Coolhaus Ice Cream Book Custom-Built Sandwiches with Crazy-Good Combos of Cookies, Ice Creams, Gelatos, and Sorbets

Kathleen Squires has written for Saveur, Gourmet, New York, Real Simple, and more.

 

Natasha Case, Coolhaus’s CEO, has been named to Forbes Magazine’s list of “30 Under 30” in food and wine.

 

Freya Estreller manages Coolhaus’s business operation.

“… You can still stock your own freezer with these addictive goodies thanks to Coolhaus’ first cookbook. Inside, alongside the inspiring story of would-be architects turned ice cream entrepreneurs Natasha Case and Freya Estreller, you’ll find ice cream recipes from the classic to the wacky—Blueberry Cobbler, Nutella Toasted Almond, Olive Oil & Rosemary, Whiskey Lucky Charm—and equally creative cookies for sandwiching, including Vegan Ginger Molasses, Peanut Butter with Cap’n Crunch, Pumpkin Pie, Double Chocolate Sea Salt.” 

–Saveur.co

 

 “Bold flavors and mix-and-match recipes for ice creams, gelatos, sorbets, and cookies, from the maker of “the best ice cream sandwiches in culinary history”

–Jeffrey Steingarten, Vogue

 Bananas  Norman Foster Ice Cream

 

 Bananas  Foster Ice Cream

Plain Custard Base

Double Chocolate Cookies

  

 

 Bananas Foster Ice Cream

 

Makes about: 11⁄2 quarts | Active time: 20 to 30 minutes

 

This torched, caramelized banana flavor combines all the excitement of tableside presentation with the sweet, bracing edge of flambéed rum and finishes with smooth, buttery, salty, and sweet notes.

 

3 ripe bananas, pureed

Plain Custard Base (recipe below)

1⁄2 stick (4 tablespoons) butter

1⁄4 cup packed light brown sugar

1⁄4 cup dark rum (such as Appleton Estate)

 

1 Mix pureed bananas into base with an immersion blender or a hand mixer.

 

2 Process in an ice cream maker according to manufacturer’s instructions.

 

3 Meanwhile, in a wide saucepan, melt butter and brown sugar together and bring to a boil over medium heat. Add rum, let flame, bring back to a boil, and turn off heat. Let caramel cool.

 

4 Transfer churned ice cream to a bowl and fold in caramel to make an attractive swirl (see tips, page 24).

 

5 Scrape into an airtight storage container. Freeze for a minimum of 2 hours before serving.

 

 

Plain Custard Base

 

 Makes about: 11⁄2 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, the better. We like to chill our bases in plastic or stainless-steel pitchers with airtight lids for easy pouring into the ice cream maker after chilling.

 

2 cups whole milk

2 cups heavy cream

11⁄4 cups granulated sugar

8 large egg yolks

 

1 In a 4-quart saucepan, combine milk, cream, and half of sugar. Set over high heat, and cook, stirring occasionally, until mixture comes to a boil, about 5 minutes.

 

2 Meanwhile, in a medium bowl, whisk yolks and remaining sugar until smooth, heavy, and pale yellow, about 30 seconds.

 

3 When cream mixture just comes to a boil, whisk, remove from heat, and, in a slow stream, pour half of cream mixture over yolksugar mixture, whisking constantly until blended.

 

4 Return pan to stovetop over low heat. Whisking constantly, stream yolk-cream mixture back into pan.

 

5 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 of the spoon and the mixture ripples, you’ve got the right consistency.)

 

6 Pour base into a clean airtight container and refrigerate for 12 to 24 hours before using.

 

7 Use base within 3 to 5 days

 

 

Double Chocolate Cookies

 

Makes: 20 to 24 cookies | Active time: 20 to 25 minutes

 

Rich, gooey, chewy, and sublime—these dark chocolate cookies combine the highest-quality dark chocolate chunks with cocoa powder. As in all of our cookies, there’s a generous lacing of butter.

 

2 sticks (16 tablespoons) unsalted butter

2 cups packed light brown sugar

1 large egg plus 1 large egg yolk

1 teaspoon natural vanilla extract

2 cups sifted pastry flour, or 13⁄4 cups sifted all-purpose flour plus

1⁄4 cup sifted cake flour (sift before measuring)

3⁄4 cup unsweetened cocoa powder

1⁄2 teaspoon kosher salt

1⁄2 teaspoon baking soda

1 cup semisweet chocolate chips (we like Guittard or Ghirardelli)

 

1 Mix wets: Place butter in a saucepan and set over low heat until just half is melted. Cool for 5 minutes.

 

2 Pour cooled butter into a large bowl. Add sugar and whisk to combine. Whisk in egg and yolk, one at a time, then whisk in vanilla. Set aside.

 

3 Mix dries: In a medium bowl, whisk together flour, cocoa powder, salt, and baking soda.

 

4 Add dries, one third at a time, to wets, mixing with a rubber spatula or wooden spoon to combine. Fold in chocolate chips until evenly distributed.

 

5 Wrap bowl with plastic wrap and refrigerate for at least 20 minutes.

 

6 Preheat oven to 325 degrees, with racks in lower and upper thirds of oven. Line two half-sheet baking pans with parchment paper.

 

7 Form dough into balls about the size of whole walnuts and place 2 inches apart on prepared baking sheets.

 

8 Bake for 10 to 12 minutes, or until edges are light brown and centers are still wet—don’t overbake.

 

9 Immediately transfer cookies to a cooling rack. Let cool for 1 hour before serving.

 

COOLHAUS ICE CREAM BOOK © 2014 by Natasha Case, Freya Estreller with Kathleen Squires. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.