SFS Summer Social 2012: Lime Sugar Cookie & Chocolate Pistachio Ice Cream Sandwiches

Lime Sugar Cookie & Chocolate Pistachio Ice Cream Sandwiches from Home Tasting Room

Cookies:
2 cups granulated sugar
1/2 cup unsalted butter
2 tbsp. vegetable oil
zest of 2 limes
2 large eggs
¼ cup lime juice
3 cups all-purpose flour
1 tsp. baking soda
1 tsp salt
granulated sugar for sprinkling

Ice Cream:
½ cup Cocoa Powder
3 cups half-and-half cream
1 cup heavy cream
8 large egg yolks
9 ounces granulated sugar
1 vanilla bean, seeds scraped
1 cup pistachios, blanched and shelled

For Cookies: Preheat the oven to 350F. Cream the sugar, oil, butter and lime zest until light and fluffy. Add egg and lime juice, and beat together to incorporate.

In a separate bowl, mix the flour, baking soda and salt. Add the dry mix to the wet mix and stir together well.

Using a 2 oz. ice cream scoop or forming 3 tbsp balls, drop the batter onto a cookie sheet, leaving space in between to allow the cookies to spread during baking. Flatten each slightly and sprinkle with granulated sugar. Bake for eight minutes. Cool on a wire rack. Makes about 20 to 24 cookies.

For Ice Cream: Combine 1 cup of cream and the cocoa over medium heat.  Whisk constantly till fully combined.  Add the remaining cream and cream, bring to a simmer then remove from the heat.

In a medium sized sauce bowl, whisk the eggs until the color begins to change and get lighter.  Add the sugar and whisk to combine.  Slowly temper the cream mixture in to the eggs.

Once combined, add the mixture to a bowl over a double boiler and stir until the mixture reaches 170 or coats the back of a spoon. Remove from the heat and allow to cool to room temperature.  Add to the ice cream machine.  Half way through add the pistachios and pop rocks.  Remove from the bowl and place in the freezer.

 

Special thanks go out to the restaurants, businesses and people that helped make this event happen!

Event Space, Organization & Ingredients:
Joel Goralski (Casel Marché), Janet Webb (J. Webb Wine Merchant), Alan (Market 17)

Chef & Food Blogger Participants: 
Dominique Moussu (Cassis Bistro) & Michelle Maingat (Yum Yum Yummers)
Drew Masterman (Blue Star Diner/Dairy Lane) & Lori Andrews (The 10 Cent Designer)
Geoff Rogers (Home Tasting Room) & Gwendolyn Richards (Patent in The Pantry)
Grayson Sherman (Jelly Modern Doughnuts) & Stephanie Arsenault (Global Dish)
Kyle Groves (Catch) & Stephanie Eddy (Clockwork Lemon)
Roy Oh (Anju) & Vincci Tsui (Ceci N’est Pas Un Food Blog)

Donations & Prizes:
Charcut
Home Tasting Room
Steam Whistle Pilsner
J. Webb Wine Merchant
Jelly Modern Doughnuts
Julie Van Rosendaal (Dinner With Julie)
Just Cocktails
Trevor Bird - Top Chef Canada Season 2 Runner-Up
Vine and Dine

Photography:
Allison Seto

Floral Arrangements:
Sarah Mayerson (Flora Calgary)

Others who helped along the way:
Chelsea Klukas Design
Chelsea Watson
All our past participants who volunteered and anyone else we may have forgotten!

Leave a Reply

Your email address will not be published. Required fields are marked *