Puck the Muck Duck Ice Cream Sandwich
We’re excited to introduce our very own MuckFest MS dessert that you can make right at home! Get ready for a post-muck treat of Almond Dacquoise Ice Cream Sandwiches with homemade Caramel Ice Cream! Don’t know what Dacquoise means? Don’t worry, neither did we! But we can guarantee that these layers of almond cake (yum, Dacquoise!) with delicious caramel ice cream in the middle will leave you happy and reaching for another.
Each year, Chicago Pastry Chef Aaron Manuyag creates a MuckFest® MS inspired dessert. Aaron is a mucker, pastry chef and baker. He trained at the French Pastry School in Chicago before going on to work in kitchens in Beverly Hills, Orlando, Phoenix and Chicago. He is currently part of the pastry team at Chicago’s Loews Hotel.
This year’s recipe is for Almond Dacquoise Ice Cream Sandwiches with homemade Caramel Ice Cream.
The treats are easy to make and gluten-free, but you will need an ice cream maker. Puck the Muck Duck shaped cookie-cutters are optional.
Caramel ice cream
- Sugar – 1 cup
- Water – 1/2 cup
- Whole milk – 2 cups
- Cream – 2 cups
- Milk powder – 2 tbsp
- Egg yolk – 1 each
- Salt – ½ teaspoon
Place water and sugar in a small pot. Stir the mixture together so all the sugar is wet, but be careful not to get any sugar on the sides of the pot. Cook this sugar syrup to a medium amber color – it will look like it’s beginning to get a golden foam on top!
Turn off the heat and immediately stir in the milk and cream. Be careful, this might bubble and splash. Once all the cream has been added, stir in the milk powder, salt and egg yolk. Bring the mixture to 180 degrees Fahrenheit.
Strain the mixture into a container. Then fill a larger container halfway with an ice and water mixture. Set the ice cream base container into the ice bath and let it cool completely before storing and resting overnight.
Spin the ice cream base in whichever ice cream maker you have. Cuisinart works great!
- Whole almonds – 1 and 2/3 cup
- Confectioners’ sugar – 1 cup
- 5 egg whites
- Sugar – 1/3 cup
Put the whole almonds and powdered sugar into a food processor and blend it till the almonds are broken up but still chunky, you don’t want to turn it into a powder.
Crack your egg whites fresh, do not use boxed egg whites. Using a mixer with a whisk attachment, begin to whip your whites on medium low. When it becomes a little frothy, add the sugar slowly, then turn the mixer up on high and let it whip to medium peaks (about 90 seconds).
Put your almond and powdered sugar mixture into a large bowl. With a spatula, take one third of the eggs whites and add it to the almond mixture. Combine them until it is completely together, don’t worry about deflating the whites for this first part but be gentle for the rest of the whites. Then take another third of the whites and fold into the nuts but only mix it 3/4 of the way. Then add the rest of the whites and fold it all together so it’s all combined.
Split the mixture into two baking pans of equal shape and size approximately 9″ x 13″. Use parchment sprayed with nonstick spray. Spread the mixture evenly and flat. Bake at 350 Fahrenheit until it is golden brown and pulling away from the sides of the pan.
Ice Cream Sandwich Assembly
After the Dacquoise is completely cooled, pour the freshly made ice cream onto one pan of the Dacquoise.
Spread the ice cream evenly then flip the other Dacquoise on top of the ice cream, creating a sandwich.
Freeze immediately overnight or until it is frozen solid. Cut into squares or use a cookie cutter to get the desired shape. If you don’t plan on eating them immediately, wrap them in plastic wrap so they don’t taste like your freezer food.