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Photo credit: COOLHAUS

Coolhaus Rye & Cream Cheese Ice Cream Sammie

What is black, white, and delicious all over? This mashiest of all ice cream sandwiches.
Prep Time 1 day 3 hours
Course Dessert
Cuisine Jewish
Servings 4

Ingredients
  

Ingredients for the Plain Custard Ice Cream Base

  • 3 cups whole milk
  • 1 cup heavy cream
  • 1 ½ cups granulated sugar divided in half
  • 8 large egg yolks

Ingredients for making the Rye & Cream Cheese Ice Cream and the final sammies

  • 4 oz. cream cheese
  • 1 cup rye crackers with carraway seeds (e.g. Mary’s Gone Crackers brand), loosely crushed
  • pinch kosher salt
  • Plain Custard Ice Cream Base see recipe below
  • 8 black & white cookies

Instructions
 

First, make the Plain Custard Ice Cream Base

  • In a 4-quart saucepan, combine milk, cream, and half of the sugar.
  • Set over high heat, and cook, stirring occasionally, until mixture comes to a boil, about 5 minutes. Meanwhile, in a medium bowl, whisk yolks and remaining sugar until smooth, heavy, and pale yellow, about 30 seconds.
  • When cream mixture comes to a boil, whisk, remove from heat, and, in a slow stream, pour half of cream mixture over yolk-sugar mixture, whisking constantly until blended.
  • Return pan to stovetop over low heat.
  • Whisking constantly, stream yolk-cream mixture back into pan. With a wooden spoon, continue stirring until mixture registers 165 to 180 degrees on an instant-read thermometer, about 2 minutes. Do not heat above 180 degrees, or eggs in base will scramble! Mixture should be slightly thickened and coat the back of spoon, with steam rising, but not boiling. (If you blow on the back of the spoon and the mixture ripples, you’ve got the right consistency.)
  • Pour base into a clean container and refrigerate for 12 to 24 hours. Makes about 1 1/2 quarts of base.

Then, make the Rye & Cream Cheese Ice Cream and put it all together

  • Mix cream cheese and salt into ice cream base with an immersion blender or hand mixer. Process base in an ice cream maker according to manufacturer’s instructions.
  • Transfer cream cheese ice cream to a bowl and fold in crushed rye crackers. Scrape into an airtight storage container. Freeze for a minimum of 2 hours.
  • To serve, scoop the ice cream into a sandwich of two classic black and white cookies. Enjoy!