Feeding the kids: Halloween Ice Scream sandwiches
The Halloween Ice Scream sandwich recipe can be found in "Cookies & Cream: Hundreds of Ways to Make The Perfect Ice Cream Sandwich," by Tessa Arias (Running Press, $19). Credit: Handout
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).
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.
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.
