After I develop recipes, I give them to home cooks to prepare. These kind people are able to tell me if a recipe is written clearly, if it works in their kitchen, and most importantly, if it’s worth the calories. This ice cream sandwich was without a doubt all the testers’ favorite. They agreed that it was worth it to eat salad or go for a jog to allow them to go back for seconds. The great-tasting mint ice cream gets its flavor from fresh mint infused into the milk and cream rather than an artificial extract. The green hue in most mint ice cream comes from food coloring. I prefer not to use any coloring, allowing the pungent mint flavor to speak for itself, but add it if you are so inclined.
In a medium, heavy saucepan, heat the cream, milk, mint, and
In a food processor, using on-off pulses, grind the chocolate into small pieces. Put the chocolate in a bowl in the freezer. Churn the ice cream base in an ice cream machine according to the manufacturer’s instructions. Place the ice cream in the bowl with the chocolate and fold the two together. Freeze until scoopable, about 4 hours, depending on your freezer.
Sift together the flour and baking powder. Add the salt. With an electric mixer on high speed, whip the eggs, sugar, and vanilla extract together until thick. By hand, stir in the cooled chocolate mixture. Stir in the flour mixture and let the batter rest for 5 minutes.
Using an ice cream scoop
The cookies can be made 1 day before you assemble the sandwiches. Store at room temperature wrapped in plastic wrap.
Place 10 of the cookies, bottom side up, on a baking sheet lined with parchment or waxed paper. Place a scoop of ice cream on top of each cookie. Top with a second cookie and gently press down on the top cookie to adhere the sandwiches together. Serve immediately, or freeze until ready to serve.
© 2006 Emily Luchetti. All rights reserved.