk*, divided
1 cup soy milk powder
1/2 cup neutral flavored vegetable oil, such as canola
1 cup (200 gr) sugar
4 tablespoons (60 gr) salted margarine
scant ½ teaspoon sea salt
6 large egg yolks
1 teaspoon vanilla extract
*almond milk works too but the end result is richer if using hazelnut milk.
Combine the margarine, brown sugar and cinnamon in a saute pan. Cook over medium heat, stirring frequently, until the margarine and sugar are melted. Add the apples and cook until soft 5-10 minutes. Set aside in the refrigerator until ready to use.
Make an ice bath by filling a large bowl about a third full with ice cubes and adding enough water that they are just floating. Pour 1 cup of almond milk into a medium bowl. Set the bowl over the ice bath and place a fine mesh strainer on top of it.
In a medium bowl whisk together the 1 cups almond milk, the soy milk powder and the oil. Set aside. Pour 1½ cups sugar in a light colored heavy saucepan in an even layer. Cook over moderate heat, until the edges of the sugar begin to melt. Using a heatproof spatula or spoon gently stir the liquefied sugar from the bottom and edges towards the center. Continue until all the sugar is dissolved. (A few remaining lumps are ok, they will melt) Continue to cook, stirring occasionally, until the caramel just begins smoking. Immediately remove it from heat and stir in the margarine and salt. Once the margarine is melted gradually whisk in the almond milk mixture. The caramel may harden and clump. Place the pot over low heat and stir until the caramel is all melted. Stir in remaining cup of almond milk.
Whisk the yolks in a small bowl and slowly pour some of the warm caramel mixture over the yolks, whisking constantly. Scrape the warmed yolks back into the pan and cook the custard stirring constantly until it thickens. Make sure to stir all the way to the bottom and around the sides. When thickened the temperature should be between 160-170 F.
Pour the mixture through the strainer into the almond milk set over the ice bath. Stir in the vanilla, then stir frequently until the mixture is cooled down. Refrigerate until cold.
Freeze the mixture in your ice cream maker according to the manufacturer’s instructions. Add the apples in the last five minutes of churning.
Transfer the ice cream to a freezer container and freeze until firm.