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Praline Ice Cream Sandwiches with Mixed Fruit Compote Recipe

Praline Ice Cream Sandwiches with Mixed Fruit Compote Recipe

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Praline Ice Cream Sandwiches with Mixed Fruit Compote

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Ingredients

Count

Nutrition

1107

Calories

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Ingredients:

Serving

1/2 cup sugar
2 tbsp water
1/2 cup slivered blanched almonds
1 pint vanilla ice cream, softened
1/2 tsp ground cinnamon
1 cup all purpose flour
1/2 tsp ground ginger
1/2 tsp baking powder
pinch of salt
2 tbsp (1/4 stick) unsalted butter, room temperature
2 tbsp vegetable shortening, room temperature
2/3 cup sugar
1 large egg
2 tbsp finely minced crystallized ginger
powdered sugar
mixed fruit compote

Directions:

FOR ICE CREAM: Butter small baking sheet. Combine sugar and water in heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat to medium-high; boil without stirring until syrup turns deep amber, brushing sides of pan with wet pastry brush and swirling pan occasionally, about 6 minutes. Add nuts. Immediately pour onto prepared baking sheet. Cool praline completely.
Finely chop praline. Mix ice cream, cinnamon and half of praline in medium bowl (reserve remaining praline for another use). Cover ice cream and freeze.
FOR COOKIES: Position rack in center of oven; preheat to 350°F. Combine first 4 ingredients in medium bowl. Beat butter, shortening and 2/3 cup sugar in large bowl until smooth. Beat in egg. Mix in flour mixture, then crystallized ginger. Transfer dough to ungreased nonstick 13x9x1/2-inch baking sheet. Using rubber spatula, spread dough evenly over baking sheet, covering completely (dough will be sticky). Bake until top is dry and edges begin to brown, about 15 minutes. Remove from oven. Immediately cut into 5x2-inch rectangles. Cool. Freeze 8 cookies 1 hour (reserve remainder for another use).(Ice cream and cookies can be made 1 day ahead. Keep frozen.)
Soften praline ice cream until spreadable. Spread 1/2 cup ice cream over bottom of each of 4 cookies. Top each with another cookie, bottom side down, forming sandwiches. Wrap tightly in plastic; freeze until firm, at least 4 hours. (Can be made 3 days ahead. Keep frozen.)
Place frozen cookie sandwich on work surface. Lay paper strips diagonally across top of cookie. Sift powdered sugar over, forming diagonal lines. Remove strips. Repeat with remaining sandwiches. Place 1 sandwich on each of 4 plates. Using slotted spoon, surround each with compote. Drizzle any syrup from compote around fruit.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1106.78 Kcal (4634 kJ)
Calories from fat	687.17 Kcal
		% Daily Value*
Total Fat	76.35g	117%
Cholesterol	223.61mg	75%
Sodium	148.37mg	6%
Potassium	485.37mg	10%
Total Carbs	97.26g	32%
Sugars	60.16g	241%
Dietary Fiber	4.12g	16%
Protein	13.87g	28%
Vitamin C	1.2mg	2%
Vitamin A	0.6mg	19%
Iron	1.2mg	7%
Calcium	250.9mg	25%

Amount Per 100 g
Calories	376.16 Kcal (1575 kJ)
Calories from fat	233.55 Kcal
		% Daily Value*
Total Fat	25.95g	117%
Cholesterol	76mg	75%
Sodium	50.43mg	6%
Potassium	164.96mg	10%
Total Carbs	33.05g	32%
Sugars	20.45g	241%
Dietary Fiber	1.4g	16%
Protein	4.71g	28%
Vitamin C	0.4mg	2%
Vitamin A	0.2mg	19%
Iron	0.4mg	7%
Calcium	85.3mg	25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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