In a 4-quart glass measuring cup, add berries, sugar, vanilla and lemon extracts, and salt. Smash with a potato masher; stir in cream and milk. Set aside.
Assemble ice cream maker. Turn ice cream maker on and pour ice cream mixture into *frozen container. Let mix until ice cream thickens, about 20 minutes.
Transfer ice cream into an airtight container; freeze for several hours, or for a firmer ice cream, freeze overnight. Scoop ice cream, place between 2 cookies and gently press.
For a prefect ice cream round: line a 9 inches x 13 inches pan with foil then evenly spread freshly-churned ice cream into the pan with a rubber spatula; cover and freeze overnight. Use a cookie cutter to cut desired diameter of ice cream rounds and place between 2 cookies.
*Follow manufacturers directions for freezing container, 24 hours or longer is ideal.
Yield 1.5-quart
Preheat oven to 350 degrees F. Line 2 light-colored heavy baking sheets with parchment paper; set aside. In a large bowl, whisk flour, cocoa powder, cardamom, and salt; set aside. In a separate large mixing bowl, add butter, powdered sugar, brown sugar, vanilla and chocolate extracts; beat with an electric mixer on medium speed until creamy. Beat in egg. Add molasses; beat until combined. Reduce speed to low and add dry ingredients in three batches, beating after each addition until combined.
Roll dough into 1 inch balls and place on cookie sheets. Using the bottom of a glass dipped in sugar, lightly press each cookie flat. Bake one sheet pan at a time on center rack until done, about 8-10 minutes. Cool cookies on a wire rack. Store in an airtight container.
Makes about 3 Dozen
In a 4-litre glass measuring cup, add berries, sugar, vanilla and lemon extracts, and salt. Smash with a potato masher; stir in cream and milk. Set aside.
Assemble ice cream maker. Turn ice cream maker on and pour ice cream mixture into *frozen container. Let mix until ice cream thickens, about 20 minutes.
Transfer ice cream into an airtight container; freeze for several hours, or for a firmer ice cream, freeze overnight. Scoop ice cream, place between 2 cookies and gently press.
For a prefect ice cream round: line a 23 cm x 33 cm pan with foil then evenly spread freshly-churned ice cream into the pan with a rubber spatula; cover and freeze overnight. Use a cookie cutter to cut desired diameter of ice cream rounds and place between 2 cookies.
*Follow manufacturers directions for freezing container, 24 hours or longer is ideal.
Yield 2-litre
Preheat oven to 180 degrees C. Line 2 light-colored heavy baking sheets with parchment paper; set aside. In a large bowl, whisk flour, cocoa powder, cardamom, and salt; set aside. In a separate large mixing bowl, add butter, powdered sugar, brown sugar, vanilla and chocolate extracts; beat with an electric mixer on medium speed until creamy. Beat in egg. Add molasses; beat until combined. Reduce speed to low and add dry ingredients in three batches, beating after each addition until combined.
Roll dough into 3 cm balls and place on cookie sheets. Using the bottom of a glass dipped in sugar, lightly press each cookie flat. Bake one sheet pan at a time on center rack until done, about 8-10 minutes. Cool cookies on a wire rack. Store in an airtight container.
Makes about 3 Dozen
Madagascar Bourbon Pure Vanilla Extract
Pure Chocolate Extract
Pure Lemon Extract
Tahitian Pure Vanilla Extract
