|Salted Chocolate- Caramel Turtle Ice Cream Sandwiches|
This is actually two recipes: one for the cookies and the other for the ice cream. If you choose to not make the ice cream or don't have and ice cream maker, buy a good quality caramel ice cream like Ben & Jerry's Dulce Delish. The cookies are also great on their own.
Salty Chocolate- Caramel Turtle Cookies
|Dough ready for the oven|
1 cup butter, at room temperature
1 1/2 cup sugar
1 tsp vanilla
2 cups flour
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp coarse sea salt
1 cup milk chocolate chips
1/2 cup chopped pecans
12-15 caramels, chopped into fours
Cream together the butter, sugar, eggs and vanilla until fluffy. Add flour, cocoa, baking soda and salt. Mix until combined. Fold in pecans, caramel pieces, and chocolate chips. Refrigerate dough for 4-6 hours or more. Preheat oven to 350 degrees. Roll dough into 2 inch balls and set on the baking sheet. (Note: Refrigerating is the most important part. If you don't refrigerate, when the cookies go into the oven, the caramel pieces will sink to the bottom and stick to the cookie sheet.)
Bake at 350 for 10-12 minutes. Let the cookies cool slightly on the baking sheet before moving them to a cooling rack. Place the cookies in airtight containers until ready to make the ice cream sandwiches.
|Caramel gooey goodness|
Caramel Ice Cream
|Spinning away in the ice cream maker!|
2 Tbsp water
1/2 tsp fresh lemon juice
1 cup heavy cream
pinch of salt
1 1/2 cups whole milk
1 tsp vanilla extract
In a heavy saucepan combine the 3/4 cup sugar, water and lemon juice. Cook over medium heat, stirring with a wooden spoon until the sugar dissolves, 1-2 minutes. Stop stirring at this point and cook until the syrup is amber, 5-6 minutes, swirling it to make sure it cooks evenly. Watch closely to avoid burning. If it burns, you must throw it out and start over.
|Cook the sugar until light amber.|
|Adding the cream to the warm caramel|
|The caramel has thickened until it sticks to the back of a spoon and you can draw a line with your finger and it does not run.|
Place the bowl in a larger bowl partially filled with ice cubes and water. Stir occasionally until cool. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.
Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a freezer safe container. Cover and freeze till firm, at least 3 hours or up to 3 days before serving.
Yield: about 1 quart
Recipe courtesy of Williams Sonoma
To Make the Sandwiches:Place approximately 8 cookies on a work surface with the flat side up. Scoop 1/2 cup of ice cream onto the cookie, pressing the ice cream down slightly with the back of a spoon being careful to not break the cookie. Place another cookie on top, pushing down slightly to make a good contact. Individually wrap each cookie in plastic wrap and place in freezer until ready to serve. Upon serving, remove from plastic wrap, plate and serve. Or leave the wrap on for a tidier snack.
* Note in this recipe you will have many more cookies that you have ice cream. You can eat the individual cookies alone, which is still wonderful or double your ice cream recipe.