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1
Let the ice cream soften at room temperature until a spreadable consistency, about 5 minutes.
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2
In a shallow dish, spread the toasted coconut.
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3
Place one 1/2-cup scoop of ice cream in the center of 6 cookies.
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4
Press down on the ice cream with the scoop to push the ice cream out to the cookies' edges.
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5
Top with the remaining cookies, pressing together to form sandwiches.
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6
With a butter knife, smooth the ice cream around the edges.
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7
Roll the sandwiches in the toasted coconut and place on a baking sheet.
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8
Freeze until just firm, about 10 minutes before serving.
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9
(Or, wrap tightly in plastic wrap and keep frozen until ready to serve.)
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10
In the top of double boiler set over medium high heat, melt the chocolate.
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11
Remove from the heat.
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12
In a medium saucepan, bring the cream to a gentle boil.
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13
Remove from the heat.
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14
In a small mixing bowl, whisk together the egg yolks and sugar until slightly thickened.
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15
Whisk 1/2 cup of the hot cream into the egg mixture.
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16
Whisk in the coffee powder.
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17
In a slow, steady stream, gradually add the egg mixture to the pan of hot cream.
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18
Cook over moderately low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F on an instant-read thermometer, 3 to 5 minutes.
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19
Remove the pan from the heat and strain the mixture into a clean bowl through a fine mesh strainer, pressing against the strainer with the back of a spoon.
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20
Add the melted chocolate and vanilla.
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21
Pour into a container and cover with waxed paper or plastic wrap, pressing down against the surface to keep a skin from forming.
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22
Chill in the refrigerator for at least 2 hours.
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23
When cold, pour into the bowl of an ice cream machine.
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24
Churn and freeze according to manufacturer's instructions.
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25
When the ice cream has come together, transfer to an airtight container and place in the freezer until ready to serve.
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26
Preheat the oven to 350 degrees F. Grease a baking sheet and set aside.
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27
In a large bowl, cream together the butter and sugar.
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28
Add the egg, almond extract, and vanilla and mix well.
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29
Onto a sheet of waxed paper or into a bowl, sift together the flour, baking soda and salt.
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30
Add the dry ingredients to the egg mixture and mix well.
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31
Fold in the chocolate and nuts.
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32
With a 1/4-cup scoop, portion out the dough onto the baking sheet, leaving 2-inches between each piece.
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33
Bake until the edges are golden brown but the centers are still slightly soft, 12 to 15 minutes.
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34
Remove from the oven and cool on the baking sheet for 5 minutes.
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35
With a spatula, transfer cookies to a wire rack and let cool before assembling the ice cream sandwiches.
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36
*NOTE: If the nuts are salted, rinse under cold running water and pat dry before using
