In this recipe (unlike the chocolate-peanut butter sauce), you don’t need to use natural peanut butter. In fact, Skippy, Jif, and Peter Pan work better, as they are emulsified and create a smoother ice cream. These brands are sweeter than natural peanut butter, but I have compensated for that in the recipe. Steeping the peanuts in the liquid gives the ice cream a richer, nuttier flavor. Ranger cookies are a weekly staple at the staff meal at Farallon. This cookie recipe was brought to the pastry department by Parke Ulrich, Farallon’s executive chef.
Heat the cream, milk,
Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly with a heat-resistant plastic or wooden spatula, until the custard reaches 175°F and lightly coats the spatula.
Strain the custard into a clean bowl, discarding the peanuts. Cool over an ice bath until room temperature. Whisk in the peanut butter. Refrigerate for 4 hours or up to overnight. Churn in an ice cream machine according to the manufacturer’s instructions. Freeze until scoopable, about 4 hours, depending on your freezer.
In a large bowl, beat together the butter and the granulated and brown sugars until smooth and creamy. Stir in the vanilla extract and the egg. Sift together the flour, baking soda, and baking powder. Add the salt. Stir the dry ingredients into the butter mixture. Stir in the coconut, peanuts, oats, and chocolate chips.
The cookie dough can be made up to 3 days in advance. The ice cream sandwiches can be made 2 days in advance. Store in an airtight container.
Place 12 of the cookies upside down. Place a large scoop of ice cream on the cookie. Place a second cookie on top and press gently to adhere the sandwiches together. Serve immediately, or freeze until ready to serve.
© 2006 Emily Luchetti. All rights reserved.