Can you believe it's nearly August?! In many parts of the the country, including Wisconsin, it's been one of the hottest and driest summers ever. Recently, we've had a few showers, but the drought and heat are still in the extreme category as it is in much of the central United States. This is very hard on gardeners such as myself and my sympathy goes out to farmers struggling to keep their crops going this year. Our poor lawn has been left to fend for itself but luckily I can keep my containers and veggies watered. The tomatoes are really loving this hot summer!
Because of the heat, I thought it might be fitting to do a repost of this delicious ice cream sandwich which was buried in a group of ice cream recipes I had posted together couple of years ago. There is nothing more cooling than ice cream on a hot day and even smelling mint makes you feel refreshed.
Paired with fudgey chocolate cookies it's an ideal combination. By the way, these fudge cookies are delicious on their own!
I always grow a pot of mint on the patio along with the other "must haves" such as basil, thyme, rosemary and tarragon. Fresh mint, brewed in milk and cream forms the basis for this minty ice cream flavor.
So, break out your best cookie recipe, fill with your favorite ice cream flavor and keep some ice cream sandwiches in the freezer for those hot, dry days in August.
Susan, at Kitchen Bouquet is hosting her annual Ice Cream Social once again this year on August 18 & 19th. Please stop in to contribute your favorite ice cream recipe or just to browse the rest of the ice cream treats that will be shared.
Mint Chip and Fudge Cookie Ice Cream SandwichesAdapted from A Passion for Ice Cream by Emily Luchetti
~from Savoring Time in the Kitchen
Mint Chip Ice Cream
2-1/2 cups heavy cream
3/4 cup milk
3/4 cup lightly packed fresh mint leaves
1 cup sugar
4 large egg yolks
1/2 teaspoon kosher salt
8 ounces bittersweet chocolate, chopped
In a medium, heavy saucepan, heat the cream, milk, mint, and 1/2 cup of the sugar over medium heat, stirring occasionally, until almost simmering. Turn off the heat, cover pan, and steep the mint in the cream for 15 minutes. In a medium bowl, whisk together the egg yolks, remaining 1/2 cup sugar, and salt. Slowly add the hot liquid into the eggs, whisking constantly so as not to make scrambled eggs. When done, return the pan to the stove and cook over medium-low heat, stirring constantly with a wooden spoon or silicon spatula, until it reaches 175F and lightly coats the back of the spoon. Cool to room temperature and then refrigerate for at least 4 hours or overnight.
Chop the chocolate into very small pieces. Put the chocolate in a bowl in the freezer. Place the cooled ice cream base in an ice cream machine and mix according to machine directions until it resembles soft serve ice cream. Place the ice cream in a freezable container and add the chocolate pieces and fold together. Freeze for about 4 hours or longer.
2 ounces (4 tablespoons) unsalted butter
12 ounces bittersweet chocolate, coarsely chopped
1/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
3 large eggs
1/4 cup sugar
2 teaspoons vanilla extract
Preheat oven to 350 F. Line 3 baking sheets with parchment paper or silicone liner. Melt the butter and chocolate together in a double boiler over hot water. Stirring occasionally until melted. Let cool to room temperature.
Sift the flour and baking powder together and add the salt. In a medium bowl, whip the eggs, sugar and vanilla extract until thickened with an electric mixer set on high speed. Stir the cooled chocolate mixture into the egg mixture a little at a time until combined. Stir in the flour mixture and let the batter rest for 5 minutes. Drop large, heaping tablespoons of batter onto the prepared baking sheets, spreading them to about 3" and leaving 2" between each cookie. There should enough batter for about 20 cookies. Bake for about 10 minutes or until the tops crack and are no longer shiny on top. Allow to cool and then remove from the pans with a spatula.
To assemble the sandwiches, top a cookie with a scoop of ice cream and top with a second cookie and gently press down to adhere. This is easier if the ice cream isn't frozen solid. Serve immediately or freeze until ready to serve.