Birthday Brownie Ice Cream Sandwiches

When I think back to my childhood I have a few ice cream memories that stand
out in my mind. 





Every summer my family (including grandparents, aunts, uncles, and
cousins) would spend a few weeks scattered throughout the summer at Bear
Lake.  It was here that we would spend countless hours in our
swimming suits, eat sugar cereal like Fruit Loops and Cap’n Crunch for breakfast,
water ski, play UNO,
dominos
(someone was always trying to cheat), and king of the dock.  It was
here that we would eat raspberries and cream from red plastic bowls,
scones dusted with sugar and smeared with
raspberry jam or honey, and of course the best ever ice cream.  I remember
hearing the loud churning of the wooden base ice cream machine that sat outside
the sliding glass door on the wood deck.  I remember feeling the
excitement and anticipation of waiting for that cold, creamy
treat.  It always seemed to take soooo long before the churning began to slow and the ice cream was finally finished, but it was always worth the wait.





The next memory is of the night my family moved into our then new
house when I was 11 years old.  It was the middle of the summer and I
remember my Dad taking me to Ripples, a little burger and shake dive
that has been around for years and is considered a
Provo landmark.  We didn't go for the burgers, but for their
shakes.  It was the kind of shake that you have to eat with a
spoon because it's so thick.  I don't remember what I had, but
I remember that my Dad had a caramel and marshmallow
shake.  He loves caramel in or on his ice cream and still does.





Lastly, I can't drive past a Baskin
Robbins without thinking of my Dad and his love for their jamoca
shakes.  He's passed this love on to most of his children.  I'll have
to admit that those shakes are hard to beat.  Thick, but not so thick you
can't drink it with a straw.  My sister Stephanie and her little family
moved to California at the beginning of June and before they left we
had a family dinner and then we all gathered at Baskin Robbins for one last ice
cream hurrah.  Almost everyone ordered a jamoca shake.





This ice cream recipe from Tara O' Brady's Seven
Spoons cookbook is a tribute to ice cream memories, a dad's love for caramel, and jamoca shakes for everyone. 

Coffee Ice Cream





1 (14-ounce) can evaporated milk



1 (14-ounce) can sweetened condensed milk



1 1/2 cups heavy cream



2 tablespoons instant espresso powder



Seeds scraped from 1 vanilla bean, or 2 teaspoons vanilla extract



Generous pinch of sea salt





Espresso caramel and candied cacao nibs (recipe follows)





Combine the evaporated
milk, sweetened condensed milk, cream, espresso powder, vanilla, and salt in a
saucepan set over medium heat.  Heat, whisking often, until the mixture
begins to steam.  Remove from heat and let cool for 20 minutes. 
Cover and chill for at least 3 hours, but preferably overnight.  Freeze
according to your ice cream manufacturer’s instructions.  Once churned
place the ice cream in the freezer to completely set up, at least 6 hours or
overnight.  Serve with a drizzle of espresso caramel and candied cacao
nibs





Candied Cacao Nibs





2 tablespoons granulated sugar



1/2 cup cacao nibs



1/2 teaspoon unsalted butter





Line a baking sheet with parchment paper.





In a wide, heavy skillet over medium heat, warm the sugar for
a minute, without stirring.  Scatter the cacao nibs over the sugar and
leave the pan undisturbed until the sugar begins to melt.  With a wooden
spoon or silicone spatula, quickly stir the cacao nibs into the liquid sugar,
incorporating any unmelted sugar as you go.  Once most of the sugar has coated the nibs,
remove the pan from the heat and quickly stir in the butter.  Immediately spread the cacao nibs onto the prepared baking
sheet.  Let cool.





Espresso Caramel



 



1/2 cup dark brown sugar



2 tablespoons butter



2 tablespoons corn syrup



1/4 teaspoon sea salt



1/4 cup heavy cream



1/4 teaspoon espresso powder



1/2 teaspoon vanilla extract





In a saucepan heat the brown sugar, butter, corn syrup, and
salt over medium heat until the butter has melted.  Pour in the cream and
espresso powder.  Bring to a boil, whisking until the mixture is smooth
and sugar dissolves.  Lower heat and simmer, undisturbed for 1 minute
longer.  Remove from the heat and stir in the vanilla.  Set aside to
cool, stirring occasionally.  Cover and refrigerate until needed, then
rewarm gently before using.



Recipe slightly adapted from Seven Spoons