Cookie Salad Ice Cream, makes 3 pints
buttermilk ice cream:
6 large egg yolks
2 c (480g) heavy whipping cream
3/4 c (150g) sugar
1/2 tsp kosher salt
1 tb vanilla extract
1 tsp almond extract
3/4 c (180g) buttermilk
18 fudge stripe cookies (1/2 batch of the recipe for homemade cookies below (preferred!), or store-bought)
1 (15 oz) can Our Family mandarins, drained
Day 1 (or early in the day if making this all in one day):
Whisk together the egg yolks in a medium heat-safe bowl or measuring cup and set aside. in a large pot, whisk together the heavy cream, sugar, salt, vanilla, and almond extract and heat over medium high heat until steaming, whisking often (don’t let it boil, reduce the heat if it starts to). Reduce the heat to medium and gradually ladle 4-5 ladlefuls of the hot cream into the egg yolks while whisking vigorously and constantly and then gradually pour the egg mixture into the pot while whisking constantly. Continue to whisk until the mixture has thickened and coats the back of a spoon. Transfer to a container and whisk in the buttermilk. cover and refrigerate for about 4 hours or overnight, until cold.
Make the cookies if using homemade. Finely chop 15 of the cookies, leaving a few nice larger pieces, and reserve the remaining 3 whole cookies for the topping. scatter all over a plate or sheet pan and stick in the freezer for about an hour or overnight.
Scatter the mandarin oranges all over a plate or sheet pan and stick in the freezer for about an hour or overnight.
Day 2 (or once the buttermilk custard is cold):
Coarsely chop the mandarins, reserving a few whole pieces for the top, and stick them back in the freezer.
Churn the ice cream according to manufacturer’s directions. When it’s almost done churning, add about half of the frozen cookies and frozen mandarins (or as many that will fit in your ice cream maker). When finished churning, transfer to a large freezer safe container or 3 pint containers, sprinkling in the remaining cookies and mandarins as you go. Top with reserved cookies, mandarins, and sprinkles, if using, and freeze for 2 more hours before serving.
Homemade Fudge Stripe Cookies, makes 36
1 c (130g) all-purpose flour, more for dusting
1/2 c (60g) powdered sugar
1/2 tsp kosher salt
1 tsp vanilla extract
1/2 tsp almond extract
1/2 c (113g) Our Family unsalted butter, cold and cubed
5 oz (about 3/4 c) chopped semisweet chocolate
Combine the flour, powdered sugar, and salt in a stand mixer fitted with a paddle attachment. With the mixer running on low, add the vanilla and almond extracts and then gradually add the butter. Mix until the mixture comes together into a dough, slowly increasing the speed once you're confident that doing so won't result in flour flying everywhere. Divide the dough in half, press into discs, wrap in plastic wrap and refrigerate for 30 minutes or overnight. (if you're impatient, fine, skip this step.)
Preheat the oven to 350ºf. Line two baking sheets with parchment paper and set aside.
Roll out the dough on a floured surface to about 1/8”-1/4” thick. Cut out 2” circles with a biscuit cutter and then use a big piping tip to cut out 1/2” holes from the center. Re-roll scraps as needed. Place the cookies on baking sheets 1” apart. Bake until they're just starting to brown around the edges; start checking for doneness at 12 minutes. Let cool on the pans.
Meanwhile, melt the chocolate in a double boiler or in a microwave in 30-second increments, stirring after each. Let it cool slightly and then pour into a piping bag. Snip off the tip and then pipe 4 thick chocolate stripes on each cookie. Let the chocolate harden at room temp or in the fridge.
These will keep for several days in an airtight container at room temp or in the fridge.
For a printable version of this recipe, click here: Cookie Salad Ice Cream
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