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53
POP ROUGE
by
Tommy Rouse
When my dad was alive, we used to make
our Pop Rouge ice cream at our camp
in Grand Isle. My dad had installed an
electric ice cream maker out back, which
was a big upgrade from the old-fashioned,
hand-turned version, my brothers and
sisters and I grew up using (we would take
turns cranking). We used a mixture of Pop
Rouge, sugar, salt and a Vanilla ice cream
mix, which we still sell. They no longer make
Pop Rouge, but you can substitute the new,
limited edition Pontchatoula Strawberry
Swamp Pop, or any red drink.
ICE CREAM SANDWICHES
The trick to making ice cream sandwiches is using underbaked cookies — gooey is easier
to eat with the ice cream. You can use break-and-bake cookies, like Nestle or Pillsbury, or
make your own. But the minute you start to smell them, pull them out of the oven.
Chocolate Chip Cookies
WHAT YOU WILL NEED
2¼ cups flour
¾ teaspoon baking soda
¾ teaspoon kosher salt
2
sticks (16 tablespoons) unsalted butter,
softened
¾ cup sugar
¾ cup packed dark brown sugar
1
teaspoon vanilla extract
4
egg yolks
9
ounces Nestle bittersweet chocolate chips
(you can also chop your own)
You need a hand-mixer for this recipe.
HOW TO PREP
Preheat oven to 375 degrees.
In a mixing bowl, whisk together flour, baking soda, and salt; set aside. Place butter, white and brown
sugars, and vanilla in a mixer-safe bowl. Use your a hand mixer on medium-high speed to blend until
completely smooth, about 3 minutes. Add two eggs yolks, beat to combine then repeat with other yolks.
Add dry ingredients and beat on low speed until just combined.
Transfer dough to a work surface and divide into 3 equal pieces. Flatten each into equal size circles or
rectangles, wrap in plastic wrap and place in coolest part of refrigerator for 30 minutes.
On a floured work surface, place one dough and sprinkle with half of the chocolate chips. Top with second
dough, and sprinkle with remaining chocolate. Cover with third dough. Using a floured rolling pin, flatten
dough until about 1½ inches high. Using a 2-inch round cutter, cut out cookies; transfer to parchment
paper — lined baking sheets (leave about 3 inches between copies). Bake, rotating baking sheets halfway
through cooking, until lightly browned, about 15 minutes.*
(Makes about 2 dozen)
*Remember to underbake cookies if you’re using for ice cream sandwiches.
“I’m all about convenience
foods! If you’re looking
for an easier way to make
Banana’s Foster, pick up a
box.”
—Ali
THE SCOOP
ONE SCOOP
Don’t store ice cream in the door – you
want it in the coldest part of your freezer,
the very back; it will last longer.
TWO SCOOPS
Don’t dip your ice cream scoop in water,
even hot water. The water will freeze on
contact with the ice cream, forming ice
crystals, which make it melt faster.
THREE SCOOPS
Put ice cream back in the freezer as soon as
you’re done serving. Those ice crystals start
to break down the minute the temperature
goes above freezing. Too much time at
room temperature and you’ll end up with
a melty mess.
FOUR SCOOPS
Make sure you put the top
back on tight — you don’t
want the ice cream to absorb
other flavors from the freezer.
Mr. Anthony’s Pop Rouge
Ice Cream
WHAT YOU WILL NEED
1
12-ounce can red drink (strawberry soda)
1
14-ounce can condensed milk
1½ cups half-and-half
½ cup whipping cream
1
cup fresh strawberries, diced
(if using frozen, thaw first)
HOW TO PREP
In a medium bowl, whisk all ingredients until lightly
blended. Pour into an ice cream maker and churn
following manufacturer’s directions. Transfer to an
airtight container and freeze until firm, at least 2
hours.
(Makes 1 quart)
ICE CREAM
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RECIPES
