Napa Valley Scouting Trip

Private Driveway in Napa



Artesa Winery




V. Sattui Winery



Castello di Amorosa

Creative Ice Cream Sandwiches

For Summer Deserts

Mascarpone Sorbet and Berry Jam Sandwiches
(Makes 15 sandwiches)

Vanilla Cake
•5 eggs, separated; discard white from 1 egg
•4 eggs
•1 tsp. vanilla extract
•1 1⁄4 cups sugar
•3⁄4 cup flour

Preheat oven to 350°F. Spray a 13 x 18-inch baking pan with nonstick spray and line with parchment paper.

Using an electric mixer fitted with a whisk attachment, beat the egg yolks, whole eggs, and vanilla with ¾ cup sugar at high speed until pale and fluffy, about 3 minutes; transfer to a large bowl. Clean and dry the mixer bowl and whisk attachment. Beat the egg whites at high speed, gradually adding remaining sugar, until the whites are stiff and glossy. With a rubber spatula, stir ¼ of the beaten whites into the egg mixture, and then gently fold in the rest of the whites until no streaks remain. Sift flour over the batter and fold in until just combined. Spread batter evenly onto prepared baking pan. Bake 10 to 15 minutes, rotating pan halfway through, until the cake is golden brown and feels springy in the center. Let cool in pan at room temperature.

Sandwich Assembly
•2 cups berry jam or orange marmalade
•3 pints mascarpone sorbet or other ice cream

Warm the jam or marmalade in the microwave or in a small pot over low heat, until slightly melted. Loosen the cake from the edges of the pan with a knife, turn onto a large cutting board, and peel off parchment paper. Cut the cake into two 6½ x 9-inch rectangles, and carefully transfer one half onto a small baking sheet that will fit on a freezer shelf.

Spread jam evenly onto both halves. Transfer sorbet to a bowl, and stir until soft. Spread sorbet onto cake half on baking sheet and top with the second cake, jam-side down. Cover with plastic wrap and freeze for at least 1 hour. Before serving, cut cake into 15 smaller sandwiches.

Chocolate Ice Cream and Brioche Crisp Sandwiches
(Makes approximately 15 sandwiches)

Brioche Crisps
•2 cups water
•1 1⁄3 cups sugar
•1 vanilla bean
•2 loaves (4 lb.) brioche or challah, unsliced

Preheat oven to 325°F. In a small saucepan combine water, sugar, and vanilla bean, and simmer until sugar is dissolved.

With a sharp serrated knife, cut the brioche into at least 30 very thin slices (about 1⁄8 -inch thick). Cut rounds from the slices with a 3-inch-diameter cookie cutter. Line a baking sheet with parchment paper and arrange the rounds in a single layer (you may need to do this in batches). Brush syrup on top until bread is completely soaked. Bake 15 minutes, or until golden brown. Remove and let cool in pan for 10 minutes, then transfer onto a cooling rack. Store in an airtight container for up to 1 week.

Sandwich Assembly
•3 pints chocolate ice cream, slightly softened
•1⁄2 cup toasted hazelnuts, optional
•1 cup mini marshmallows, optional
•Scoop a spoonful (about 1⁄3 cup) of ice cream on top of one brioche crisp and top with another crisp to make a sandwich. If desired, decorate by studding ice cream with nuts and marshmallows. Freeze until ready to serve.