Strooper Dooper Ice Cream Sandwich

Artisans Josh Gertzen and Gerry Kim of Frozen Matter | Denver, CO

Chef Name and Association
Yield: 8 ice cream sandwiches

Keukenstroop is a thick Dutch syrup made from glucose and sugar syrups, and you can find it online from Dutch grocers. There is no syrup quite like it, but in a pinch you can substitute 1 part light corn syrup, 1 part golden syrup, and 1 part molasses.

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Adapted by StarChefs | April 2017

INGREDIENTS

V for Vanilla Ice Cream:
150 grams sugar
60 grams nonfat powdered milk
2 grams salt
375 grams heavy whipping cream
4 egg yolks
450 grams milk
1 vanilla bean, beans scraped and pod reserved

Keukenstroop Spread:
55 grams keukenstroop
55 grams butter
35 grams brown sugar
1 gram ground cinnamon

Stroopwafels:
4 grams instant dry yeast
8 grams milk, lukewarm
67 grams butter, softened
1 egg, beaten
20 grams caster sugar
20 grams brown sugar
135 grams super-fine cake flour
1 gram salt

METHOD

For the V for Vanilla Ice Cream:
In a mixing bowl, whisk together the sugar, powdered milk, and salt. In a saucepan, combine cream and egg yolks and emulsify with an an immersion blended. Add the dry mixture to the saucepan and incorporate completely with immersion blender, followed by blending in the milk and vanilla seeds. Finally, stir the vanilla pod into the mixture and heat over medium flame, stirring constantly until the base reaches 160°F to 165°F and thickens to nappé. Chill the mixture in an ice bath and then store in a refrigerator overnight. The next morning, line the bottom of two 8-inch x 8-inch pans with plastic wrap. Place the two pans, as well as a baking sheet, in the freezer. Strain ice cream base through a chinois and process in an ice cream machine according to the manufacturer’s instructions. When ice cream has processed and is still in a soft state, remove the pans from the freezer and evenly spread ice cream over the plastic wrap. Cover the ice cream with another layer of plastic wrap and place pans in the freezer. Once the ice cream has hardened enough to hold form but soft enough to cut, remove from freezer. With a 4-inch ring mold, cut four rounds from each pan. Lay cylinders on the cold baking sheet. Cover with plastic and store in freezer.

For the Keukenstroop Spread:
In a saucepan over medium heat, warm up the keukenstroop. Gently stir in butter and brown sugar; heat until the sugar has completely dissolved. Remove from heat and stir in the cinnamon; cool.

For the Stroopwafels:
In a small bowl, dissolve yeast in milk. In a large mixing bowl, combine the yeast-milk mixture with butter, egg, caster sugar, and brown sugar. Stir in the flour and salt and form into a dough. Cover dough with a warm, moist towel and allow it to rise in a warm place for 1 hour. When dough has risen, heat a stroopwafel iron. Form dough into sixteen 1-ounce balls and place each ball in the center of a stroopwafel iron; bake until golden. Remove waffles from iron and immediately swipe a thin layer of the Keukenstroop Spread on top; cool completely.

To Assemble and Serve:
Place a V for Vanilla Ice Cream round onto a Stroopwafel and then sandwich another Stroopwafel on top. The surface of the ice cream rounds will melt as you work, allowing the ice cream to adhere to the Stroopwafel. Wrap and freeze the Strooper Doopers until ready to serve.

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