Coolhaus' Candied Bacon Ice Cream + Chocolate Chip Cookie Sandwich
Ice cream company Coolhaus teamed up with "Good Morning America" to create an exclusive ice cream flavor. Check out our creation below of a Candied Bacon Ice Cream + Chocolate Chip Cookie Sandwich.
For the Chocolate Chip Cookies: Mix wets: Place butter in a saucepan and set over low heat until just half is melted. Cool for 5 minutes. Pour cooled butter into a large bowl. Add both sugars and whisk to combine. Whisk in egg and yolk, one at a time, then whisk in vanilla. Set aside.
Mix dries: In a medium bowl, whisk together flour, salt, and baking soda. Add dries, one third at a time, to wets, mixing with a rubber spatula or wooden spoon to combine. Fold in chocolate chips until evenly distributed. Wrap bowl with plastic wrap and refrigerate for at least 20 minutes.
Preheat oven to 325 degrees, with racks in lower and upper thirds of oven. Line two half-sheet baking pans with parchment paper. Form dough into balls about the size of whole walnuts and place 2 inches apart on prepared baking sheets.
Bake for 10 to 12 minutes, or until edges are light brown and centers are still wet -- don't overbake. Immediately transfer cookies to a cooling rack. Let cool for 1 hour.
For the Candied Bacon Ice Cream: In a small saucepan, melt butter over medium heat. Cook until it is a medium brown/caramel color, being careful not to burn it, about 4 minutes. Strain melted butter through a fine-mesh sieve into a small bowl. Set aside to cool.
In a large skillet, cook bacon strips over medium-low heat, turning, until just before crispy. Transfer to paper towels to drain and cool.
Finely dice cooled bacon. In a clean skillet, combine diced bacon and maple syrup and cook over medium-high heat for about 3 minutes, until syrup is thick and has reduced by half. Sprinkle with sea salt. Set candied bacon aside to cool.
Mix brown butter and candied bacon into base. Process in an ice cream maker according to manufacturer's instructions. Scrape into an airtight storage container. Freeze for a minimum of 2 hours before serving.
For the Plain Custard Base: In a 4-quart saucepan, combine milk, cream, and half of sugar. Set over high heat, and cook, stirring occasionally, until mixture comes to a boil, about 5 minutes.
Meanwhile, in a medium bowl, whisk yolks and remaining sugar until smooth, heavy, and pale yellow, about 30 seconds.
When cream mixture just comes to a boil, whisk, remove from heat, and, in a slow stream, pour half of cream mixture over yolk-sugar mixture, whisking constantly until blended.
Return pan to stovetop over low heat. Whisking constantly, stream yolk-cream mixture back into pan. With a wooden spoon, continue stirring until mixture registers 165 to 180 degrees on an instant-read thermometer, about 2 minutes. Do not heat above 180 degrees, or eggs in base will scramble. Mixture should be slightly thickened and coat back of spoon, with steam rising, but not boiling. (If you blow on the back of the spoon and the mixture ripples, you've got the right consistency.)
Pour base into a clean airtight container and refrigerate for 12 to 24 hours before using. Use base within 3 to 5 days.
Excerpted from the COOLHAUS ICE CREAM BOOK 2014 by Natasha Case, Freya Estreller with Kathleen Squires. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.