Chocolate Walnut Iced Coffee Sandwiches
Posted on July 25, 2013
Nuts and ice cream go so well together, but even when you coat the nuts in chocolate or caramel, you run the risk of them getting a bit soggy if you mix them right in (not to mention the somewhat monumental effort of doing that). A very nutty cookie is a great solution.
This particular cookie is a little mound of walnuts and chocolate chips, barely held together by very rich chocolate batter. Eaten on its own it’s intense and dark, which means that once it’s frozen it retains a ton of flavor, unlike many regular chocolate chip cookies.
The last time I made coffee ice cream I was up all night, so this time I opted to make it with decaf beans. You can decide whether this is a sacrilege to you. I think it worked just fine. Go for dark roast beans.
Or you could just buy a pint of your favorite ice cream. The cookie is more or less the star of this recipe, so you loose nothing by not making your own. And it might even free you up to get two or three flavors (strawberry? caramel? vanilla?) and make a whole variety of these little guys. They are the perfect dessert for a summer barbecue.
Chocolate Walnut Cookies
8 oz. 70% dark chocolate
3 oz. butter
1/4 cup all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
3/4 cup granulated sugar
1 tblsp. vanilla extract
1 1/2 cups dark chocolate chips
1 1/2 cups walnut pieces
Pre-heat oven to 350°F.
Line 2 sheet pans with parchment paper.
In a double boiler, melt the 70% chocolate with the butter. Set aside to cool slightly.
Sift together the flour, baking powder and salt. Set aside.
In another bowl, beat or whisk the eggs with the sugar and vanilla until they lighten up a bit…about a minute or two.
Whisk in the chocolate mixture, until just incorporated, then stir in the flour mix.
Add the chocolate chips and walnut and mix so that they’re evenly distributed.
Use a tablespoon to spoon little mounds of batter onto your sheet pan (you can go bigger too, but remember that these are rich and you will be having two with each sandwich).
Bake 12-16 minutes, rotating sheets halfway through. They should develop a sort of skin like in the photo above. Cool and fill with ice cream of your choice.
Coffee Ice Cream (adapted from David Lebovitz’s “The Perfect Scoop”)
1 1/2 cups whole milk
3/4 cup sugar
1 1/2 cups whole coffee beans (decaf is ok)
1/4 tsp. salt
1 1/2 cups heavy cream
5 egg yolks
1/2 tsp vanilla extract
Heat the milk, sugar, 1 cup f coffee beans and the salt. When warm, remove from the heat and let everything steep at room temperature for an hour.
In a large bowl, combine the cream with the remaining coffee beans. Also steep for an hour, then use a slotted spoon to transfer the coffee beans to the milk mixture.
Set a mesh strainer over the bowl with the cream.
Re-heat the milk mixture.
In the meantime, whisk the eggs in a bowl.
Pour half of the hot milk and coffee mixture over the eggs and whisk vigorously, then pour everything back into the pot.
Cook on medium to low heat, stirring constantly with a heat proof spatula, making sure to scrape the bottom and sides.
When the mixture thickens and coats the spatula, pour everything through the strainer and into the cream.
Discard the beans.
Add the vanilla, mix well, then cool the ice cream base.
Freeze in your ice cream maker according to the manufacturer’s instructions.