For an easier to eat sandwich, go ahead and cut the puff pastry in half horizontally and place ice cream in between. It won't be as puffy, but this way you'll have enough pastry to make twice as many sandwiches!
For the ice cream:
1 1/2 cups sliced Bing, Lapin or Sweetheart cherries
1 pint whipping cream
1 pint half and half
2 egg yolks
1/2 cup white sugar
1/2 teaspoon vanilla
1/2 cup shaved dark chocolate (or to taste)
For the puff pastry:
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
3 tablespoons sugar
1 cup sliced almonds (I was lazy and processed mine in a food processor)
1 large egg white
- Whisk whipping cream, half and half, egg yolks, sugar and vanilla in a mixing bowl until sugar is dissolved. Add cherries and stir. Chill mixture for 30 minutes in freezer.
- Meanwhile make the puff pastry: preheat oven to 400°F. Line baking sheet with parchment paper.
- Cut pastry into thirds lengthwise along folds, then cut each strip crosswise into 4 pieces. Arrange squares on prepared sheet, spacing apart.
- Put sugar, almonds and egg white in a small bowl; stir to coat. Spread almond mixture atop squares, dividing evenly.
- Bake pastry squares until tops are golden around edges, 18 to 20 minutes. Set aside to cool completely.
- Make the ice cream: pour into ice cream maker canister. Run machine until mixture reaches milkshake consistency. Add chocolate and mix until they're incorporated. Continue running machine until ice cream reaches desired consistency.
- Using a serrated knife, cut each piece horizontally in half. Spread 1/3 cup ice cream over each pastry bottom, then press on top to adhere.
- Freeze until ice cream is hard, about 1 hour.