Scrambled: Ice cream sandwiches
I’m back for round two of Scrambled, and I’m so excited to cook, mix and, of course, scramble with you.
I’ve decided that this year I’m going to venture out of baking a little and try out some new recipes that involve more than just popping something in the oven. But for my first post, I have decided, for two reasons, to make something that completely goes against the new school nutrition restrictions.
My first reason for trying this recipe is because I am so against these food restrictions. I feel that in some way I am doing my part to protest the new rules by writing this blog, even though a meager blog post will do next to nothing to alter state laws. I’m all for healthy eating, but I also believe that students should be taught how to make the right decision, not be forced to make it.
The second reason I tried this recipe, of course, is because I have a huge sweet tooth, and this was an excuse to eat something unhealthy. So, this week I decided to make homemade ice cream sandwiches. I love waffle cones, so instead of making a standard cookie, I searched the web for a waffle cookie and was surprised to see that there were many results. After browsing for a little while, I found a recipe that looked good enough and tried it out. The sandwiches turned out great, but I have a few suggestions:
1. Make sure that the cookies are nice and crisp before taking them off of the waffle maker because they crumble easily.
2. I ran out of butter sticks and improvised by using smart butter, and it actually worked better than normal butter because the mixture wasn’t as thick.
Click here for the recipe.
A couple years ago I bought myself an ice cream maker, and I used to make ice cream for my family and neighbors on their birthdays. This tradition faded out, and I hadn’t used the machine in a while, but this was the perfect chance to bring it out again. Store-bought ice cream of any flavor works just as well, but if you want to make your own, I recommend this mint chocolate chip recipe:
1 1/2 cups whole milk
3/4 cup chocolate syrup
3 tablespoons granulated sugar
3 cups heavy cream
1 teaspoon peppermint extract
1 cup chopped chocolate mint candies or chocolate chips.
In a mixing bowl, mix together the milk, chocolate syrup and granulated sugar until the sugar is dissolved or for about one to two minutes. Stir in heavy cream and peppermint. Pour the mixture into the freezer bowl and turn machine on. Let mix for 20-25 minutes. Five minutes before mixing is completed, add mint candy or chocolate chips. This recipe is meant for a two-quart freezer bowl.
©Cuisinart 2012. Recipe used with permission from Cuisinart.