Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar
1 teaspoon vanilla extract
1 large egg, cracked into a small cup or saucer
Plain chocolate covered candies for cookies, (recommended M&M's)
1 recipe Chocolate Ice Cream, recipe follows
Sprinkles, for decorating, optional

Instructions

Adjust the oven rack in the center of the
oven and preheat to 350 degrees F.

Sift the flour, baking powder, baking soda, and salt into a medium mixing bowl. Set aside. Place the butter,
granulated sugar, and light brown sugar in the bowl of an electric mixer and cream the ingredients on high
speed. Add the vanilla and egg to the mixer and mix on medium speed. Stop the mixer and scrape down the sides
of the bowl with a rubber spatula. Add the flour mixture and combine on low speed.

With a tablespoon, form the dough into balls, using about 2 spoonfuls for each. Divide the balls of dough
among 3 large baking sheets and press to slightly flatten. (The cookies should be about 2 inches apart or 8
cookies per baking sheet.) Press 5 or 6 chocolate candies into the top of each cookie, if desired. Bake in
batches in the oven until golden around the edges, about 13 minutes.

Remove the cookies from the oven and allow them to cool for 2 minutes on the baking sheets. Transfer cookies
to wire racks and cool completely. You will need 12 cookies for the ice cream sandwiches. Extra cookies can be
stored in an air-tight container or enjoyed immediately.

To build the ice cream sandwiches, soften ice cream at room temperature for 15 minutes and line a baking sheet
with parchment or waxed paper and set aside.

Using a small, tablespoon-sized ice cream scoop, place 3 to 4 scoops of ice cream on the bottom side of one
cookie. Working quickly, top with a second cookie and press lightly to push the ice cream to the edges of the

cookie. Use a small spatula to smooth the ice cream around the edges of the sandwich. If using sprinkles,
place sprinkles in a shallow container and roll the edges of the ice cream in the sprinkles, pressing lightly
to coat.

Place ice cream sandwiches on the prepared tray and freeze immediately, until firm, about 2 hours.

Chocolate Ice Cream:
6 egg yolks
1/2 cup sugar
2 cups heavy cream
1 cups milk
1/2 pound semisweet chocolate, chopped
1 teaspoon vanilla extract

In a non-reactive metal, or glass bowl, whisk the egg yolks and sugar until thick and lemon colored. Combine
the cream and milk in a non-reactive saucepan and heat to the scalding point (when bubbles form around the
edge of the pan). Gradually add about 1/2 of the cream to the egg mixture, whisking constantly. Add the egg
yolk, sugar and cream mixture to the saucepan with the cream and milk, and cook over low heat until the
mixture thickens slightly. Be careful not over cook or boil, as the custard will curdle.

Remove the custard from the heat, add the chocolate and vanilla, and stir until the chocolate is melted.
Strain the custard through a fine mesh sieve into a cold bowl. Cover with plastic wrap, pressing it down on
the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or until thoroughly chilled.

Pour the custard into the bowl of an ice cream maker, and churn according to the manufacturer’s suggested
instructions. (Use a 3 or 4-quart ice cream maker, or churn the ice cream in batches.) Place frozen ice cream
in a freezer-safe container and freeze overnight until firm.