Two recipes in one for you today, you lucky people. Make them separately, make them together, do what you will with them.
Ice cream sandwiches are something of a summer staple on this side of the pond, much more so than back home. In good old Blighty the closest that you’ll come to an ice cream sandwich is probably a slab of plain vanilla or Neapolitan ice cream grasped between two cardboard-like wafers.
Not so in the USA, the very least you’ll get is a hefty dollop of ice cream wedged between chewy cookies studded with chocolate chips. We recently paid a flying visit to NYC and whilst we were walking the Highline (again) we shared an ice cream from Melt. (I assume that calories consumed whilst walking don’t count). Melt offered a wonderful selection of inventive combinations of cookie and ice cream flavours. Ginger cookies and green tea ice cream sounded particularly appealing but we actually opted for chocolate cookies with malt and rum ice cream – yummy!
As usual the ice cream is easy-peasy to make and the cookies are delicious along with it or just for cookies sake, they’re soft and chewy in the middle and lightly crisp on the outside.
No-churn Strawberry Ice Cream
250g ripe strawberries
175g condensed milk
300ml double cream
Start by hulling the strawberries and roughly chopping them. Put them in a small saucepan over a low heat and let them simmer for five to ten minutes, so that they release their juices. Don’t be tempted to add any sugar to the pan, the finished ice cream will be sweet enough.
Once the berries are soft and pulpy you can remove them from the heat and mash them a little with a fork. Push them through a fine sieve to extract about 100ml of juice. You can discard the leftover pulp and seeds.
In a large bowl, whisk together the cream and condensed milk until it is thick and fluffy. Add the now cooled strawberry juice/purée and beat again to give you a uniform pink colour. Put the mixture in a freezer-proof container and freeze until firm.
Chewy lemon and basil cookies
makes about 20
300g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
pinch of salt
130g white sugar
50g soft light brown sugar
zest of 1 lemon
juice 1/2 lemon
1 tbsp chopped basil.
Melt the butter and beat in both types of sugar. Add in the egg and continue to beat until it starts to look pale and fluffy. Mix in the basil, lemon zest and juice. Sift together the flour, raising agents and salt and beat this into the wet mixture. I find it easiest to do this in two batches. Leave the dough in the fridge to chill for a bit, 20-30 minutes is ideal.
Pre-heat the oven to 180°c and line a large baking sheet (or two) with baking parchment or a silicone sheet.
Roll the dough into walnut sized balls and place them on the baking sheet, spaced well apart to allow for spreading. Squash each ball a little and bake for 12 minutes.
Once the cookies are baked, they shouldn’t have coloured much, leave them to cool for a minute or two on the tray and then use a palate knife to transfer them to a wire rack to cool completely.
Sandwich the cookies together with a scoop of ice cream or enjoy them on their own.
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