Homemade Ice Cream Sandwich Recipe
double chocolate chip cookies, vanilla ice cream, vanilla anglaise
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Ingredients
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Double Chocolate Chip Cookies
Vanilla Ice Cream
Vanilla Anglaise
Method
Double Chocolate Chip Cookies
- 1
Cream Butter and Sugars
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
- 2
Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 3
Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
- 4
Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
- 5
Chill Dough
Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes.
- 6
Preheat Oven
Preheat your oven to 350°F (175°C).
- 7
Bake Cookies
Scoop tablespoons of dough onto a lined baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes, until the edges are set. Let cool completely.
Vanilla Ice Cream
- 8
Prepare Base
In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the sugar dissolves and the mixture is warm.
- 9
- 10
Temper Egg Yolks
Slowly pour the warm cream mixture into the egg yolks while whisking constantly to prevent curdling.
- 11
Cook the Mixture
Return the mixture to the saucepan and cook over low heat until it thickens enough to coat the back of a spoon. Remove from heat and stir in the vanilla extract.
- 12
Chill and Churn
Let the mixture cool, then refrigerate until cold. Churn in an ice cream maker according to the manufacturer's instructions.
Vanilla Anglaise
- 13
Heat Cream with Vanilla
In a saucepan, heat the heavy cream and the split vanilla bean (scrape seeds into the cream) over medium heat until just simmering.
- 14
Whisk Egg Yolks and Sugar
In a bowl, whisk together the egg yolks and granulated sugar until pale and thick.
- 15
- 16
Cool Anglaise
Strain the mixture through a fine-mesh sieve into a bowl. Let cool before using.
