Recipe courtesy of Coolhaus
Episode: Sweet Crafters
Print
Total:
9 hr 15 min
Prep:
45 min
Inactive:
8 hr
Cook:
30 min
Yield:
18 sandwiches; 4 cups ice cream; 3 dozen cookies
Level:
Intermediate

Ingredients

Coolhaus Guinness Chip Ice Cream: 
  • 7 ounces heavy cream
  • 7 ounces whole milk
  • 1 vanilla bean, split and scraped
  • 1/3 cup pure cane granulated sugar
  • 2 tablespoons instant espresso powder
  • Pinch kosher salt
  • 3 egg yolks
  • 5 ounces dry Irish stout beer, such as Guinness
  • Ice, for chilling
  • 2 tablespoons dark chocolate, roughly chopped
Snickerdoodle Cookies:
  • 2 cups all-purpose flour or light whole-wheat
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • Pinch kosher salt
  • 1 1/2 cups pure cane granulated sugar
  • 2 sticks (8 ounces) butter, unsalted, room temperature
  • 2 large eggs
  • 1 teaspoons pure vanilla extract
  • 1/4 cup pure cane granulated sugar
  • 1 tablespoon ground cinnamon, preferably good Vietnamese cinnamon

Directions

For the ice cream: Combine the cream, milk and vanilla in a heavy-bottom pan and bring to just under a boil to steep. Whisk together the sugar, espresso powder, salt and egg yolks in a bowl. Gently pour about one-third of the hot milk mixture into the sugar/yolk mixture to temper, whisking until smooth. Pour this tempered mixture into the remaining hot milk mixture, again whisking until smooth. Return the saucepan to medium-low heat, stirring gently and constantly until it starts to just thicken a bit into a custard or reaches 175 degrees F.

Remove from the heat and whisk in the beer. Strain the custard through a fine mesh strainer, and chill completely over an ice bath. Once chilled, follow the instructions on your home ice-cream maker and make the custard into an ice cream. When it is done, gently fold in the chopped dark chocolate bits. Freeze to set, at least 3 to 4 hours.

For the cookies: Preheat the oven to 325 degrees F. Sift together the flour, baking powder, baking soda and salt. Beat the sugar and butter together in the bowl of a stand mixer with a paddle on medium speed until light and creamy. Add the eggs one at a time and the vanilla, beating until combined, scraping down the sides as needed.

Add the blended flour mixture, mixing until everything just comes together. Scoop 1-tablespoon balls of dough onto baking sheets, spacing about 2 inches apart. Gently press the dough balls flat using the bottom of a glass or measuring cup. Mix together the sugar and cinnamon and lightly sprinkle on top of the cookies.

Bake for 8 to 10 minutes, rotating the baking sheets halfway through. Let cool to allow the cookies to firm before removing from the sheets.

To assemble ice-cream sandwiches, scoop one large scoop of ice cream onto the bottom of a cooled snickerdoodle. Top with another cookie, right-side up.

Cook's Note

Be careful not to over-mix the cookie dough.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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