Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and half-and-half. Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat.
Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla.
Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids. Cool 1 hour, stirring occasionally. Place plastic wrap directly on cream mixture; chill 8 to 24 hours.
Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. Let stand at room temperature 5 to 10 minutes before serving.
Add egg yolks and sugar to a medium saucepan and whisk until a light yellow color and well combined. In another small sauce pan, heat milk over medium-low heat until it just begins to simmer. Do not stir. Gradually add milk to egg and sugar mixture, stirring constantly. Return to heat until it reaches 165º F, but do not allow it to come to a boil. As soon as it reaches the correct temperature, remove it from the heat. Pour custard base into an airtight container and store in the refrigerator until it chills to 65º F. The longer the custard base chills, the creamier your ice cream will be.
Once the custard base is ready, stir in the heavy cream and vanilla extract and pour it into your ice cream maker and process according to your ice cream maker’s instructions.
Combine all ingredients, stirring to dissolve sugar completely. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.) Serve immediately or store in covered containers in freezer.
Editor’s Note: For raspberry or strawberry ice cream, substitute 2 cups fresh or frozen berries for 1 cup of half-and-half. Puree berries in a blender or food processor; stir into the other ingredients before freezing.
Editor’s Note: To prepare recipe without an ice cream maker, place a 13×9-in. dish in freezer until cold. Prepare cream mixture as directed; transfer to prepared dish. Freeze until edges of mixture begin to set, 20-30 minutes. Using a hand mixer, beat mixture until smooth. Freeze, covered, until firm, about 3 hours longer, beating again every 30 minutes.
1/2 c. creamy peanut butter, plus more, melted, for serving
1/2 c. (1 stick) Butter, softened
1/2 c. brown sugar
1/4 c. granulated sugar, plus more for rolling
1 large egg
1 tsp. pure vanilla extract
1 1/2 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. kosher salt
13 Reese’s Cups
1 1/2 c. mini Reese’s cups, plus more for garnish
1/4 c. Reese’s Pieces, plus more for garnish
Chocolate Sauce, for serving
Vanilla ice cream, for serving
Preheat oven to 350°. Grease a 10” cast-iron skillet with cooking spray. In a large bowl, combine peanut butter, butter, and sugars and beat with a hand mixer on medium until the mixture is light and fluffy. Add egg and vanilla and mix until thoroughly combined, then add flour, baking soda and salt and mix until just combined.
Press half the cookie dough on the bottom of the skillet and up the sides. Press the Reese’s Cups into the dough then top with the remaining cookie dough. Gently press in the mini Reese’s cups and Reese’s pieces.
Bake until the cookie’s done, 15 to 20 minutes.
Serve in the skillet with chocolate sauce, melted peanut butter, more candy, and ice cream.
6 cups honeydew or cantaloupe, cut into 1-inch chunks
1 cup orange juice
1/2 cup canned peach or pear nectar (available in supermarkets)
1/2 cup vanilla ice cream
1/2 cup vanilla yogurt
1 teaspoon lime juice
1/2 teaspoon lime zest
Place the melon chunks in a plastic bag and put in the freezer overnight or at least a few hours before making the drinks. (The frozen melon will do the work of ice cubes and make the smoothies thick and frothy.) In two batches, puree all the ingredients in a blender. Serve.
Spoon the ice cream into a food processor then scatter in the chopped strawberries. Pulse the processor until the strawberries are evenly whizzed through the ice cream, some blended in and some still in chunks.
Line a 22cm square tin with baking paper, then dollop in the ice cream and try to spread evenly. Cover with a second sheet of paper and smooth the top again to as flat as you can – it’s easier once the ice cream is covered with paper. Put in the freezer and re-freeze until solid, about 2 hours, or overnight.
Spread the freeze-dried strawberries on a plate, crumbling larger chunks between your fingers as you do. Remove the ice cream from the freezer and working quickly, using a spare biscuit as your template or a metal cutter with the same diameter, cut the ice cream with a sharp knife (or cutter) into 10 biscuit-sized circles.
Sandwich the ice cream between two biscuits. Roll one side of each into some freeze-dried strawberries to coat the ice cream, then sit back on a baking paper-lined tray and refreeze for an hour to firm up again before serving.