WEEKDAYS 1e|12c|p

Coolhaus' Candied Bacon Ice Cream and Chocolate Chip Cookie Sandwich

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The Best Parts of Savory and Sweet
skill level
Easy
time
30-60min
servings
Over 8
cost
$
Nothing spells summer quite like an ice cream sandwich. Give this one a try at your fourth of July party!
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ingredients
  • 5 strips bacon
  • About 2 tablespoons light brown sugar
  • 3 tablespoons (45g) salted butter
  • 3/4 cup (packed) brown sugar (170g) light or dark
  • 2 3/4 (675ml) cup half-and-half
  • 3 large egg yolks
  • 2 teaspoons dark rum or whiskey
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon (optional)
  • 2 sticks unsalted butter
  • 2 1/3 cups flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1/4 cup white sugar
  • 1 1/4 cups brown sugar
  • 1 egg
  • 1 egg yolk
  • 2 tablespoons milk
  • 1 1/3 teaspoons vanilla extract
  • 2 cups [semisweet] chocolate chips
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    For the ice cream:
  • 2
    To candy the bacon, preheat the oven to 400F (200C).
  • 3
    5 strips bacon
    Lay the strips of bacon on a baking sheet lined with a silicone mat or aluminum foil, shiny side down.
  • 4
    About 2 tablespoons light brown sugar
    Sprinkle 1 1/2-2 teaspoons of brown sugar evenly over each strip of bacon, depending on length.
  • 5
    Bake for 12-16 minutes. Midway during baking, flip the bacon strips over and drag them through the dark, syrupy liquid that's collected on the baking sheet. Continue to bake until as dark as mahogany.
  • 6
    Remove from oven and cool the strips on a wire rack.
  • 7
    Once crisp and cool, chop into little pieces.
  • 8
    3 tablespoons (45g) salted butter
    To make the ice cream custard, melt the butter in a heavy, medium-size saucepan.
  • 9
    3/4 cup (packed) brown sugar (170g), light or dark
    2 3/4 (675ml) cup half-and-half
    Stir in the brown sugar and half of the half-and-half.
  • 10
    Pour the remaining half-and-half into a bowl set in an ice bath and set a mesh strainer over the top.
  • 11
    3 large egg yolks
    In a separate bowl, stir together the egg yolks; gradually add some of the warm brown sugar mixture to them, whisking the yolks constantly as you pour.
  • 12
    Pour the mixture back into the saucepan.
  • 13
    Cook over low to moderate heat, constantly stirring and scraping the bottom with a heatproof spatula, until the custard thickens enough to coat the spatula.
  • 14
    2 teaspoons dark rum or whiskey
    1/4 teaspoon vanilla extract
    Optional: 1/4 teaspoon ground cinnamon
    Add liquor, vanilla and cinnamon, if using.
  • 15
    Chill the mixture for about 5 hours.
  • 16
    Once thoroughly chilled, pour into ice cream maker. Add the bacon bits during the last moment of churning, or stir them in when you remove the ice cream from the machine.
  • 17
    For the chocolate chip cookies:
  • 18
    Heat oven to 375 degrees Farenheit.
  • 19
    2 sticks unsalted butter
    Melt the butter in a heavy-bottom medium saucepan over low heat.
  • 20
    2 1/3 cups flour
    1 teaspoon kosher salt
    1 teaspoon baking soda
    Sift together the flour, salt, and baking soda and put aside.
  • 21
    1/4 cup white sugar
    1 1/4 cups brown sugar
    Pour the melted butter in a mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed.
  • 22
    1 egg
    1 egg yolk
    2 tablespoons milk
    1 1/3 teaspoons vanilla extract
    Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined.
  • 23
    Slowly incorporate the flour mixture until it is thoroughly combined.
  • 24
    2 cups [semisweet] chocolate chips
    Stir in the chocolate chips.
  • 25
    Chill the dough.
  • 26
    Scoop onto parchment-lined baking sheets, 1 inch balls.
  • 27
    Bake for about 13 minutes, checking the cookies after 5 minutes. Cookies for ice cream sandwiches should be slightly underbaked so that they remain chewy when confronted with the coldness of the ice cream. The chewiness will also make them hold the weight of the ice cream without breaking. The 1 inch ball of dough should also produce a thick enough cookie so that the cookie is sturdy.
  • 28
    Rotate the baking sheet for even browning.
  • 29
    Cool completely and store in an airtight container.
  • 30
    Creating the ice cream sandwiches:
  • 31
    After cookies are cooled to room temperature, bring ice cream out of the freezer for scooping (ice cream should be at about -5 degrees F, or as frozen as possible).
  • 32
    Scoop 3.5 oz of ice cream onto a cookie on a half tray, face down.
  • 33
    Place second cookie on top. Push down slightly, but not too hard, as to not push the ice cream out of the sides or break either of the cookies.
 
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