Salted Caramel Ice Cream Sandwiches
Source: California Milk Advisory Board
Chaya Brasserie
Los Angeles
Salted caramel continues to trend on menus, especially in beverages and desserts. Chaya Brasserie capitalizes on the flavor’s popularity by incorporating it into homemade ice cream that’s sandwiched between spiced oatmeal cookies. Stockpile the mini ice cream sandwiches to grab and go.
Ingredients
Salted Caramel Ice Cream:
2 2/3 cups heavy cream
1 1/4 cups whole milk
1 1/4 cups plus 3 tbsp. sugar, divided
1/2 cup water
4 large eggs
1/2 tsp. vanilla extract
1/4 to 1/2 tsp. finely ground sea salt
Spiced Oatmeal Cookies:
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. ground cardamom
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
8 oz. unsalted butter
3/4 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
1/2 tsp. vanilla extract
2 cups old-fashioned rolled oats
3/4 cup dried currants, plumped
Steps
- Prepare Salted Caramel Ice Cream: Combine milk and cream in med saucepan; place over med. heat and bring just below a simmer. Remove from heat.
- Place 1 1/4 cups sugar in high-sided deep saucepan or small stockpot. Stir in water to moisten sugar to help it caramelize more evenly; bring to a simmer over med. heat. Once the mixture reaches a simmer, do not stir. Continue to cook about 15 min. or until caramel has a rich amber color.
- Remove pan from heat; very slowly stir in cream and milk. If any of the caramel seizes, return to low heat, stirring to melt. Remove from heat.
- In med. bowl, whisk together eggs and remaining 3 tbsp. sugar until mixture thickens. Slowly whisk in caramel mixture. Strain mixture into clean saucepan.
- Prepare an ice bath. Set a bowl in the ice bath with a strainer across the top. Stirring continuously with a wooden spoon or silicone spatula, heat caramel mixture in saucepan over med. heat, scraping sides and bottom often, until mixture thickens enough to coat the spoon (steam will just begin to rise from the surface).
- Strain into bowl in ice bath; stir in vanilla, then salt, to taste. Cool, stirring occasionally. Refrigerate until very cold, preferably overnight.
- Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions until the texture of soft serve. Transfer to a storage container and freeze to harden. (Ice cream will firm up, but still have a silky texture and will not harden as much as other ice creams.)
- Prepare Spiced Oatmeal Cookies: Position oven racks in upper and lower third of oven; preheat to 350˚F standard heat or 325˚F convection. Line sheet pans with silicone mats or parchment paper.
- Sift together flour, baking powder and spices. Whisk to combine and evenly distribute baking powder and spices.
- In bowl of stand mixer fitted with paddle, beat butter on med. speed until smooth. Add sugars and beat until well combined and light in color. Scrape down sides of bowl and add eggs, followed by vanilla. Mix on low speed to combine. Add dry ingredients and mix on low speed until incorporated. Add oatmeal and currants and pulse to combine.
- With small scoop, measure level balls of dough onto prepared sheet pans, leaving about 1 in. between scoops; flatten slightly. Bake about 15 min. in standard oven and about 10 min. in convection, rotating pans halfway through baking, or until cookies are a rich golden brown. Transfer to racks and let cool completely.
- To assemble, turn 24 cookies over on parchment-lined sheet pan and scoop 3 tbsp. ice cream onto each. Top with remaining cookies and press together slightly. Freeze for several hours.