makes
18
prep
1 hour
cook
20 minutes
difficulty
Mid
makes
18
serves
preparation
1
hour
cooking
20
minutes
difficulty
Mid
level
Ingredients
- 500 ml (2 cups) milk
- 500 ml (2 cups) pure cream
- 275 g (1¼ cups) light brown sugar
- 8 egg yolks
- ⅓ cup mint, finely chopped
- ½ tbsp dark brown sugar
- ¼ tsp sea salt flakes
Double chocolate cookies
- 225 g unsalted butter, coarsely chopped
- 440 g (2 cups) light brown sugar
- 1 egg, plus 1 yolk, lightly beaten
- 1 tsp vanilla extract
- 300 g (2 cups) pastry flour
- 75 g (¾ cup) cocoa powder
- ½ tsp bicarbonate of soda
- ½ tsp sea salt flakes
- 185 g (1 cup) dark chocolate chips or pieces finely chopped
Chilling/freezing time overnight
You’ll need to begin this recipe 2 days ahead.
Instructions
Combine milk, cream and half the brown sugar in a medium saucepan over medium-high heat, stirring to dissolve sugar and bring to the simmer. Meanwhile, whisk yolks and remaining sugar until thick and pale 1 minute. Add hot cream mixture in a thin steady stream until incorporated, transfer mixture to a clean medium-sized saucepan and cook over a low heat stirring until mixture reaches 71°C on a thermometer or thickly coats the back of a wooden spoon, roughly 3-5 minutes. Pour base into a clean, airtight container, set aside to cool then cover and refrigerate to chill (overnight). Makes about 1 litre. Add mint, dark brown sugar and salt to ice-cream base, then transfer to an ice-cream machine and churn according to manufacturer's instructions. Stir through choc chips, transfer to a container and freeze until firm (8 hours-overnight).
For the double-chocolate cookies, place butter in a medium saucepan over low heat and melt, stirring occasionally until half melted, about 2 minutes. Set aside to cool slightly for 5 minutes. Pour into a large bowl. Add sugar and whisk to combine, whisk in egg and yolk, one at a time until combined. Then whisk in vanilla and set aside. In a separate bowl, sift in flour, cocoa, bicarbonate soda and salt. Add flour mixture in three batches; stir to combine between each batch. Fold through chocolate chips. Refrigerate until slightly firm (30 minutes).
Preheat oven to 160°C. Divide dough into walnut-sized bowls, place 3 cm apart on trays lined with baking paper. Bake cookies in batches until edges are just set but centres are still wet (10-12 minutes), cool slightly on trays then transfer cookies to a rack and cool. (This recipe makes more cookies than you need.)
Top half the cookies with a scoop of dirty mint chip ice-cream, sandwich with remaining cookies, eat immediately or freeze for later.
Recipe from Coolhaus Ice Cream Book by Natasha Case, Freya Estreller and Kathleen Squires (Rux Martin/Houghton Mifflin Harcourt, hbk).
Photography by Benito Martin. Food styling by Alice Storey. Prop styling by Lynsey Fryers. Food assistant Georgina Larby.
Palms wallpaper from Signature Prints. Dinner plate in colour slate from Mud Australia.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
