Ingredients for Strawberry Ice Cream

• 1 pound fresh strawberries, hulled and thoroughly washed
• ¾ cup granulated sugar
• 2 teaspoons Nielsen-Massey Tahitian Pure Vanilla Extract
• ¼ teaspoon Nielsen-Massey Pure Lemon Extract
• ¼ teaspoon fine salt
• 1½ cups heavy whipping cream (ensure it’s well-chilled for best results)
• 1 cup whole milk

Instructions for Strawberry Ice Cream

1. Begin by preparing your fresh strawberries. In a large, 4-quart glass measuring cup or a sturdy mixing bowl, combine the hulled and washed strawberries, sugar, both the vanilla and lemon extracts, and the salt. Using a potato masher or a fork, gently but thoroughly smash the berries until they release their juices and form a chunky mixture. This process enhances the strawberry flavor and distributes the sugar evenly. Once mashed, stir in the heavy whipping cream and whole milk until the mixture is well combined. Set this delightful concoction aside.
2. Assemble your ice cream maker according to the manufacturer’s directions. It’s crucial that your ice cream maker’s freezing container has been pre-frozen for at least 24 hours, or ideally longer, to ensure optimal ice cream consistency. Turn the ice cream maker on and carefully pour the strawberry ice cream mixture into the pre-frozen container. Allow the machine to churn the mixture until the ice cream visibly thickens and achieves a soft-serve consistency, which typically takes about 20 minutes. The exact time may vary based on your machine and ambient temperature.
3. Once churned, transfer the freshly made, soft ice cream into an airtight container. For a perfectly scoopable and firm ice cream, place the container in the freezer for several hours. If you prefer an even firmer texture, ideal for making perfect ice cream sandwiches, freeze it overnight.
4. When ready to assemble your sandwiches, you have a couple of options:
   1. **Classic Scoop Method:** Scoop the desired amount of ice cream directly onto one chocolate cookie (see the recipe below for our irresistible chocolate sandwich cookies). Gently place another cookie on top and press lightly to form the sandwich.
   2. **Perfect Rounds Method:** For uniformly shaped ice cream rounds, line a 9×13-inch pan with foil, allowing enough overhang on the sides to easily lift the ice cream later. Evenly spread the churned ice cream across the pan using a rubber spatula, ensuring a smooth, level surface. Cover the pan and freeze overnight. The next day, lift the frozen ice cream block using the foil overhang. Use a round cookie cutter of your desired diameter to cut out perfect ice cream discs. Place each disc between two chocolate cookies.

Notes

*Always follow your ice cream maker manufacturer’s directions for freezing the container; 24 hours or longer is ideal for optimal results.

This recipe yields approximately 1.5 quarts of delicious homemade strawberry ice cream.

Ingredients for Chocolate Sandwich Cookies

• 2½ cups unbleached all-purpose flour
• ⅓ cup Dutch-processed cocoa powder (for a deep, rich chocolate color and flavor)
• ½ teaspoon ground cardamom (adds a subtle, aromatic warmth)
• ½ teaspoon fine salt
• ¾ cup (which is equivalent to 1¼ sticks) unsalted butter, softened to room temperature
• 2 cups powdered sugar, sifted if clumpy
• ½ cup firmly packed dark brown sugar
• 1½ tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
• 1 teaspoon Nielsen-Massey Pure Chocolate Extract (enhances the chocolate notes)
• 1 large egg
• ¼ cup unsulphured original molasses
• ¼ cup granulated sugar, for dipping the glass bottom

Instructions for Chocolate Sandwich Cookies

1. Preheat your oven to 350°F (175°C). Line two light-colored, heavy baking sheets with parchment paper. This prevents sticking and ensures even baking. Set them aside.
2. In a large bowl, whisk together the unbleached all-purpose flour, Dutch-processed cocoa powder, ground cardamom, and salt. Whisk well to ensure all dry ingredients are evenly distributed. Set this dry mixture aside.
3. In a separate large mixing bowl, add the softened butter, powdered sugar, dark brown sugar, Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, and Nielsen-Massey Pure Chocolate Extract. Using an electric mixer on medium speed, beat the ingredients until the mixture is light, fluffy, and creamy, scraping down the sides of the bowl as needed.
4. Beat in the egg until fully incorporated into the creamy mixture. Then, add the unsulphured original molasses and continue to beat until everything is smoothly combined, creating a rich, dark dough base.
5. Reduce the mixer speed to low. Gradually add the dry ingredients (flour, cocoa, cardamom, salt mixture) to the wet ingredients in three separate batches, beating after each addition until just combined. Be careful not to overmix, as this can lead to tough cookies. Mix until no streaks of flour remain.
6. Roll the cookie dough into 1-inch balls. Place these balls onto the prepared parchment-lined baking sheets, spacing them about 2 inches apart to allow for spreading.
7. Take the bottom of a drinking glass and dip it into the ¼ cup of granulated sugar. Lightly press each cookie ball flat with the sugar-coated bottom of the glass. The sugar prevents sticking and adds a delicate sparkle and crunch to the cookie’s surface.
8. Bake one sheet pan at a time on the center rack of your preheated oven. Bake until the cookies are set and appear done, typically about 8-10 minutes. Baking one sheet at a time helps ensure even heat distribution and consistent results.
9. Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely. Store the cooled cookies in an airtight container at room temperature to maintain their freshness and chewiness.

Notes

This recipe yields approximately 3 dozen delightful chocolate sandwich cookies, perfect for pairing with your homemade strawberry ice cream.