Black Cherry Ice Cream Sandwiches

I don't know about you, but where I'm at... it's still sooooo hot. The country as a whole has been under a huge heat wave this past week and today is no exception! I will say though, that we are lucky to have a dry heat instead of a humid heat. At least I don't feel like I'm drowning and on fire at the same time.

So to cool off, I got you covered with some amazing black cherry ice cream sandwiches. Yes, you can buy ice cream sandwiches too, but I guarantee that these are better. Here's what you'll need:

Photo byStephanie

Ingredients:

For Chocolate Cookie "Sandwich":

• 1 1/4 cups flour
• 1/3 cup unsweetened cocoa (I like the special dark)
• 1 tsp salt
• 3/4 tsp baking powder
• 1/2 cup unsalted butter
• 3/4 cup sugar
• 1 large egg
• 2 tsp vanilla extract

For The Ice Cream:

• 12 oz (1 1/2 cups) fresh, dark cherries (like Bing)
• 2 Tbl sugar
• 2 Tbl Kirsch, optional (or cherry brandy, or amaretto...)
• 4 egg yolks
• 1/4 cup powdered sugar
• 2 cups heavy whipping cream
• 1 tsp vanilla or amaretto extract

First, make the ice cream base by placing your fresh cherries in a small baking dish (big enough that the cherries are in a single layer), sprinkle with the 2 Tbl of Kirsch and sugar. Cover with foil and bake at 400 degrees for about 30 minutes.

Remove and set aside to cool.

While cherries are cooling, begin scalding the heavy cream in a saucepan over medium heat. Do not boil or simmer. It should be about 110 degrees.

Beat egg yolks in a medium-sized glass or metal bowl with the powdered sugar until it is pale and thick.

Carefully stream the hot cream into the egg yolk mixture while whisking carefully as not to splash.

Heat bowl of cream and eggs over a pan of simmering water (or double boiler) and stir until it thickens to a custard texture. Remove from heat.

Remove cherry pits and chop each cherry into about 6 pieces, then add into custard mixture along with the vanilla or amaretto extract, and any remaining juice from the cherry baking dish. Stir to combine, then allow to cool to room temperature.

Once at room temperature, cover and place in the refrigerator to chill completely.

While ice cream base is chilling, prepare the cookie crust by sifting together the flour, cocoa, salt and baking powder in a medium bowl. Set aside.

In a stand mixer, beat butter and sugar on medium speed until fluffy. With mixer still running, add in the egg and beat until combined. Stop to scrape down sides, then slowly add in flour mixture on low speed just until combined. Remove dough and wrap tightly in plastic wrap and chill for at least 2 hours.

Roll out dough onto parchment-lined surface into a rectangle of about 1/8 " thick. Trim to 13 x 10 inch rectangle and transfer to a cookie sheet (along with the parchment). Chill again for about 30 minutes, then with a wooden skewer, prick holes in dough about 3/4 inch apart. Bake in preheated oven at 350 degrees for about 9-11 minutes. Middle will be set but still soft. Allow to cool completely on the pan.

While this is cooling, start your ice cream in the ice cream maker.

Once cookies are cooled, cut lengthwise down the middle and carefully turn over. Top with ice cream*, spreading to the edges. Then, place remaining cookie half on top. Wrap the entire bar well in aluminum foil and freeze for 8 hours.

Remove from foil, slice into bars and enjoy!

Notes:

* If your ice cream maker does not churn the ice cream thick enough to spread without a mess, you may need to freeze your ice cream in a container for an hour or two so as not to be too soft when working with the cookie pieces.

* Yes, you can use storebought ice cream if you'd like instead.

* Yes, you can use any flavor of ice cream.