Peppermint Ice Cream
Preheat oven to 375°.
In a medium bowl, whisk together flour, cocoa, baking soda and salt.
In bowl of a stand-mixer, beat butter and sugar at medium-high speed until smooth and well-combined, 1-2 minutes. Beat in eggs and vanilla. On low speed, gradually add flour mixture; beat until combined. Refrigerate 30 minutes.
Using a 2-tablespoon-size ice cream (or cookie) scoop, place balls of dough at least 2″ apart onto baking sheets lined with parchment or Silpat. Slightly flatten each with a spatula. Bake 9 to 10 minutes, rotating sheets halfway through baking. Cool for 5 minutes and transfer to wire racks. Cool completely. Freeze cookies until firm, at least 1 hour.
Makes 18 cookies.
Warm the milk, ½ cup cream, sugar, and salt in a medium saucepan. Make sure the sugar and salt completely dissolve.
Pour 2½ cups of the cream into a metal bowl set in a larger bowl of ice and set a medium-mesh sieve on top.
In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the mixture back into the saucepan, place over medium heat and stir the mixture with a wooden or heatproof rubber spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, about 5 minutes.
Pour the custard through the strainer and stir it into the cream. Continue stirring in the ice bath until cool. Chill mixture thoroughly in the refrigerator.
When the mixture is thoroughly chilled, add peppermint extract, a ¼ teaspoon at a time, tasting the mixture after each addition, until you reach the desired level of peppermint flavor.
Freeze mixture in your ice cream maker according to the manufacturer’s instructions.
Once the ice cream starts to thicken in the ice cream maker, slowly fold in ½ cup crushed peppermint candy. When ice cream is fully frozen, transfer to an airtight plastic container and place in the freezer for at least an hour, preferably several hours.
If the ice cream has been frozen for more than a day, let it sit at room temperature for a few minutes or place in the refrigerator for about an hour to soften before assembling.
Makes 1 quart.
(adapted from simplyrecipes.com)
Top 1 cookie with a large scoop of slightly softened ice cream. Top with another cookie and gently press down to form a sandwich. Roll edges in a shallow bowl of remaining crushed peppermints. Wrap the sandwich in parchment or wax paper; freeze immediately. Repeat with remaining cookies. Freeze at least 1 hour before serving.
Adapted from Richmond Times-Dispatch and featured in Time to Chill Out ~ It’s Christmas in July Week.