Rachael Rays Frnch Toast Ice Cream Sandwiches Recipe

How to make it

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• line a 9 x 13 in baking pan with an 18in sheet of plastic wrap
• spread the sherbet into the prepared pan
• freeze until firm, about 1 hour
• line a large baking sheet with paper towels
• in a large bowl whisk together the evaporated milk, eggs, and vanilla
• in a large skillet melt 1 tablespoon butter over medium heat
• dip 4 bread slices in the egg mixture and cook until golden, 2-3 min per side
• repeat with the remain 3 tablespoons butter, bread and egg mixture
• drain on the prepared baking sheet
• let cool
• discard the paper towels and line the pan with parchment paper
• arranging the french toast on top
• freeze for 30 minutes
• cut the sherbet into 8 equal slices
• top each of 8 chilled french toast slices with a slice of sherbet
• set the remaining french toast on top to form 8 sandwiches
• freeze for 1 hour
• cut each sandwich diagonally before serving