Salted Maple Swirl Ice Cream Sandwiches (w/ Butter Waffle Co

• porsjoner: 15 sandwiches
• aktiv tid: 1 hour
• total tid: 1 day 1 hour 40 minutes

Ingredienser

Maple Custard Ice Cream Base (makes 3 pints of ice cream):

2 cups (480ml) whole milk

2 cups (480ml) heavy cream, divided into 1 cup (120ml) portions *see recipe below*

1 1/4 cups (180g) maple sugar, divided into 3/4 cup (108g) and 1/2 cup (72g) portions *see recipe below*; substitution: 3/4 cup (180g) granulated sugar or brown sugar

1/4 tsp (2g) salt

5 egg yolks

2 tsp (8g) vanilla bean paste or extract

1 1/2 cups (360ml) maple syrup

1 tsp (6g) salt

3 eggs

3/4 cup (150g) granulated sugar

1/2 tsp (3g) salt

1 tsp (4g) vanilla bean paste or extract

Optional: 1/2 tsp (2g) almond extract

1 3/4 cups (210g) all-purpose flour

2 tsp (8g) baking powder

1/2 cup (113g) salted butter, melted

1 cup (8oz; 200g) dark chocolate chips or chopped bar

1 tbsp (14g) coconut oil

Fremgangsmåte

Make sure to place the base of your ice cream maker in the freezer the night before making the ice cream, preferably in the back or coldest part of your freezer!!

Start by preparing the maple ice cream base. In a medium pot over medium heat, heat the whole milk, 1 cup (240ml) of the heavy cream (reserve the remaining 1 cup in the refrigerator for much later), 3/4 cup (108g) of the maple sugar, and salt together until it simmers - do NOT bring it to a boil!

While the milk mixture is warming up, in a separate large bowl, add the egg yolks, the remaining 1/2 cup (72g) of maple sugar, and vanilla. Whisk until well combined.

Once the milk mixture is simmering, as you continuously whisk, slowly stream it into the egg mixture to temper the eggs, until combined. I would be intentional to go slow with this, you don’t want to cook/scramble the eggs! I like to pour a small amount of the hot milk mixture in at first, whisk quickly, and then continuously pour and whisk.

Once the milk mixture is fully incorporated, pour the combined mixture back into the pot, and bring back to medium-low heat. Whisk continuously until it it’s just thick enough to barely coat the back of a spoon and the mixture reaches between 170F-180F. Do NOT be tempted to turn up the heat or the eggs will scramble!

Once ready, remove it from the heat and pour the mixture through a fine mesh sieve into a large clean bowl, to get it extra smooth. Cover the bowl and place it into the refrigerator to chill for at least 4-6 hours or overnight. This needs to be completely cold before churning!

Right after preparing the base, prepare the salted maple swirl syrup so it has time to cool and thicken. In a medium saucepan or pot over medium-low heat, add all of the maple syrup. Allow the maple syrup to sit and reduce for around 10 minutes, until reduced by about a quarter or half (do NOT stir it, just let it sit). NOTE: The maple syrup is going to start to slightly bubble and foam up, so make sure your pan or pot is tall enough to withstand this! If it starts to get too high, just reduce the heat quickly and it will deflate.

Once the maple syrup is reduced, transfer it to a heat-safe jar or container. Add the salt and stir. Cover and set aside until ready to use for assembling (the syrup will thicken a lot as it cools, so don’t worry if it’s still runny).

Once the custard base is completely chill and you are ready to churn, use a stand mixer or handheld electric mixer to whip the remaining 1 cup (240ml) of heavy cream that you reserved in the fridge to soft peaks. Add all of it to the cooled custard base and gently whisk until fully incorporated.

Transfer all of the custard base in to your ice cream maker and churn according to the manufacturer’s instructions. Mine typically takes about 20-25 minutes to reach a little past soft serve consistency.

To assemble the pints, alternate between adding the churned ice cream and spoonfuls of the salted maple swirl syrup (I do about 3 layers in each pint). Seal the top of each pint with parchment paper and a lid, then place into the freezer. Allow to freeze for at least 1-2 hours before serving, or preferably overnight (I do overnight). You can alternatively make just one giant container/pan of ice cream by adding layers of the churned ice cream and the salted maple syrup swirl into a 9x13” pan or a different freezer-safe container.

The next day, prepare the butter waffle cookies (this will make a lot of cookies, but I like to prepare all of them because they store REALLY well for the future and are perfect for just pulling out when you want ice cream again; see storing section above the recipe for storing the cookies). In a large bowl, whisk together the eggs, sugar, salt, and vanilla until well combined.

Add the flour and baking powder, and whisk until smooth. Then add the melted butter and mix again until smooth. The batter should be soft and thick!

Preheat your waffle cone maker or regular waffle maker and grease with a small amount of butter (if using a regular waffle maker, they will be thicker and will make less waffle cookies).

For a Waffle Cone Maker: Add about 1 1/2 tbsp of the batter to the waffle cone maker, close the lid, and cook for about 1-2 minutes, until golden brown. These are thin and cook fast! Remove from the waffle cone maker and place onto a wire cooling rack immediately. Repeat with the remaining batter.

For a Regular Waffle Maker: Add about 2-3 tbsp of the batter to the waffle maker, close the lid, and cook for about 2-3 minutes, until golden brown. Remove from the waffle maker and place onto a wire cooling rack immediately. Repeat with the remaining batter.

Allow the cookies to cool completely before serving.

Once ready to serve and if using for ice cream sandwiches, prepare the chocolate dip. Add the chocolate and coconut oil to a small microwave-safe bowl, and microwave at 20-second intervals until completely melted together.

For Ice Cream Sandwiches: Remove the ice cream from the freezer and allow to soften if needed, for about 10 minutes. Then place a generous scoop of ice cream on top of one butter waffle cookie, gently sandwich another cookie on top, and drizzle or dip the sandwich into the chocolate. Eat and enjoy immediately or return to the freezer.

For Serving in a Bowl: Scoop the ice cream in a bowl and top with a drizzle of the chocolate and a butter waffle cookie on top (it’s amazing like this too)!

Enjoy!