Chocolate Port French Macaron Ice Cream Sandwiches
by Josie Tavares of Daydreamer Desserts
Just when you thought chocolate port couldn’t get any better. Wait until you try it in ice cream form, or better yet, delicately sandwiched between two vanilla bean French macarons.
For the chocolate port ice cream
- 2 1/4 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 6 egg yolks
- 1/2 cup chocolate port
- 1/2 teaspoon vanilla extract
For the vanilla French macarons
- 200 grams confectioners sugar
- 110 grams almond flour
- 1/2 vanilla bean seeds
- 90 grams egg whites
- 25 grams granulated sugar
For the ice cream, combine whole milk, heavy cream, and half of the sugar in a medium saucepan; bring to a simmer over low heat.
Crack eggs into a small bowl. Add remaining sugar and whisk lightly. Slowly pour about half of the heavy-cream mixture in a thin stream into the egg yolks while whisking constantly. Return the egg yolks into the saucepan.
Stir the ice cream base over medium heat with a wooden spoon. Make sure you scrape the bottom of the pan while you stir until the ice cream base thickens and coats the backside of the wooden spoon.
Pour ice cream base through the strainer into a medium bowl placed over an ice bath. Once ice cream base is slightly cool, add chocolate port and vanilla extract and stir well to combine. Finish chilling ice cream base in the refrigerator for at least 2-3 hours, preferably overnight.
Pour ice cream base into your ice cream maker and follow your manufacturer’s instructions. Transfer ice cream into a sealable plastic container, cover, and place in the freezer until thoroughly frozen, approximately 4 hours.
For the macarons, preheat the oven to 300°F. Line two baking sheets with parchment paper or silicone mats.
Combine confectioners sugar, almond flour, and vanilla bean seeds in a medium bowl; whisk together and sift twice through a sieve.
Whip egg whites with a hand mixer fitted with the whisk attachment on high speed until they appear foamy. While the mixer is running slowly add the granulated sugar and continue beating until they reach a consistency similar to that of shaving cream. Be careful not to over-beat or the meringue will be too dry.
Add sifted ingredients all at once to the meringue. Fold meringue and dry ingredients until the batter resembles a thick pancake batter. The folding should not take more than 50 strokes.
Fill a pastry bag fitted with a plain tip (Ateco #806 or #807) with the batter and pipe small rounds (1.5 inches in diameter) onto the prepared baking sheets. Let the macarons sit out for 15-30 minutes.
Bake one sheet at a time for approximately 17-18 minutes. Allow macarons to cool 10-15 minutes on the baking sheet then transfer them to a wire rack.
Just before serving sandwich together two same-sized shells with 1/2 tablespoon scoop of ice cream. Serve immediately.