The Freeze State of Jones: Ice Cream Sandwich Perfection
 
Prep time
Cook time
Total time
 
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Recipe type: Dessert/Ice cream
Serves: 10-15 sandwiches
What You Need
  • For the Ice Cream:
  • 2 Cups Heavy Cream
  • 1 pinch salt
  • 6 egg yolks
  • 1 Cup white sugar
  • 1 teaspoon vanilla
  • 1½ Cup Cold Buttermilk
  • For the Cookies:
  • 2 cups minus 2 tablespoons cake flour
  • 1 ⅔ cups bread flour
  • 1 ¼ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons kosher salt
  • 2 ½ sticks unsalted butter
  • 1 ¼ cups light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1¼ bag of semi sweet chocolate chips
What to Do
  1. For the Ice Cream:
  2. Start by putting the buttermilk in a metal bowl and cooling it in the freezer or fridge.
  3. Then begin with the custard. To make the custard, heat the heavy cream and salt until it is steaming (BUT NOT BOILING. Don't boil it!)
  4. Turn the heat down once it steams.
  5. Mix the sugar and the egg yolks together and pour in the steamed cream about ⅛ Cup at a time into the yolks and mix thoroughly each time. Use about ½ of the cream.
  6. Add the yolk/sugar/cream mixture AND the vanilla back into the pot and stir, bringing up the heat again to medium, but not boiling it. You're just cooking the egg here, but you don't want to have scrambled egg in your custard.
  7. The custard should coat the back of a spoon when it's done.
  8. Pour the custard into your cold buttermilk, and then cover with plastic wrap and let cool in the refrigerator for AT LEAST 2 hours.
  9. Pour it into your ice cream maker and churn for about 20 minutes or so, and then freeze to harden in a storage container for at least 4 hours before serving.
  10. For the Cookies (I'm just going to cut & paste the NYT recipe here as they're directions are EXCELLENT and I changed nothing but did add in my note about size.):
  11. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  12. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
  13. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  14. Scoop 6 3 tablespoonfuls of dough onto baking sheet, molding them into flat disks, making sure to turn horizontally any chocolate pieces that are poking up.
  15. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
  16. To Make the Sandwiches:
  17. Let the cookies cool ENTIRELY (I'd put them in the freezer for a few minutes) then scoop our two or three generous scoops of the buttermilk ice cream and place around the bottom cookie. Smush the second cookie on top, wrap in plastic wrap and freeze for at least an hour.
  18. Serve and try to stop yourself from eating ALL of them.
  19. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
Recipe by Mess of Greens at https://www.messofgreensblog.com/?p=861