Molten Chocolate Cake Ice Cream and Red Velvet Cookie Ice Cream Sandwich from Coolhaus Ice Cream Book

07/09/2014 at 04:10 PM ET

Molten Chocolate Cake Ice Cream and Red Velvet Cookie Ice Cream Sandwich
Credit: Brian Leatart

Molten Chocolate Cake Ice Cream
Makes about 1½ quarts

Chocolate Custard Base
6 Double Chocolate Cookies

1. Process base in an ice cream maker according to manufacturer’s instructions.

2. Transfer to a bowl. Gently fold cookie pieces into ice cream.

3. Scrape into an airtight storage container. Freeze for a minimum of 2 hours before serving.

Chocolate Custard Base
Makes about 1½ quarts

Use the freshest eggs available for best results. If possible, refrigerate the base for a full 24 hours — the longer it’s chilled, the better it is. We like to chill our bases in plastic or stainless-steel pitchers with airtight lids for easy pouring into the ice cream maker after chilling.

2 cups whole milk
2 cups heavy cream
1¼ cups granulated sugar
8 large egg yolks
¾ cup bittersweet chocolate (64% to 72% cacao), chopped (we recommend Scharffen Berger, Valrhona, Trader Joe’s, TCHO, or Mast Brothers)

1.In a 4-quart saucepan, combine milk, cream, and half of sugar. Set over high heat, and cook, stirring occasionally, until mixture comes to a boil, about 5 minutes.

2. Meanwhile, in a medium bowl, whisk yolks and remaining sugar until smooth, heavy, and pale yellow, about 30 seconds.

3. When cream mixture just comes to a boil, whisk, remove from heat, and, in a slow stream, pour half of cream mixture over yolk-sugar mixture, whisking constantly until blended.

4. Return pan to stovetop over low heat. Whisking constantly, stream yolk-cream mixture back into pan.

5. With a wooden spoon, continue stirring until mixture registers 165 to 180 degrees on an instant-read thermometer, about 2 minutes. Do not heat above 180 degrees, or eggs in base will scramble. Mixture should be slightly thickened and coat back of spoon, with steam rising, but not boiling. (If you blow on the back of the spoon and the mixture ripples, you’ve got the right consistency.)

6. Remove from heat and immediately add chopped chocolate, whisking until smooth.

7. Pour base into a clean airtight container and refrigerate for 12 to 24 hours before using.

8. Use base within 3 to 5 days.

Tip: To make a basic chocolate ice cream, process base in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight storage container and freeze for a minimum of 2 hours.

Double Chocolate Cookies
Makes 20 to 24 cookies
Rich, gooey, chewy, and sublime — these dark chocolate cookies combine the highest-quality dark chocolate chunks with cocoa powder. As in all of our cookies, there’s a generous lacing of butter.

2 sticks (16 tbsp.) unsalted butter
2 cups packed light brown sugar
1 large egg plus 1 large egg yolk
1 tsp. natural vanilla extract
2 cups sifted pastry flour, or 13⁄4 cups sifted all-purpose flour plus
¼ cup sifted cake flour (sift before measuring)
¾ cup unsweetened cocoa powder
½ tsp. kosher salt
½ tsp. baking soda
1 cup semisweet chocolate chips (we like Guittard or Ghirardelli)

1. Mix wets: Place butter in a saucepan and set over low heat until just half is melted. Cool for 5 minutes.

2. Pour cooled butter into a large bowl. Add sugar and whisk to combine. Whisk in egg and yolk, one at a time, then whisk in vanilla. Set aside.

3. Mix dries: In a medium bowl, whisk together flour, cocoa powder, salt, and baking soda.

4. Add dries, one third at a time, to wets, mixing with a rubber spatula or wooden spoon to combine. Fold in chocolate chips until evenly distributed.

5. Wrap bowl with plastic wrap and refrigerate for at least 20 minutes.

6. Preheat oven to 325 degrees, with racks in lower and upper thirds of oven. Line two half-sheet baking pans with parchment paper.

7. Form dough into balls about the size of whole walnuts and place 2 inches apart on prepared baking sheets.

8. Bake for 10 to 12 minutes, or until edges are light brown and centers are still wet — don’t overbake.

9. Immediately transfer cookies to a cooling rack. Let cool for 1 hour.

Red Velvet Cookies
Makes 20 to 24 cookies

We heart everything about red velvet. The cheerful red color. The deep cocoa flavor. It’s a sugary, buttery, chocolaty cookie that makes the perfect Valentine’s Day treat.

FOR COOKIES
2 sticks (16 tbsp.) unsalted butter
1 cup packed light brown sugar
1 cup packed dark brown sugar
1 large egg plus 1 large egg yolk
1 teaspoon natural vanilla extract
2 ½ cups sifted pastry flour, or 2 cups sifted all-purpose flour plus
½ cup sifted cake flour (sift before measuring)
1 tbsp. unsweetened cocoa powder
½ tsp. salt
½ tsp. baking soda
1 tbsp. red food coloring (such as McCormick)

FOR ICING
4 ounces cream cheese, at room temperature
1 stick (8 tbsp.) unsalted butter, at room temperature
2 cups sifted powdered sugar (sift before measuring)
½ teaspoon natural vanilla extract

MAKE COOKIES
1. Mix wets: Place butter in a saucepan and set over low heat until just half is melted. Cool for 5 minutes.

2. Pour cooled butter into a large bowl. Add both sugars and whisk to combine. Whisk in egg and yolk, one at a time, and then whisk in vanilla. Set aside.

3. Mix dries: In a medium bowl, whisk together flour, cocoa powder, salt, and baking soda.

4. Add dries, one third at a time, to wets, mixing with a rubber spatula or wooden spoon to combine. Add food coloring. Mix until color is uniform.

5. Wrap bowl with plastic wrap and refrigerate for at least 20 minutes.

6. Preheat oven to 325 degrees F, with racks in upper and lower thirds. Line two half-sheet baking pans with parchment paper.

7. Form dough into balls about the size of whole walnuts and place 2 inches apart on prepared baking sheets.

8. Bake for 10 to 12 minutes, or until edges are light brown and centers are still wet—don’t overbake.

9. Immediately transfer cookies to a cooling rack. Let cool for 1 hour before icing.

Meanwhile, make icing
10. Using a stand or hand mixer on medium-high, beat cream cheese and butter together until smooth and fluffy, 2 to 3 minutes. Add powdered sugar, starting on low speed, then working up to high speed. Add vanilla.

11. Using a pastry bag or a zip-top bag with one corner snipped, ice cooled cookies in the pattern of your liking and serve.

Excerpted from the COOLHAUS ICE CREAM BOOK© 2014 by Natasha Case and Freya Estreller. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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