Cinnamon Chocolate Espresso Sandwiches

The Washington Post, August 1, 2007

• • Course: Dessert

Summary:

This treat holds the promise of sophisticated taste in a kid-friendly format.

The cookie dough needs to chill for 1 hour in the refrigerator. The ice cream mixture needs to chill overnight in the refrigerator before it's churned. You'll have plenty of leftover ice cream, which is great even without the cookies.

Makes about 30 cookies and 2 quarts of ice cream

Ingredients:

For the cookies

• • 3 cups flour
• • 1/2 teaspoon sea salt
• • 1 tablespoon ground cinnamon
• • 8 ounces (2 sticks) unsalted butter
• • 1 cup sugar
• • 2/3 cup packed light brown sugar
• • 2 large eggs, slightly beaten
• • 2 tablespoons vanilla extract
• • 1 tablespoon water
• • 1 1/2 cups shaved bittersweet chocolate

For the ice cream

• • 2 cups whole milk
• • 2 cups heavy cream
• • 1 cup espresso beans
• • 4 large egg yolks
• • 1/2 cup sugar
• • 1 teaspoon salt
• • 2 tablespoons freshly made espresso or cold strong coffee
• • 2 tablespoons instant espresso granules

Directions:

For the cookies: Sift together the flour, sea salt and cinnamon on a sheet of waxed paper; set aside.

In the bowl of a stand mixer or using a hand-held electric mixer on medium speed, beat the butter and sugars for a few minutes until light and fluffy. Add the eggs, vanilla extract and water, mixing well. Reduce speed to low; add the flour mixture in increments until well combined. Add the chocolate shavings and mix well. Cover and refrigerate for 1 hour (the dough will be quite dense).

When ready to bake, preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or use a silicone liner.

Drop 2-tablespoon scoops of dough about 1 inch apart on the baking sheet. Bake 1 sheet at a time for 10 to 12 minutes, until the cookies have browned around the edges. Transfer the cookies to a wire rack to cool completely, then wrap well and freeze until ready to use.

For the ice cream: In a medium saucepan over medium heat, combine the milk, 1 cup of the heavy cream and the espresso beans. Cook for about 10 minutes, stirring occasionally, with the mixture just bubbling at the edges; be careful not to scald (do not let the temperature exceed 175 degrees). Turn off the burner and let the mixture steep for 10 minutes, then use a fine-mesh strainer to strain; discard the espresso beans. Return the mixture to the stovetop over medium heat.

Meanwhile, prepare a bowl of cold water and ice cubes for an ice water bath.

Whisk together the egg yolks, sugar and salt in a small bowl. Temper the egg-sugar mixture with a ladle of the hot milk mixture, whisking to combine. Add the tempered egg-sugar mixture to the saucepan over medium heat and cook for 10 to 12 minutes, until the custard begins to thicken. Transfer the custard to a bowl and set the bowl in the ice water bath. When the mixture has cooled, add the remaining 1 cup of heavy cream, the espresso and espresso granules, mixing well. Cover and refrigerate overnight.

Transfer the mixture to an ice cream maker and process according to the manufacturer's directions, then freeze the ice cream for about 1 hour; it should be soft enough to spread on the cookies. Scoop 2 tablespoons onto the flat side of 1 cookie and press a second cookie, flat side down, to form each ice cream sandwich. Wrap individually and freeze until firm.

Recipe Source:

Adapted from Lisa Herlinger of Ruby Jewel Treats in Portland, Ore.

398 calories, 20g fat, 12g saturated fat, 85mg cholesterol, 124mg sodium, 52g carbohydrates, 1g dietary fiber, n/a sugar, 5g protein.