Orange Marmalade Ice Cream Sandwiches with Almond Florentines

Health score
3%
Orange Marmalade Ice Cream Sandwiches with Almond Florentines
45 min.
12
462kcal

Suggestions


Indulge in a delightful fusion of flavors with our Orange Marmalade Ice Cream Sandwiches, perfectly paired with crispy Almond Florentines. This scrumptious dessert combines the zesty brightness of fresh oranges with the rich creaminess of homemade ice cream, making it a superb treat for any occasion. Ideal for gatherings or a sweet family dinner, these ice cream sandwiches offer a refreshing twist that's sure to impress your guests.

Picture this: a luscious scoop of velvety orange marmalade ice cream nestled between two buttery, almond-flavored Florentine cookies, gently brushed with bittersweet chocolate. Each bite bursts with flavor, showcasing the bright tang of orange, the nuttiness of almonds, and the decadent touch of chocolate—a trifecta that elevates your dessert experience to new heights.

What’s more, this recipe is wonderfully versatile. You can whip up the Florentine cookies ahead of time, and once your ice cream is frozen, assembling these delightful sandwiches is a breeze. You'll find that once you’ve made this refreshing treat, everyone will be asking for seconds—and maybe even thirds! Enjoy the satisfaction of creating a stunning dessert that not only tastes amazing but also looks beautiful on your dessert table.

Ingredients

  • 0.1 teaspoon almond extract 
  • oz fine-quality bittersweet chocolate unsweetened finely chopped (not )
  • tablespoons plus light
  • large egg yolks 
  • teaspoons flour all-purpose
  • cups half-and-half 
  • tablespoons heavy cream 
  •  navel oranges 
  • 0.5 cup bitter orange marmalade english-style
  • 0.1 teaspoon salt 
  • 4.5 oz slivered blanched almonds 
  • 0.5 cup sugar 
  • 3.5 tablespoons butter unsalted softened
  • 0.3 teaspoon vanilla extract 
  • 12 servings vegetable oil for pan

Equipment

  • food processor
  • bowl
  • frying pan
  • baking sheet
  • sauce pan
  • oven
  • whisk
  • sieve
  • plastic wrap
  • double boiler
  • baking pan
  • wooden spoon
  • kitchen thermometer
  • cookie cutter
  • wax paper
  • ice cream machine
  • offset spatula

Directions

  1. Finely grate zest from 2 oranges and cover zest with plastic wrap. Squeeze enough juice from all 3 oranges to measure 1 1/2 cups. Bring juice and 3 tablespoons sugar to a boil in a 1-quart saucepan and simmer until reduced to about 3/4 cup, about 10 minutes.
  2. Add marmalade and simmer, stirring, until melted, about 1 minute.
  3. Remove from heat and cool.
  4. Bring half-and-half, cream, remaining 2 tablespoons sugar, and grated zest to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved.
  5. Whisk yolks in a bowl until blended, then add 1/2 cup hot cream mixture in a slow stream, whisking. Stir custard into cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 175 to 180°F on thermometer (do not let boil).
  6. Pour custard through a fine-mesh sieve into a (clean) metal bowl and stir in marmalade mixture, vanilla, almond extract, and salt. Cool to room temperature, stirring occasionally, then chill, covered, until cold, at least 2 hours.
  7. Freeze custard in ice cream maker. While ice cream is freezing, oil bottom and sides of a 13- by 9-inch baking pan, then line bottom lengthwise with a sheet of plastic wrap, leaving a 2-inch overhang on each short end.
  8. Spread ice cream in pan, smoothing top, then wrap pan in plastic wrap and freeze until ice cream is hardened, about 4 hours.
  9. Put oven rack in middle position and preheat oven to 350°F. Line 2 baking sheets with parchment.
  10. Pulse almonds with sugar in a food processor until finely ground. Cook almond mixture, butter, corn syrup, cream, vanilla, and salt in cleaned 1-quart saucepan over moderate heat, stirring until butter is melted and sugar is dissolved, 2 minutes.
  11. Remove from heat and stir in flour, then transfer batter to a bowl and chill until firm, about 1 hour.
  12. Roll level teaspoons of batter into balls and arrange about 3 inches apart on baking sheets. Gently flatten balls to about 1 1/4 inches in diameter with a fingertip.
  13. Bake cookies in batches until golden brown, 7 to 9 minutes. Slide parchment with cookies from sheet onto a rack to cool completely.
  14. Melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring occasionally, then remove top of double boiler or bowl from heat.
  15. Working with 1 cookie at a time, lightly brush undersides of cookies with chocolate and put, chocolate sides up, on rack. Chill cookies in 1 layer until chocolate sets, about 5 minutes.
  16. Unwrap pan of ice cream and cut out 12 (2 1/2-inch) ice cream rounds with cookie cutter. Lift out rounds with offset spatula and sandwich each between 2 chilled florentines, chocolate sides in.
  17. Florentine cookies (brushed with chocolate but not filled with ice cream) can be made 2 days ahead and chilled, layered between sheets of wax paper, in an airtight container. Ice cream sandwiches can be assembled 3 days ahead and frozen, individually wrapped well in plastic wrap.
  18. Let soften in refrigerator 5 to 10 minutes before serving.

Nutrition Facts

Calories462kcal
Protein4.93%
Fat65.86%
Carbs29.21%

Properties

Glycemic Index
13.67
Glycemic Load
6.54
Inflammation Score
-5
Nutrition Score
11.091304333314%

Flavonoids

Hesperetin
7.65mg
Naringenin
2.48mg
Luteolin
0.25mg
Quercetin
0.07mg

Nutrients percent of daily need

Calories:462.28kcal
23.11%
Fat:34.93g
53.74%
Saturated Fat:11.35g
70.93%
Carbohydrates:34.85g
11.62%
Net Carbohydrates:31.98g
11.63%
Sugar:28.73g
31.93%
Cholesterol:102.93mg
34.31%
Sodium:66.74mg
2.9%
Alcohol:0.04g
100%
Alcohol %:0.04%
100%
Caffeine:10.16mg
3.39%
Protein:5.89g
11.77%
Vitamin E:4.2mg
28.01%
Vitamin C:21.7mg
26.31%
Vitamin K:27.54µg
26.23%
Manganese:0.37mg
18.59%
Phosphorus:159.17mg
15.92%
Copper:0.29mg
14.67%
Magnesium:58.17mg
14.54%
Vitamin B2:0.23mg
13.39%
Fiber:2.87g
11.48%
Calcium:108.09mg
10.81%
Selenium:6.97µg
9.96%
Vitamin A:485.08IU
9.7%
Iron:1.4mg
7.78%
Folate:30.69µg
7.67%
Potassium:265.13mg
7.58%
Zinc:1.01mg
6.74%
Vitamin B1:0.08mg
5.24%
Vitamin B5:0.5mg
5.03%
Vitamin B6:0.09mg
4.63%
Vitamin B12:0.25µg
4.12%
Vitamin B3:0.7mg
3.48%
Vitamin D:0.48µg
3.22%
Source:Epicurious