There are tons of ways to spice up the Plain Jane ice cream in this recipe: pour hot espresso over top! Top with caramel, pretzels, and flakey salt! Or how about giving it a big ol’ cookie hug?
This recipe is from my Summer 2015 issue!
For the ice cream:
1 cup whole milk
2 cups heavy cream
1⁄2 cup+2 tablespoonssugar
pinch of salt
4 egg yolks
1 vanilla bean, scraped
For the Chocolate Chip Cookie:
1 1⁄2 cups all purpose flour
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
1 stick unsalted butter
1⁄2 cup packed lightbrown sugar
1 teaspoon vanillaextract
6 oz chopped semi-sweet chocolate, or chips
- Make the ice cream: In a medium saucepan, heat the milk, cream, 1⁄2 cup sugar, and salt over medium-high heat, stirring occasionally until it reaches a simmer and the sugar dissolves completely. Be careful not to let it boil over. If using vanilla bean, add the scraped bits now.
- In a small bowl whisk the egg yolks with 2 tablespoons of sugar until pale and well combined, about 1–2 minutes.
- Temper the yolks by slowly whisking in about 1⁄4–1⁄2 cup of the hot cream mixture, and then add this back to the saucepan.
- Cook over low-medium heat, stirring constantly with a rubber spatula, until the custard has thickened and coats the back of a spoon, holding its shape when you drag your finger across it. This will take about 3 minutes.
- Strain into a medium-sized metal or glass bowl to catch any overcooked bits, set over a large ice bath, and let chill.
- Once fully chilled, churn in your ice cream maker.
- Store in glass or metal containers in the freezer for up to 2 weeks.
- Make the cookies: Preheat oven to 350°F. Put racks on the upper and lower thirds of the oven.
- Line 2 baking sheets with parchment.
- Whisk the flour, baking soda, and salt in a medium bowl.
- In a stand mixer fitted with the paddle attachment, cream the butter until fluffy, a couple of minutes.
- Add the sugar and continue beating for another minute or so until smooth.
- Scrape down the sides of the bowl.
- Add the eggs and vanilla, beating on medium-low just until incorporated.
- With the mixer on low, slowly add the flour mixture and beat until just combined. Fold in your chopped chocolate.
- Spoon small golf ball-sized balls onto the baking sheet and space 2" apart.
- Bake 11–13 minutes or until just starting to brown, rotating and swapping the baking sheets halfway through. Slide parchment onto a cooling rack immediately and cool completely.
- Pile large scoops of chilled Plain Jane ice cream between 2 cookies.
- Arm yourself with lots of napkins. It’s going to be a messy one.
Important to note: the more chilled your custard is before churning the better. Some even swear by letting it chill in the fridge overnight before churning for a luxuriously creamy ice cream.
Made it? Tell us about it–