Salted Peanut Cookie and Strawberry Ice Cream Sandwich

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Ingredients (15)

  • » Strawberry Ice Cream (Ingredients below)
  • 3 cups half-and-half
  • 6 egg yolks
  • 1 cup sugar
  • Pinch of salt
  • 2 cups sliced strawberries
  • 1 tsp. vanilla extract
  • » Salted Peanut Cookies (Ingredients below)
  • 3 cups flour
  • 1/2 tsp. baking soda
  • 1 cup (2-4 oz. sticks) butter
  • 1-1/2 cup brown sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 2 cups salted peanuts

Summary

When Portia Walker, the Editor-in-Chief of the blog, “She’s So New York”, asked for a guest post about aphrodisiac foods, I knew peanuts would be the impromptu ingredient on an already planned menu that includes making strawberry ice cream. Get more recipes at www.MyLifeRunsOnFood.com. Strawberry Ice Cream recipe reproduced from Williams-Sonoma Kitchen, and the Salted Peanut Cookie recipe reproduced from Hilaire Walden’s “The Great Big Cookie Book”.

Instructions

  1. 1» Directions for making the Strawberry Ice Cream
  2. 2In a saucepan over medium heat, warm the half-and-half until steam begins to rise from the surface, 4 to 5 minutes.
  3. 3In a heatproof bowl, whisk together the egg yolks, sugar and salt until blended. Gradually add the hot half-and-half, whisking constantly until fully incorporated. Transfer the mixture to a clean saucepan and set over medium-low heat. Cook, stirring constantly with a wooden spoon or spatula, until the custard is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 8 to 10 minutes; do not allow the custard to boil.
  4. 4Pour the custard through a fine-mesh sieve set over a clean bowl and stir in the strawberries and vanilla. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally. Refrigerate until cold, at least 1 hour.
  5. 5Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.
  6. 6» Directions for making the Salted Peanut Cookies
  7. 7Preheat oven to 375° F. Light butter the bottom of two baking sheets and the bottom of a glass. (optional) Dip the glass in sugar. Place aside.
  8. 8Cream the butter and the brown sugar until light and fluffy. About 5 minutes.
  9. 9As the butter and sugar is creaming, measure and sift the flour and the baking soda together. Set aside.
  10. 10Mix the eggs and the vanilla extract into the butter mixture.
  11. 11Add flour and mix until just incorporated. Add peanuts to the cookie batter and mix well.
  12. 12Drop cookie dough by the teaspoon, two inches apart on the baking sheets.
  13. 13(Optional) Using the sugar lined bottom of the glass, press the glass gently onto of the cookies to flatten them. Continue sugaring the bottom of the glass when the dough sticks to the bottom.
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