For Custard-Based Ice Cream

• 2 cups heavy cream
• 2 cups whole milk
• 1 cup sugar, divided
• 12 large egg yolks
• ¾ cup malted milk powder (can be substituted for Ovaltine) or your preferred flavoring
• pinch of salt
• 1½ tsp vanilla

For Soft Double Chocolate Cookies (makes 2-3 dozen)

• 4 oz (1 stick) unsalted butter, room temperature
• 4 oz (½ cup) vegetable shortening (Crisco used in this recipe)
• 4 oz (½ cup) granulated sugar
• 4 oz (½ cup) light brown sugar
• 2 large eggs, room temperature
• ½ cup Dutch cocoa powder
• 3 tbsp honey
• 1 tbsp vanilla extract
• 12½ oz (3 cups) unbleached all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 2 cups mini dark chocolate chips
• ½ cup roasted cocoa nibs (or 1 tbsp ground instant espresso)

For Sandwiches

• 24 Soft Double Chocolate Cookies (see recipe above)
• 1 recipe Custard-Based Ice Cream (see recipe above) or 1 qt of your favorite ice cream flavor

Equipment

• stand mixer with paddle attachment
• ice cream scoop for cookie dough (1.5 oz used)
• ice cream maker (optional)
• ice cream scoop for ice cream (slightly larger than size used for cookies)

Make Custard-Based Ice Cream

1. Bring cream, milk and ¾ cup of the sugar to just below a boil over medium heat
2. In a separate bowl, whisk egg yolks and remaining ¼ cup of sugar
3. Whisk malted milk powder into cream mixture (or any flavor or infusion you'd prefer)
4. Slowly ladle in the hot cream mixture into the egg yolks (1 ladle at a time), whisking constantly to bring the yolks up to the temperature of the cream
5. Add back to the pot and bring to a simmer over medium heat, whisking vigorously. Allow to cook 1 minute, or until slightly thickened
6. Remove from heat and add salt and vanilla. Pass through a fine mesh strainer and transfer to a bowl to chill completely, preferrably overnight
7. Add to your ice cream maker and process according to manufacturer's directions. Place in the freezer and freeze until firm, 2-3 hours

Bake Soft Double Chocolate Cookies

1. Preheat oven to 325º
2. Line a baking sheet with parchment paper
3. Add butter, shortening and sugars to a stand mixer and cream the ingredients until light and fluffy
4. Add eggs slowly, scraping down the bowl after each addition
5. Add cocoa powder
6. Add vanilla and honey, mix until smooth, scraping down bowl again
7. Whisk flour, baking soda and salt together and add to wet ingredients
8. Scrape down the bowl and mix until just combined
9. Add chocolate chips and cocoa nibs (or instant espresso powder) and mix until just combined
10. Scoop onto a parchment paper-lined baking sheet. Cookies spread a bit so space them on the baking sheet with room in between. Once dough is scooped, flatten each dough ball slightly with your fingertips
11. Bake for approximate 10 minutes or until just set. Check halfway through baking time and rotate baking sheet
12. Allow cookies to cool completely

Make Sandwiches

1. Using a scoop that is slightly larger than the size used for your cookie balls, scoop a mound of ice cream in the middle of one cooled cookie
2. Sandwich it with another cookie and smoosh together until the ice cream reaches the edge
3. Freeze for 30 minutes before serving (or, if you can't wait -- enjoy immediately!)