High Line vendor Melt is known for their delicious, homemade ice cream sandwiches. Their use of locally-sourced ingredients allows them to create the most perfect, unique cookie and ice cream pairings. We were lucky enough to get our hands on two of their most popular recipes, Cinnamon Ice Cream and Curried Coconut Cookies. Visit them on the High Line at West 16th Street, or create your own ice cream sandwiches at home using their special recipes:
Cinnamon Ice Cream
makes about 2 quarts
12 egg yolks
1 quart (32 fl oz) milk (whole)
1 pint (16 fl oz) heavy cream
1 ½ c (11.5 oz) sugar
pinch of salt
1 T cinnamon
1. Place the yolks in a large mixing bowl, and set aside.
2. Set a strainer over a heatproof container or bowl large enough to comfortably hold all the custard (at least 3 quarts), and set aside.
3. Place the remaining ingredients into a large, heavy-bottomed saucepan, and whisk together to combine.
4. Place the saucepan over high heat, and bring just to the boil, whisking occasionally. Remove from heat.
5. Working quickly but carefully: Pour about ¼ of the milk mixture into the egg yolks, and set the saucepan aside. Whisk together until uniform. Repeat this step with about half the remaining milk.
6. Pour the egg mixture into the saucepan, whisking constantly in the pan. Set the bowl and whisk aside.
7. Place the saucepan over very low heat, and stir with a wooden spoon, until the mixture begins to thicken. When you run your finger along the back of the spoon and it leaves a clear trail, your custard is finished – remove it from the heat immediately.
8. As soon as the custard is finished, pour it through the strainer into the container below it – this will remove any bits of egg that have coagulated during the cooking process.
9. Chill your container of custard in an ice bath, and then refrigerate at least 4 hours, preferably overnight. Process in your ice cream machine according to the manufacturer's instructions.
- Avoid omitting the salt unless you must do so for dietary reasons – it helps absorb water from the custard and results in a smoother ice cream. If you must omit it, ensure that your custard rests in the refrigerator for at least 24 hours
- Don't skip the chilling step – it will freeze much more quickly in your machine after chilling, and as the custard rests, the proteins from the milk and eggs will absorb water in the same way that the salt does, with the same smooth result.
- You will find it much easier to serve and enjoy your ice cream if you allow it to harden in the freezer after processing in your ice cream machine. If you serve it directly from the machine, it will melt very quickly!
Curried Coconut Cookies
makes about 4 dozen cookies
preheat oven to 350°F
1 c (8 oz, 2 sticks) butter, softened
2 c (15 oz) sugar
1 ½ t kosher salt*
2 t baking powder
1 T curry powder
1 t vanilla extract
2 c (10 oz) all-purpose flour
2 c (10 oz) shredded coconut**
* If using table salt, reduce the amount to 1t
** It is preferable to use unsweetened coconut. If you find only sweetened coconut in your grocery store, reduce the amount of sugar in the ingredient list to 1 ¼ cups
1. Using the paddle attachment, beat the butter in the bowl of an electric mixer on high speed until very smooth and pale in color. Scrape the sides of the bowl.
2. Add the sugar, salt, baking powder, and curry powder to the mixer; mix on low speed until moistened, and then on high speed until mixture is light in texture and fluffy. Again, scrape the bowl.
3. Add the eggs and vanilla; mix on low speed until incorporated, and then on medium/high speed for 1 minute. Scrape the bowl.
4. Mix the flour and coconut together in a separate bowl, and add to the mixer. Mix on the slowest speed until incorporated, pause to scrape the bowl, then mix on medium speed for an additional 30 seconds.
5. Allow the dough to rest for at least 20 minutes before baking.
6. Scoop cookies onto parchment lined cookie sheets, and press to flatten lightly.
7. Bake for 13-15 minutes, until the edges are lightly browned.