Homemade ice cream sandwiches

May 12, 2008 12:00:00 AM PDT
'wichcraft is known for its sandwiches, and now even the dessert kind. Pastry Chef Analicia de Guzman from Tom Colicchio's 'wichcraft in San Francisco, shares her recipe for making homemade ice cream sandwiches.

Peanut Butter Cookie Dough

  • 1 cup Butter
  • 1 3/4 cup Oats
  • 2/3 cup Granulated Sugar
  • 2/3 cup Dark Brown Sugar
  • 1 cup Peanut Butter
  • 2 1/3 cup All Purpose Flour
  • 1 1/3 t Baking Soda
  • 1 1/3 t Salt

1. Melt 1/4 c of butter and toss with oats and bake at 300 F for 15min

2. Cream 3/4c butter with sugar, baking soda and salt

3. Add peanut butter

4. Gradually add flour, incorporate well

5. Finally add oats (Sprinkle with Sugar in the Raw if desired)

6. Bake in the oven at 300 degrees, for 15 minutes.

Chocolate Cookie Dough

  • 2/3 cup Butter
  • 1/4 cup Cocoa Nibs
  • 2/3 cup Granulated sugar
  • 1/2 cup Dark Brown Sugar
  • 1/2 cup Cocoa Powder
  • 1/2 cup Eggs
  • 1 tsp Vanilla Extract
  • 3/4 cup Chocolate 64%
  • 1 tsp Salt
  • 1 tsp Baking Soda
  • 2 cups All Purpose Flour

1. Melt chocolate on a double boiler

2. Cream butter with sugars, nibs, baking soda and salt

3. Add eggs

4. Add vanilla, and melted chocolate

5. Finally gradually add flour (Sprinkle with granulated sugar if desired)

6. Bake in the oven at 300 degrees, for 15 minutes.

For more information about 'wichcraft, visit: www.wichcraftnyc.com

About 'wichcraft:

Tom Colicchio, chef and owner of Craft restaurant, started 'wichcraft in 2003 out of the desire to blend fine dining know-how, distinctive ingredient combinations and a love of the perfect hand-held meal. He brought together classically trained food professionals, Sisha Ortuzar and Jeffrey Zurofsky, to create a sandwich and service like no other.

About Analicia de Guzman:

Analicia de Guzman was born and raised in San Francisco. Following graduation from high school de Guzman immediately enrolled in Le Cordon Bleu of Las Vegas, where she graduated in 2007. She completed her externship at a high end bakery in Las Vegas working for a chef that catered to TAO nightclub, PURE nightclub, Neiman Marcus and others. During her externship, de Guzman gained invaluable knowledge of a number of advanced techniques and intricate detail. Following her stint in Las Vegas, she decided to return to her hometown roots in San Francisco. She is currently head pastry chef at 'wichcraft and starting her own little business out of her apartment kitchen.


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