Recently, my brother and his fiancee came over for dessert. To satisfy her notorious chocolate cravings (I've made at least three chocolate cakes for her in the past), I went with this recipe. The cookie is thick and fudgey, almost brownie-like, and the ice cream doesn't need a churning machine of any kind. The best part is that the mint ice cream is a variation on vanilla ice cream, and any extract can be substituted into the recipe for innumerable new flavors. It seemed to taste pretty good; they each had two servings even after we had stuffed ourselves with dinner and beer.
1/2 cup sweetened condensed milk
1 ounce white chocolate
1.25 cups heavy cream
1 teaspoon peppermint extract
1 teaspoon + 1 tablespoon vanilla extract
1/2 tsp + pinch salt
1/4 cup sour cream
green food coloring
1.67 cup sugar (11.67 ounces)
1.5 cups cocoa powder (4.5 ounces)
1 cup unbleached all-purpose flour (5 ounces)
1/8 teaspoon baking soda
2 extra large eggs
8 tablespoons unsalted butter
