Ice cream is a must for this weather, its literally been 30oC here in England and I hope it continues all summer long.
Here is a recipe for a slightly more adult version of the ice cream cookie sandwich, featuring a touch of baileys to give it that little kick.
Bailey’s Ice cream Cookie Sandwich
(you will need to allow time for the ice cream to set in order to make the cookie sandwiches)
(for the ice cream)
- 1 pint double cream
- 250ml Baileys or Irish cream alternative
- 3 egg yolks
- 120g caster sugar
- 300ml milk
(for the cookies)
- 300g plain flour
- 1/2 tsp. baking powder
- 180g butter, melted
- 200g soft brown sugar
- 100g caster sugar
- 1 egg
- 1 tsp. vanilla extract
- 150g milk chocolate chips
- Begin a day before needed by making the ice cream. Firstly, whisk the egg yolks with the sugar until thick and creamy.
- Pour milk in whilst whisking until all combined and transfer to a saucepan.
- Keeping the heat on low, stirring, heat until it thickens, then leave to cool.
- In another bowl, whisk the cream till it reaches soft peaks, add the Irish cream and whisk up again.
- Fold in the cooled custard and put in a freezer safe dish. Every hour, stir the ice cream until it has frozen.
- For the cookies, mix together the sugars and the melted butter, add the egg and vanilla extract.
- Sift in the flour and baking powder and begin to stir, add the chocolate chips and mix until there’s no visible flour and the chocolate chips have been evenly distributed.
- Scoop out and space our equally on a lined baking sheet, bake at 170oC for 12 minutes, the cookies will still be soft, but will harden slightly when left to cool.
- To assemble, place a scoop of ice cream between two slightly warm cookies and serve straight away.
Scoop, squish, serve and enjoy!