In my house, there is one dessert so revered that it is the standard by which all other baked goods are measured. It is a level of deliciousness that I constantly strive towards.
What’s the standard? A slice of bakery Birthday Cake.
And yesterday, I baked something that my family rated as the standard’s equal. So thank you, Tessa Arias, for another delicious ice cream sandwich recipe!
I decided to bake Cookies and Cream‘s vanilla ice cream recipe and the chocolate chip cookie recipe, because I wanted to recreate those awesome ice cream sandwiches from a nearby grocery store.
First, I made the vanilla ice cream. The recipe called for a vanilla bean, but since I didn’t have any vanilla beans, I used vanilla bean paste (which made the ice cream look amazing because it gave it a flecked appearance). I mixed together my milk, cream, 1/2 cup of sugar, and vanilla bean paste, then I heated the mixture while I combined my egg yolks and the rest of the sugar. Next, I ladled the hot milk into the eggs while whisking constantly, and then I dumped the eggs into the hot pan with the rest of the milk to finish making the custard. After the temperature reached 175 degrees Fahrenheit, I took the custard off of the heat and strained it into a pre-made ice bath. Finally, I refrigerated the cooled base after it had spent 15 minutes in the ice bath.
Two hours later, I churned my custard in my ice cream maker. Straight out of the bowl, I tried a spoonful, and the ice cream was delicious. I couldn’t savor it, however, because it needed to freeze before I made the sandwiches, so into the freezer it went!
(I know I say that things are delicious a lot, and that’s because I love dessert, but this vanilla ice cream was truly magnificent. I dislike vanilla ice cream in general (because, honestly, it could have been chocolate ice cream), but I loved this. The vanilla flavor was strong and really came through – definitely better than bland store-bought vanilla ice cream. If you haven’t ever made home-made vanilla ice cream, try it! It’s totally worth the stress of making custard.)
Next, I made the chocolate chip cookies. The recipe was straight-forward and what I expected, except for one little twist: Arias calls for 1 tablespoon of milk. I’ve never made a chocolate chip cookie recipe with milk, so I was excited to see what would happen. (Generally, my chocolate chip cookies use vinegar (thanks, King Arthur Flour!).)
After I finished the dough, I made 18 (ginormous) cookies and pressed them flat with my fingers.
Then I baked the cookies for 10 minutes or so before taking them out of the oven and transferring them to a cooling rack. Once they had cooled, I froze the cookies for an hour so that they would be solid when I assembled the sandwiches.
50 minutes later (I was impatient), I laid out my cookies and dolloped ice cream onto each pair to make 9 ice cream sandwiches. Then I wrapped each sandwich in plastic wrap and froze them for another 90 minutes before trying them.
The sandwiches were fabulous. There’s no other word, really. The vanilla ice cream really shone through, and the cookies added a nice bit of buttery crunch. I will definitely make this recipe again, but with one revision: chocolate chips on the edges of the ice cream!