Best 5 Star Anise Ice Cream And Orange Almond Cranberry And Semisweet Chocolate Chip Cookie Ice Cream Sandwiches Recipes

NO-BAKE CHOCOLATE CHIP COOKIE DOUGH ICE CREAM SANDWICHES

Steps:

• For the cookie dough: In a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, corn syrup and salt until fluffy, 1 to 2 minutes. Add the milk and vanilla and mix on medium speed until smooth. Scrape the bowl with a rubber spatula.
• Add the wafer crumbs and the mini chocolate chips. Mix until a dough forms.
• Line an 8-inch square cake pan with a sheet of plastic wrap, leaving an overhang on two sides. Press half of the cookie dough into the prepared pan, making it as level as possible. Using the plastic wrap, gently pull this sheet of cookie dough out of the pan, transfer to a cutting board or baking sheet and freeze with the plastic wrap attached.
• Line the same pan with two 8-by-13-inch sheets of parchment paper, leaving an overhang on two sides. Press the remaining cookie dough into the prepared pan and freeze while you make your ice cream. Wash and dry the stand mixer bowl.
• For the ice cream: In a blender, combine the milk, granulated sugar, milk powder and salt. Blend on high for about 30 seconds to dissolve the sugar. Add the corn syrup and vanilla and blend on high for another 10 seconds. Set aside.
• In a stand mixer fitted with the whisk attachment, whip the heavy cream on medium-high speed until medium-stiff peaks form. Use a whisk to fold the milk mixture into the whipped cream. Fold in the chocolate chips.
• To assemble the ice cream sandwiches: Remove both batches of cookie dough from the freezer. Spread the ice cream over the cookie dough in the cake pan. Peel the plastic wrap off of the remaining sheet of cookie dough. Gently lay the dough on the ice cream. Wrap the pan in plastic wrap and place in the back of your freezer overnight or for up to 2 days.
• Use the parchment to lift the ice cream sandwiches out of the cake pan. Use a sharp knife or a serrated knife to score into 9 bars and then cut completely. Serve immediately or refreeze after cutting (see Cook's Note).

STAR ANISE ICE CREAM

Steps:

• In a heavy saucepan, bring the milk, heavy cream, star anise, and vanilla bean to a simmer for a few minutes. Turn off, and allow to steep for 10 minutes.
• Whisk the egg yolks, sugar, and salt together, long enough to dissolve the sugar.
• Temper hot liquid into egg mixture. Return all back into saucepan. Over low heat stirring all the while until mixture starts to thicken, strain through chinois. Chill immediately over ice bath.
• Churn in a standard ice cream machine.

ALMOND COOKIE ICE CREAM SANDWICHES

Steps:

• For the cookies: Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer fitted with the whisk attachment, cream the butter and sugar together until smooth and increased in volume, 5 to 8 minutes (alternatively, use a hand mixer). Add the almond extract.
• Use a large strainer or sifter to sift together the flour, cornstarch, salt, and allspice. Remove the bowl from the mixer and use a spatula to mix in the dry ingredients. Stir until blended. Stir in the nuts.
• Roll the dough into small balls and gently flatten them onto a baking sheet. They do not spread a lot, but leave some room in between them just in case. Bake in the oven until light brown, 8 to 10 minutes. Set aside to cool slightly before serving.
• For the ice cream sandwiches: Preheat the oven to 350 degrees F.
• Arrange the almonds in a single layer on a baking sheet. Place in the oven and cook until golden brown, 5 to 8 minutes. Remove from the oven and set aside to cool. (Alternatively, you can also brown the almonds in a large pan over medium-high heat).
• Put the ice cream in a bowl and mash it with 2 wooden spoons so it softens up. Fold in the almonds and grated chocolate. Spread between 2 cookies.

STAR ANISE ICE CREAM

Steps:

• In a heavy saucepan combine the milk, the cream, the sugar, and the star anise, bring the mixture just to a boil, and remove the pan from the heat.
• In a bowl whisk together the egg yolks, add the cream mixture in a stream, whisking, and pour the mixture back into the pan.
• Cook the custard over moderately low heat, stirring, until it registers 170ºF on a candy thermometer, strain it through a fine sieve set over another bowl, and let it cool completely.
• Stir in the Pernod and freeze the custard in an ice-cream freezer according to the manufacturer's instructions.

STAR ANISE ICE CREAM

Steps:

• In a heavy saucepan combine the milk, the cream, the sugar, and the star anise, bring the mixture just to a boil, and remove the pan from the heat. In a bowl whisk together the egg yolks, add the cream mixture in a stream, whisking, and pour the mixture back into the pan. Cook the custard over moderately low heat, stirring, until it registers 170°F. on a candy thermometer, strain it through a fine sieve set over another bowl, and let it cool completely. Stir in the Pernod and freeze the custard in an ice-cream freezer according to the manufacturer's instructions.