Homemade Ice Cream Sandwiches
Chewy Chocolate Cookies
1-1/4 cup butter or margarine, softened
2 cup sugar
2 large eggs
2 teaspoon vanilla extract
2 cup all-purpose flour
3/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
Add eggs and vanilla, beating until well blended.
Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed until blended after each addition.
Stir in pecans.
Shape dough into 1-1/2″ balls and place on lightly greased baking sheets.
Bake in 350° F. oven for 18 to 20 minutes, or until lightly browned.
Cool in pan 1 minute; remove to wire racks to cool.
Yield: 20 cookies (10 Ice Cream Sandwiches)
Old-Fashioned Vanilla Ice Cream
6 large eggs, lightly beaten
2-1/3 cups sugar
4 cups milk
2 cups half-and-half
1/4 teaspoon salt
2-1/2 tablespoons vanilla extract
3 cup whipping cream
Combine first 3 ingredients in a large saucepan; cook over low heat, stirring constantly, 25 to 30 minutes or until mixture thickens and coats a spoon; chill.*(See Note below)
Stir in half-and-half and remaining ingredients; pour into freezer container of a 5-quart hand-turned or electric freezer.
Freeze according to manufacturer’s instructions.
Serve immediately, or spoon into an airtight container and freeze until firm.
Yield: 3-1/2 quarts
To Make Ice Cream Sandwiches:
Spread ten thoroughly cooled cookies with 1/4 cup vanilla ice cream (or preferred flavor), top with remaining cookies to form sandwich.
Wrap individually and freeze until firm.
Both recipes from “Southern Living” Magazine
*Note: Can use the microwave for cooking custard mixes, as required above. Microwave in one-minute increments and stir; when beginning to thicken microwave in 30-second increments to insure a smooth mixture which is not overcooked. Much, much easier and quicker than standing for half an hour at the stove.