Every year I try to come up with new and fun hamentashen flavors. I always make sure to make a bunch of the traditional poppy because those are our favorites, but it wouldn’t be Purim around here without at least a few crazy hamentashen (like s’more or chocolate chip cookie dough). I have some fun hamentashen flavors in the works right now (stay tuned or follow me on instagram for a sneak peek) but this year I wanted to make something completely different as well. Hamentashen ice cream sandwiches.
It is my dream to one Purim only serve food in hamentashen form all day (hamentashen breakfast pastries, hamentashen meat pies, hamentashen shaped veggies etc) but for now the ice cream sandwiches are a fun start. I decided that in keeping with the traditional flavors of hamentashen I would make an apricot ice cream, but feel free to use any flavor that sounds good. Since it isn’t currently apricot season I used a combination of frozen apricots and dried apricots, and the ice cream came out fantastically. It is a little more subtle in flavor than the intense roasted apricot sorbet I usually make, but it is much creamier and works better with the cookies in the ice cream sandwich. The vanilla adds a floral undertone to the apricot flavor which makes the ice cream utterly addictive. I look forward to making this ice cream again when the fresh apricots come back into season.
1 recipe Fresh Apricot Ice Cream (see below) (or favorite store bought ice cream)
3/4 c (6 oz) refined coconut oil, melted
1/2 cup + 1 tablespoons (4 oz) sugar
3 tablespoons (1.5 oz) coconut milk or other non-dairy milk
1 1/2 tsp vanilla
2 1/4 cup (10.5 oz) flour
Preheat the oven to 350.
Whisk everything together except flour. Gently whisk in flour until just combined. Roll out the dough between two sheets parchment to approximately 1/4 inch thick. Cut out triangles with a cookie cutter and transfer them to a parchment lined cookie sheet. Cut smaller triangles out of the middle of half the cookies. Re-roll the scraps and repeat.
Bake the cookies until set and starting to brown just around the edges, approximately 9-11 minutes. As soon as the cookies come out of the oven recut them with the same sized triangle cutter to make sure the shape stays crisp. Transfer to a cooling rack and cool completely. Place the cookies in the freezer for at least 15 minutes to firm up.
Remove the ice cream from the freezer. Cut triangles out of the ice cream using the same cutter as for the cookies. Take one solid cookie. Top it with a triangle of ice cream, the top it with a cookie with the center cut out. Wrap the ice cream sandwich in plastic wrap and freeze until firm. Repeat with the remaining ice cream and cookies.
12 small to medium apricots, fresh or frozen, halved and pitted
2 Tablespoons honey
2 Tablespoons margarine
2 Tablespoons dark brown sugar.
20 dried turkish apricots
1 1/2 cup (12 oz) cashew milk
1/2 cup (3.75 oz) sugar
2 tablespoons (1 oz) neutral tasting oil
1 (4 inch) vanilla bean
pinch of salt
4 egg yolks
1 teaspoon (5 g) vanilla extract
Preheat oven to 375. Place apricots cut side up in a 10 inch skillet so they fit close together. Drizzle the honey over the apricots. Place a small bit of margarine in each apricot cavity (where the pit was). Sprinkle the apricots with the brown sugar and place in the oven.
After 15 minutes raise the oven temperature to 400 degrees. Baste the apricots with the pan juices then return to the oven. Continue basting every 10 minutes until the apricots begin to caramelize and the juice is reduced to a saucy consistency, about 45 minutes total.
Remove from the oven and let cool. Place the roasted apricots and the dried apricots in a blender and puree until smooth. Chill while you make the ice cream base.
Set a large bowl aside with a fine mesh strainer on top of it. Place the egg yolks and the salt in another large bowl and whisk to combine. Set aside.
In a medium saucepan combine the cashew milk, sugar and oil. Scrape the seeds of the vanilla bean into the saucepan, then add the bean. Heat the mixture until very warm.
Slowly stream the warm mixture into the egg yolks while whisking constantly. Scrape the warmed yolk mixture back into the pan and cook over medium heat stirring constantly with a heatproof spatula. Make sure to scrape the bottom of the pan with the spatula while stirring. Cook until the mixture thickens and coats the back of the spatula. (Or reaches 160 F) Pour the custard through the strainer into the prepared bowl. Place the bowl over an ice bath and stir until cool. Stir in the apricot puree.
Chill the mixture thoroughly in the refrigerator and then freeze in a ice cream maker according to the manufacturers instructions.
Line a jelly roll pan with plastic wrap. Spread the freshly churned ice cream into an even 3/4 inch layer on the pan. Top with additional plastic wrap and freeze until firm.