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 light
brown sugar

1 egg

1 yolk

1 teaspoon vanilla
extract

6 oz chopped semi-sweet
chocolate, or chips


  1. 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.
  2. In a small bowl whisk the egg yolks with 2 tablespoons of sugar until pale and well combined, about 1–2 minutes.
  3. 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.
  4. 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.
  5. Strain into a medium-sized metal or glass bowl to catch any overcooked bits, set over a large ice bath, and let chill.
  6. Once fully chilled, churn in your ice cream maker.
  7. Store in glass or metal containers in the freezer for up to 2 weeks.
  8. Make the cookies: Preheat oven to 350°F. Put racks on the upper and lower thirds of the oven.
  9. Line 2 baking sheets with parchment.
  10. Whisk the flour, baking soda, and salt in a medium bowl.
  11. In a stand mixer fitted with the paddle attachment, cream the butter until fluffy, a couple of minutes.
  12. Add the sugar and continue beating for another minute or so until smooth.
  13. Scrape down the sides of the bowl.
  14. Add the eggs and vanilla, beating on medium-low just until incorporated.
  15. With the mixer on low, slowly add the flour mixture and beat until just combined. Fold in your chopped chocolate.
  16. Spoon small golf ball-sized balls onto the baking sheet and space 2" apart.
  17. 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.
  18. Pile large scoops of chilled Plain Jane ice cream between 2 cookies.
  19. Arm yourself with lots of napkins. It’s going to be a messy one.

TIP:

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.


Photography by Styling by Dimity Jones + Photography by Linda Pugliese

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