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Chocolate Chip Ice Cream Sandwich

Who doesn’t love Chocolate Chip Cookies? This sandwich marries the slight butterscotch flavor of these chewy cookies with scrumptious Butterscotch Ice Cream for a match made in heaven. Your friends and family will love these amazing ice cream sandwiches!

MAKES ABOUT 9 ICE CREAM SANDWICHES

Butterscotch Ice Cream

MAKES ABOUT 1 QUART

2 tablespoons unsalted butter

1 cup packed light brown sugar

1 tablespoon vanilla extract

2 cups heavy cream, divided

1 ½ cups whole milk

¼ teaspoon fine sea salt

4 large egg yolks

In a medium saucepan set over medium heat, melt the butter. Add the sugar and vanilla and stir until the sugar is dissolved and the mixture begins to bubble, about 3 to 4 minutes. Add a ½ cup of the heavy cream, whisking until smooth. Remove the butterscotch from the heat and allow to cool while making the ice cream.

Prepare an ice bath by filling a large bowl with ice cubes and 1 to 2 cups of water. Place a medium bowl fitted with a fine strainer inside the ice bath.

In a medium saucepan, combine the milk, remaining 1 ½ cups cream, and salt. Set over medium heat, stirring occasionally, until the mixture is warm and begins to steam, about 5 minutes.

In a medium bowl, whisk the egg yolks until smooth. Whisk half of the warm milk mixture into the egg yolks, one ladleful at a time, until the egg mixture is warmed and smooth. Pour the egg-milk mixture back into the saucepan. Cook the mixture over medium heat, stirring constantly with a wooden spoon, until it is thick enough to coat the back of the spoon and registers around 175°F on an instant-read thermometer, about 5 minutes. Be careful not to boil.

Immediately strain the mixture through the fine strainer into the prepared ice bath. Add the butterscotch to the ice cream custard, stir ring to combine. Cool the custard in the ice bath until room temperature, stirring often. Press plastic wrap against the surface of the custard and refrigerate until chilled, about 4 hours or up to 1 day.

Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer’s directions. Transfer the ice cream to an airtight container, press plastic wrap against the ice cream surface, and freeze until it is firm and the flavor is ripened, at least 2 hours.

Chocolate Chip Cookies

MAKES ABOUT 18 COOKIES

1 ¾ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon fine sea salt

4 ounces (1 stick) unsalted butter, at room temperature

½ cup granulated sugar

½ cup packed light brown sugar

1 large egg

1 tablespoon milk

2 teaspoons vanilla extract

1 cup semisweet chocolate chips

Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.

In a large bowl, use an electric mixer to beat the butter and sugars on medium-high speed until well combined and smooth, about 1 to 2 minutes. Beat in the egg, milk, and vanilla. On low speed, gradually add the flour mixture and beat until combined. Fold in the semisweet chocolate chips with a rubber spatula.

Using a spoon or spring-loaded scoop, drop 2 tablespoon–sized balls of dough onto prepared baking sheets. Flatten slightly with the palm of your hand.

Bake for about 10 to 12 minutes, or until the edges are slightly browned. Let cool on the baking sheets for 5 minutes before removing to wire racks to cool completely. Freeze the cookies until frozen, at least 1 hour. Cookies can be stored in airtight containers in the freezer for up to 1 month.

For decorating:

Miniature chocolate chips (about 1 cup), for rolling

TO ASSEMBLE, top one cookie with a scoop of ice cream. Place another cookie on top of the ice cream and gently press down to form a sandwich. Roll the edges in the chocolate chips. Immediately place the sandwich in the freezer. Freeze for at least 2 hours before serving.

Recipe reprinted with permission from COOKIES & CREAM © 2013 by Tessa Arias, Running Press, a member of the Perseus Books Group.

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