Maple Ice Cream Sandwich

For the maple ice cream:

• 1 ¼ cups milk
• 1 ¼ cups double cream
• ½ cup pure maple syrup (preferably amber syrup for its rich taste)
• 8 egg yolks
• 2 tsp vanilla extract

For the cookie dough:

• ½ cup unsalted room temperature butter
• 1 cup maple sugar
• 1 tsp baking soda 
• ½ tsp salt
• 1 tsp vanilla extract
• 1 egg
• 1 ½ cups plain flour
• ⅓ cup chocolate chips
• ⅓ cup pecans, chopped

To make the maple ice cream:

1. Pour the milk, double cream, vanilla extract and half of the maple syrup into a pan. Heat gently.
2. In a separate bowl, mix the egg yolks with the remaining maple syrup.
3. On a medium heat, add the egg yolk and maple mixture.
4. Keep stirring until the temperature reaches 85°C/185°F. If you don’t have a thermometer to hand, dip a spoon in the sauce and run your finger down the back of the spoon. If this makes a clean line, your sauce is ready.
5. Transfer the ice cream mixture to a bowl and leave to cool completely.
6. Churn the maple ice cream following your churner instructions and keep in the freezer while you are making the cookies.

To make the cookies:

1. Preheat oven to 180°C/350°F.
2. In a bowl, cream maple sugar and butter together until light and fluffy.
3. Sift in the baking soda, flour, and salt. Add the egg and vanilla extract then mix.
4. Use your hands to form a dough, then add the chopped pecans and chocolate chips.
5. Roll 2 level tablespoonfuls of mixture into balls and place on baking trays, 10cm apart. Press down slightly.
6. Bake for 8–10 minutes or until the cookies are golden brown on the edges and pale in the middle.
7. Leave to cool completely.

Assembly:

1. For each ice cream sandwich, place 1 scoop of maple ice cream between 2 cookies. The ice cream should be slightly softened when assembling the sandwiches.
2. Gently press the cookies together, allowing the ice cream to spread to the edge of the cookies.