Chocolate Ice Cream Sandwiches

Ingredients:

Cookie

• 115 g of butter at room temperature
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 large egg at room temperature
• 1 tsp vanilla extract
• 1 and 1/4 cups premium flour
• 1 tbsp cornstarch
• 1/2 teaspoon of baking soda
• 1/2 tsp salt
• 1.5 cups chocolate chips for baking
• 1 cup lightly toasted chopped pecans (optional)

Chocolate ice cream

• 1.5 cups of 2% milk
• 1/2 cup cream plus 1 cup whipped cream (portioned)
• 170 g semi-sweet chocolate
• 4 large yolks
• 1/2 cup sugar

Preparation:

1. Beat the butter with the brown and white sugars until creamy. Continue beating, then add the egg and vanilla.
   
   In a separate bowl, combine the flour, cornstarch, baking soda, and salt. Add to the butter and mix until smooth. Add the chocolate chips and crushed pecans.
2. Using a small ice cream scoop or a regular tablespoon, scoop the cookies into small balls onto a parchment-lined tray or plate. Refrigerate the formed cookies for about 1 hour. The cooled cookies can also be frozen for later use.
3. Preheat the oven to 325°F (160°C). Place the cooled cookies on parchment-lined baking sheets, leaving 3-4 inches (7-8 cm) between them. Bake for 15-18 minutes, until the edges are golden brown. Cool the cookies on the baking sheet. If you're baking from frozen dough, remove the cookies from the freezer and let them sit at room temperature for about 20 minutes before baking.
4. To assemble a cookie sandwichPlace a large scoop of ice cream on one half and press down with the other. Eat immediately and enjoy!
   
   For ice creamBring the milk to a boil in a medium saucepan. Melt the chocolate with the hot milk, pouring it over it until it melts.
   
   In a separate bowl, whisk the egg yolks with the sugar. Bring half the cream to a boil and whisk it into the egg yolks. Reduce heat to medium and cook for about 3 minutes, stirring constantly, until the custard forms a groove with the spoon. Stir in the melted chocolate. Strain the custard through a sieve. Cover and refrigerate.
5. Transfer the frozen custard to an ice cream maker and freeze according to the manufacturer's instructions. Just before the end of the cooking time, fold in the remaining whipped cream. Scrape the ice cream onto a plate, cover with plastic wrap, and place in the freezer until completely frozen. Ice cream can be stored for 1 week, you can prepare it in advance.