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Brown Butter:
Over low heat, in a heavy bottom sauce pot, melt the butter down, and slowly allow it to brown, stirring occasionally.
Remove from heat.
Ice Cream Base:
Combine the cream and milk in a large sauce pot over medium heat.
Bring the liquid to an almost boil.
Whisk together the yolks, salt, sugar and brown sugar in a separate bowl.
Gently add about 2 cups of the hot liquid, whisking until smooth.
Add the egg mixture to the remaining cream/milk mixture, whisking until smooth.
Whisk in the remaining ingredients: maple syrup, bacon fat, brown butter and vanilla.
Strain through a fine mesh strainer.
Cool slightly over an ice bath, stirring contantly. You want it to be about room temperature.
Add the mixture to the ice cream machine, and make according to the machine's instructions.
Once the ice cream is complete, stir in the cooled candied bacon pieces, and freeze to set.
Chocolate Chip Cookies:
Heat oven to 375 degrees Farenheit.
Melt the butter in a heavy-bottom medium saucepan over
low heat. Sift together the flour, salt, and baking soda
and put aside.
Pour the melted butter in a mixer's work bowl. Add the
sugar and brown sugar.
Cream the butter and sugars on medium speed. Add the
egg, yolk, 2 tablespoons milk and vanilla extract and mix
until well combined. Slowly incorporate the flour mixture
until it is thoroughly combined. Stir in the chocolate
chips.
Chill the dough. Scoop onto parchment-lined baking
sheets, 1 inch balls. Bake for about 13 minutes, checking
the cookies after 5 minutes. Cookies for ice cream
sandwiches should be slightly underbaked so that they
remain chewy when confronted with the coldness of the ice
cream. The chewiness will also make them hold the weight of
the ice cream without breaking. The 1 inch ball of dough
should also produce a thick enough cookie so that the
cookie is sturdy.
Rotate the baking sheet for even browning. Cool
completely and store in an airtight container.
Ice Cream Sandwiches:
After cookies are cooled to room temperature, bring ice
cream out of the freezer for scooping (ice cream should be
at about -5 degrees F, or as frozen as possible). Scoop 3.5
oz of ice cream onto a cookie on a half tray, face down.
Place second cookie on top. Push down slightly, but not too
hard, as to not push the ice cream out of the sides or
break either of the cookies.
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By jbest78
on July 12, 2011
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Had to give a rating to post this but really I have no rating yet as there appears to be a step missing. What are you to do with the extra half and half in the bowl with the strainer? I'm assuming you pour the hot custard through the strainer into the bowl but the recipe doesn't say that. Unless I'm missing something. Please advise. Thanks.
Read all 1 reviews