Tuesday, May 7, 2013

PeteyBird Goat Cheese and Fig Ice Cream Roll with Short Bread Cookies


Photographing for Amanda at 5280.com means I get to meet some of the greatest chefs and entrepenuers in town.  My most recent assignment was to photograph these amazing mini ice-cream sandwiches from PeteyBird. Pete of PeteyBird uniquely crafted ice cream sandwiches is engineer turned baker which is fabulous for us Denverites. The creatively flavored sandwiches are ideally sized and will melt in your mouth...just in time for summer!  Pete has mastered all things ice cream and cookies during his lengthy R&D process and this was one of his fabulous creations.  Similar to a savory, spreadable cheese log and cracker duo, this sweet version is a perfect dinner party dessert. The recipe may look a bit daunting but Pete swears it's not that bad (it's really not!).  Well worth a show-stopping and interactive dessert. Also, here are a few of his few ice cream sandwiches first talked about on Amanda Faison's Table Talk blog post.



Ingredients for Fig Roll:

-2 cups whole milk

-1 cup heavy whipping cream
-1/2 cup honey + extra for drizzling
-3 oz soft goat cheese
-4 eggs
-5 oz fig preserves
-pinch of salt

Ingredients for Cookies:
-3 1/2 cups all purpose flour

-1/4 tsp salt
-1 tsp vanilla extract
-1 cup sugar
-3 sticks of unsalted butter


Equipment Needed:

-medium sauce pan

-spatula 
-small mixing bowl
-ladle
-wire strainer
-ice cream maker
-thin plastic cutting board
-syran wrap
-tape

Steps to make the ice cream: 

  1. In the saucepan, combine whole milk, creme, honey, and salt. Over a medium heat, bring the milk to a point where small bubbles begin to appear (do not boil).  whisk the mixture periodically, not continuously - approx 15 min
  2. While the mixture in is heating, seperate the egg yolks into the mixing bowl. Whisk the egg yolks for 30 seconds
  3. When the mixture is ready, use a laddle to transfer 1/2 a cup of the mixture to the egg yolks, whisking continuously.
  4. Pour the egg mixture from back into the milk mixture.  Whisk continuously for the first 10 seconds
  5. Keep the mixture over a low heat until the mixture thickens
  6. Strain the mixture into a bowl.  Cover the miture and allow to chill over night in the refrigerator
  7. Place the chiled mixture into the ice cream maker until firm.  Add fig preserves 1 min before completion
  8. Place the ice cream into a container.  Place the container into the freezer for at least 6 hours
  9. Cover the cutting board with syran wrap and use tape to hold tight.  Roll the cutting board into a 2.5 inch tube and use tape to keep tupe in place.  Add a piece of syran wrap to one end to form a stop
  10. Scoop ice cream into the open end of the tube.  Press down to pack in
  11. Place tube into the freezer for at least 6 hours
  12. When ready to serve, remove the tube from the freezer, cut the tape, and place the ice cream onto a serving platter
  13. Drizzle remaining honey over the top of the ice cream.  Serve with a cheese knife
Steps to make the cookies: 
  1. Melt butter in saucepan
  2. In a mixer combine sugar, butter, and vanilla
  3. In a mixing bowl combine flour and salt
  4. Slowly add the flour mixture to the sugar/butter mixture
  5. Wrap the dough in syran wrap and place into the refrigerator for an hour
  6. Pre-heat oven to 350 degrees
  7. Using a rolling pin, roll out the dough to a 1/4 inch thick sheet
  8. Using a cookie cutter, cut 2 inch circles from the dough
  9. Place the circles onto a non stick cookie sheet.  Cook for 10-12 minutes or until bottom starts to brown
  10. Allow the cookies 30 minutes to cool before serving
Enjoy!!



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