Mint Chocolate Chunk Ice Cream
- 2 cups cream, heavy
- 1 cup milk
- 2 teaspoons pure mint extract
- 6 egg yolks
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 cup chocolate chunks
Chocolate Wafer Cookies
- 2/3 cup sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks butter, unsalted - at room temperature
Nutritional data is unavailable
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
For the ice cream
For the Ice Cream:
In a medium saucepan, bring the cream and milk to a simmer. Stir in the mint extract.
In a bowl, whisk together the egg yolks and sugar until well combined. Add a half cup of the hot cream mixture to the egg mixture in a slow and steady stream, whisking the entire time. Repeat the process with another half cup of hot cream. Carefully pour the egg mixture into the saucepan with the cream, whisking constantly. Cook over medium heat, whisking frequently, until the mixture thickens. The custard should reach a temperature of 170 degrees. Stir in the salt.
Pour the custard through a fine mesh strainer into an airtight container and refrigerate until cold, at least 4 hours and up to overnight.
Churn the ice cream according to your ice cream maker’s instructions. During the last 5 minutes of churning, add the chocolate chunks. Transfer the ice cream to an airtight container and let it set up in the freezer for at least 4 hours before serving.
For the cookies
For the Cookies:
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone liners and set aside.
In the bowl of a stand mixer, mix the sugar, flour, cocoa, baking soda and salt on low speed until well combined. Slowly add the butter in a few batches, then increase the speed to medium. Continue mixing until the dough comes together in clumps.
Transfer the dough to a floured surface and knead a few times, then divide the dough in half. Working with one half at a time, roll the dough to about 1/4-inch thickness. Using a 2-inch round cutter, cut circles. Gather up the scraps, re-roll the dough and cut as many cookies out as possible. Transfer them to the prepared baking sheets.
Bake the cookies for 5 minutes, then rotate and bake another 5-6 minutes longer. Allow the cookies to rest on the baking sheets for 5 minutes before placing them on wire racks to cool completely. Repeat with the remaining dough until all the cookies are made.
To make the ice cream sandwiches, place the cookies in a single layer on a baking sheet and set in the freezer for 30 minutes to harden. At the same time, set the ice cream on the counter and allow to soften.
Place a large scoop of ice cream on the flat side of half of the cookies, then top with the remaining cookies. Press down gently to sandwich the ice cream between the cookies. Place in the freezer to set before serving. Store any leftovers in the freezer in an airtight container.