I have been there once, three years ago. I remember the island, the small cute cottage where Brent spent most of his summers as a kid. The hand painted pictures strung up on the walls made by a smaller and much younger Brent. The tiny black stove, the same stove that Brent's grandmother used to bake fresh blueberry and lemon pies. I remember swimming in the lake, riding the boat at sunset, listening to the loons, watching the water ripple like a soft silky sheet. Taking the boat across the lake to a small general store, jumping out and running like a small child, opening the big freezer door and grabbing a chocolate chip ice cream sandwich. I ate it in the boat as we cruised around the lake, not a person for miles. Aside from tasting incredible, it's the memories associated with this occasion that keep the fondness alive. I am so thankful that I got to experience a bit of Brent's youth. Seeing what he did, the cottage and all of its belongings still intact, like they were 20 years ago. After hearing so many stories on what a great place it is, having it all come to life was something special. Brent's dad and sister are up at the cottage now. Fishing and enjoying the fresh air. Sometimes I wish we lived a bit closer to home.
Longing for cottage life and tranquil water, I devised a plan to recreate a bit of it at home. What I should have done was filled a kiddie pool with water one the balcony, but of course, I turned to the option that resulted in food. I though about being super fancy and creative, and making some sort of wild and crazy ice cream sandwich involving elderflower and cherries etc. And then Brent said something to me that really resonated. He said "people like simple classics, done right. There is no need to overcomplicated things. I completed agreed 100 percent.
I have been contemplating the purchase of an ice cream machine for about 4 years now. Each time the idea crosses my mind, I quickly become terrified at how little self control I have, and then I put it off for a few more months. My friend Andi, whom has been a religious follower of my blog from the beginning, generously lent me her ice cream machine a few weeks ago, accompanied with the book - jenis splendid ice creams at home . I wouldn't call myself an expert. I've been making ice cream for about 2 weeks, therefore I don't think that I could start experimenting, or trouble shooting. I am however an ice cream connoisseur, and have basically travelled the world in search of the best ice cream.
I chose to use jenis vanilla ice cream recipe, because the result is soft, smooth, and silky. Perfect really, for squishing between two sandwiches. If you wan to delve into the world of ice cream, I suggest picking up a copy of her book. She has great tips and tricks, and explains things on a scientific level, which is super fun and interesting. As for the cookie recipe, I turned to the Brown Eyed Baker , because her recipes are always amazing, and I was drawn to her photo representing this recipe. I wanted a chocolate chip cookie that was soft and chewy, subtly sweet with a touch of salt. I wanted to used dark brown sugar for sweetness and color, and add chopped chunks of dark chocolate - I love they way they look. I experimented with a few batches, trying to perfect a perfect ratio of cookie to ice cream, a perfect size sandwich, and ultimate chewiness. What I have learned is that personally, I enjoy a smaller sandwich, each cookie weighing 1 oz before baking. A half inch thickness of ice cream. And a slightly under cooked cookie will result in the best texture. These little sandwiches are the perfect sweet treat, and wont leave you feeling regret after you eat the whole thing.
print DARK CHOCOLATE CHUNK COOKIE ICE CREAM SANDWICHESmakes 19 small sandwiches
notes: making ice cream sandwiches is a little finicky. You will need to work quickly when you are adding the ice cream to the sandwich - it tends to melt fast, especially on a hot day. If the ice cream melts too much before placing the sandwich back into the freezer, the weight of the cookies will squish the ice cream out of the sides.
Remove the cookies and the ice cream from the freezer. Let the ice cream melt for a few minutes so that you can easily mold it between the cookies. Place a scoop of ice cream on one of the cookies. Place the other one on top and press down. With a knife, smooth the sides. Wrap the cookies in wax paper and place into the fridge. Can be stored for up to a month.
ICE CREAM RECIPE
makes one pint adapted lightly from jenis splendid ice creams at home