WINTERGREEN ICE CREAM SUNDAE WITH WALNUT SHORTBREAD
Wintergreen ice cream
1 cup of whole milk
2 cups of cream
3/4 cup sugar
2 hefty pinches of sea salt
3 tbs wintergreen berries
5 egg yolks
Pour two cups of cold cream into a medium sized bowl and refrigerate. In a medium saucepan, heat the cup of milk over medium-low heat to a simmer. Meanwhile, pulse the sugar and wintergreen berries in a food processor until combined. Add sugar to the milk, continue to cook on medium-low until sugar dissolves. Separate the eggs, reserving the yolks in a heat proof container (a measuring cup is ideal). Once the sugar has fully dissolved, slowly add 1/2 cup (or so) of the hot milk into the eggs while stirring rapidly. Next pour this into the saucepan with the remainder of the hot milk. Stir continuously over low heat with a rubber spatula (running the spatula against the bottom of the pan) for about 10 minutes until the liquid thickens and can coat the back of the spatula. Remove from heat and pour through a sieve directly into the bowl with the 2 cups of cream. Stir to incorporate. Refrigerate for 5 hours or until very thoroughly cold. Follow directions of your ice cream maker.
3 tbs butter
2 tbs good quality dark unsweetened cocoa powder
1/4 cup maple syrup
1 generous pinch sea salt
Melt the butter in a small saucepan over medium heat. Add maple syrup and salt and stir. Whisk the cocoa in slowly to eliminate lumps. Heat until it starts to bubble up. Turn off the heat, let it cool slightly and then drizzle over your sundae as much as your heart desires.
Toasted Walnut Shortbread
1/2 cup chopped, toasted walnuts
1 cup of flour
1/4 tsp salt
1/2 tsp vanilla
1 stick unsalted butter
1/3 cup sugar
Preheat the oven to 325.
Whisk flour, chopped walnuts and salt together in a mixing bowl.
In a food processor, combine butter, vanilla, and sugar and pulse until creamed together.
Stirring lightly with broad strokes, incorporate the butter mixture with the walnuts and flour until combined.
Butter a baking sheet and using a large section of cellophane as a barrier, press down on the dough until it’s flattened to about 1/2 an inch thick.
Using a sharp knife, create score marks in the dough into whatever shape you desire. Prick the surface of the dough with the prongs of a fork.
Bake for 30 minutes until golden brown and firm in the center.
Pull from the oven and while it’s still warm, recut on the score lines to separate individual cookies. These will last in an airtight container for a couple days if you haven’t snarfed them up within 24 hours.