Ice Cream Cookie Sandwiches

Ingredients

• 16 Scooted Chocolate Chip Cookies, 2 tablespoon scoop size or Brownie Cookies
• 2 larges Egg Yolks
• 1 ⅓ cups Whole Milk
• 2 tablespoons Corn Syrup or Golden Syrup
• ½ cups Granulated Sugar
• 2 tablespoons Nonfat Milk Powder
• ¼ teaspoons Sea Salt
• 1 ½ teaspoons Vanilla Extract
• 1 ½ teaspoons Vanilla Bean Paste
• 1 ⅓ heavy cream
•  Sprinkles, chopped nuts, or mini chocolate chips, optional

Instructions

1. Prep the cookies. Make 16-18 smaller Scooted Chocolate Chip Cookies, or Brownie Cookies. Once cool, use a small bowl or cookie cutter to scoot the cookies into a perfect-ish 3" diameter circle. Let fully cool, then place in an airtight container and freeze for a minimum of 2 hours.

2. Crack eggs carefully and place yolks in a medium heat proof bowl.

3. Add milk and corn syrup to medium saucepan then whisk in sugar and dried milk. Use a sifter if the milk powder has hardened and has chunks. Stir and heat on medium-low until sugar is dissolved, about 2-3 minutes.

4. Temper the eggs. Pour one cup of hot milk mixture into a glass measuring cup with a pourable spout.

5. Very slowly, pour a small stream of the hot milk mixture into the egg yolks while whisking quickly. You don’t want to add the milk too quickly otherwise you’ll cook the eggs. Continue pouring and whisking until you have added the entire cup. Then pour the entire mixture back into the pan.

6. Make the custard. Cook for about ten minutes over medium heat. Stir frequently, scraping the bottom occasionally testing occasionally to see if the custard has set. If it starts to simmer turn down the heat. You will know it has cooked for long enough when the mixture coats the back of a wooden spoon and you can draw a line through it that doesn’t run.

7. Once it is done, remove from heat and whisk in heavy cream, sea salt, vanilla extract and vanilla bean paste. Cover with plastic wrap and chill in the fridge for 6-8 hours up to 2 days. Alternatively, to speed up the process, whisk over an ice bath until ice cold. When you are ready to churn, pour into the ice cream maker and churn per the directions (for mine it takes about 30 minutes).

8. While the ice cream is churning, line a 9×13” (23cmx33cm) baking dish with parchment paper. Once frozen to ice cream consistency, scoop out into the prepared baking dish and smooth out. It doesn’t have to be perfectly smooth or spread to all of the edges, just do your best. Freeze for 4 hours.

9. When ready to assemble, remove the cookies from the freezer. Use a 2 1/2” (6.4cm) cookie cutter to cut out a round of ice cream, then press together between two frozen cookies. Repeat until all of the ice cream and cookies are assembled. Roll the sides in sprinkles, chopped nuts, or mini chocolate chips if using. Then return to the freezer until ready to serve.