DOUBLE CHOCOLATE ICE CREAM SANDWICHES

Rich, home-made chocolate ice cream is sandwiched between fudgy cookies for an unforgettable treat.

(Makes 10 sandwiches)

Chocolate - Chocolate Chunk Ice Cream

• 6 large egg yolks
• 3/4 cup sugar
• 1/8 teaspoon kosher salt
• 2 cups whole milk
• 2 cups heavy (whipping) cream
• 1/3 cup unsweetened cocoa powder
• 4 ounces bittersweet chocolate, chopped

Fudge Cookies

• 2 ounces (4 tablespoons) unsalted butter
• 12 ounces bittersweet chocolate, coarsely chopped
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder
• Large pinch kosher salt
• 3 large eggs
• 3/4 cup sugar
• 1 teaspoon vanilla extract

To make the ice cream:

In a bowl, whisk together the egg yolks, 1/4 cup of the sugar, and the salt in a bowl. Combine the milk, cream, and the remaining 1/2 cup sugar in a heavy saucepan. Cook over medium heat, stirring occasionally, until almost simmering. Slowly whisk the milk and cream into the egg mixture. Whisk in the cocoa powder. Return the cocoa mixture to the saucepan. Cook over medium-low heat, stirring constantly with a heat-resistant plastic or wooden spatula, until the custard reaches 175°F and lightly coats the spatula.

Strain the custard into a clean bowl and cool over an ice bath until room temperature. Refrigerate the custard for at least 4 hours or up to overnight. Put the chopped chocolate in a bowl and put the bowl in the freezer. Churn the ice cream in an ice cream machine according to the manufacturer's instructions. Fold the ice cream into the coarsely chopped chocolate. Freeze until scoopable, about 4 hours, depending on your freezer.

To make the fudge cookies:

Preheat the oven to 350°F. Line 3 baking sheets with parchment paper. Melt the butter and chocolate together in a double boiler over hot water. Stir to combine. Let cool to room temperature.

Sift together the flour and baking powder. Add the salt. With an electric mixer on high speed, whip the eggs, sugar, and vanilla extract together until thick. By hand, stir in the cooled chocolate mixture. Stir in the flour mixture and let the batter sit for 5 minutes.

Using an ice cream scoop about 1 3/4 inches in diameter (about 2 tablespoons) for each cookie, scoop the batter onto the prepared pans at least 2 inches apart. There should be 20 cookies. Bake for about 10 minutes, or until the tops crack. They will look set and no longer shiny on top. Let cool and then remove them from the pans with a spatula.

Place 10 of the cookies, bottom side up, on a baking sheet lined with parchment or waxed paper. Place a scoop of ice cream on top of each cookie. Top with a second cookie and gently press down on the top cookie to adhere the sandwiches together. Serve immediately, or freeze until ready to serve.

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