Summer is a time for frozen desserts and among them, we love Peanuts and Porter Ice Cream Sandwiches. This recipe makes enough for a crowd, or enough to keep frozen. They won’t last long though. Seriously delightful.
- 1 1/2 Cups dark beer (such as porter)
- 2 eggs
- 1 Cup skim milk
- 3/4 Cup sugar
- 2 Tablespoons cornstarch
- 2 Cups heavy cream
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- 4 1/2 ounces semisweet chocolate
- 48 Peanut Cookies (recipe follows)
- 1 Cup chopped peanuts, unsalted (optional)
- 5 Tablespoons salted butter, softened
- 5 ounces light-brown sugar
- 1 teaspoon vanilla
- 1 egg
- 3/4 Cup plus 1 1/2 Tablespoons all-purpose flour
- 1 1/8 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 Cup plus 1 Tablespoon unsalted peanuts, ground
- In a pot over medium heat, reduce beer to 3/4 cup. Remove from heat; cool.
- In a stand mixer with a whisk attachment, whisk eggs at high speed until double in volume, about 5 minutes. Stir in milk.
- In a pan over medium-high heat, mix together sugar, cornstarch, and egg-and-milk mixture. While stirring, bring to a simmer and cook until mixture begins to thicken. Remove from heat; strain into the stand mixer’s mixing bowl; cool to room temperature.
- Fold in heavy cream and salt. Place mixing bowl in freezer for 2 hours, stirring mixture every half hour. Once mixture is firm but not quite solid, mix in beer and vanilla gradually at low speed. Mix at medium –high speed briefly until well blended. Freeze until ready to serve.
- To serve, in a bain-marie melt the chocolate. Drizzle the bottom of each cookie with the chocolate. Place a scoop of ice cream on the chocolate-coated side, then top with another cookie, chocolate-side facing down.
- Optionally, freeze the sandwiches for 30 minutes, and roll in chopped nuts.
- In a stand mixer with a paddle attachment, cream together butter and sugar. Stir in vanilla and egg; mix on high speed until nearly double in volume, about 4 minutes.
- Sift together flour, baking powder and salt. Gradually fold flour mixture and peanuts into batter.
- Portion spoonfuls of batter onto ungreased baking sheets. Bake at 350 degrees F for 5 to 6 minutes or until golden brown. Cool on cooling racks.
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