| RECIPE
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Cinnamon Chocolate Espresso Sandwiches
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The cookie dough needs to
chill for 1 hour in the refrigerator. The ice cream mixture needs to chill
overnight in the refrigerator before it's churned. You'll have plenty of
leftover ice cream, which is great even without the cookies.
Makes about
30 cookies and 2 quarts of ice cream
For the cookies
* 3 cups
flour
* 1/2 teaspoon sea salt
* 1 tablespoon ground cinnamon
*
8 ounces (2 sticks) unsalted butter
* 1 cup sugar
* 2/3 cup packed
light brown sugar
* 2 large eggs, slightly beaten
* 2 tablespoons
vanilla extract
* 1 tablespoon water
* 1 1/2 cups shaved bittersweet
chocolate
For the ice cream
* 2 cups whole milk
* 2 cups
heavy cream
* 1 cup espresso beans
* 4 large egg yolks
* 1/2
cup sugar
* 1 teaspoon salt
* 2 tablespoons freshly made espresso or
cold strong coffee
* 2 tablespoons instant espresso granules
For
the cookies: Sift together the flour, sea salt and cinnamon on a sheet of waxed
paper; set aside.
In the bowl of a stand mixer or using a hand-held
electric mixer on medium speed, beat the butter and sugars for a few minutes
until light and fluffy. Add the eggs, vanilla extract and water, mixing well.
Reduce speed to low; add the flour mixture in increments until well combined.
Add the chocolate shavings and mix well. Cover and refrigerate for 1 hour (the
dough will be quite dense).
When ready to bake, preheat the oven to 350
degrees. Line a large baking sheet with parchment paper or use a silicone
liner.
Drop 2-tablespoon scoops of dough about 1 inch apart on the baking
sheet. Bake 1 sheet at a time for 10 to 12 minutes, until the cookies have
browned around the edges. Transfer the cookies to a wire rack to cool
completely, then wrap well and freeze until ready to use.
For the ice
cream: In a medium saucepan over medium heat, combine the milk, 1 cup of the
heavy cream and the espresso beans. Cook for about 10 minutes, stirring
occasionally, with the mixture just bubbling at the edges; be careful not to
scald (do not let the temperature exceed 175 degrees). Turn off the burner and
let the mixture steep for 10 minutes, then use a fine-mesh strainer to strain;
discard the espresso beans. Return the mixture to the stovetop over medium
heat.
Meanwhile, prepare a bowl of cold water and ice cubes for an ice
water bath.
Whisk together the egg yolks, sugar and salt in a small bowl.
Temper the egg-sugar mixture with a ladle of the hot milk mixture, whisking to
combine. Add the tempered egg-sugar mixture to the saucepan over medium heat and
cook for 10 to 12 minutes, until the custard begins to thicken. Transfer the
custard to a bowl and set the bowl in the ice water bath. When the mixture has
cooled, add the remaining 1 cup of heavy cream, the espresso and espresso
granules, mixing well. Cover and refrigerate overnight.
Transfer the
mixture to an ice cream maker and process according to the manufacturer's
directions, then freeze the ice cream for about 1 hour; it should be soft enough
to spread on the cookies. Scoop 2 tablespoons onto the flat side of 1 cookie and
press a second cookie, flat side down, to form each ice cream sandwich. Wrap
individually and freeze until firm.
Recipe Source: Adapted from Lisa
Herlinger of Ruby Jewel Treats in Portland, Ore.
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