TRIPLE CHOCOLATE COOKIE AND STRAWBERRY ICE CREAM SANDWICHES

By gaster16

Ingredients

• Strawberry Ice Cream:
• 10 oz. bittersweet (not unsweetened) or semisweet chocolate chopped
• 1/2 cup plus 2 teaspoons all purpose flour
• 3 tablespoons unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup plus 1 tablespoon sugar
• 5 tablespoons unsalted butter at room temperature
• 3 large eggs
• 1-1/2 teaspoons vanilla extract
• 5 ounce (1 cup) semisweet chocolate chips
• 1-1/2 cups chopped fresh strawberries
• 1/3 cup plus 1/4 cup sugar
• 2 tablespoons light corn syrup
• 1 cup heavy whipping cream
• 1/2 cup whole milk
• 4 large egg yolks
• 1/4 teaspoon vanilla extract
• 16 frozen cookies

Preparation

Step 1

Position rack in center of oven and preheat to 350 degrees. Line 2 large rimmed baking sheets with parchment paper. Stir chopped chocolate in top of double boiler set over simmering water until melted and smooth, remove from over water. Cool melted chocolate 10 minutes. Meanwhile, sift flour, cocoa powder, baking powder, and salt into medium bowl. Using electric mix,er beat sugar and butter in another medium bowl until crumbly. Add eggs, one at a time beating well after each addition. Continue to beat until mixture is light pale, and creamy, about 5 minutes. Add lukewarm melted chocolate and vanilla and beat just until blended. Fold in dry ingredients, then chocolate chips. Drop chocolate cookie batter by 1/4 cupfuls onto prepared baking sheets, spacing 2 inches apart. Bake cookies, 1 baking sheet at a time, until tops are evenly cracked but cookies are not yet firm to touch, about 16 minutes. Cool cookies completely on baking sheets. Using metal spatula, carefully transfer 4 cookies to each of 4 large resealable plastic bags, arranging in single layer. Freeze cookies overnight.

Strawberry Ice Cream:

Combine strawberries, 1/3 cup sugar, and corn syrup in medium bowl. Using potato masher, mash until puree forms, let stand 30 minutes. Meanwhile bring cream, milk and remaining 1/4 cup sugar to simmer in heavy saucepan, stirring until sugar dissolves. Remove from heat. Using electric mixer, beat yolks in medium bowl until thick and pale yellow, about 3 minutes. Gradually beat in hot cream mixture. Return mixture to saucepan. Stir over medium heat until custard thickens and forms path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain custard into large bowl. Cool. Stir in strawberry mixture and vanilla. Cover and refrigerate custard until cold, at least 3 hours and up to 1 day. Process custard in ice cream maker according to manufacturer’s instructions. Transfer ice cream to container, cover and freeze until firm, at least 6 hours. Place 1 frozen cookie flat side up on work surface. Place 1/2 cup ice cream atop cookie. Using offset spatula or butter knife, gently spread ice cream to cover cookie, top with another cookie, flat side down and press gently to adhere. Wrap and freeze until firm, at least 4 hours or overnight. Let ice cream sandwiches stand at room temperature 5 minutes before serving.