E.J.'S First Ice Cream Sandwich Cookies
- 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
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 manufacturers 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.
Recipe courtesy Emeril Lagasse, 2005