When Portia Walker, the Editor-in-Chief of She’s So New York, asked for a guest post about aphrodisiac foods, I knew peanuts would be the impromptu ingredient on an already planned menu that includes making strawberry ice cream.
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Nothing spoils the taste of peanut butter like unrequited love.
– Charlie Brown
Strawberry Ice Cream
3 cups half-and-half
6 egg yolks
1 cup sugar
Pinch of salt
2 cups sliced strawberries
1 tsp. vanilla extract
1. In a saucepan over medium heat, warm the half-and-half until steam begins to rise from the surface, 4 to 5 minutes.
2. In a heatproof bowl, whisk together the egg yolks, sugar, and salt until blended. Gradually add the hot half-and-half, whisking constantly until fully incorporated. Transfer the mixture to a clean saucepan and set over medium-low heat. Cook, stirring constantly with a wooden spoon or spatula, until the custard is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 8 to 10 minutes; do not allow the custard to boil.
3. Pour the custard through a fine-mesh sieve set over a clean bowl and stir in the strawberries and vanilla. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally. Refrigerate until cold, at least 1 hour.
4. Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.
Makes about 1 quart.
Strawberry Ice Cream recipe reproduced from Williams-Sonoma Kitchen.
Salted Peanut Cookies
3 cups flour
1/2 tsp. baking soda
1 cup (2-4 oz. sticks) butter
1-1/2 cup brown sugar
2 tsp. vanilla extract
2 cups salted peanuts
1. Preheat oven to 375° F. Light butter the bottom of two baking sheets and the bottom of a glass. (optional) Dip the glass in sugar. Place aside.
2. Cream the butter and the brown sugar until light and fluffy. About 5 minutes.
3. As the butter and sugar is creaming, measure and sift the flour and the baking soda together. Set aside.
4. Mix the eggs and the vanilla extract into the butter mixture.
5. Add flour and mix until just incorporated. Add peanuts to the cookie batter and mix well.
6. Drop cookie dough by the teaspoon, two inches apart on the baking sheets.
7. (Optional) Using the sugar lined bottom of the glass, press the glass gently onto of the cookies to flatten them. Continue sugaring the bottom of the glass when the dough sticks to the bottom.
8. Place baking sheet into the oven. Bake cookies for 10 to 13 minutes, until the bottom is golden brown.
9. Immediately transfer cookies to a metal rack to cool completely.
Salted Peanut Cookie recipe reproduced from Hilaire Walden’s “The Great Big Cookie Book”.
To Assemble the Salted Peanut Cookie and Strawberry Ice Cream Sandwich
2 Salted Peanut Cookies
1 scoop of strawberry ice cream
1. Lay the first cookie, bottom side up on a plate. Place a scoop of strawberry ice cream on top. Place the second cookie, bottom side down, on top of the ice cream. Repeat with other cookies and ice cream.
3 thoughts on “Salted Peanut Cookie and Strawberry Ice Cream Sandwich”
These are fantastic…what a great indulgence that I would be more than happy to partake 🙂
Thanks, Monique! Keep me updated on what the kids think.
Looks like an awesome desert that the kids will enjoy!!! Thanks Sanura!!
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