After Alex discovered how wonderful it is to mix home made vanilla ice cream with home baked chocolate chip cookies, she asked me to bake another batch of cookies that would do well for the purpose. That led to the huge batch of chocolate chunk cookies that I baked last Sunday. While the cookies cooled, I did as she asked and made ice cream. How I assembled the chocolate chunk cookie ice cream itself deserves a good story telling.
See, when I made the chocolate chip cookie ice cream, the only thing that I added to the vanilla ice cream were the chopped cookies. The chocolate syrup was added as a mere garnish when the ice cream was served. I did things differently with the chocolate chunk cookie ice cream. I drizzled the chocolate syrup in two layers before the ice cream went into the freezer to allow it to firm up. And the result was wonderful. You get a swirl of chocolate and chunks of cookie with every spoonful.
- Make the ice cream (see the vanilla ice cream entry for details). During the last five minutes of processing, drop the chopped chocolate chunk cookies, in batches, into the ice cream maker.
Stop processing while the ice cream is still in very soft stage.
Transfer half of the ice cream into a wide freezer container. Drizzle half of the chocolate over the ice cream. Top with the rest of the ice cream. Drizzle the remaining chocolate syrup over the second layer of ice cream. Cover and freeze until firm.
Serving suggestion: Place three scoops of chocolate chunk ice cream side by side in an ice cream boat. Top each scoop with maraschino cherry.
Cooking time (duration): 30 minutes (processing time in ice cream machine; excludes preparation and chilling of custard)
Number of servings (yield): about 5 cups
Meal type: dessert