Recipe courtesy of Gale Gand
Phyllo Fettuccine Ice Cream Sandwich
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 963
- Total Fat
- 61
- Saturated Fat
- 36
- Carbohydrates
- 94
- Dietary Fiber
- 5
- Sugar
- 36
- Protein
- 12
- Cholesterol
- 176
- Sodium
- 561
- Total: 50 min
- Prep: 20 min
- Inactive: 20 min
- Cook: 10 min
Ingredients
1 pint strawberries, hulled
1/2 pint blueberries
2 tablespoons sugar
1 box phyllo, thawed
1/2 cup clarified butter
1 cup heavy cream
2 teaspoons brown sugar
1 pint vanilla ice cream
Confectioners' sugar
Directions
- Reserve 4 of the best looking strawberries and blueberries. Cut up the rest of the strawberries in large chunks. In a bowl, toss them with the remaining blueberries and 2 tablespoons sugar. Let sit and macerate for 20 minutes for syrup to develop.
- Preheat oven 375 degrees F.
- Remove the phyllo from the box and bag (leave the waxed paper in the center of the roll). Place the roll on a cutting board and slice into 1/4-inch slices.
- Toss the cut phyllo to separate the strips and remove the waxed paper. Line a sheet pan with parchment paper and make nests of the strips about 3 inches in diameter. Spatter with clarified butter and sprinkle with sugar. Bake for 8 to 10 minutes until golden brown.
- Whip the cream with the brown sugar until very loose.
- To serve, place a phyllo nest on each of 4 dessert plates. Place a spoonful of the berry salad on it. Top it with a scoop of ice cream and another phyllo nest. Place the reserved strawberries and blueberries in long wooden skewers and spear through the middle of the stack. Drizzle some of the brown sugar cream around the stack on the plate and then spoon a little of the strawberry syrup in the cream. Sprinkle with powdered sugar.