Chocolate, Pistachio, and Cocoa Nib Ice Cream Sandwiches
8 oz milk chocolate, chopped
4 Tbsp butter
2/3 c flour
1/2 tsp baking powder
1/2 tsp salt
2 Tbsp cocoa
2 eggs, room temp
1/3 c brown sugar
1 tsp vanilla
1/4 c cocoa nibs
1/4 c pistachios, chopped
Line two baking sheets and set the oven to 350F.
Combine the chocolate and butter in a small bowl. Microwave on 15 second intervals, stirring after each, until completely melted. Set aside to cool.
Combine the flour, baking powder, salt and cocoa powder in a small bowl. Set aside.
In the bowl of your mixer, combine the eggs, brown sugar and vanilla. Beat on high speed until light and fluffy, about three minutes. Beat in the melted chocolate, being sure to scrape down the side of the bowl. Fold in the dry ingredients, then fold in the cocoa nibs and pistachios.
Drop tablespoonfuls of the dough onto the lined sheets about 2-3 inches apart. Bake 12-15 minutes until the cookies are shiny and crackly, but soft in the center. Cool on sheets for ten minutes.
Makes two dozen.
Pistachio Ice Cream
1/2 c shelled pistachios
1 1/2 oz (3 Tbsp) cream cheese, softened
2 c whole milk
1 Tbsp + 1 tsp cornstarch
1 1/4 c heavy cream
2/3 c sugar
2 Tbsp corn syrup
Put the pistachios in your food processor and grind to a very smooth paste. Pulse in the cream cheese just to combine, and scrape the mixture into a medium bowl. Set aside.
In a small bowl, combine about 2 Tbsp of the milk with the cornstarch to make a smooth slurry. Set aside.
Make an ice bath in a large bowl.
Pour the remaining milk, cream, sugar and corn syrup into a sauce pan and bring to a rolling boil. Stirring frequently, boil for 4 minutes. Remove from heat and pour in the cornstarch slurry. Whisk to combine, and place over heat again. Bring back to a boil and stir constantly until thickened, about one minute. Remove from heat.
Gradually add the hot milk mixture to the pistachio and cream cheese mixture, whisking constantly to combine. Place the bowl in the ice bath, being careful not to let any water spill in. Stir occasionally to redistribute, and place in the fridge to cool completely (I prefer overnight).
When the mixture is sufficiently chilled, pour into your ice cream maker and freeze according to your manufacturer's directions.