INGREDIENTS

INSTRUCTIONS

ICE CREAM
COOKIES
For ice cream:
Bring 1/2 cup cream and 1/2 cup half and half to simmer in heavy
medium saucepan. Whisk sugar and yolks in medium bowl to blend. Whisk
in hot cream mixture. Return mixture to saucepan; stir over
medium-low heat until custard thickens and leaves path on back of
spoon when finger is drawn across, about 4 minutes, do not boil.
Strain into bowl. Mix in wine and 1 cup cream. Chill custard until
cold.
Process custard in ice cream maker according to manufacturer's
instructions. Transfer to covered container (ice cream will be soft)
and freeze. (Can be prepared 1 week ahead.)
For cookies:
Preheat oven to 325F. Lightly butter and flour heavy large nonstick
baking sheet. Whisk first 6 ingredients in medium bowl. Whisk in egg
whites and flour.
Drop slightly rounded tablespoon of batter onto center of half of
prepared baking sheet. Drop another slightly rounded tablespoon of
batter onto center of second half of prepared baking sheet. Using
back of spoon, spread each mound of batter to 6-inch round. Bake
cookies until brown on edges (centers will be slightly pale), about 8
minutes.
Working quickly and using metal spatula, lift 1 cookie off sheet.
Immediately turn cookie over onto inverted custard cup. Gently flatten
cookie on cup bottom; crimp sides of cookie. Repeat with second
cookie. Remove cookies from cups. Rinse baking sheet under cold
water; wipe sheet dry. Repeat process with remaining batter, first
rinsing and drying, then buttering and flouring baking sheet between
batches. (Cookies can be prepared 3 days ahead. Store in airtight
container at room temperature.)
Place cookie baskets on plates. Fill each with 3 small scoops of ice
cream.
Top with fruit and mint leaves.
Serves 4.
Bon Appetit February 1994
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