Ice Cream Sandwich: A Summer Dessert Made with Cookies and Soft Serve Ice Cream

Ingredients:

Classic chocolate chip cookies

• 0.5 cups of butter at room temperature
• 0.5 cup brown sugar
• 0.5 cup granulated sugar
• 1 large egg at room temperature
• 1 tsp vanilla extract
• 1 and 1/4 cups premium flour
• 1 tbsp cornstarch
• 0.5 tsp of soda
• 0.5 tsp salt
• 1.5 cups chocolate chips
• 1 cup lightly toasted, coarsely chopped pecans (optional)

Chocolate ice cream

• 1.5 cups semi-skimmed milk
• 1.5 cups whipping cream
• 180 g milk chocolate, chopped
• 4 large egg yolks
• 0.5 cups of sugar

Preparation:

1. CookieBeat the butter with the brown sugar and granulated sugar until smooth. Stir in the egg and vanilla.
   
   In a separate bowl, sift together the flour, cornstarch, baking soda, and salt. Pour the flour mixture into the butter mixture and stir. Add the chocolate chips and pecans (if using).
2. Using a small ice cream scoop or tablespoon, scoop out about 2 tablespoons of the dough, form it into balls, and place them on a parchment-lined baking sheet or plate. Refrigerate for at least an hour. The chilled dough can also be frozen and baked into cookies later.
3. Preheat oven to 325°F (160°C). Place chilled dough balls on a parchment-lined baking sheet, spacing them about 3 inches (7 cm) apart. Bake for 15-18 minutes, until the edges are golden brown. Cool the cookies on the baking sheet. If baking from frozen dough, place the frozen balls on the baking sheet and let them defrost for 20 minutes at room temperature, then bake as directed.
4. To make chocolate ice creamPlace the milk and 1/2 cup heavy cream in a medium saucepan and bring to a boil. Pour the milk mixture over the chopped chocolate and whisk gently until the chocolate melts.
5. In a separate bowl, whisk the egg yolks and sugar. Slowly pour the chocolate cream into the yolks, whisking constantly. Return the entire mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the cream forms a line across the spoon, about 3 minutes. Strain the custard and fold in the remaining 1 cup of whipping cream. Cover and refrigerate to cool completely.
6. Pour the cooled custard into an ice cream maker and freeze according to the manufacturer's instructions. Place the soft-serve ice cream in a container, seal with a lid, and freeze until firm. Ice cream can be made in advance and stored in the freezer for up to a week..
   Exit: 4 tbsp.
7. To assemble sandwiches, place a large scoop of ice cream between the two chocolate chip cookies and press gently. Serve immediately.