Serious Eats: Recipes

Lemon Basil Chocolate Chip Ice Cream Sandwiches

[Photograph: Max Falkowitz]

If you've made a mint chocolate chip ice cream before, this recipe follows the same basic procedure. But while mint leaves are usually steeped in the cream for upwards of an hour or two before getting strained out, basil benefits more from a short initial steeping before getting blended into the base. I forego chocolate chips or drizzling melted chocolate for simply shaving chocolate directly into the ice cream as it's finishing the churn.

The lemon butter cookies are an adaption of Jenny McCoy's (of A Voce fame) all-purpose cookie dough. My changes include significantly upping the lemon zest and swapping all-purpose flour for low-protein cake flour, which keeps these cookies soft and slightly chewy even at freezer temperatures (and prevents ice cream from squishing out the sides). Be advised that these cookies spread a lot; any more than ten to a half-sheet pan and they're likely to bump edges (but that's hardly the end of the world).

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