As promised here are the ice cream sandwich cookies.
These were for a belated birthday desert. We are getting a bit more sleep around here these days (thanks Little!) so I honestly had no excuse for not making a cake. Although in my defense these were made amongst the madness that was making the tiramisu cake. We churned so much ice cream last week!
Trying to make ice cream sandwiches can be a bit of a messy business. I tried making them when the ice cream was still fairly soft and they didn’t hold together. I finally set a cookie in a custard cup, topped with ice cream, then added the last cookie on top. The cup helped hold the cookie upright so the ice cream could harden properly. Otherwise the top cookie just slid right off. What a stressful little mess it was.
Second piece of advice I have to offer about these is to pull the sandwiches out of the freezer fifteen minutes before you intend on eating them. Letting them warm up ever so slightly will make eating them so much easier. The ice cream is soft enough straight out of the freezer but the cookie gets a bit hard.
I’m totally making more ice cream cookie come summer. These were awesome.
Brownie Cookie and Strawberry Ice Cream Sandwiches (makes about 18 sandwiches)
Adapted from Martha Stewart’s Cooking School
1 vanilla bean
6 large egg yolks
1/4 tsp table salt
1/2 cup sugar
1 1/2 cups very cold heavy cream
1 1/2 cups milk
3 tablespoons light corn syrup
1 cup high quality strawberry jam (preferably homemade)1 recipe chocolate brownie cookies
Split vanilla beans lengthwise with a sharp paring knife. Gently scrape out all the seeds. Place vanilla-bean scrapings and pods in a medium saucepan with milk, cream, salt and half the sugar. Scald the mixture, cover, and remove from heat. Let steep for 30 minutes.
Combine egg yolks and the rest of the sugar and whisk together in a medium bowl. Return milk to stove, and bring just to a simmer. Using a measuring cup or ladle, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, whisking constantly until blended. Keep adding milk mixture, about 1/2 cup at a time, until it has all been added. Whisk until combined.
Pour mixture back into saucepan, and cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes and 170F. The custard should retain a line drawn across the back of the spoon with your finger.
Fill a large bowl with ice and water. Remove pan from heat and pour through a mesh sieve into a medium bowl set in the ice bath. Stir occasionally until cooled. (Discard vanilla-bean pod and strained seeds.) Cover bowl, and transfer to refrigerator until chilled, at least 30 minutes but overnight is best.
Pour custard into an ice-cream maker, following the manufacturer’s instructions. Churn until the ice cream is almost set. Add 1/2 cup of the jam and churn for a minute or two more. Transfer soft ice cream to an airtight plastic container and fold in the last 1/2 cup of jam. Freeze at least 4 hours and up to 1 week.