Makes about: 1 1⁄2 quarts
Active time: 10 to 15 minutes
Use the freshest eggs available for best results. If possible, refrigerate the base for a full 24 hours— the longer it’s chilled, the better it is. We like to refrigerate our bases in plastic or stainlesssteel pitchers with airtight lids for easy pouring into the ice cream maker after chilling.
4 cups whole milk
1 and 1⁄2 cups granulated sugar
8 large egg yolks
- In a 4-quart saucepan, combine milk and half of sugar. Set over high heat, and cook, stirring occasionally, until mixture comes to a boil, about 5 minutes.
- Meanwhile, in a medium bowl, whisk yolks and remaining sugar until smooth, heavy, and pale yellow, about 30 seconds.
- When cream mixture just comes to a boil, whisk, remove from heat, and, in a slow stream, pour half of cream mixture over yolk-sugar mixture, whisking constantly until blended.
- Return pan to stovetop over low heat. Whisking constantly, stream yolk-cream mixture back into pan.
- With a wooden spoon, continue stirring until mixture registers 165 to 180 degrees on an instant-read thermometer, about 2 minutes. Do not heat above 180 degrees, or eggs in base will scramble. Mixture should be slightly thickened and coat back of spoon, with steam rising, but not boiling. (If you blow on the back the of spoon and the mixture ripples, you’ve got the right consistency.)
- Pour into a clean airtight container and refrigerate for 12 to 24 hours before using.
- Use base within 3 to 5 days.
STRAWBERRIES & CREAM GELATO
Makes about: 1 and 1⁄2 quarts
Active time: 20 to 25 minutes
You have a bowl of the freshest, ripest, juiciest strawberries. Sprinkle just a bit of sugar on top, and drown the berries in rich cream.
Taste. Die and go to heaven. That’s what this gelato is like.
12 to 14 strawberries
1 tablespoon granulated sugar
Juice of 1⁄2 lemon
Gelato Base (recipe above)
- In a blender or food processor, puree strawberries, sugar, and lemon juice. Strain through a fine-mesh sieve into Gelato Base. Mix well.
- Process in an ice cream maker according to manufacturer’s instructions.
- Scrape into an airtight storage container. Freeze for a minimum of 2 hours before serving.
Makes: 20 to 24 cookies
Active time: 20 to 25 minutes
We love the word snickerdoodle—it’s so much more fun to say than “sugar cookie.” Cinnamon makes this perky. The butter and sugar come through here, with a dash of salt to wake up the simple pleasure.
2 sticks (16 tablespoons) unsalted butter
1 and 1⁄2 cups plus 3 tablespoons granulated sugar
3 large eggs
1 teaspoon natural vanilla extract
1 tablespoon ground cinnamon
2 and 1⁄2 cups sifted all-purpose flour (sift before measuring)
1⁄4 teaspoon kosher salt
1 teaspoon cream of tartar
1⁄4 teaspoon baking soda
- Mix wets: Place butter in a saucepan and set over low heat until just half is melted. Cool for 5 minutes.
- Pour cooled butter into a large bowl. Add 1and 1⁄2 cups of sugar and whisk to combine. Whisk in eggs, one at a time, then whisk in vanilla. Whisk until mixture has consistency of wet sand. Set aside.
- Mix dries: In a small bowl, whisk cinnamon and remaining 3 tablespoons sugar. Set aside.
- In a medium bowl, whisk together flour, salt, cream of tartar, and baking soda.
- Add dries, one third at a time, to wets, mixing with a rubber spatula or wooden spoon to combine.
- Wrap bowl with plastic wrap and refrigerate for at least 20 minutes.
- Preheat oven to 325 degrees, with racks in lower and upper thirds. Line two half-sheet baking pans with parchment paper.
- Form dough into balls about the size of whole walnuts and roll them in reserved cinnamon-sugar mixture. Set cookie balls 2 inches apart on prepared baking sheets.
- Bake for 12 to 14 minutes, or until edges are light brown and centers are still wet; don’t overbake.
- Immediately transfer cookies to a cooling rack. Let cool for 1 hour before serving.
Coolhaus Sandwich Creation:
Frank Behry: Snickerdoodle Cookies + Strawberries & Cream Gelato