< PreviousThe WildflowerReview CopyThis electronic material is under copyright protection and is provided to a single recipient for review purposes only.Isabel Chung | the WildfloWer 227makes 12 to 24hazelnut cappuccino ice cream5 large egg yolks2/3 cup granulated sugar1 cup 2% milk1 cup heavy (36%) cream3/4 cup cold espresso1/4 cup Frangelico liqueur1/2 tsp baking soda1/2 tsp fine sea salt1 cup dark chocolate, cut into small chunks, or dark chocolate chips1/2 cup dried B.C. cherries1/2 cup toasted hazelnuts, lightly crushedFlaky sea salt, for sprinklingdark chocolate, b.c. cherry and hazelnut cookies3/4 cup (11/2 sticks) unsalted butter, room temperature2/3 cup packed brown sugar1/3 cup granulated sugar1 large egg1 tsp pure vanilla extract11/2 cups all-purpose flour1/3 cup cocoa powder“Nuts about Cherries” Ice Cream SandwichChewy, nutty, chocolatey and with the lusciously cool taste of ice cream—truly, can anything be better? If you don’t have an ice cream maker (or are too lazy to get yours out of storage), you can always use slightly softened store-bought ice cream. Or, just enjoy the cookies on their own. We won’t tell.hAzelnut cAPPuccino ice cream Place ice cream machine bowl in freezer at least 24 hours before churning.In a heatproof mixing bowl, whisk together egg yolks and sugar.Combine milk and cream in a saucepan and bring to a simmer over medium heat.While whisking, slowly pour cream mixture into egg yolk mixture. Return mixture to a clean saucepan over medium heat and stir constantly until slightly thickened and mixture coats the back of a wooden spoon. (It should reach a temper-ature of 170°f and no more than 180°f, or it might curdle.) Remove from heat.Stir in espresso and Frangelico. Chill mixture overnight in a shallow container.The next day, pour cooled mixture into an ice cream maker and freeze according to the manu-facturer’s instructions. Remove from machine and place ice cream in a freezer-safe container and freeze for 2 hours, until thick but still malleable.dArk chocolAte, b.c. cherry and hazelnut cookies In a stand mixer fitted with a paddle attachment, cream butter and both sugars until light and fluffy. Beat in egg and vanilla extract.In a separate bowl, sift together flour, cocoa powder, baking soda and fine sea salt.Stir dry ingredients into wet ingredients and mix until well combined. Stir in chopped choco-late (or chocolate chips), cherries and hazelnuts. Chill for at least 30 minutes.Preheat oven to 350°f. Line 2 baking sheets with parchment paper.Drop cookie dough by the spoonful onto prepared baking sheets, evenly spacing them at least 1 inch apart. Flatten slightly with the back of a spoon and sprinkle very lightly with flaky sea salt. Bake for 10 minutes. (Cookies will still be soft to the touch.) Remove from oven and cool on wire racks to room temperature.Place baking sheets in freezer and freeze cookies through before filling.Assembly Remove cookies and ice cream from freezer. Generously layer ice cream between 2 cookies, then wrap in parchment paper or plastic wrap. Repeat with remaining cookies and ice cream. Return assembled cookies to freezer. Serve.Review CopyThis electronic material is under copyright protection and is provided to a single recipient for review purposes only.We hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >