Velvet and Christmas remind me of a green dress I was forced to wear to a family Xmas party in ’86.
So for a holiday gathering appropriately called “Chrismakkah”, I decided to go all out and mix and match some of my previous attempts but with the tweaks I wanted to try. The red velvet sammies were scrumptious but I got some feedback about the thickness of the cookie so I turned down the baking soda and this batch turned out much thinner but still soft like a pillow.
For the mint panda chip ice cream, I wasn’t totally satisfied with my previous attempt, so I ditched all the recipes I have read and did it “My Way.” (Wow how Frank Sinatra of me).
I ended up pureeing fresh mint leaves with milk and half n’ half. I used half n’ half because I didn’t need the ice cream to be creamy because of it’s position between the red velvet patties. I let this sucker warm and then let it steep for about 20 minutes. Smelled wonderful and the color of the liquid began to turn to a subtle green.
Well I guess the cat’s out of the bag if I write my special ingredient. (This “Cat’s out of the bag” phrase concerns me because why was a cat in a bag to begin with?) I digress. I added a teaspoon of Peppermint Schnapps for the extra mint burst. I let this Mosaic sit and cool overnight for an extended recess where everyone could play with one another.
I wanted these sammies to mimic the holiday cheer I actually like. Colorful and fun to the point of vegas-y looking. I dipped into my growing collection of sprinkles and let them run the show.
I am very satisfied with this recipe and will continue to make future Mint Panda Chip accordingly.
December 13, 2009 | Categories: Holiday, Ice Cream Sandwiches, Winter Flavors | Tags: Christmas, i.e. ice cream sf, ie ice cream san francisco, ie ice cream sf, mint chocolate chip ice cream, Red Velvet Cookies | Leave a comment