S’Mores Cookie and Nutella Ice Cream Sandwiches

S’Mores Cookie and Nutella Ice Cream Sandwiches

Ingredients

Nutella Toasted Almond Ice Cream:

  • 3⁄4 cup hazelnuts
  • 2 cups whole milk
  • 2 cups heavy cream
  • 11⁄4 cups granulated sugar
  • 8 large egg yolks
  • 1⁄2 cup sliced almonds (with skins)
  • Maldon sea salt, for sprinkling

S’mores Cookies:

  • 2 sticks (16 Tbsp) unsalted butter
  • 1 cup packed light brown sugar
  • 1 cup packed dark brown sugar
  • 1 large egg plus large egg yolk
  • 1 1⁄2 tsp natural vanilla extract
  • 2 1⁄2 cups sifted pastry flour, or 2 cups sifted all-purpose flour
  • 1⁄2 cup sifted cake flour (sift before measuring)
  • 1⁄2 tsp kosher salt
  • 1⁄2 tsp baking soda
  • 1 cup semisweet chocolate chips (we like Guittard or Ghirardelli)
  • 1 1⁄2 cups crushed honey graham crackers (18 to 20 full-size crackers)
  • 12 large marshmallows, halved

Directions

Nutella Toasted Almond Ice Cream:

  1. Preheat oven to 325 degrees.
  2. Spread hazelnuts in a single layer on a baking sheet. Toast in oven for 5 to 10 minutes, or until fragrant and golden. Remove from oven and let cool. Smash into pieces.
  3. In a 4-quart saucepan, combine milk, cream, and half of sugar and bring to a boil over medium-high heat. Meanwhile, beat yolks and remaining sugar until smooth, heavy, and pale yellow, about 30 seconds.
  4. When cream mixture boils, add toasted hazelnuts, remove from heat, and let stand for 10 minutes. Strain cream mixture through a fine-mesh sieve into a bowl. Transfer hazelnuts to a blender and puree, adding a bit of cream mixture to help pureeing process.
  5. Strain pureed hazelnuts through a fine-mesh sieve into bowl with remaining cream mixture and return liquid to saucepan. Discard any solids left in sieve.
  6. In a slow stream, pour half of cream mixture over yolk-sugar mixture, whisking constantly until blended.
  7. Return pan to stovetop over low heat. Whisking constantly, stream yolk-cream mixture back into pan.
  8. 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.)
  9. Pour into a clean airtight container and refrigerate for 12 to 24 hours.
  10. Process in an ice cream maker according to manufacturer’s instructions.
  11. Meanwhile, preheat oven to 325 degrees.
  12. Spread almonds in a single layer on a baking sheet. Toast in oven for 5 to 10 minutes, or until fragrant and golden. Remove from oven and let cool.
  13. Transfer churned ice cream to a bowl and stir in toasted almonds.
  14. Scrape into an airtight storage container. Freeze for a minimum of 2 hours before serving.
  15. Top with a sprinkling of sea salt.

S’mores Cookies:

  1. Place butter in a saucepan and set over low heat until just half is melted. Cool for 5 minutes.
  2. 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.
  3. In a medium bowl, whisk together flour, salt, and baking soda.
  4. Add dry ingredients, one third at a time, to wet ingredients, mixing with a rubber spatula or wooden spoon to combine. Fold in chocolate chips and crushed graham crackers until evenly distributed. Be careful not to overmix.
  5. Wrap bowl with plastic wrap and refrigerate for at least 20 minutes.
  6. Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two half-sheet baking pans with parchment paper.
  7. Form dough into balls about the size of whole walnuts and place 2 inches apart on prepared baking sheets. Place 1 marshmallow half on top of each cookie and gently press down.
  8. Bake for 8 to 10 minutes, or until edges are light brown and marshmallows are toasty brown.
  9. Immediately transfer cookies to a cooling rack. Let cool for 1 hour before serving.

About the Author

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.

This recipe originally appeared at Parade.com.

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