So.... a certain someone left for Italy today....for a MONTH. His birthday is next week while he's away so I made this unbirthday cake for him early and we ate it during a fierce game of twelve-letter Scrabble last night.
I combined two recipes into:
Chocolate Mint Ice Cream Sandwiches
from Fresh Mint Ice Cream via Orangette
This ice cream is the best mint ice cream you have ever had. Very minty without being artificial in any way. I described it as "floral", Andy said "it's just goood".
1 cup 2 % milk
¾ cup sugar
2 cups heavy cream
Pinch of salt
2 cups lightly packed fresh mint leaves
4 large egg yolks
Warm the milk, sugar, 1 cup of the cream, and salt in a small saucepan. Over low heat, warm until small wisps of steam are visible but not bubbles in the liquid. You do not want the liquid to come anywhere near a boil. So, go slow. Once steam is seen, turn off the heat and add the mint leaves. Stir until they’re immersed in the liquid. Cover and let steep at room temperature for about 1 hour.
Strain the mint-infused mixture through a mesh strainer into a medium saucepan. Press on the mint leaves to extract as much of the flavor as possible, then discard the mint leaves. Pour the remaining 1 cup heavy cream into a large bowl, and set the strainer on top.
Rewarm the mint-infused mixture. Again go slow with the heat. In a separate medium bowl, whisk together the egg yolks. Slowly add the warm mint liquid into the egg yolks about 1/4 cup at a time, whisking constantly; then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over low-medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. You do not want to scramble the egg mixture so its essential to go low on the heat and constantly stir. It’s done when your finger leaves a definite trail that doesn’t flow back together. Pour the custard through the strainer and stir it into the remaining cream. Stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. In the last 2 minutes in the ice cream maker I added a 1/2 cup of chopped semi-sweet chocolate chips.
AND
Chocolate Sandwich Cookies
from Chocolate Sandwich Cookies with Vanilla Cream filling via Nosheteria
1 1/4 cups all-purpose white whole wheat flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) room- temperature, unsalted butter
1 large egg
Set rack in the middle of oven and pre-heat to 375 F.
In a bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. On low speed, add the butter, and then the egg. Continue mixing until dough comes together in a mass. (I was skeptical that the dough would come together but it did perfectly without any finessing)
Roll small round teaspoons of dough between your palms and place on a parchment paper-lined baking sheet approximately 2 inches apart. With palm, slightly flatten the dough. (The cookies will spread a lot. Even for ice cream sandwiches make the initial balls slightly smaller than a ping-pong ball.) Bake for 9 minutes, rotating once for even baking. Due to the dark nature of chocolate cookies be careful not to burn the edges. Check quite frequently if you add any minutes to the baking. Set baking sheets on a rack to cool. Wait a few minutes to let cookies set before removing from sheet.
ASSEMBLY
Once the two component have been made and respectively frozen and cooled. Remove the ice-cream from the freezer and allow to soften for about ten minutes on the counter, assemble into sandwiches and re-freeze.
Pictures... you ask?? We ate them too quick!
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