BEN & JERRY'S GIANT CHOCOLATE CHIP COOKIES

1/2 C. butter, at room temperature
1/4 C. granulated sugar
1/3 C. brown sugar
1 large egg
1/2 tsp. vanilla extract
1C. + 2 tsp. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1 C. semisweet chocolate chips
1/2 C. coarsely chopped walnuts

Preheat oven to 350ºF.

Beat the butter and both sugars in a large mixing bowl until light and fluffy. Add the egg and vanilla extract and mix well.

Mix the flour, salt, and baking soda in another bowl. Add the dry ingredients to the batter and mix until well blended. Stir in the chocolate chips and walnuts.

Drop the dough by small scoops 2 to 3 inches apart on an ungreased cookie sheet. Flatten each scoop with the back of a spoon to about 3 inches in diameter.

Bake until the centers are still slightly soft to the touch, 11 to 14 minutes.

Let cool on the cookie sheet for 5 minutes, then transfer to racks to cool completely. Makes 12 to 15 cookies.

BEN & JERRY'S ORANGE CREAM DREAM ICE CREAM

1/3 C. orange juice concentrate, thawed
2 tsp. vanilla extract
Sweet Cream Base (in this section)

This recipe for Orange Cream Dream is easy to make and very refreshing. it brings back memories of waiting for the ice cream man on warm summer evenings. Prepare the Sweet Cream Base. Add the juice concentrate and vanilla and blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Makes one generous quart.

BEN & JERRY'S SWEET CREAM BASES FOR ICE CREAM

Sweet Cream Base #1
2 large eggs
3/4 C. sugar
2 C. heavy or whipping cream
1 C. milk

This is Ben and Jerry's most popular base, has creamy texture, medium body, and a subtle, understated taste. It's especially good as a background for fruit, cookies and candy. Whisk the eggs in a mixing bowl until light and fluffy, about 2 minutes. Whisk in the sugar, a little at a time, then continue to whisk until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Makes 1 quart.

Sweet Cream Base #2
2 C. heavy or whipping cream
3/4 C. sugar
2/3 C. half-and-half

This simple recipe is made with a minimum of ingredients and requires no cooking. It makes a very creamy ice cream with 25% butterfat, but it does not store well in home freezers, so be prepared to eat it all!! Pour the cream into a mixing bowl. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour the half and half and whisk to blend. Makes 1 quart.

Sweet Cream Base #3
2 C. light cream
1 C. sweetened condensed milk - cold

This recipe makes a less creamy, less rich ice cream. Ben likes the slightly cooked flavor of the sweetened condensed milk. Whisk the light cream and the sweetened condensed milk together in a mixing bowl until blended. Makes 1 quart.