– Click here for this recipe in Dutch -> Salted caramel ijs sandwiches –
Before we moved to LA I already started to follow a couple of restaurants, food trucks and LA food bloggers on Twitter. And because of that I looked forward to our move even more! There was so much to discover in LA.
One of the food trucks that I was already following on Twitter & Instagram was Coolhaus. Coolhaus makes ice cream sandwiches. Ice and cookies = ice cream sandwich. Or: one of the most delicious things on earth. Ice cream in combination with something doughy is always a good plan: ice cream with pancakes, cake with ice cream or ice cream in a big cone. Or with cookies of course because… how brilliant is that? Just scoop some ice cream to taste between two soft cookies to taste, that’s exactly what Coolhaus does. On our fifth day in LA, I already ate my first Coolhaus sandwich… that says enough right?
Coolhaus is a super nice and young company founded by Natasha Case and Freya Estreller. They started very small selling ice cream sandwiches in a converted postal van at the Coachella festival. Nowadays, as many as 11 Coolhaus trucks are driving around (5 in California, 3 in New York, 2 in Austin and 1 in Dallas) and they have two storefronts. The very best thing is that the Coolhaus name is derived from Rem Koolhaas, the famous Dutch architect! Natasha is in fact an architect graduate anda big fan of Rem Koolhaas. Okay, the name Coolhaus also comes from the name ‘Bauhaus’ and in addition an ice cream sandwich is, of course, a ‘cool house’ with a cookies as the foundation and roof and ice cream as the walls.
A few months ago I attended an inspiring lecture by Natasha in which she spoke about the Coolhaus story and after the lecture the attendees received the Coolhaus Ice Cream Book. Oh oh… that’s dangerous! It’s a good thing that I don’t have an ice cream machine at home. Because yes, that’s on purpose because otherwise I would eat ice cream all day. I would put it in a milkshake for breakfast, eat it as an ice cream sandwich for lunch and would finish with a scoop for dessert after dinner. And without an ice cream machine you can’t make ice cream, is it? Well… let me tell you something.
Right! You cán make ice cream without an ice cream machine I discovered… oops! The recipe below seems long but it is actually quite simple. It takes some attention to make the ice cream base and then some time to stir it once it’s in the freezer. But oh boy, you don’t need an ice cream machine to make creamy ice cream and that knowledge is very dangerous for me :O
I can live quite well without sweets, chocolate, biscuits and ice cream, but once I know I have it in the house then I’m always craving it. So last weekend I suddenly had a lot of cravings for salted caramel ice cream! Salted caramel is really something that I started to appreciate here in LA, I was never a caramel girl and still not really am. But in combination with a bit of sea salt… YUM! Serve it into ice form and you have me.
The recipe for these double chocolate salted caramel ice cream sandwiches comes from that great Coolhaus Ice Cream Book. The recipes in the book are based on the use of an ice machine, but David Lebovitz gave on his website a very clear explanation of how to make ice cream without using an ice cream machine. It was perfect because the ice cream made by hand is can not be distinguished from ice cream made with a machine.
So now you don’t have any excuses left to not make these double chocolate salted caramel ice cream sandwiches right? 😉
These double chocolate salted caramel ice cream sandwiches are dangerously delicious!
- 2 cups whole milk
- 2 cups heavy cream
- 8 large egg yolks
- 1 ¼ cup granulated sugar
- 1 Tbsp Maldon sea salt*
- 2 stick unsalted butter
- 2 cups packed light brown sugar
- 1 large egg + 1 large egg yolk
- 1 tsp natural vanilla extract
- 2 cups sifted flour
- ¾ cup unsweetened cocoa powder
- ½ tsp kosher salt
- ½ tsp baking soda
- 1 cup semisweet chocolate chips
- Place a deep baking dish, or bowl made of plastic, stainless steel or glass in the freezer (or the bowl of your ice ceam maker if you have one)
- In a 4-quart saucepan, combine milk and cream and heat over medium-high heat until just before boiling. Set aside.
- Meanwhile, beat yolks and half of the sugar with a whisk until smooth, heavy and pale yellow, about 30 seconds.
- Heat a large, heavy saucepan over medium-high heat. When hot, sprinkle remaining sugar into pan by the spoonful. As each spoonful melts, add another and gently mix with a long-handled whisk or wooden spoon. Repeat until all sugar is used.
- The sugar will begin caramelizing very soon. The color will go from pale to golden to amber to dark. When the bubbles get foamy and smoke rises, remove pan from heat. Do not allow caramel to burn!
- Whisk a small amount of hot cream mixture into caramelized sugar. Be careful: It will steam up and bubble. Keep adding cream mixture, whisking, until it is all incorporated.
- Return pan to medium-high heat and gently bring mixture to a boil. Whisk to gently incorporate any hardened pieces of caramel sticking to the side of the pan.
- When caramel-cream mixture comes to a boil, in a slow stream, pour half of cream mixture over yolk-sugar mixture, whisking constantly until blended.
- Return pan to stovetop over low heat. Whisking constantly, stream yolk-cream mixture back into pan.
- With a wooden spoon, continue stirring until mixture registers 165 to 180 degrees F, about 2 minutes. Do not heat above 180 degrees, or eggs in base will scramble and you have to start over again. Mixture should be slightly thickened and coat back of spoon, with steam rising, but not boiling.
- Transfer to a bowl and mix with an immersion blender or a hand mixer. Mix in sea salt.**
- Pour into a clean baking dish and cool over an ice bath.
- Get your baking dish from the freezer and pour the mixture into it. Place in the freezer.
- After 45 minutes, take the dish from the freezer and stir thoroughly to break up the ice crystals. Repeat this every 30 minutes for 2 – 3 hours until the ice cream has the desired consistency. You can use a whisk, hand mixer or a spatula for this.
- While the ice cream is in the freezer you can start with the cookies:
- Place butter in a sauce pan and set over low heat until just half is melted. Cool for 5 minutes.
- Pour cooled butter into a large bowl. Add sugar and whisk to combine. Whisk in egg and yolk, one at a time, then whisk in vanilla. Set aside.
- In a medium bowl, whisk together flour, cocoa powder, kosher salt and baking soda.
- Add dry ingredients one third at a time, to wets, mixing with a rubber spatula or wooden spoon to combine. Fold in chocolate chips until evenly distributed.
- Wrap bowl with plastic wrap and refrigerate for at least 20 minutes.
- Preheat oven to 325 degrees F, with racks in lower and thirds of oven. Line two baking pans with parchment paper.
- Form dough into balls about the size of whole walnuts and place 2 inches apart on prepared baking sheets.
- Top eat cookie with a few flakes of sea salt en push down gently.
- Bake for 10 to 12 minutes, or until edges are light brown and centers are still wet. Don’t overbake because the cookies need to stay soft so you can easily eat them as an ice cream sandwich.
- Transfer cookies immediately to a cooling rack. Let cool for at least 1 hour before serving.
- For serving: Place 1 scoop of salted caramel ice cream between two double chocolate cookies.
** When using an ice machine, follow these steps while you skip step 12-13-14 and continue with step 15:
Pour into a clean airtight container and refrigerate for 12 to 24 hours.
Process in an ice cream maker according to manufacturer’s instructions.
Scrape into an airtight storage container. Freeze for a minimum of 2 hours before serving.
Recipe by Coolhaus
* You really want to use Maldon sea salt flakes because they are so good! The taste is milder than regular sea salt, and look how beautiful the crystals are:
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