Chocolate Chip Cookie and Brown Butter Candied Bacon Ice Cream Sandwiches

Recipe courtesy Natasha Case and Freya Estrellar, Coolhaus Ice Cream Sandwiches
TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
 
YIELD: 30 cookies and 3/4 qts of ice cream
LEVEL: Intermediate

ingredients

FOR CANDIED BACON:
    INGREDIENTS:
    • 1 lb. bacon, sliced into 1/2 inch pieces
    • 1 cup light brown sugar
    FOR ICE CREAM BASE:
    • 4 oz butter, unsalted
    • 4 cups heavy cream
    • 2 cups whole milk
    • 1 cup sugar
    • 12 yolks
    • 1/4 tsp kosher salt
    • 1 tsp vanilla extract
    • 1/4 cup maple syrup
    • 1/2 cup light brown sugar
    • 1/4 cup bacon fat (from the candied bacon recipe, above)
    • Chocolate Chip Cookies
    • 2 sticks unsalted butter
    • 2 1/3 cups flour
    • 1 teaspoon kosher salt
    • 1 teaspoon baking soda
    • 1/4 cup white sugar
    • 1 1/4 cups brown sugar
    • 1 egg
    • 1 egg yolk
    • 2 tablespoons milk
    • 1 1/3 teaspoons vanilla extract
    • 2 cups [semisweet] chocolate chips
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    Directions

    Candied Bacon:
    Place a skillet over medium heat. Add the sliced bacon pieces.
    Once the fat has started to render, stir in the brown sugar to evenly coat. Continue cooking, stirring occasionally.
    Once the bacon is about 3/4 crisped, strain off the bacon fat and reserve.
    Continue cooking until golden and crispy. Remove from heat and allow to cool.

    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.

    Notes

    Recipe yields about 7/8 scoops of ice cream, but about 30
    cookies. So 2 rounds of ice cream making can produce
    about 15 sandwiches.

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    • on July 12, 2011

      Flag

      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.

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