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1
To make the ice cream, pour half of the double (heavy) cream into a medium heatproof bowl and nest it inside a larger bowl of ice water; set aside.
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2
Then, in a saucepan, combine the remaining half of the double (heavy) cream, milk, sugars, and salt. Cook gently over medium heat, stirring frequently, until sugars have dissolved and the mixture starts to steam. Remove from heat.
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3
In a small bowl, whisk egg yolks, then slowly whisk in some of the warm cream mixture, around 1/3 cup at a time, until about half the cream mixture has been incorporated and egg mixture is warm to the touch. Return egg mixture back into the saucepan and cook over medium heat, stirring constantly, until mixture thickens slightly and coats the back of a wooden spoon, around 5-7 minutes, or until it reaches approximately 73-76C (165-170F). Do not let the mixture boil. Pour the mixture through a fine-mesh sieve into the nested bowl of cold cream. Discard any remaining solids, then add the vanilla into the bowl and stir until mixture is cool.
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4
Once cool, cover with plastic wrap carefully pressing it onto the surface of the cream mixture to prevent a skin from forming. Refrigerate until completely chilled, at least 3 hours or preferably overnight.
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5
To prepare the cookie dough, combine the butter and sugars in a large bowl and beat until light and fluffy. Add salt, vanilla extract and milk (or cream); mix well. Gradually add the flour and mix until incorporated, then stir in the chocolate chips. Add the chilled cream mixture to the cookie dough mixture and mix thoroughly to combine.
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6
Line a 9-by-9-inch baking pan with foil or parchment paper, allowing the foil/paper to hang over two ends of the pan. Set aside.
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7
Freeze the cream mixture in an ice cream maker following the manufacturer's directions until soft serve consistency, then pour into the prepared baking pan and freeze until solid.
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8
To make the cookie sandwiches: In the bowl of a stand mixer using paddle attachment, beat together the shortening and sugar for 2-3 minutes. Then add baking powder, salt, cocoa powder, espresso powder, and vanilla and mix until incorporated. Mix in half of the flour, followed by half of the water, and then add the remaining half of the flour and water, mixing well until no dry ingredients remain. The dough should be soft and pliable but not sticky. If necessary, add more water until dough comes together.
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9
Preheat oven to 180C (350F). Turn the dough out onto a lightly floured surface and roll into an even 1/4-inch thickness. Cut dough into 3-inch squares, then transfer to a baking sheet lined with either parchment paper or a silicone baking mat. Use a toothpick or cake tester to pole an even pattern of holes onto each cookie's surface (optional). Repeat rolling and cutting of dough using the scraps if necessary to create 18 cookies. Then place the cookie sheets in the freezer for 10 minutes before baking.
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10
Remove cookies from the freezer, put them into the heated oven and bake for 7 to 8 minutes, or until the tops are matte and cookies are just set. Do not over bake. Remove from oven.
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11
Allow the cookies to cool on the baking sheet for 2 to 3 minutes, then transfer to a wire rack to cool completely. Once cool, refrigerate or freeze the cookies until ready to use.
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12
To assemble the sandwiches, using the foil or parchment paper, carefully lift the block of cookie dough ice cream from the baking pan and place on a cutting board. Using a large knife, cut ice cream into 9 equal-sized squares. Place 1 piece of ice cream between 2 chilled cookies and press lightly to adhere. Freeze the sandwiches until ready to use.
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From The Cookie Dough Lover's Cookbook by Lindsay Landis.
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Ice cream yield: 11/2 quarts.
