Chunky Peanut Butter Cookies with Triple Chocolate Ice Cream

Ingredients

Chunky Peanut Butter Cookies

½ cup butter, softened ½ cup extra-crunch peanut butter, preferably JIF ½ cup sugar ½ cup brown sugar 1 egg 1 teaspoon vanilla 1¼ cups flour, sifted ½ teaspoon baking powder ¾ teaspoon soda Pinch of salt 2 tablespoons superfine sugar 1 teaspoon ground cinnamon

Triple Chocolate Ice Cream 3 cups half and half 5 large eggs, separated ¾ cup sugar Pinch of salt 1 cup heavy whipping cream 1 teaspoon vanilla extract 3 squares unsweetened chocolate, melted 3 squares semi-sweet chocolate, melted 2 tablespoons dark rum, optional 1 cup premium milk-chocolate chips

Methods/steps

Preheat oven to 375ºF.

Cream together butter, peanut butter, sugars, egg and vanilla until soft and well mixed. Sift flour, baking powder, soda and salt together and incorporate in with other ingredients. Chill dough for 1 hour. Meanwhile, mix superfine sugar and cinnamon, set aside. Roll dough into balls the size of large walnuts and dip in cinnamon sugar. Place 3-inches apart on a lightly greased baking sheet. Flatten with fork in a crisscross pattern, making sure to put enough pressure on the fork to make a pattern. Bake 10 to 12 minutes or until set but not hard. Cool completely before assembling ice cream sandwiches.

In a heavy saucepan, heat half and half until just boiling. Meanwhile, separate 5 eggs, reserving egg whites for another use. Whisk eggs, sugar and salt in medium bowl. Slowly add hot half and half. Be patient, if you add it too quickly, the custard (eggs) may curdle. Return mixture to saucepan and cook over medium heat, stirring constantly just until mixture coats the back of the spoon. (Do not boil or custard will curdle). Strain custard and add whipping cream, melted chocolate and rum, if using, until well mixed. Place in a 1½ to 2 quart plastic container in the refrigerator for a minimum of 2 hours or until well chilled. When ready to freeze, add chocolate chips. Churn in an ice cream maker per the manufacturers instructions. When set, remove from ice cream maker and put in a plastic (airtight) container in the freezer until half frozen, 1- 2 hours. When ice cream reaches a soft frozen consistency, place a generous scoop on bottom cookie, top with top cookie, press down slightly and wrap tightly in plastic wrap, return to freezer until ready to eat.

SweetsElizabeth Karmel