Maple Ice Cream Sandwiches

Hello Guys How Are Hope You Are Good
 What a better way to celebrate than biting into a maple ice cream filled sandwich. Even better? Shape your cookies like maple leaves and you are destined to have a winner.

Ingredients

Maple Ice Cream:

2 cups (500 mL) 35% whipping cream

1 cup (250 mL) milk

1 Pinch salt

6 egg yolks

1 cup (250 mL) pure maple syrup, (preferably dark amber)

Cookies:

3/4 cup (175 mL) butter, softened

1 cup (250 mL) packed light brown or granulated sugar

2 eggs

1/2 tsp (2 mL) maple extract

2 1/2 cups (625 mL) all-purpose flour

1/2 tsp (2 mL) baking powder

Preparation

Maple Ice Cream: In a medium heavy bottomed saucepan, heat cream, milk and salt over medium heat until bubbles form around the edge. Remove from heat.

In a large heat-proof bowl, whisk egg yolks and maple syrup. Gradually whisk spoonful’s of hot cream mixture into yolk mixture. Return to pan; cook over medium heat, stirring constantly, for about 8 to10 minutes or until thick enough to coat back of wooden spoon. Strain through fine sieve into a heat-proof bowl. Place plastic wrap directly over surface; refrigerate overnight.

Freeze in ice-cream machine (see below for no ice cream machine instructions) according to manufacturer’s instructions. Pack into airtight container and freeze for 1 hour or until firm.

Cookies: In a medium bowl, with an electric mixer, cream butter and sugar, until light. Add eggs in one at a time. Beat in maple extract. In a separate bowl, whisk together flour and baking powder; stir into butter mixture in 2 additions. Divide dough in half; shape each into disc. Wrap in plastic; refrigerate for at least 1 hour.

Pre-heat oven to 375° F (190°C). Line rimless baking sheets with parchment paper. On a lightly floured surface; roll out dough, 1 disc at a time, to 1/4-inch (5 mm) thick. Using a 3-inch (8 cm) maple leaf shaped cookie cutter, cut out shapes, rerolling scraps. Place on prepared baking sheet.

Bake for about 10 minutes or until light golden on bottoms and edges. Let cool on pan on a rack for 2 minutes then transfer to racks to cool completely.

To assemble, take the ice cream out of the freezer to soften. Meanwhile, freeze cookies for 10 minutes or until hard. Carefully smooth 2 to 3 tablespoons (30 to 45 mL) of ice cream on bottom of half of the cookies, sandwich with second cookie. Clean the edges and place on a parchment covered baking sheet; freeze until ready to serve. Transfer to air-tight container and freeze, up to 5 days.

Hope You Enjoy It I wish You The Best My Friends