Homemade Ice Cream Sandwiches
Chewy Chocolate Cookies
1-1/4 c butter or margarine, softened
2 c sugar
2 large eggs
2 t vanilla extract
2 c all-purpose flour
3/4 c cocoa
1 t baking soda
1/2 t salt
1 c chopped pecans
Beat butter at medium speed with an electric mixer until creamy;
gradually add sugar, beating well.Add eggs and vanilla, beating
until well blended.
Combine flour and next 3
ingredients; gradually add to butter mixture, beating at low speed
until blended after each addition. Stir in pecans.
Shape dough into 1-1/2" balls and place on lightly greased baking
Bake in 350F oven for 18 to 20 minutes, or
until lightly browned.
Cool in pan 1 minute;
remove to wire racks to cool.
Yield: 20 cookies
(10 Ice Cream Sandwiches)
Old-Fashioned Vanilla Ice Cream
6 large eggs, lightly beaten
2-1/3 c sugar
4 c milk
2 c half-and-half
1/4 t salt
2-1/2 T vanilla extract
3 c whipping cream
Combine first 3 ingredients in a large saucepan; cook over low heat,
stirring constantly, 25 to 30 minutes or until mixture thickens and
coats a spoon; chill.*(See Note below)
Stir in half-and-half and remaining ingredients; pour into freezer
container of a 5-quart hand-turned or electric freezer.
Freeze according to manufacturer's instructions.
Serve immediately, or spoon into an airtight
container and freeze until firm.
Yield: 3-1/2 quarts
To Make Ice Cream Sandwiches:
Spread ten thoroughly cooled cookies with 1/4 cup vanilla ice cream
(or preferred flavor), top with remaining cookies to form sandwich.
Wrap individually and freeze until firm
*Note: Can use the microwave for cooking custard mixes, as required
above. Microwave in one-minute increments and stir; when beginning
to thicken microwave in 30-second increments to insure a smooth
mixture which is not overcooked. Much, much easier and quicker than
standing for half an hour at the stove.
recipes from "Southern Living" Magazine