3 Ice Cream Recipes to Pair with Rossmoor Pastries Treats

Forget cones! Pair your ice cream with Rossmoor Pastries desserts.

Rossmoor Pastries is known for offering the freshest, most delicious treats in Long Beach. The desserts have a professionally-made quality, while maintaining home-made-style freshness. So what better way to enhance Rossmoor Pastries goodies than with some home made ice cream? Here are a few ice cream recipes that pair perfectly with Rossmoor Pastries treats.

Here’s a delicious recipe for the classic. Follow these instructions and you’ll find yourself with a creamy vanilla ice cream that perfectly pairs with Rossmoor Pastries Chocolate Cake.

Here’s what you’ll need:

• 2 cups heavy cream, divided
• ¾ cup sugar
• 1 cup whole milk
• Pinch of salt
• 1 vanilla bean
• 6 large egg yolks
• ¾ teaspoon vanilla extract
• 1 Rossmoor Pastries Chocolate Cake

Instructions:

1. Add the sugar, milk, salt, and 1 cup of the cream and in a mid-sized saucepan.
2. Cut the vanilla bean in half lengthwise and scrape the seeds out of the center. Add the seeds and the bean to the mixture and stir over medium heat.
3. Cook until warmed through, then cover the pan, remove from the heat, and let the mixture sit and steep for 30 minutes.
4. Pour the remaining one cup of cream into a large bowl and set a mesh strainer over the top. In a medium bowl, whisk the egg yolks. While whisking, pour the vanilla bean mixture into the egg yolks and whisk completely, then pour the mixture back into the saucepan.
5. Place the saucepan over medium heat. Stir the mixture constantly with a heatproof spatula, making sure to scrape the bottom as you stir. Cook until the mixture thickens and coats the back of a spoon.
6. Pour the mixture into the strainer and stir it into the cream. Remove the vanilla bean from the strainer and add to the custard. Stir in the vanilla extract. Place in an ice bath and stir frequently until cooled. Cover the bowl and refrigerate until fully chilled, preferably overnight.
7. When ready to churn, remove the vanilla bean from the mixture. Freeze the ice cream according to your ice cream maker’s manufacturer’s instructions.

Rossmoor Pastries’ various sugar cookies pair beautifully with indulgent ice creams like the recipe selected below. Whether the cookies are served next to the ice cream, or crushed and mixed within the ice cream, the softness of the ice cream will contrast with the slight crunch of the cookies. Don’t have an ice cream machine? Don’t worry about it! You won’t need one for this recipe.

Here’s what you’ll need:

• 1 dozen Rossmoor Pastries Sugar Cookies
• ½ cup chopped pecans
• 2 cups heavy whipping cream
• 1 can sweetened condensed milk
• ½ cup hot fudge topping
• ½ cup caramel topping
• Toppings: chopped pecans, caramel topping, hot fudge topping (optional)

Instructions:

1. Cut 6 Rossmoor Pastries Sugar Cookies into small pieces or chunks and reserve remaining 6 cookies for tomorrow’s dessert.
2. Whip heavy whipping cream until peaks form.
3. Fold in sweetened condensed milk.
4. Transfer half of mixture to a freezer-safe container that has a lid.
5. Stir hot fudge topping until nice and loose. Avoid heating the topping unless necessary and then allow to cool before using.
6. Drizzle one-quarter cup of hot fudge topping and one-quarter cup of caramel topping on top of ice cream mixture.
7. Sprinkle on half of the Rossmoor Pastries Sugar Cookie chunks.
8. Carefully pour the last half of the ice cream mixture into container.
9. Drizzle remaining caramel and hot fudge topping on top and sprinkle with remaining cookie pieces.
10. Use a knife to swirl into ice cream.
11. Place lid on container and freeze until it reaches ice cream consistency.
12. Serve ice cream topped with additional hot fudge topping, caramel topping and chopped pecans if desired.

Our last recipe is a breakfast-themed dessert. Afterall, what goes better together than donuts and coffee? For this delicious recipe, we’ll be making donut ice cream sandwiches. Yes, it’s as good as it sounds – trust us.

Here’s what you’ll need:

• 1 ½ cups whole milk
• ¾ cup sugar
• 1 ½ cups whole coffee beans (decaf unless you want the caffeine in your ice cream)
• Pinch of salt
• 1 ½ cups heavy cream
• 5 large egg yolks
• ¼ teaspoon vanilla extract
• ¼ teaspoon finely ground coffee (press grinds through a fine mesh sieve)
• Dozen Rossmoor Pastries Donuts

Instructions:

1 Steep milk with sugar, coffee beans, salt, and cream: Heat the milk, sugar, whole coffee beans, salt, and 1/2 cup of the cream in a medium saucepan until it is quite warm and steamy, but not boiling. Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 1 hour.
2 Set remaining cream into a bowl over ice bath with sieve: Pour the remaining 1 cup of cream into a medium size metal bowl, set on ice over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.
3 Temper the egg yolks: Reheat the milk and coffee mixture, on medium heat, until again hot and steamy (not boiling!). In a separate bowl, whisk the egg yolks together. Slowly pour the heated milk and coffee mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm milk, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.
5 Pour the custard through the strainer and stir it into the cream. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible. Then discard the beans. Mix in the vanilla and finely ground coffee, and stir until cool.
6 Chill and process in ice cream maker: Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.
7 Serve with Rossmoor Pastries Donuts: Cut each of the Rossmoor Pastries donuts in half horizontally. Take a scoop of the finished ice cream, place in the middle of the donut, and serve.