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Chocolate-Creme Brulee Ice Cream Sandwiches

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    The same custard used in the sophisticated creme brulee becomes a more casual treat when cooked in a baking pan, frozen, cut into circles, and then layered between crisp caramelized-sugar tuiles.
    Martha Stewart Living, February 2011
    • Prep Time 20 minutes
    • Total Time 4 hours 20 minutes
    • Yield Makes 15
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    Ingredients

    Directions

    1. Follow steps 1 and 2 to make
      chocolate creme brulee. Pour
      mixture into an 8-inch baking
      dish. Transfer dish to a roasting
      pan, and fill pan with enough
      boiling water to reach halfway
      up the sides of dish. Bake
      until custard is just set, 1 hour
      to 1 hour 10 minutes. Let cool.

    2. Freeze custard for at least
      4 hours. Cut out circles using a
      2-inch round cookie cutter.
      Place between 2 tuile cookies.

    Cook's Note

    Custard can be frozen for up to 3 days before cutting for sandwiches.

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