Brown Butter Candied Bacon Ice Cream Sandwich

September 22, 2014 1:33 am Published by Leave your thoughts


Brown Butter Candied Bacon Ice Cream Sandwich

Tomorrow is the first day of Fall, and we’re officially protesting its arrival with this ice cream sandwich recipe. The recipe comes from COOLHAUS, the architecturally-inspired gourmet dessert company! Coolhaus co-founders Natasha Case and Freya Estreller started baking cookies, making ice cream, and combining them into “cool houses” in 2008. With mutual backgrounds in the design and real estate fields, they began naming their ice cream sandwiches after architects and architectural movements that inspired them, and eventually decided to take their new-found passion (dubbed “Farchitecture,” or Food + Architecture) to their hometown streets in Los Angeles.

Now, Coolhaus operates a national fleet of 11 mobile ice cream trucks and carts (5 in Southern California, 3 in NYC, 2 in Austin, and 1 in Dallas). Fans can also visit Coolhaus at its two Southern California-based storefronts in Culver City and Pasadena, or pick up a pre-packaged ice cream sandwich, pint of ice cream, or hand-dipped ice cream bar at one of 1,500+ gourmet markets in over 40 states.

Coolhaus has perfected the recipe for candied bacon ice cream. Make these ice cream sandwiches from scratch and hold on to summer for a few more days. Follow Coolhaus on Twitter, Facebook and Instagram.


*Ingredients for Brown Butter Candied Bacon ice cream:*

1 lb. bacon, sliced into 1/2 inch pieces
– 1 cup light brown sugar
– For the ice cream custard:
– 4 oz. butter, unsalted
– 4 cups heavy cream
– 2 cups whole milk
– 1 cup sugar
– 12 egg yolks
– 1/4 tsp. kosher salt
– 1 tsp. vanilla extract
– 1/4 cup maple syrup
– 1/2 cup light brown sugar
– 1/4 cup bacon fat
– For the Chocolate Chip Cookies:
– 2 sticks unsalted butter
– 2 1/3 cups flour
– 1 teaspoon kosher salt
– 1 teaspoon baking soda
– 1/4 cup white sugar
– 1 1/4 cups brown sugar
– 1 egg
– 1 egg yolk
– 2 tablespoons milk
– 1 1/3 teaspoons vanilla extract
– 2 cups [semisweet] chocolate chips

*Cooking directions:*

For the ice cream:

To candy the bacon, place a skillet over medium heat, add the sliced bacon pieces, and start to cook. Once some of the fat has started to render, stir in the brown sugar to evenly coat continue cooking, stirring occasionally. Once the bacon is about 3/4 crisped, strain off the bacon fat and reserve, continue cooking to golden and crispy remove from heat and allow to cool.

To make brown butter ice cream:

Over low heat, in a heavy bottom sauce pot, melt the butter down, and slowly allow it to brown, stirring occasionally.

To make the base:

Combine the cream and milk in a large sauce pot over medium heat. Bring the liquid to an almost boil. Whisk together the yolks, salt, sugar and brown sugar in a separate bowl. Gently add about 2 cups of the hot liquid, whisking until smooth.

Add the egg mixture to the remaining cream/milk mixture, whisking until smooth. Whisk in the remaining ingredients: maple syrup, bacon fat, brown butter and vanilla. Strain through a fine mesh strainer.

Cool slightly over an ice bath, stirring constantly. You want it to be about room temperature. Add the mixture to the ice cream machine, and make according to the machine’s instructions. Once the ice cream is complete, stir in the cooled candied bacon pieces, and freeze to set.

For the chocolate chip cookies:

Heat oven to 375 degrees Farenheit. Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and put aside.

Pour the melted butter in a mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until it is  thoroughly combined. Stir in the chocolate chips.

Chill the dough. Scoop onto parchment-lined baking sheets, 1 inch balls. Bake for about 13 minutes, checking the cookies after 5 minutes. Cookies for ice cream sandwiches should be slightly underbaked so that they remain chewy when confronted with the coldness of the ice cream. The chewiness will also make them hold the weight of the ice cream without breaking. The 1 inch ball of dough should also produce a thick enough cookie so that the cookie is sturdy.

Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

Creating the ice cream sandwiches: After cookies are cooled to room temperature, bring ice cream out of the freezer for scooping (ice cream should be at about -5 degrees F, or as frozen as possible). Scoop 3.5 oz. of ice cream onto a cookie on a half tray, face down. Place second cookie on top. Push down slightly, but not too hard, as to not push the ice cream out of the sides or break either of the cookies.

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