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1
Adjust the oven rack in the center of the oven and preheat to 350 degrees F.
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2
Sift the flour, baking powder, baking soda, and salt into a medium mixing bowl.
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3
Set aside.
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4
Place the butter, granulated sugar, and light brown sugar in the bowl of an electric mixer and cream the ingredients on high speed.
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5
Add the vanilla and egg to the mixer and mix on medium speed.
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6
Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
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7
Add the flour mixture and combine on low speed.
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8
With a tablespoon, form the dough into balls, using about 2 spoonfuls for each.
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9
Divide the balls of dough among 3 large baking sheets and press to slightly flatten.
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10
(The cookies should be about 2 inches apart or 8 cookies per baking sheet.)
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11
Press 5 or 6 chocolate candies into the top of each cookie, if desired.
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12
Bake in batches in the oven until golden around the edges, about 13 minutes.
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13
Remove the cookies from the oven and allow them to cool for 2 minutes on the baking sheets.
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14
Transfer cookies to wire racks and cool completely.
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15
You will need 12 cookies for the ice cream sandwiches.
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16
Extra cookies can be stored in an air-tight container or enjoyed immediately.
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17
To build the ice cream sandwiches, soften ice cream at room temperature for 15 minutes and line a baking sheet with parchment or waxed paper and set aside.
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18
Using a small, tablespoon-sized ice cream scoop, place 3 to 4 scoops of ice cream on the bottom side of one cookie.
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19
Working quickly, top with a second cookie and press lightly to push the ice cream to the edges of the cookie.
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20
Use a small spatula to smooth the ice cream around the edges of the sandwich.
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21
If using sprinkles, place sprinkles in a shallow container and roll the edges of the ice cream in the sprinkles, pressing lightly to coat.
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22
Place ice cream sandwiches on the prepared tray and freeze immediately, until firm, about 2 hours.
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23
Chocolate Ice Cream:
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24
6 egg yolks
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25
1/2 cup sugar
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26
2 cups heavy cream
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27
1 cups milk
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28
1/2 pound semisweet chocolate, chopped
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29
1 teaspoon vanilla extract
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30
In a non-reactive metal, or glass bowl, whisk the egg yolks and sugar until thick and lemon colored.
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31
Combine the cream and milk in a non-reactive saucepan and heat to the scalding point (when bubbles form around the edge of the pan).
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32
Gradually add about 1/2 of the cream to the egg mixture, whisking constantly.
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33
Add the egg yolk, sugar and cream mixture to the saucepan with the cream and milk, and cook over low heat until the mixture thickens slightly.
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34
Be careful not over cook or boil, as the custard will curdle.
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35
Remove the custard from the heat, add the chocolate and vanilla, and stir until the chocolate is melted.
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36
Strain the custard through a fine mesh sieve into a cold bowl.
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37
Cover with plastic wrap, pressing it down on the surface to prevent a skin from forming.
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38
Refrigerate for at least 2 hours, or until thoroughly chilled.
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39
Pour the custard into the bowl of an ice cream maker, and churn according to the manufacturer's suggested instructions.
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40
(Use a 3 or 4-quart ice cream maker, or churn the ice cream in batches.)
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41
Place frozen ice cream in a freezer-safe container and freeze overnight until firm.
