How is the weather where you live?
It's flipping cold in New Hampshire. 2014 will go down as the coldest longest winter of all time. This time of year we should be reaching 40-50 degrees, sugar houses should be boiling syrup, we should be prepping for our spring gardens.... we SHOULD be doing a lot of things. But thanks to the cold we are still stuck inside eating soup and comforting casseroles.
So what do I do? I crank my heat to 75, put on a skirt and flip flops and pretend it's warm so I can justify making ice cream!
To make these ice cream sandwiches, I paired my favorite amazing maple custard with a slightly sweet maple bacon fat cookie.
The ice cream is pretty sweet all on it's own, so I didn't want the cookies to over power the ice cream. So I made them a tad savory by adding in some bacon fat, and then reduced the sugar content.
They are great on their own, however more of a sweet biscuit than a super sweet cookie.
These ice cream sandwiches are the perfect way to kick of spring and maple sugaring season. Who cares if it's freezing outside. We call pretend for just a moment!
Ice Cream Sandwiches with Maple Custard and Maple Bacon Fat Cookies
For the Ice Cream:
1 cup whole milk
1 1/2 cups heavy cream
1/2 cup brown sugar
1/2 cup pure maple syrup
1/4 tsp salt
1 tbs vanilla extract (maple if you want more maple flavor)
4 egg yolks
For the Cookies:
2 1/3 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
1/4 cup brown sugar
3/4 cup pure maple syrup
1/2 cup butter
1/4 cup bacon fat
To prepare you ice cream, in a sauce pan whisk all of your ingredients together until combined, heat over medium low heat whisking constantly until it comes to a low boil or is thick enough to coat the back of a spoon. Be sure to constantly whisk.
Remove from heat, cover with plastic wrap and refrigerate until cool. (I did mine over night)
Place chilled custard mixture in the bowl of your ice cream make and prepare according to the manufacturers directions.
Freeze ice cream after you have finished.
To prepare the cookies, pre heat oven to 350.
In a mixing bowl sift flour, baking soda and salt together. Set aside.
In a sauce pan melt butter and bacon fat. Set aside to cool just slightly.
In a separate mixing bowl, mix eggs with brown sugar , maple syrup and vanilla extract. Slowly mix in the butter and bacon fat mixture.
Once combined fold in the sifted dry ingredients.
Refrigerate cookie dough for 2 hours or until it is firm.
Roll into 1 inch balls. Place on a lined cookie sheet and flatten with the palm of your hand, or the bottom of a cup until they are about 1/4 inch thick.
Sprinkle tops with granulated sugar *optional*
Bake for 11-13 minutes or until they have puffed up and slightly golden.
Place cookies on a cooling wrack and cool completely.
Sandwich each cookie with your maple custard. Either eat immediately, or wrap individually in plastic wrap and place in the freezer.
To celebrate Maple Sugaring Season, my friends and I have teamed up to host a link up party! Be sure to go check out their recipes as well as enter your favorite maple recipe link below!