Chocolate Caramel Ice Cream Sandwiches

Directions

GELATO

Blend all ingredients together with an immersion blender. Cook to 185°F (85°C). Process in a batch freezer.

JACONDE

In the bowl of an electric mixer fitted with the whisk attachment, whip the eggs, confectioners' sugar and almon flour to a light ribbon. Sift together the pastry flour and cocoa powder. In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites and the granulated sugar to medium peaks. Fold 1/3 of the whites into the yolk mixture at a time, followed by the flour mixture and melted butter. Spread onto a half sheet pan that is lined with a silicone baking mat. Bake at 380°F (193°C) for about 15 minutes.

ICE CREAM SANDWICH COOKIES

Sift together the flour, cocoa, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugars. Add the oil and continue mixing until slightly pale. Add the ehh yolks and vanilla and mix thoroughly. Add the dry ingredients in three additions, alternating it with the milk in two additions and mixing until completely blended. Roll dough between 2 sheets of parchment apaer about 1/8" thick. Freeze the dough, cut desired shape, and then freed again before peeling back opposit side of parchment paper to release the dough. Bake on parchment paper or silicone baking mat at 350°F (176°C) in a convection oven for about 12 minutes.

CARAMEL COULIS

Combine the warm cream, vanilla bean, and salt. Set aside. Combine the sugar and water, cook to a deep caramel. Deglaze with butter. Slowly add the cream mixture. Bring to a boil then remove from heat. Allow to cool. Emulsify with an immersion blender. Cast into desired mold.

ASSEMBLY

Choose a silicone mold shape for the finished sandwich. Cut the jaconde at 10% smaller than your mold size. Apply caramel coulis to the jaconde with a spatula, creating an insert; blast freeze. Pipe gelato halfway up the side of the mold and top with the jaconde-caramel insert. Cap with gelato as needed. Blast freeze. Remove the gelato from the mold and apply pre-baked cookied. Place into a freezer for at least 24 hours, allowing the cookies to soften slightly before enjoying.