This summer I had perhaps the best idea of my life— Ice Cream Sunday. I’ve been making ice cream every Sunday for the last several weeks and it is the best way to end a hot summer weekend. I’ve made pina colada sherbet, chocolate chip cookie dough, and strawberry sour cream.
Last weekend I wanted to kick Ice Cream Sunday up a notch. Plus, I was craving cookies. So I combined the two and ended up with these raspberry ice cream and almond sugar cookie sandwiches.
Each of these recipes alone is fantastic. The raspberry ice cream is fresh and fruity, well worth the large amount of raspberries the recipe requires. It’s definitely advantageous to make this ice cream when raspberries are in season and plentiful at the market, but frozen raspberries will work just fine. And this is perhaps my new favorite sugar cookie recipe. The cookies are very soft, and aromatic with both vanilla and almond. You can roll the dough out and use cookie cutters to cut the cookies, but to keep things simple I just rolled balls of dough in sugar before baking. I baked the cookies in advance of the ice cream and it took a lot of will power to make sure I didn’t eat them all.
Do you have any fun summer food traditions? If not, invite you to borrow mine. Homemade ice cream is the best, and homemade ice cream sandwiched between a few homemade cookies is even better.
- 3 cups (375 grams) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup (200 grams) sugar
- 1 cup (226 grams) unsalted butter, at room temperature
- 1 large egg
- ¾ teaspoon vanilla extract
- ½ teaspoon almond extract
- Additional sugar
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- In a bowl, combine the flour, baking powder and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar and butter together until creamy and pale yellow in color. Add the egg, vanilla extract, and almond extract and mix until combined. Slowly add the flour mixture and mix until combined.
- Roll the dough into rounded tablespoons and roll into the additional sugar. Place on the prepared sheet pan 2 inches apart Bake until the bottoms just begin to turn golden in color. Let cool on the pan for 5 minutes, then let cool completely on a wire rack.
- 5 cups (625 grams) fresh raspberries, pureed (should be 1½ cups puree)
- 1½ cup (375 milliliters) half and half
- 1 cup (200 grams) sugar
- 4 large egg yolks
- 1 tablespoon fresh lemon juice
- 1½ cups (375 milliliters) heavy whipping cream
- In a large saucepan over medium high heat, combine the half and half and sugar, stirring until sugar is dissolved. Heat until steaming and small bubbles appear around the edges (do not boil). Meanwhile, whisk together the egg yolks in a large bowl. Very slowly add the heated half and half to the egg yolks while whisking continuously. Pour the mixture back into the saucepan and return to medium high heat. Cook the mixture until thickened and coats the back of the a spoon, while stirring continuously.
- In a large clean bowl, combine the heavy cream, raspberry puree, and lemon juice. Place a mesh strainer over the top and add the custard mixture. Stir to combine. Chill completely in the fridge. Freeze in an ice cream machine according to manufacturer’s instructions. Spoon ice cream into a container and place in the freezer for several hours to firm up.
- To make the ice cream sandwiches, place a scoop of ice cream on a cookie and top with another cookie, gently pressing down on top. Freeze for an hour before serving, store any leftovers in the freezer for up to 2 days.
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