Chocolate Chip Cookie
Ingredients
- 450 grams (1 pound) butter, softened
- 450 grams (about 2 cups) brown sugar
- 410 grams (about 2 cups) white sugar
- 2 eggs (100 grams)
- 700 grams (5 ½ cups) all purpose flour, unbleached (we use Wiesenberger’s Mill)
- 800 grams (4 ¾ cups) chocolate chips
- 1 teaspoon vanilla paste
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 16 grams (2 ¾ tsp) salt
Directions
Mix all ingredients in a stand mixer with the paddle attachment until homogenous.
Shiitake Mushroom Ice Cream
Ingredients
- 6 cups mushroom powder (preferably shiitake)
- 3 cups heavy cream
- 7 egg yolks
- 150 grams (3/4 cup) sugar
- 1/4 Tbsp vanilla paste
- ¼ tsp salt
- 60 grams (1/4 cup) milk
Directions
Combine mushroom powder and heavy cream. Let infuse overnight in the refrigerator. Strain, reserving the cream and discarding the solids.
Simmer cream. While cream is heating, whip together yolks, sugar, vanilla, salt. Temper together and cook to 170 degrees Fahrenheit. Strain and add milk and mushroom cream.
Churn in ice cream maker to machines instructions.
Ice Cream Sandwich
Make your ice cream sandwich with two cookies and as much ice cream as you like. Top with an optional drizzle of your favorite caramel sauce.
Recipe courtesy of pastry chef Katie Irvin, Barn8 Restaurant & Bourbon Bar, Goshen, KY
