Ice Cream Sandwiches

So today I am going on mass live, a local TV broadcast to make these ice cream sandwiches! I am really excited except for the fact that I lost my voice a couple of days ago and it is just starting to come back. Anyways, if you watch the show or not I really suggest making these!! They are chocolate chip cookies with homemade coffee ice cream.  The cookies themselves are absolutely incredible and the coffee ice cream is so creamy and delicious. They are a perfect summer time snack and perfect for 99 degree day like today.

Fresh Coffee Premium Ice Cream
(makes about 32 oz or 1 quart ice cream)

1 1/2 cups heavy cream
1 1/2 cups milk
3 egg yolks
2 whole eggs
3/4 cup sugar
1/2 cup the strongest coffee you’ve ever made in your life
Optional: dark chocolate chunks

Combine eggs, yolks and sugar in a bowl and blend thoroughly with a whisk or electric beater for about 5 minutes. Heat milk, cream, and coffee in a medium saucepan; do not let boil, just “scorch” it until it is near-boiling hot. Turn off heat. Very slowly pour in 1 cup of the hot milk mixture into the egg mixture, beating rapidly with a whisk. Once it is all beaten in, pour the egg mixture into the saucepan with the milk mixture while beating. Heat mixture under medium low, stirring constantly, for a few more minutes or until the consistency is thick enough to coat the back of a spoon when dipped in. Turn off heat.

Pour mixture into a bowl and cover with plastic wrap placed directly on the surface of the liquid. Chill overnight or until completely cool. Pour mixture into ice cream maker and follow machine’s directions for how long it should churn. If using chocolate chunks, pour into the mixture during the last minute of churning. Recommended: freeze for 2 hours before serving. Store in an airtight container in the freezer.

INCREDIBLE CHOCOLATE CHIP COOKIES

adapted from here

3 2/3 cups (8 ½ oz.) all purpose flour
1 ¼ tsp. baking soda
1 ½ tsp. baking powder
1 ½ tsp. coarse salt, such as kosher
2 ½ sticks (1 ¼ cups; 10 oz.) unsalted butter, softened
1 ¼ cups (10 oz.) light brown sugar
1 cup plus 2 Tbsp. (8 oz.) granulated sugar
2 large eggs
2 tsp. vanilla extract
bittersweet chocolate chips or chunks to taste
Sea salt or kosher salt for garnishing

Combine flour, baking soda, baking powder, and salt in a bowl. Whisk well; then set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Scrape down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; then add dry ingredients, and mix until just combined. (Unless you have a plastic guard that sits around the rim of the bowl, this will make a big mess at first, with flour flying everywhere. I found that carefully holding a dish towel around the top of the bowl helped a lot.) Add the chocolate chips, and mix briefly to incorporate. Press plastic wrap against the dough, and refrigerate for 24 to 36 hours. The dough may be used in batches, and can be refrigerated for up to 72 hours.* (I tried 24 hours and about 3 hours and they were both incredibly delicious)

When you’re ready to bake, preheat oven to 350°F. Remove the bowl of dough from the refrigerator, and allow it to soften slightly. Line a baking sheet with parchment paper or a nonstick baking mat.

Using a standard-size ice cream scoop – mine holds about 3 fluid ounces, or about 1/3 cup – scoop six mounds of dough onto the baking sheet, making sure to space them evenly. Sprinkle lightly with sea salt, and bake until golden brown but still soft, 15 to 20 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more.

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