Ice Cream Sandwiches
Recently I had this conversation with a three year old:
Me: For lunch today, we’re going to have sandwiches. What kind of sandwich would you like?
Her: Pizza.
Me: Let’s talk about what a sandwich is. A sandwich is two pieces of bread, meat, and maybe some cheese. What kind of meat would you like?
Her: Macaroni
Me: Macaroni is not a sandwich. We have turkey, roast beef, and ham. We also have cheddar cheese and American cheese. What sounds good?
Her: Ice cream.
Me: We don’t eat ice cream for lunch.
Her: What about ice cream sandwiches?
Ice Cream Sandwich Recipe:
2 cups ice cream (recipe below)
1 box chocolate wafers
Vanilla Ice Cream:
Source: Crook’s Corner
8 large egg yolks
3/4 cup sugar
2 cups heavy cream
1 cup milk
1 split vanilla bean
3/4 stick butter
Dash of ginger
Separate eggs and whisk with sugar. Bring one cup of heavy cream and the milk almost to a boil, with the vanilla bean. As soon as it’s scalded, remove from heat. Put in a glass bowl over a saucepan of boiling water (or a double boiler) and stir constantly until it begins to thicken and steam a little, around ten minutes.
Lower the heat and stir in a quarter of the butter. Remove from heat and stir the rest of the butter in, a little bit at a time.
Make sure the butter is completely absorbed and melted. Add the rest of the cream. Make sure to remove the vanilla bean, and sift or strain for any lumps. Chill the custard for an hour in the refrigerator.
Churn in the ice cream maker until it is solid, then freeze until you intend to serve it. Serving it right out of the ice cream maker is an option, but frankly it’s a little mushier than you want it. Firming it up in the freezer ensures that you serve more than just vanilla mush.
To assemble the sandwiches, scoop a dollop of ice cream between wafers and serve!
