Kathleen hotel

Ice cream sandwiches

For ice cream:

* 1¾ cups heavy cream
1¼ cup whole milk
¾ cup sugar
⅛ teaspoon fine sea salt
1 tablespoon vanilla extract or 1 vanilla bean split in half

For cookies:

1 cup butter, softened

1 cup white sugar

1 cup packed brown sugar

2 eggs

2 teaspoons vanilla extract

1 teaspoon baking soda

2 teaspoons hot water

½ teaspoon salt

3 cups all-purpose flour

1 cup semisweet chocolate chips

For ice cream:

1. Pour 1 cup of the cream into a saucepan and add the sugar, salt. Scrape the seeds of the vanilla bean into the pot and then add the vanilla pod to the pot. Warm the mixture over medium heat, just until the sugar dissolves. Remove from the heat and add the remaining cream, milk, and vanilla extract (if using extract). Stir to combine and chill in the refrigerator.


2. When ready to churn, remove the vanilla pod, whisk mixture again and pour into ice cream maker. Churn according to the manufacturer’s instructions. Transfer the finished ice cream to an airtight container and place in the freezer.

For cookies:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour and chocolate chips. Drop by large spoonfuls onto ungreased pans.

3. Bake for about 12-14 minutes in the preheated oven, or until edges are nicely browned.

For ice cream sandwiches:

1. Take two of the cookies you made, then take a scoop of ice cream and put it on the bottom part of the cookie, making sure that the top part is facing down. Then bring in another cookie, making sure this time that the top is facing up, then squeeze the ice cream between the two cookies. Then serve.