Rattlesnake Club's gluten-free ice cream sandwiches - MyFoxAustin.com | KTBC Fox 7 | News, Weather, Sports

Rattlesnake Club's gluten-free ice cream sandwiches

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(WJBK) -

Get this gluten-free flourless chocolate chip cookie and ginger-pomegranate ice cream sandwich courtesy of Jeff Lanctot, Chef de Cusine at the Rattlesnake Club.

3 cups heavy cream
1 cup granulated sugar
1 teaspoon vanilla extract
1 4-inch piece ginger root, peeled and coarsely
6 eggs
½ cup pomegranate seeds

In a medium saucepan, combine the cream, ½ cup sugar, vanilla extract, and ginger. Bring to a boil;  turn off the heat and let sit for 1 hour. In a small bowl, combine the eggs and remaining ½ cup sugar. Beat to a homogeneous consistency. Bring the cream-ginger mixture back to a boil and turn heat off. Immediately strain and whisk a third of the cream mixture into the egg-sugar mixture, then immediately whisk the egg mixture back into the remaining cream mixture. Chill over an ice water bath. Fold in the pomegranate seeds. Churn chilled mixture in an ice cream machine according to the manufacturer's directions. Keep frozen until ready to serve.

3 cups powdered sugar
½ cup, plus 3 tablespoons unsweetened
cocoa powder
¼ teaspoon salt
2 ½ cups chocolate chips
4 egg whites
1 tablespoon vanilla extract

Position two racks in the upper and lower thirds of the oven; heat to 350 degrees. Line two large baking sheets with parchment paper. Mix sugar, cocoa, and salt in a bowl. Stir in chocolate chips. Add egg whites and vanilla; mix with a fork or electric mixer on medium until batter is just moistened. (Do not over beat or batter will stiffen.) With a teaspoon, drop batter onto baking sheets in evenly spaced mounds. Bake until tops are lightly cracked and glossy, about 15 minutes. Cool briefly, and then carefully remove with a spatula. Carefully lift cookies and place on racks to cool. Do not wait too long to remove from baking sheets; they'll stick, even to parchment. Repeat with remaining batter. Store in an airtight container at room temperature for up to 1 week.

Place a medium-sized scoop of slightly softened ice cream in the center of the bottom of one cookie. Top with another cookie and serve immediately. If you build ahead, wrap in parchment and store in freezer. Allow to sit 5 minutes before serving.

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