Pistachio Orange Creamcicle Sandwich: Vanilla-Rosemary Ice Cream, and Orange Yogurt Sorbet
For the Vanilla-Rosemary Ice Cream:
Bring the cream, milk, sugar, vanilla beans, and rosemary to a simmer. Steep this mixture for 20 minutes. Remove the rosemary and bring the mixture back to a simmer. Temper in the egg yolks and salt and cook to nappe stage. Strain and chill. Process in Carpigiani ice cream machine using manufacturer’s instructions. Spread ¼-inch layer of the ice cream onto a sheet pan lined with three layers of plastic wrap. Freeze.
For the Orange Yogurt Sorbet:
Combine all ingredients in a Vita-Prep and blend. Strain this mixture and process in an ice cream machine using manufacturer’s instructions. Spread a ¼-inch layer of the sorbet over the frozen vanilla bean ice cream. Refreeze.
For the Pistachio Tuiles:
Preheat the oven to 300F. Cream together the butter, sugar, and salt. Drop in the egg whites, scraping down the sides, and cream until the mixture is fluffy. Blend in the pistachio flour and cake flour and chill for 30 minutes. Spread this mixture onto a Silpat-lined tray and bake for 3 minutes. Turn and bake for 2 minutes more until the edges are just golden. Remove, shape, and cool.
For the Pistachio Orange Fluff:
Combine all ingredients in the Vita-Prep and blend. Load the mixture into an iSi Gourmet Whip Plus and charge with two iSi original cream chargers (CO2 cartridges).
To Assemble and Serve:
Using a mold or knife, cut and mold the ice cream and sorbet layers to match the pistachio cookies. Sandwich the ice cream between two cookies and cut in half. Shake the iSi Whipper and discharge some of the pistachio fluff onto the plate. Stack the sandwich halves over the fluff. Garnish with orange zest and ground pistachios.
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