Pok Pok's Thai-Style Ice Cream Sandwich
Rather than sandwiching ice cream scoops between two cookies or crackers, Pok Pok chef Andy Ricker goes the route of the Thai: he serves the sweet stuff in a hot dog bun. It's so simply brilliant -- the bun catches any drippings and neatly holds all toppings. Get involved with his recipe below from his cookbook "Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand."
Make the ice cream:
Combine the sugar and the water in a small pot, set it over medium heat, and let it come to a simmer, stirring occasionally. Keep cooking until the sugar fully dissolves and the mixture registers 230 degrees F to 235 degrees F on a candy thermometer.
Take the pot off the heat and let the mixture come to room temperature. The mixture will harden slightly as it cools. Combine the mixture and the coconut cream in a mixing bowl. Cover and refrigerate the mixture, stirring occasionally, until it's fully chilled, at least 1 hour.
Meanwhile, cut the jackfruit flesh into approximately 1/4-inch chunks. Once the mixture has fully chilled, stir in the jackfruit.
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. (The specifics of the process vary from machine to machine.) Transfer the mixture to containers and freeze until fully frozen, at least 4 hours; it will keep up to 1 week. You'll have about 1 1/2 quarts.
Assemble the sandwiches:
Just before you plan to serve them, pull open the buns and spread a generous 2 tablespoons of the sticky rice on each one. Top each bun with 3 or 4 small scoops of the ice cream, then lightly drizzle the ice cream with chocolate syrup and condensed milk, then sprinkle on the peanuts. Don't be shy: pick it up and eat it like a sandwich.
Sweet Sticky Rice:
2 1/2 cups uncooked Thai sticky rice (also called "glutinous" or "sweet" rice), soaked for 2 hours in enough tepid water to cover
1 cup unsweetened coconut cream (preferably boxed)
1/2 cup granulated sugar
1 tablespoon kosher salt
1 fresh or frozen pandan leaf, tied in a knot
Rinse and steam the sticky rice as instructed on page 33, but stop when the sticky rice is fully tender but slightly underdone, about 12 minutes rather than the typical 15 minutes.
Meanwhile, combine the 1 cup of coconut cream, 1/2 cup of sugar, and 1 tablespoon of salt in a medium pot. Add the pandan leaf, set the pot over high heat, and bring the mixture to a simmer (don’t let it boil). Cook, stirring, just until the sugar has fully dissolved, about a minute. Turn off the heat, cover the pot, and let the mixture sit to infuse it with the flavor of pandan, about 5 minutes. Remove and discard the pandan leaf. Let this cream mixture cool just until it's warm but no longer hot.
Add the cooked sticky rice to the pot and gently stir and fold it until it's evenly coated in the cream mixture. Cover the pot and let it sit for 10 minutes. The rice will get more tender and absorb the coconut mixture.
The sticky rice mixture keeps covered in the fridge for up to a day. To reheat it, cover with plastic wrap and microwave on low just until the rice is warm (but not hot) through and serve it right away.
Reprinted with permission from Pok Pok by Andy Ricker with J.J. Goode, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.