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Peanut Butter Cookie & Chocolate Ice Cream Sandwiches
From Joy Of Baking & Martha Stewart
For the cookies:
3/4 cup (170 grams) unsalted butter, room temperature
1/2 cup (105 grams) light brown sugar
1/2 cup (100 grams) granulated white sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 cup (185 grams) peanut butter (smooth or crunchy)
2 cups (280 grams) all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
For the ice cream:
2 1/2 cups heavy cream
2 cups whole milk
8 large egg yolks
3/4 cup sugar
1/4 teaspoon salt
4 ounces melted bittersweet chocolate
3 ounces melted milk chocolate
Make the cookies: line two baking sheets with parchment paper. Set aside.In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugars until light and fluffy (about 2 - 3 minutes). Beat in the peanut butter.
Henrik Vibskov
Anya Hindmarch
Vivien Caron
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