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Monday, July 18, 2011

Menu Monday: Strawberry Ice Cream Sandwiches

The cookies are a Martha Stewart recipe. They were dry for my liking so next time I will tweak the recipe a bit. We went strawberry picking so I made some strawberry ice cream, it was divine- it's all gone now, but so very good.

Strawberry Ice Cream Sandwiches

For the cookies-
2 3/4 cups all-purpose flour, plus more for dusting
1/2 cup cocoa powder
2 1/2 teaspoons baking powder
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 1/2 teaspoons vanilla extract
1 1/2 cups sugar
2 large eggs
1 tablespoon milk ( I would use 2- 21/2)

Strawberry Ice cream
1- 1 1/2 pints of strawberries- washed and quartered
1 tablespoon lemon juice
2 large eggs
1 egg yolk
3/4 cup sugar - if you like it sweet use up to a cup
2 cups heavy cream
1 cup milk
vanilla extract
vanilla bean

To make the ice cream
Mix the strawberries, lemon juice and sugar. Set it aside in the refrigerator.
Make a custard with the rest of the ingredients by mixing the cream and milk in a heavy bottomed pan. Add the vanilla extract and split vanilla bean. Once the mixture starts to steam, temper the beaten eggs and egg yolk with some cream mixture. Add the tempered eggs to the pot. Continue heating until the custard is thick and coats the back of a wooden spoon.
Cool the custard in the fridge, stir it occasionally to keep the cream from separating. Once cool remove the vanilla bean and discard, stir in the strawberries. Freeze in an ice cream maker.

For the cookies-

Sift the first four ingredients and set aside.

Cream butter and sugar together. Add eggs, milk and vanilla extract.

Mix wet ingredients into the wet ones.

Scrape sides of the bowl to make sure all ingredients are incorporated.

Divide dough in half. Pat into disks.

Wrap with plastic wrap and chill in refrigerator. For about an hour.

On a lightly floured surface roll out one disk of dough to 1/8 inch thick. With an off set spatula or I used my dough cutter thing, lift the dough as you roll off the surface to make sure it doesn't stick.

Cut shapes with a cookie cutter. Make sure each shape has a matching one. Place them on a parchment or silpat lined baking sheet. Chill in the refrigerator for 30 minutes.

With the tines of a fork make little holes on top of the cookies. Bake at 350 for 12-15 minutes. DO NOT over bake them, they get too hard.
Let cool on the baking sheet.

Transfer to a cooling rack to finish cooling.
To assemble ice cream sandwiches, place softened ice cream on the underside of a cookie, top with another and place in the freezer for it to harden.

Post provided by the Please Give Peas a Chance Blog.

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