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Snickerdoodle Lemon Ice Cream Sandwiches – Asheville Part III

Snickerdoodle Lemon Ice Cream Sandwiches

More on the CSA Cook-Off I mentioned in my last post: Diane and Todd of White On Rice Couple posted a wonderfully illustrated account of the experience. I just laughed my little derriere off all over again reading it!

I am going to be put to the task of interactive baking and cooking again starting tomorrow. A good friend and fellow food blogger is flying me to Richmond where I will be teaching her the ins and outs of a few pastry items and techniques. So forgive me if there are even less replies to your emails and comments until the end of the weekend. I hear we’ll even have time to take some margarita breaks, now that’s the cherry on the cake, wouldn’t you say?

I started this post on Monday night. It is now Thursday and I am finally done selecting my favorite pics to illustrate Part 3 of our adventures in Asheville. That was a tough job. Seriously. More tasty locally grown foods, more talented people and artisans. Colors and stories to awaken all your senses.

On the other hand, an easy thing to do was to work on today’s post while eating a couple of these Snickerdoodle Ice Cream Sandwiches inspired by the dessert we were served at lunch that day. I don’t have pictures for what happened half the day (camera battery spare in hotel room, classic) but hopefully some of my fellow food bloggers do(hint!).

If Tuesday ended with the King of all gourmet meals, Wednesday was all about the people who thought it through and made it happen. I am just as happy putting on a pretty dress and sit down to a 6 course meal as I am an apron and help milk some goats. I do know how to but I am glad they never asked. It’s been a while and it is nothing like riding a bicyle, trust me.

Sunny Point Cafe

Interestingly enough, we woke up Wednesday morning without major pains (sake does have magic powers), and the general consensus was definitely to try to pace ourselves given the day’s planned activities. Thought quickly abandoned upon sitting on the patio of Sunny Point Cafe and perusing the menu. Funny how a tall and super fresh Mimosa makes you wish for a nibble. I am not a breakfast person but I sacrificed my habit in the name of research again and devored a plate of peppery salad greens, popping under your teeth grape tomatoes, and smooth scrambled eggs. Oh yeah, still not liking breakfast unless I have this everyday!

Sunny Point Cafe

If you are cook, Sunny Point is the kind of place you want to work for no matter how hard the job. As a customer, you know you can meet up with friends, have a cosy moment with your moment, knowing that you will have the same consistent quality dishes after dishes (I did ask the locals sitted next to me!).

Sunny Point Cafe

Why? When a bubbly, tatoo-bearing chef takes you to the garden and pulls out some squash blossom with a smile as big as the moon going down the list of possibilities for dinner, it just becomes contagious. You simply want to start pulling weed with the staff or rush home and water your potted herbs. Indeed, the vegetables on your plates are straight from the adjacent garden, cooked just right in the restaurant kitchen and perfectly matched with fresh homemade breads.

Artisan Bread

After a thorough tour of Sunny Point’s garden we headed to Wake Robin Farm, on the outskirts of Asheville. I know that meeting Steve Bardwell became a strong point of our trip. We quickly named him "Steve The Bread Man" and literaly drank the passionate words coming out of his mouth as he explained his baking process and ideas. Some of us even swooned. Or was it the tray of pastries brought over by David Bauer from Farm and Sparrow? Flaky croissants and danishes but I had to pass, entirely motivated by distand visions of antacid pills and Tylenol and the desire to enjoy the rest of the day food fest.

Steve The Bread Man

Steve loves his craft. He knows it. He understands what it takes to make good bread. Dedication, great ingredients and of course, a kick-ass oven like the one built right outside the house. I was checking out the pans, breads displayed and work flow of the bakers while Brian noticed a few details that escaped me that day. One thing for sure is that we all left wanting a wood burning oven just like his and some of us have already made it their summer project.

Wake Forest Farm Breads

The scenery at Wake Robin Farm Breads is absolutely gorgeous but Spinning Spider Creamery was next on our list and I was ready! I had tasted goat cheese from The Owen’s creamery on a previous visit to Asheville and was looking forward to meeting the people and structure behind it.

Spinning Spider Creamery

Goat cheeses are among my favorites and I am thrilled when friends discover that it goat cheese making goes far deeper than the fresh logs you find at the supermarket. My childhood favorites were hard rock little crottins that my grandmother would age on top of the fridge or the ash covered goat pyramid she would make me choose from the cheesemonger’s stand at the market. I could have listened to Chris, the cheesemaker for hours as she explained the creamery’s process and history. I want to thank her for taking the time to humor my questions about the ash covering process on the logs and pyramids. Maybe one day when I get a goat…

Spinning Spide Creamery

Happy goats, quality ingredients and obvious care. It really shone in the vast array of cheese we sampled (with Steve’s bread!), from fresh to hard goat cheese, mild or pungent. I think we all found our bit of happiness that day! One thing I did not expect was to meet a young lady I sort of knew through her writing. Standing in front of me, beautiful and serene in her green shirt and perfect porcelain skin was hard working Megan from The Importance Of Being Sentient. She loves the mountains and all that surrounds her as much as I loved the ones from Provence. Such a quiet person and yet you sense how much she wants to shout Carpe Diem out loud on all the rooftops of the world. Well go ahead girl and never ever stop!

Spinning Spider Creamery

We were deep into our cheese tasting that Dodie ushered us to meet Jamie Ager from Hickory Nut Gap Farm who purveys Asheville’s restaurant with some of the tastiest grass fed beef and pork I have tasted. And that’s when my battery gave out. Right as we were about to have another fine feast laid out for our tasting pleasure. Jamie is a riot. His sense of family and partnership extending to his cousin who provided the vegetables for lunch as well as his good friend from The Corner Kitchen who prepared the feast with his chef de cuisine.

You are just have to trust that the pork belly salad we started with was mighty fine with the perfect ratio of meat to fat, that the grass fed beef absolutely knocked my socks off, and that my truffled potato salad did not mean a drizzle of truffle oil but a giant slice of black truffle (I think I had a slice and a speck but I horded that one!). And when I thought I had no room left for dessert, I quickly changed my mind at the first bite.

You would too if you had Lemon Ice Cream from Ultimate Ice Cream paired with The Corner Kitchen’s Snickerdoodles and a few blueberries for good measure. I could have had a vat of it and still wished for more. We did have quite a bit of ice cream on this trip but I will never be one to object. Quite perfect to end such strong meals. I begged (again…completely shameless when it comes to you and desserts!) and both Joe and Kevin kindly provided the recipes that have made Bill and I say "oooh this is so easy and good!" for the past 3 days. Thank you gentlemen.

Snickerdoodle Lemon Ice Cream Sandwiches

Snickerdoodle Lemon Ice Cream Sandwiches:

For the snickerdoodle cookies:
½ cup each butter and shortening, at room temperature
1 ½ cups sugar
2 eggs
1 ½ teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 ¾ cups all-purpose flour

Beat butter, shortening, sugar and eggs together until creamy. Add cream
of tartar, baking soda and salt. Beat until smooth. Add flour and mix well.
Chilling overnight is preferred; otherwise at least two hours.

3 tablespoons sugar
1 tablespoon cinnamon

Combine topping ingredients in small, shallow bowl. After chilling, roll out to 1/4-inch thick in between sheets of plastic wrap and cut out desired shapes. Place on ungreased baking sheets, sprinkle with cinnamon sugar and refrigerate 30 minutes.

Preheat oven to 375F and position a rack in the middle. Bake the cookies for 10 minutes or until golden brown. Let cool completely before filling them with the ice cream.

Ultimate Lemon Ice Cream:

Finely grated zest of 3 lemons
1/2 cup fresh lemon juice
3/4 cup sugar or 2/3 cup agave nectar
4 egg yolks
pinch of salt
1 cup milk
2 cups heavy cream

In a non-reactive bowl, mix the lemon zest, juice and sugar (or agave nectar). Refrigerate one to two hours to blend flavors
In a large bowl, slightly beat the egg yolks to break them up. Heat milk to a bare boil in a large heavy saucepan. Pour the milk over the eggs and return combined mixture to the saucepan and gently heat (do not boil) until the mixture coats the back of a spoon. Refrigerate for at least 2 hours. Combine milk mixture with heavy cream and lemon mixture. Spin in your ice cream maker according to the manufacturer’s directions

I also want to extend a huge Thank You to Holly of Decor8 for featuring my pictures in her "8 Inspiring Photographers, post. I am blushing.

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morgana July 9, 2009 um 9:19 am

Wowwwwwwwwwwww!!!!! Beautiful photos. I'm trying to close my mouth mut it's difficult.

leaca July 9, 2009 um 9:58 am

Those look great. Great combination.

Congrats on Decor8.

rhiannon July 9, 2009 um 11:23 am

Oooh, I love Sunny point. I used to live right down the street!

Engineer Baker July 9, 2009 um 11:59 am

Not a breakfast person?! Oh my, breakfast is my favorite meal (followed closely by brunch). But I think I'd have a hard time stopping eating if I was presented with all of those wonderful places – especially the goat cheese, yum!

Cannelle Et Vanille July 9, 2009 um 1:04 pm

These are some beautiful photos!! the outdoor oven is breathtaking and the garden… gorgeous.

Theresa July 9, 2009 um 1:34 pm

Oh, the Corner Kitchen! THAT is my favorite restaurant I've ever been to. We discovered it by accident on our honeymoon and we haven't shut up about it since. We ate at least 3 meals there last time we were in Asheville. LOVE that place.

Also, you're going to be in Richmond! That's only about 2 hours from my house. Small world. I spend a lot of time in Richmond visiting my parents, so I was surprised to discover Petites Bouchees is so close by. I will definitely have to visit next time I'm in the area 🙂

Katie @ goodLife {eats} July 9, 2009 um 2:00 pm

I love cookie ice cream sandwiches, but I've never thought to use snickerdooles. Looks delicious!

Meagan July 9, 2009 um 2:26 pm

Wow! These snickerdoodle cookies look so great. I love the taste of cream of tartar in anything! I will definitely be whipping up a batch of these for some hungry boys in the near future..

Valérie July 9, 2009 um 2:51 pm

Well, since I can't go on any food-related trips right now, reading about yours is the next best thing. Such lovely pictures! And, gosh, I want an oven like that!

♥peachkins♥ July 9, 2009 um 2:59 pm

Stunning photo!!! And those ice cream sandwiches are perfect!

Phoo-D July 9, 2009 um 3:04 pm

What wonderful stories and photos! It feels like the trip had an almost dream like quality. Snickerdoodles and lemon ice cream are two of my favorite things. Together…oh my!

Dodie @AshevilleTravel July 9, 2009 um 3:41 pm

Those bread & cheese pictures make me so happy. Food people who love what they do just have a light that shines around them…Steve at Wake Robin, Dave at Farm & Sparrow and Chris from Spinning Spider are perfect examples. Lovely post!!

alli/hooray July 9, 2009 um 3:55 pm

I can't believe how amazing your photographs are. Really, just amazing.

Crystal July 9, 2009 um 4:05 pm

I adore goat cheese too! Thank you to all responsible for the lemon ice cream recipe — I love all things ice cream, especially in the summer in Florida, and I have been on such a lemon kick lately that my husband has agreed to plant a lemon tree in our soon-to-be backyard 🙂 Beautiful pics, as always, but a real treat to see how you captured the people!

jen July 9, 2009 um 4:08 pm

Apparently I am someone who can't think outside the box–even a bakery box! I never would've thought of making ice cream sandwiches with snickerdoodles, but I will now!

Sunshinemom July 9, 2009 um 4:13 pm

The pictures are simply beautiful! I love the one of Steve standing next to the brick oven – it has a classic look! You are right about Megan too – she looks statuesque! Have a happy trip:)

NKP July 9, 2009 um 5:08 pm

Oh my goodness, what an adventure!
Fresh bread in an outdoor oven, goats, goat cheese… and your fine desserts. This surely must be heaven.

cindy* July 9, 2009 um 5:30 pm

wow! gorgeous photos helen, i am loving that outdoor oven. what an experience!

The Duo Dishes July 9, 2009 um 6:19 pm

Your pictures are always great to review. You have an idea for detail that is impressive. The cookie sandwiches of course sound perfecto.

Char July 9, 2009 um 7:16 pm

OMG I love lemon ice cream – do you know how hard it is to find? thanks for this recipe.

Diana Sheng July 9, 2009 um 9:11 pm

Those ice cream sandwiches look gorgeous. Almost too pretty to eat…I said Almost. I love your photography!

The Cutting Edge of Ordinary July 9, 2009 um 10:41 pm

Gorgeous! Thanks for sharing! Todd looks so cute (as always), lucky Diane! Your photos make me sigh, lol.

Baking Monster July 9, 2009 um 11:11 pm

what a creative idea I love it!
My two favorite things combined! and lovely pictures of the bakery and farm.

Poorni Pillai July 10, 2009 um 12:51 am

Sounds SO nice. That oven is the stuff of dreams. I'd love to see goat cheese making myself 🙂 Made my own lemon ice cream too, coincidentally but these ice cream sandwiches look so good- I usually just inhale the store bought ones 🙂

El July 10, 2009 um 3:12 am

The photos are magnificent. I especially like the portrait of Steve.

veron July 10, 2009 um 4:19 am

Fantastic photos, my dear. Definitely making that trip to Asheville. Great tart lessons today ;).

Kitchen M July 10, 2009 um 4:40 am

Wow, beautiful photos!

Will you be posting a story and photos about the class when you get back? Have fun in Richmond!

jonathan July 10, 2009 um 7:37 am

Hey, really look great and awesome! I wish I were there to be your tester.. huh

Dominique July 10, 2009 um 11:47 am

Superbes photos! merci pour la découverte… et le dessert original!

Y July 10, 2009 um 1:31 pm

Oh Helen, this collection of photos are particularly breath taking. Beautiful! And thank you for sharing the recipes. I like the sound of the Ultimate Lemon Ice-Cream.

Nutmeg Nanny July 10, 2009 um 5:18 pm

Your pictures are amazing!

simply hue July 10, 2009 um 6:12 pm

Beautiful, beautiful images Helen! Thanks for sharing them. 🙂

Margot July 11, 2009 um 12:09 am

Beautiful pohtos!!!

White on Rice Couple July 11, 2009 um 5:23 am

That was so beautiful to relive the day through your words and photos. I can't imagine a more perfect way to describe everyone and everything we experienced. All of those people and their passions are so incredible and everything was heightened even more because we were able to share the experience with fun, charming, intelligent, mad-skill, pastry queen, Sweet Tartelette. I mean Tartelette 😉 If there was only a way we could do this all of the time.
P.S. Your snickerdoodle ice cream sandwiches look seriously bad-ass. I just threw a batch of snickerdoodle dough in the freezer. Some of that is about to sandwiched.

Edda July 11, 2009 um 7:39 am

A part ce dessert gourmand gorgé d'été, tu nous as fait voyager dans un autre monde, merci! Photos magnifiques et très expressives. Bon week end

Katie July 11, 2009 um 7:52 am

Your cookies sound wonderful – what a great way of using snickerdoodles. The bread in the photos looks amazing!

Vanille July 11, 2009 um 9:19 am

Oh, que tous ces fromages me font terriblement envie !

Kim July 11, 2009 um 1:03 pm

Simply incredible. Loved the photos and story of your trip. I grew up eating snickerdoodles, so this brings back memories. I must try them with the ice cream.

breadchick July 11, 2009 um 9:57 pm

I'm so jealous you got to spend time with Steve the Bread Man!

Friends of mine in Asheville promise me a trip when I next visit but your pictures of his oven make my fingers itch on the "book it" button at (not to mention start measuring the back yard for the perfect location of one of my own).

Have fun with Veron in Richmond!

Elizabeth July 13, 2009 um 3:06 am

Gorgeous photos! I love the desaturated shots of the breads and the oven. Beautiful scenes!

Patricia Scarpin July 13, 2009 um 4:08 pm

My goodness, Helen – I'm breathless with such amazing photos!
I love snickerdoodles and the idea of using them for ice cream sandwiches if magnificent, honey! I'm gonna try these, you bet!

Christine July 13, 2009 um 5:15 pm

Beautiful pictures! I'm so jealous of the whole trip — especially the goat cheese.

Jen Yu July 14, 2009 um 3:37 pm

Oh boy oh boy, lemon ice cream 🙂 I know that has got to be amazing. Love the description of your trip. I have such admiration for those who bake and garden and do these amazing things in such a fantastic setting (b/c you know, I'd ditch work and go hop on my bike!) 🙂 omg, thank you for the lemon ice cream recipe. OMG OMG…

MyKitchenInHalfCups July 15, 2009 um 3:48 pm

Ah Helen you just awe me … the magic of sake and a goat in your back yard next!
Such a trip. I'd be very keen for those Snickerdoodle Lemon Ice Cream Sandwiches … I used to make snickerdoodles all the times when our boys were little. Never could decide if they like the cookies or the name better 😉

sandra July 15, 2009 um 4:04 pm

Your pictures and text are amazing. Excellent travail!

pigpigscorner July 17, 2009 um 1:46 pm

Love your pictures and great ot hear about your amazing trip!

Brooke July 18, 2009 um 6:18 pm

Absolutely GORGEOUS photos. You make ice cream sandwiches evening gown beautiful. Wonderful seeing you over at White On Rice. I look forward to getting to know you through your beautiful blog!

The Urban Baker July 29, 2009 um 4:30 am

Love your blog! How do you get your photo layouts so big. I love that! Thanks

Helene July 29, 2009 um 1:56 pm

Susan: I upload the pics directly from Flickr which allows me to keep the size I want.

Cynthia July 30, 2009 um 11:04 pm

I have to say this is some of the best ice cream I have ever made! Thank you!!!!

Taranii December 27, 2009 um 8:07 am

I made this ice cream the other day and it was amazing, thank you so much for the recipe. I'm waiting for the custard from my second batch to cool while I write this!

Unknown June 28, 2010 um 9:51 pm

thank you so much for sharing with us! the photos are wonderful! can't wait to try it! <3

Elizabeth @ Bowl of Delicious! March 2, 2014 um 12:58 pm

It's still winter right now in Massachusetts but I am dreaming of the day when I can sit on my porch and eat these AMAZING looking ice cream sandwiches! Thanks so much!

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