Lunchbreak: Alfajores ice cream sandwich, prepared by El Che Bar chef Marianna Reynolds

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Chef Marianna Reynolds

El Che Bar
845 W. Washington Blvd.
Chicago
(312) 265-1130

elchebarchicago.com

Alfajores Ice Cream Sandwich

Maicena Cookie

Ingredients:
2 sticks (8 oz) of softened butter
2 cups (250 grams) of confectioners sugar
1/2 tsp salt
1 tsp vanilla extract
2 eggs, warmed
4 cups (500 grams) cornstarch

Directions:
In the bowl of an electric mixer, combine the softened butter, confectioners sugar, salt, and vanilla extract.  Mix on low to combine.  Scrap the bowl to make sure all ingredients are mixed. Add the eggs one at a time, mix on low until combined. Scrape the bowl to make sure all ingredients are combined. Sift the corn starch and add in 3 additions, mix low to combine. Roll between two pieces of parchment or wax paper to desired thickness. Let chill. Cut out with ring cutter, place on baking sheet. Cook at 325 for 10 minutes, turning once until the edges start to turn light brown. While the cookies are cooling, temper the ice cream in the refrigerator.  Once soft enough to handle spread onto a sheet tray to desired thickness.  Refreeze.  Once hard, use the same ring cutter to punch out the ice cream.  Place in between two cookies, creating a sandwich.  Refreeze to set for 30 minutes to overnight.  These cookies are now ready to be served. Chef suggests to use store bought dulce de leche ice cream or favorite kind.