TWD’s first June recipe was for Savory Wheat Crackers, pages 163-164. I love making crackers, make crackers often, but with the end of May and beginning of June slammed with birthdays, kids baking, work travel, and preparation for the next karate belt test, I hoped that June’s second recipe would be doable.
This dessert was fairly simple, though I did make a few substitutions. The recipe calls for vanilla ice cream and raspberries to be the main players. I happened to have some brown sugar vanilla, as well as some strawberry ice cream, both homemade in the freezer, so opted for 2 versions, and, as I had just used the day’s raspberries, pulled in strawberries instead.
The structure of the sandwich comes from phyllo dough ribbon nests, baked with a bit of clarified butter and a sprinkling of sugar. I left the berry-mint salad unsweetened, figuring, rightly, that sweet from the ice cream would be sufficient for the entire dessert.
Here are the steps:
While my first impression visually was “Mid-90’s Circus Dessert,” the taste of this dessert was delicious. The slightly less sweet, homemade Brown Sugar Vanilla Ice Cream was a great balance for the berries and the barely sweetened crunch of the phyllo nests. This would be an easy, but “fancy” dessert to pull off for any dinner party.
Phylloccine Ice Cream Sandwiches • Baking With Julia • Contributing Baker: Gale Gand • pages 405-406