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Tuesday, August 30, 2016

Ice Ice Baby!

What's better than homemade gooey chocolate chip cookies and creamy vanilla ice cream? Combining the two to create the perfect salty sweet dessert. I LOVED Chipwiches as a child. Now as an adult, I learned how incredibly easy it is to make your own cookie ice cream sandwiches. We even added the Chipwich to our Fire and Ice Birthday menu. These nostalgic treats were a big hit at our party and we wanted to recreate them for our niece and nephew.
 Some Baked by Archana Tips:
  • Cook, bake and assemble over two days! 
  • Refrigerate custard for several hours
  • Freeze ice cream preferably overnight
  • Use a one tablespoon mini ice cream scoop to make uniform circular cookies 
  • Cool cookies before assembling ice cream sandwiches
  • Use a one tablespoon mini ice cream scoop to scoop ice cream between two cookies
Ice Cream
Adapted From Martha Stewart
Yield: 1.5 Quarts (half batch sufficient for ice cream sandwiches)
Ingredients
  • 2 cups milk
  • 6 large egg yolks
  • 3/4 cup plus 2 tablespoons sugar
  • 2 cups very cold heavy cream
  • 3 teaspoon pure vanilla extract
Directions
  1. Combine egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Alternatively, whisk together in a medium bowl.
  2. Return milk to stove, and bring just to a simmer. Using a measuring cup or ladle, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, whisking constantly on low speed until blended. Keep adding milk mixture, about 1/2 cup at a time, until it has all been added. Whisk until combined.
  3. Pour mixture back into saucepan, and cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. The custard should retain a line drawn across the back of the spoon with your finger.
  4. Fill a large bowl with ice and water. Remove pan from heat, and immediately stir in chilled cream to stop the custard from cooking. Pour through a mesh sieve into a medium bowl set in the ice bath, and stir occasionally until cooled. (Discard vanilla-bean pod and strained seeds.) Stir vanilla extract into cooled custard. Cover bowl, and transfer to refrigerator until chilled, at least 30 minutes or overnight.
  5. Pour custard into an ice-cream maker, following the manufacturer's instructions. Churn until the ice cream is just set, but not hard.
  6. Transfer soft ice cream to an airtight plastic container; freeze at least 4 hours and up to 1 week.
Chocolate Chip Cookies
Adapted From Martha Stewart
Yield: 36 Cookies
Ingredients
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 2 cups (about 12 ounces) semisweet and/or milk chocolate chips
Directions
    1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
    2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
    3. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.


    “If your arteries are good, eat more ice cream. If they are bad, drink more red wine.” ―Sandra Byrd, Bon Appetit

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