for ice cream!

i always feel like the black sheep of the family when asked of my favorite food.  unlike the rest of my family (and curly), my favorite food is not ice cream.

but on a recent sunday afternoon, when the ladies of my family came over for an early dinner, no one seemed to care what was for dinner, because all anyone talked about was ice cream!  so i was happy to surprise my lady-guests with some miniature ice cream sandwiches.

recipe:  ginger chocolate chip sandwiches with sour cream ice cream

ginger chocolate chip cookies (adapted from sundaynitedinner)


2 cups plus 2 tablespoons flour.
1/2 teaspoon baking soda.
1/2 teaspoon salt.
12 tablespoons unsalted butter, melted and cooled until just warm.
1 cup packed light or dark brown sugar.
1/2 cup granulated sugar.
1 large egg, plus 1 large egg yolk.
2 teaspoons vanilla extract.
1 ½ semisweet chocolate bars rough chopped (approx 1 ½ cups).
approx 2 tablespoons finely chopped crystallized ginger.

1.  heat the oven to 325 degrees fahrenheit and line 2 large baking sheets with parchment paper.

2.  whisk the flour, baking soda, and salt together in a medium bowl; set aside.

3.  either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. beat in the egg, yolk, and vanilla until combined. add the dry ingredients and beat at a low-speed just until combined. stir in the chips and ginger until combined.

4.  use a cookie scoop to roll evenly sized cookies for the sandwiches, and then roll each scoop into round balls.

5.  bake until the cookies are light golden brown, the outer edges start to harden, and the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheets from to back and top to bottom halfway through the baking time. cool the cookies on the sheets.

6.  either eat and enjoy, or use to prepare chocolate chip cookie sandwiches.

recipe: sour cream ice cream.

ingredients: (makes approximately 1 pint)

1 cups heavy cream.
½ cup sugar.
6 large egg yolks.
1 cups sour cream.
1 teaspoons vanilla or half a vanilla bean, scraped and simmered with the cream.
pinch of salt.


1.  in a large, heavy saucepan, combine the heavy cream and 1/4 cup of sugar and bring to a simmer over medium heat.

2.  in a large bowl, whisk egg yolks and remaining 1/4 cup of sugar.

3.  remove the cream mixture from the heat and drizzle a small amount into the yolks, slowly, and whisking constantly to keep the eggs from curdling. do this a few more times to warm up the yolks before pouring the yolk mixture back into the cream, whisking constantly.

4.  cook over low heat until the mixture is thick enough to coat the back of a spoon.

5.  strain the mixture through a very fine mesh sieve and whisk in the sour cream, vanilla, and salt. cool completely and freeze according manufacturer’s directions.

6.  eat and enjoy! or prepare ice cream sandwiches.

7.  to prepare ice cream sandwiches: spoon the ice cream directly from the ice cream maker between two cooled cookies. then freeze for 8 hours minimum. eat and enjoy!