We need to chat. Stop doing what you’re doing. Sit down. Look at me. Listen. You need to make these. Do you hear what I’m saying to you? It’s not “Hey, make these soon if you have time.” Or “These are really good, pin it to your ‘fun for summer’ board.” What I’m saying is…now, like right now…leave work, leave your children, go to the store and make yourself a Chipwich. I really didn’t think my love for ice cream could grow any stronger. But then I went and smashed it between two cookies, rolled it in chocolate chips and now I don’t want to eat anything else ever again. I’d sit here and tell you how excited I am that I made this vanilla ice cream using honey as the only sweetener. But let’s be real, you don’t care because you’re staring at pure deliciousness. You’re staring at the best sandwich you’ll have all summer. You’re staring at the start to a perfect weekend. So get to it! Enjoy! Vanilla Ice Cream (adapted from the Food Network) Ingredients: 2 cups heavy cream 2 cups half and half 1/2 cup honey 2 vanilla beans, seeds scraped 4 eggs yolks 1 tablespoon vanilla 1/4 teaspoon kosher salt Directions:
- Heat the cream, half and half, honey, vanilla beans and seeds
over medium heat, stirring until honey is dissolved and the cream is heated through.
- In a small bowl whisk together the four yolks. Using a ladle, slowly pour about 1/2 a cup of heated cream into the yolks while whisking. Once combined, slowly whisk the egg mixture back into the pot with the cream (I know this seems like an added step but it’s necessary to keep the eggs from cooking).
- Stir while the mixture thickens. It should coat the back of a spoon.
- Once thick, push through a fine mesh sieve into a bowl. Add the vanilla and salt.
- Pour into a freezer safe container and place in the freezer to cool. Be sure to check on the mixture and stir occasionally so it doesn’t freeze completely. If you have more patience than I do, you can just put this in your refrigerator for a few hours until completely chilled (or overnight).
- Once completely chilled, churn in ice cream maker according to manufacturers directions.
For the Chipwiches:
- Make these cookies. Don’t forget to get mini chocolate chips for rolling.
- Let them cool completely.
- Scoop a single scoop of ice cream on one cookie. Using another cookie, press down to flatten the scoop. A little ice cream should come out the sides. Roll the sandwich in mini chips. Put in the freezer immediately. You have to work quick here. Store in the freezer and enjoy.
- I’ve also made these with this chocolate ice cream. They didn’t even make it to a photo shoot.
- These are REALLY good dunked in a cup of hot coffee. Ask me what I had for breakfast today. No, don’t.
- I love ice cream. Like LOVE ice cream. So here’s my favorite link to this blog.
- Let’s stay connected. Make it Naked’s on: