Chocolate Chip Cooke Sandwich
Chocolate Chip Cookies
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) Milk chocolate morsels
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
To make these into ice cream cookie sandwiches, use below recipe for vanilla ice cream. Scoop one tablespoon onto the bottom of chocolate chip cookie. Sandwich with another cookie on top. Serve immediately, or wrap in plastic wrap and freeze.
Kitchen Aid Mixer Homestyle Vanilla Ice Cream
Makes 6-8 serves or approximately 1.5 litres
600ml full cream milk 6 large (800g) or 7 medium large (700g) egg yolks ¾ cup (155g) castor sugar 2 tspn vanilla extract or 1 fresh vanilla bean, spilt in half and seeds removed. 300ml thickened cream (35% milk fat)*
Heat milk in a heavy based, non-stick saucepan, stirring often until very hot and without boiling or scorching milk. Transfer to a jug or bowl with a lip and set aside. Place egg yolks and sugar into mixer bowl and attach wire whisk. Mix on Speed 2 for 1 minute or until thick and sugar has completely dissolved. Gradually add hot milk and vanilla and mix until well combined. Transfer mixture back to saucepan. Stirring constantly, cook for about 8-10 minutes over a very low heat until mixture thickens and lightly coats back of wooden spoon or silicon spatula. Mixture must not boil or it will curdle, however it will be quite hot and a little steamy. Be patient with this step do not rush making the custard! Return mixture to mixing bowl. Add cream and mix on Speed 1 until thoroughly mixed. Remove bowl, cover and refrigerate until well chilled, about 6-8 hours. Assemble drive assembly, freezer bowl and dasher (as per instruction book). Transfer chilled mixture to a jug with a pouring lip. Turn mixture to Speed 1 (stir); slowly add cooled custard to freezer bowl. Churn for approximately 20 minutes or until a very firm soft serve ice cream results. Immediately remove ice cream to serving dishes or transfer to an airtight, sealed container and freeze for 4 hours or until frozen. Remove ice cream for about 5 minutes before scooping. Homemade ice cream is harder than commercial ice cream so remove from freezer and allow to soften slightly. Homemade ice cream is best eaten within 4-5 days and must be stored at -18ºC or in the coldest section of the freezer.
1:Please note the texture and flavour of the ice cream does not appear to deteriorate but for food safety standards, the homemade ice cream must be eaten within 4-5 days.
2:Thickened cream or whipping cream, not pouring cream, is used for ice cream.
Add 1 cup chopped fresh strawberries, or cup choc bits or coconut in the last 5 minutes of the churning.