Caramel Ice Cream Sandwiches
- 1 1/2 cups heavy cream
- 1 1/2 cups milk
- 6 egg yolks
- 1/2 cup sugar
- 1 tsp. vanilla extract
- 1/2 cup Michael Recchiuti caramel sauce
- 16 stroopwafels or pizzelle cookies
In a mixing bowl, whisk together the egg yolks and sugar until blended. Gradually pour the hot cream mixture, a little at a time, into the yolk mixture, whisking constantly. Return the mixture to the saucepan and set over medium-low heat. Cook, stirring slowly and continuously with a wooden spatula or spoon, until the custard thickens and a finger drawn across the back of the spatula leaves a path, about 6 minutes; do not boil. Pour the custard through a fine-mesh sieve set over a clean bowl, stir in the vanilla and refrigerate, stirring occasionally, until chilled, at least 1 hour. While the custard is cooling, stir in the vanilla.
Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions. At the end of the freezing stage, stir in the caramel sauce just until it is evenly swirled throughout the ice cream. Transfer the ice cream to a chilled container, cover and freeze until firm, 3 to 4 hours.
To assemble the ice cream sandwiches, let the ice cream stand at room temperature for about 10 minutes. Spoon about 1/2 cup of the ice cream onto the center of a cookie, top with another cookie and gently squeeze together until the ice cream reaches the edges of the cookies. Using a slightly warmed butter knife, spread the ice cream flush with the edges of the cookies. Repeat to make 8 ice cream sandwiches. Freeze until firm, 2 to 3 hours.