Recipe courtesy of Coolhaus

Coolhaus' Guinness Chip Ice Cream

  • Level: Intermediate
  • Total: 9 hr 15 min
  • Prep: 45 min
  • Inactive: 8 hr
  • Cook: 30 min
  • Yield: 18 sandwiches; 4 cups ice cream; 3 dozen cookies
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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