In my ongoing quest to find tasty, kid-friendly food appropriate for the whole family, this week I chose a fun Halloween dessert, perfect for post trick-or-treating. I found the recipe in "Cookies & Cream: Hundreds of Ways to Make The Perfect Ice Cream Sandwich," by Tessa Arias (Running Press, $19).
Halloween Ice Scream Sandwich
(Makes about 12 ice cream sandwiches)
Candy Corn Ice Cream
(Makes about 1 quart)
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1 (11-ounce) bag candy corn
- 1/4 teaspoon fine sea salt
- 3 large egg yolks
1. Prepare an ice bath by filling a large bowl with ice cubes and 1 to 2 cups of water. Place a medium bowl fitted with a fine strainer inside the ice bath.
2. In a medium saucepan, combine the milk, cream, candy corn, and salt. Set over medium heat, stirring occasionally, until the candy corn begins to dissolve and the mixture turns an orange color, about 5 minutes.
3. In a medium bowl, whisk the egg yolks until smooth. Carefully whisk half of the warm milk mixture into the egg yolks, one ladleful at a time, until the egg mixture is warmed. Whisk the egg-milk mixture back into the saucepan. Cook the mixture over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and registers around 175°F on an instant-read thermometer, about 5 to 7 minutes. Be careful not to boil the mixture.
4. Immediately pour the mixture through the strainer into the prepared ice bath. Discard any remaining candy corn pieces. Cool the custard in the ice bath until it reaches room temperature, stirring often. Press plastic wrap against the surface of the custard and refrigerate until chilled, about 4 hours or up to 1 day.
5. Pour the chilled mixture into an ice cream maker. Freeze according to the manufacturer's directions. Transfer the ice cream to an airtight container, press plastic wrap against the ice cream surface, and freeze until it is firm and the flavor is ripened, at least 4 hours.
(Makes about 24 cookies)
- 2 ounces (4 tablespoons) unsalted butter, at room temperature
- 3/4 cup peanut butter
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups rolled oats
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup semisweet chocolate chips
- 1 cup M&M candies
1. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
2. In a large bowl, use an electric mixer to beat butter, peanut butter and sugars on medium-high speed until well combined and smooth, about 1 to 2 minutes. Beat in egg, egg yolk and vanilla. Add oats, baking soda and salt and beat until combined. Fold in chocolate chips and M&M candies with a rubber spatula.
3. Using a spoon or spring-loaded scoop, drop 2 tablespoon-sized balls of dough onto prepared baking sheets. Flatten slightly with the bottom of a measuring cup.
4. Bake for about 10 minutes, or until the edges are slightly browned. Let cool on baking sheets for 5 minutes before removing to wire racks to cool completely. Freeze the cookies until frozen, at least 1 hour. Cookies can be stored in airtight containers in the freezer for up to 1 month.
Top one cookie with a scoop of ice cream. Place another cookie on top of the ice cream and gently press down to form a sandwich. Repeat for the remaining cookies. Freeze for at least 1 1/2 hours before serving.
Use your favorite Halloween candy in place of the M&Ms in the cookies, such as chopped chocolate bars like Hershey's, Snickers, 3 Musketeers, Rolos, Twix or whatever else you have in house or from trick-or-treating.
Recipe reprinted with permission from Cookies & Cream © 2013 by Tessa Arias, Running Press, a member of the Perseus Books Group.