The combination of cinnamon and chocolate is quintessentially Mexican. You can use any chocolate cookie for these -- homemade or store-bought. This recipe requires an ice cream freezer.
Chocolate cookies
6 large eggs
2 cups sugar
8 cups half-and-half
2 tablespoons ground cinnamon
2 tablespoons vanilla extract
Beat eggs lightly in a large bowl. Add sugar, half-and-half, cinnamon and vanilla. Blend well.
Allow to sit in an airtight container in the fridge overnight to intensify the flavors, or transfer directly to an ice cream freezer and process according to manufacturer's instructions.
When completed, store ice cream in an airtight container in the freezer for at least 24 hours to firm up further.
Lay out a dozen chocolate cookies. Put 1 to 3 tablespoons (depending on size of cookies) of cinnamon ice cream on top of each, and top this with another dozen cookies.
Freeze in an airtight container until serving time.
Makes 12 ice cream sandwiches, enough to serve about a dozen people or fewer, if the cookies are small.
"Stop and Smell the Rosemary," the 1996 Houston, Texas, Junior League cookbook
Sunday, July 02, 2000
