A Cozy Kitchen
POTATO CHIP CARAMEL ICE CREAM SANDWICHES
3/4 cup granulated sugar
1 Tbsp water
1 1/2 cup whole milk
4 large egg yolks
1/4 tsp salt
1 tsp vanilla extract
1 cup heavy cream
2 cup + 2/3 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 cup unsalted butter, at room temperature
3/4 cup white granulated sugar
3/4 cup light or dark brown sugar
2 large eggs
1 tsp vanilla extract
1 cup crushed Sea Salt Kettle Brand® Potato Chips
8 oz dark chocolate chips
2 tsp coconut oil
2 Tbsp crushed Sea Salt Kettle Brand® Potato Chips
To make the ice cream: Start by getting your ingredients prepped. Create an ice bath in a large bowl (10 ice cubes with about 1/2 cup of water). Nestle a medium bowl in the large bowl and top with a fine-mesh strainer. Set the whole contraption aside.
To a medium saucepan, set over medium-high heat, add the granulated sugar and water. Cook the sugar, watching it the entire time, until it begins to brown, caramelize, about 5 minutes. I took it to the point of medium dark brown. Immediately pour in the whole milk (it will bubble up—don’t worry). Cook the milk and caramel mixture for an additional 5 minutes. The milk will most likely make the caramel seize (this happens when you add something cold to caramel) but don’t worry; as it warms up, the caramel will melt again. The additional cooking time will also help caramelize the sugar and milk a bit more. Turn off the stove.
In a medium bowl, whisk the egg yolks with the salt. Whisk in about 1/2 cup (you can eyeball this measurement) of the warm milk/caramel mixture to the egg yolks. Pour the egg yolk/milk mixture to the pot and cook the custard until it reaches 175 degrees, until it’s thickened. Pour the ice cream custard through the sieve into the medium bowl with the ice bath. Stir in the heavy cream. Cover with plastic wrap and transfer to the fridge for about 4 hours, until it reaches 40 degrees. At that time, churn the ice cream in your ice cream maker according to the maker’s instructions. Transfer to a freezer-safe quart container until you’re ready to serve.
To make the cookies: Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together the flour, baking powder and baking soda. To the bowl of a stand-up mixer (you could also use a hand mixer), with the paddle attachment, add the butter and sugar. Cream the butter and sugar together until light and fluffy, about 2 to 3 minutes. Add one egg at a time, being sure it’s completely combined before adding the next one. Pour in the vanilla extract. In two batches, with the mixer running, add the dry ingredients. Lastly, fold in the crushed Kettle Brand chips.
Drop six scoops of cookie dough, leaving a few inches in between (they spread), onto the baking sheet. Bake the cookies for 8 to 10 minutes, until the edges are lightly golden brown. Allow to cool on the baking sheet for 5 minutes, and then transfer them to a cooling rack. Repeat with the remaining cookies.
Meanwhile, in a double-boiler, melt the chocolate with the coconut oil. Stir until smooth when melted. Top only half of the cookies with a drizzle of melted chocolate and immediately sprinkle with the crushed chips. (The other half will act as the bottom cookies for the ice cream sandwiches.)
To assemble the ice cream sandwiches: add a scoop of caramel ice cream to each of the bottom cookies. Place the chocolate drizzled cookies on top. Transfer to the freezer until you’re ready to serve.
*Note: If you want, feel free to use store-bought ice cream. No shame in that game!