Chocolate earl grey ice cream sandwiches
Earl Grey Ice Cream
- 1 cup sugar
- 6 egg yolks
- 1 tsp vanilla bean paste (optional)
- Pinch of salt
- 2 ¼ cups (540ml) whole milk, plus a little more to top up after tea has steeped
- 6 Tbsp loose leaf earl grey tea
- 2 ¼ cup (540ml) heavy cream
Chocolate Sugar Cookies
- 1 ¾ cups (250g) all-purpose flour
- ¼ cup (25g) cocoa powder
- ¼ cup (25g) black cocoa powder (optional - alternatively use ¼ cup regular cocoa powder)
- ¾ tsp baking soda
- ½ tsp salt
- 1 cup (226g) unsalted butter, at room temperature
- 1 ¾ cup (350g) sugar, plus 1 cup (200g) for rolling
- 1 large egg
- 1 tsp Vanilla extract
EARL GREY ICE CREAM
- In a medium bowl, combine the egg yolks, sugar, salt, and vanilla bean paste. Whisk well until pale. Set aside.
- In a large pot over medium heat, heat the milk Warm until bubbles begin to form around the outer edge of the pot. Add the tea, stir well to combine, and steep for 15 minutes, stirring occasionally. Strain through a fine mesh sieve, pressing down hard on the tea to get as much liquid out as possible. Measure the infused milk. Top up to 2 ¼ cups if needed. Return to the pot, and heat until bubbles form around the edges. Remove from the heat.
- Pour half of the milk into the bowl with the egg yolks, whisking constantly. Whisk briskly until combined. This will temper the egg yolks and stop them from scrambling.
- Pour the milk and yolk mixture back into the pot, and return to a low heat. Whisk constantly, until the mixture begins to thicken enough to coat the back of a spoon, and registers at 170˚f / 75˚c on a thermometer.
- Strain though a fine mesh strainer. Stir in the cream. Transfer to an airtight container and chill for at least two hours, or overnight.
- Churn in an ice cream maker according to manufacturer's instructions. Transfer to a quarter sheet pan or 9 x 13 baking dish lined with wax paper. Place a second piece of wax paper on the surface of the ice cream and smooth down. Place in the freezer in a flat place for 3-4 hours, or until frozen solid.
CHOCOLATE SUGAR COOKIES
- Preheat the oven to 350˚f / 180˚c. Line three baking trays with parchment paper. In a medium bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or using an electric mixer, beat the butter until pale. Add the sugar and beat until light and fluffy, 3-4 minutes. Add the egg and vanilla, and beat until combined. Add the flour mixture, and beat on low until just incorporated.
- Using a cookie scoop, scoop 2 tbsp worth of mixture at a time. Roll into a ball using your hands, then roll generously sugar. Place on the baking tray, leaving plenty of room to spread (I had 8 cookies per baking tray).
- Bake one tray at a time for 11-12 minutes, until the cookies have puffed up and are beginning to crack on the tops, and the edges are set. Remove from the oven and allow to cool completely. Place in a ziploc bag and store in the freezer until you are ready to assemble the sandwiches (this helps reduce melting).
- Match up the cookies in pairs of similar size. Line a quarter sheet pan or large freezer safe plate with parchment paper. Using a round cookie cutter slightly smaller than the cookie, cut out circles of ice cream. It may help to mark where you are going to cut first, so you can get as many cut-outs as possible. Place the circle of ice cream on one cookie, and top with a second. Place on the prepared sheet pan, and place into the freezer. Repeat until you have run out of ice cream.
- Serve immediately, Rest the cookie sandwiches in the freezer for an hour, or until the ice cream has re-frozen completely. Store the remaining cookie sandwiches in an airtight container or ziploc bag.
Cookie recipe slightly adapted from The Vanilla Bean Baking Book