Homemade chocolate chip cookie ice cream sandwiches!
So this might be the wrong season to be posting this (I’m not sure why I didn’t a few months ago) but maybe for those down South or Under this can be useful.
Sarah and I like ice cream. A lot. And my intrigue to the authenticity of food usually leads us to some odd experiments in the kitchen (ie: boiling our own maple syrup on the bbq, Earth Hour 2009). However, some of these experiments are less odd than just time-consuming for the sake of authenticity and quality, something I have no problem with if I have the time in the first place. In fact, I would rather spend 2 hours trying to make ice cream the way it was first made, and ice cream that would probably taste better than anything we could afford, than settle for a lesser substitute.
Enter chocolate chip cookies – I have a slight problem with cookies, in particular ccc. I always want them, I can eat them in ridiculous amounts and I’m therefore always searching for a great ccc. Sarah has tried a few recipes for me and we both loved our slightly altered Alton Brown Chewy ccc’s. One hot summer day when she pulled out a fresh batch I had a light go off – Chocolate Chip Cookie Ice Cream Sandwiches! Yesssss.
If you have the time try and make your own ice cream, its delicious, rich and so flavourful. And especially if you have an ice cream maker, it’s really quick and easy. The recipe of the ice cream is a blend of Martha Stewarts cooking school and Alton Brown’s recipe.
Chocolate Chip Cookie Ice Cream Sandwiches!
The Ice Cream:
3 cups of 10% cream
1 cup of whipping cream
8 egg yolks
9 ounces of sugar (just slightly less than 1 and 1\4 cup)
1 whole vanilla bean
1. In a sauce pan begin heating the cream mixture over medium heat.
2. Slice the vanilla pod lengthwise and scrape out that black gooey goodness held within and add to your cream, followed by the vanilla pod itself. Let the cream steep as it warms to an almost boil! Don’t boil!
3. In a large bowl whisk the egg yolks until the begin to lighten in colour then slowly whisk in the sugar to combine.
4. When tiny bubbles begin to appear around the edges of your cream, temper it into the eggs. Important! Adding anything this hot to eggs will quickly cook them. To temper, whisk continually (it helps if you have a second pair of hands for this), add a dribble of hot cream and continue whisking until combined, add another dribble, another, then you can begin to add a little more, maybe 1\8cup (slowly), and again, and once you’ve worked in about a cup or a cup and a half you can begin to add more at a time. Go slowly your first time, once you’ve seen it done you’ll understand the process and be able to do it a little quicker the next.
5. Once you’ve tempered the mixture, strain through a sieve back into the saucepan and heat until it thickens to coat the back of a spoon, somewhere around 170-175F.
6. Let it sit at room temp until it has cooled slightly, then transfer to the fridge. When cooled, hopefully you have an ice cream maker you can dump it into but if you’re like the two of us then follow the brilliant Mr. David Lebovitz’s post on making ice cream without a machine here.
The Incredible Faraway Foodie Slightly Altered Alton Brown CCC Recipe. Be nice, our pictures may not have been the best, it was one of our first posts but the cookies are some of our best!
Once the cookies and ice cream are prepared it’s just a matter of making a sandwich. I wrapped them in cling film and they stored in the freezer. I didn’t even bother trying to thaw them out a little, I just ate it frozen and it was amazing!
Keep this in mind for those first few warm days of Spring that will hopefully be coming soon. Or, crank the thermostat and have a little ice cream party, what the hell.