Adding a scoop of ice cream is one of the kindest things you can do to a dessert. Frozen-treat gurus Bruce Weinstein and Mark Scarborough have a new book out dedicated to the art of topping with all manner of sweet, icy goodies — sorbets, custards, gelatos and more. With masterful pairings for your favorite pastries, À La Mode challenges the home cook to discern the main event from its accoutrement.
- 8 ounces semisweet chocolate, chopped, or semisweet chocolate chips
- 2/3 cup heavy cream
- all-purpose flour, for dusting
- 1 17.3-ounce package frozen puff pastry, thawed according to the package directions
- 2 large eggs, well beaten in a small bowl
- 1 1/2 tablespoons coarse-grained white sugar
Goat cheese ice cream
- 2 cups whole milk
- 1 1/4 cups heavy cream
- 1 cup granulated white sugar
- 1 1/2 tablespoons cornstarch
- 6 ounces soft, plain fresh goat cheese
For the ice cream
Stir the milk, cream, sugar, and cornstarch in a medium saucepan set over medium heat until the sugar has dissolved. Continue cooking, whisking often (and more and more), until the mixture thickens and bubbles, 5 to 6 minutes.
Remove from the heat and whisk in the goat cheese until dissolved. Pour the mixture into a bowl and refrigerate for at least 4 hours or up to 2 days, covering once the mixture is cold.
Prepare an ice cream machine. Stir the goat cheese mixture and freeze it in the machine according to the manufacturer’s instructions, until you can spoon up a mound with edges that do not instantly start melting. Store in a sealed container in the freezer for up to 1 month. The ﬂavor will become increasingly intense.
For the turnovers
Line an 11 x 17-inch rimmed baking sheet with parchment paper.
Put the chocolate in a medium bowl. Heat the cream in a small saucepan set over medium heat until puffs of steam rise off its surface; do not simmer. Pour the hot cream over the chocolate in the bowl and stir until smooth. Refrigerate until the mixture can be formed into mounds, 2 to 3 hours.
Dust a clean, dry work surface with ﬂour. Place one sheet of puff pastry on top. Cut into 4 squares. Place about 2 tablespoons of the chocolate ganache in the center of each square; ﬂatten the ganache a bit, about like a thick coin. Brush the edges of each square with the beaten egg, then fold each square into a triangle, opposite corner to opposite corner. Seal the edges by pressing with the tines of a fork and transfer the turnover to the prepared baking sheet. Repeat this process with the second sheet of puff pastry, making 4 more turnovers.
Brush the tops of the turnovers with the remaining beaten egg, then sprinkle evenly with sugar. Bake until puffed and browned, about 14 minutes. Cool on the baking sheet for 5 minutes, then continue cooling the turnovers directly on a wire rack for at least 20 minutes or until just warm, about 45 minutes. Serve after cooling. The turnovers cannot be stored; the pastry goes soggy fast.