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Beardcat’s Gelato Cookie Sandwich

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Ingredients

Gelato Cookie Sandwich

Vanilla Gelato Base (recipe follows)

Homemade Cookies (recipes follow)

Vanilla Gelato Base

5 large egg yolks

3/4 cups sugar

2 1/4 cups whole milk

1 cup heavy cream

1 teaspoon salt

2 vanilla beans, split down the center with a sharp knife

for strawberry gelato: 1 2/3 cups pureed strawberries (about 3 cups of strawberries)

for chocolate chip gelato: 2 cups semi-sweet mini chocolate chips

for cinnamon gelato: 1 tablespoon ground cinnamon

Lemon Sugar Cookies

3 cups flour

1 teaspoon baking soda

3/4 teaspoon salt

2 sticks butter

13 ounces (1 and 7/8 cups) granulated sugar

1/4 cup brown sugar

1 teaspoon vanilla

2 eggs

Zest and juice of 1 lemon

Chocolate Chip Cookies

2 sticks butter

3/4 cup plus 2 tablespoons granulated sugar

3/4 cup plus 2 tablespoons brown sugar

2 eggs

1 teaspoon vanilla extract

15 ounces (1 and 7/8 cups) flour

1 teaspoon salt

1 teaspoon baking soda

1 bag (12 oz) semi-sweet chocolate chips

Directions

Vanilla Gelato Base

Beardcat’s uses a gelato machine, but you can use any ice cream or frozen dessert spinner—though the texture may differ slightly.

  1. Whisk yolks and sugar until light and fluffy; set aside.
  2. In a saucepot over medium-low heat, combine milk, heavy cream, salt and vanilla beans. Heat until barely simmering but not boiling. Discard vanilla beans.
  3. Slowly pour the hot liquid mixture into the sugared yolks 1 at a time, whisking fully between pours to prevent scrambling.
  4. Return the mixture to the saucepot over low heat. While continuously stirring with a wooden spoon, watch closely as the mixture begins to thicken in to a custard. Once thickened enough, it should coat the back of the wooden spoon. Remove from heat.
  5. With a fine mesh sieve, strain the mixture into a bowl and place over a water bath, stirring occasionally until chilled to prevent a skin developing. Place in refrigerator with a light blanket of plastic wrap on the surface until ready to spin.
  6. Prepare an ice cream or gelato machine as instructed and follow manufacturer’s directions for spinning frozen desserts. Transfer the gelato to a chilled container.

Gelato Flavors

  1. For each variation, reduce amount of vanilla to one bean.
  2. Cinnamon gelato: add 1 tablespoon ground cinnamon to strained mixture before chilling.
  3. Strawberry gelato: add 1 and 2/3 cups pureed strawberries (about 3 cups sliced berries) to strained mixture before chilling.
  4. Chocolate chip gelato: add 2 cups semi-sweet mini chocolate chips to strained mixture before chilling.

Lemon Sugar Cookies

  1. Preheat oven to 300 degrees.
  2. In a bowl, combine flour, baking soda, and salt. Set aside.
  3. In a stand mixer fitted with the paddle attachment, cream together butter and sugars.
  4. With the mixer on slowest speed, add vanilla and eggs.
  5. Add dry mix and blend only until incorporated.
  6. Let cookie dough chill until firm.
  7. Preheat oven to 300 degrees. Use a 1-ounce scoop to evenly dollop dough onto a parchment-lined baking sheet.
  8. Bake for 4 minutes, turn, then bake additional 5 minutes.

Chocolate Chip Cookies

  1. Using the paddle attachment in a stand mixer, beat together butter and sugars until incorporated.
  2. Break eggs into separate bowl and add vanilla extract. Slowly add egg/vanilla mix one egg at a time to mixer bowl while it is going on the slowest speed, stopping to scrape down the side of mixing bowl after each addition.
  3. In another bowl, combine flour, salt, baking soda, and chocolate chips, then add to wet ingredients and mix only until incorporated.
  4. Form dough into a ball, wrap in plastic wrap, and chill in refrigerator until firm.
  5. Preheat oven to 300F degrees, 1 ounce portion scoop to evenly pack dough into scoop.
  6. Bake in a preheated oven of 300F for 4 minutes, turn, then bake an additional 5 minutes.

To Assemble Sandwiches

  1. Once cookies are baked, match them with their pair and freeze at least 2 hours.
  2. With a 4-ounce scoop, scoop a leveled amount of gelato onto one half of the cookie pair.
  3. Quickly add the other cookie and gently press until gelato comes to the sides evenly with the cookie.
  4. Refreeze for at least 3 hours; remove from freezer about 5 minutes prior to eating.
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