Real California Recipes Cookbook
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Combine the milk and cream in a medium saucepan and heat to just below a simmer. Remove from the heat.
Put 1 1/4 cups of the sugar in a high-sided deep saucepan or small stockpot. Stir in the water to moisten the sugar (this helps the sugar caramelize more evenly) and bring to a simmer over medium heat. Once the mixture reaches a simmer, do not stir. Continue to cook for about 15 minutes, or until the caramel has a rich amber color.
Remove the pan from the heat, and very slowly, because it will bubble up, stir in the cream and milk. If any of the caramel seizes, return to low heat, stirring to melt. Remove from the heat.
Whisk together the eggs and the remaining 3 tablespoons of the sugar in a medium bowl until the mixture has thickened. Slowly, whisk in the caramel mixture.
Strain the mixture into a clean saucepan.
Prepare an ice bath. Set a bowl in the ice bath with a strainer across the top.
Stirring continuously with a wooden spoon or silicone spatula, heat the caramel mixture in the saucepan over medium heat, scraping the sides and bottom often, until the mixture thickens enough to coat the spoon (steam will just begin to rise from the surface).
Strain into the bowl, stir in the vanilla, followed by the salt, to taste. Cool, stirring occasionally.
Refrigerate until very cold, preferably overnight.
Pour into an ice cream maker and spin according to the manufacturer's instructions until the texture of soft serve. Transfer to a storage container and freeze to harden. The ice cream will firm up, but still have a silky texture and will not harden as much as other ice creams.
The ice cream is best the day it is made, but it can be frozen for up to 3 days.
Spiced Oatmeal Cookies:
Position the oven racks in the upper and lower third of the oven and preheat to 350°F standard heat or 325°F convection. (The cookies will have a much more even, golden color if baked in a convection oven.) Line sheet pans with Silpats or parchment paper.
Sift together the flour, baking powder, and spices. Whisk to combine and evenly distribute the baking powder and the spices.
In the bowl of a stand mixer fitted with the paddle, beat the butter on medium speed until smooth. Add the sugars and beat until well combined and light in color. Scrape down the sides of the bowl and add the eggs, followed by the vanilla. Mix on low speed to combine. Add the dry ingredients and mix on low speed until incorporated. Add the oatmeal and currants and pulse to combine.
Using a small scoop, scoop level scoops (scant 1 1/2 tablespoon/22 grams) onto Silpat lined sheet pans, leaving about 1 inch between the scoops. Flatten slightly. Bake, rotating the pans halfway through baking, about 15 minutes in standard and about 10 minutes in convection, or until the cookies are a rich golden brown. Transfer to racks and let cool completely.
The cookies are best the day they are made, but can be stored in an airtight container for up to 2 days.
To assemble the ice cream sandwiches: Turn 24 cookies over on a parchment-lined sheet pan and scoop 3 tablespoons/43 grams of ice cream onto each. (Depending on how quickly you work, you may need to do this in batches moving them in and out of the freezer.) Top with the remaining cookies and press together slightly. Freeze for several hours.
These can be made up to 2 days ahead.
Recipe developed by The Chaya Brasserie, San Francisco, CA
Makes twenty to twenty-four 2-inch ice cream sandwiches
This makes just enough to fill 48 cookies with 24 small scoops of ice cream for sandwiches
Real California Recipes Cookbook