Shortbread Ice Cream Sandwiches

Summer is here and we all know what that means..ICE CREAM!!!  What better time than to sink your teeth into a cold ice cream sandwich on a hot summer day or evening.  But not just your average ice cream sandwich.  A crisp, buttery shortbread cookie filled with homemade strawberry ice cream.  I chose strawberries for this recipe because everywhere I look I see the most beautiful, bright red, peak of the season strawberries.  It's almost like having a strawberry shortcake...but better! 

I love, I mean I LOVE ice cream.  Whenever there is a new ice cream shop opening up in town, I am there to see what flavors they offer.  Each time I vacation, I am jotting down  ice cream shops I would like to try during my travels.  I know there are so many wonderful ice creams on the market.  Which, if you're in a pinch for time, you could absolutely turn to your favorite brand and opt to just make the shortbread cookies.  I'm all for a little help in the kitchen when needed.  BUT...if you do find the time and you do have an ice cream maker stored away somewhere in your pantry, I would encourage you to try this recipe and see how easy it is to make your own homemade ice cream.  It will WOW your family and is such a fun recipe to do with your kiddos during their summer break!

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Shortbread Cookies
Yield:  10-12 cookies  (depending on what size cookie cutter you use)

Ingredients
8 ounces unsalted butter, room temperature
2 ounces powder sugar
10 ounces All-purpose flour
1/4 tsp kosher salt
1 teaspoon vanilla bean paste

Procedure
1.  Place butter, powder sugar, salt and sifted flour in mixing bowl fitted with paddle attachment
2.  Begin to mix on low speed
3.  Mixture will begin to resemble coarse sand.  At this point, add vanilla bean paste
4.  Continue mixing until dough begins to come together and pulls completely away from sides of the bowl
6.  Remove dough from mixing bowl and place onto parchment paper.  Flatten down with hand into a disc,  Place second sheet of parchment paper directly on top of dough  
7.  With rolling pin, begin to roll dough in between parchment paper.  As you roll, check top and bottom sheets of parchment paper and smooth away any wrinkles.  Roll dough to about 1/4" thick
8.  Place the dough onto a baking sheet and refrigerate for at least 2 hours or until dough is chilled and firm
9.  Remove dough from refrigerator and peel away top layer of parchment.  Using a plane round or fluted cookie cutter, begin to punch out shortbread and place onto a parchment lined sheet pan.  Make sure to space cookies at least 2" apart.  
10.  Place cookies inside refrigerator for 30-40 minutes to stiffen up dough so the cookies will maintain their shape.  
11.  Bake cookies in a 325 degree convection oven and bake until edges are lightly browned, 12-15 minutes.  Remove from oven and cool  
12.  Shortbread cookies can be stored in an airtight container for several days

Strawberry Ice Cream
Yield: 2 Quarts 

Ingredients
2 Cups strawberries, crushed
2 Cups heavy cream
1 Cups half and half
1 Cup  granulated sugar
2 tsp vanilla bean paste
8 egg yolks
1 cup half and half, cold 
1/4 tsp salt 

Procedure
1.  Hull strawberries and place in large bowl.  With potato masher, begin to crush strawberries
2.  Add heavy cream and half and half to saucepan and heat over medium high heat until mixture begins to scald
3.  In separate bowl, mix egg yolks, vanilla bean paste, sugar and salt until smooth.
4.  Once liquid has been heated, slowly begin to temper mixture into egg yolks, a little at a time.  Do not add all at once or else you will have scrambled eggs and have to start over
5.  Return mixture to a clean saucepan and heat on medium heat.  With a wooden spoon, continue stirring until mixture is thickened and coats the back of the spoon 
6.  Stir in second part of chilled half and half
7.  Strain mixture though a fine sieve and discard any lumps or egg mixture that may have occurred during the cooking process  
8.  Stir in crushed strawberries
9.  Place custard into fridge and refrigerate until chilled; I prefer overnight to let the strawberries intensify the ice cream base
10.  Once chilled, add mixture to your ice cream maker and process according to manufactures instructions
11.  When ice cream is ready, place inside freezer for 2-3 hours until your ice cream reaches desired consistency

Assembly
1. Remove ice cream from freezer and let sit for 5-10 minutes if ice cream is too hard to handle
2. Using ice cream scoop, place one scoop of ice cream in between two layers of shortbread cookies and press down gently, making sure not to break cookies 
3.  Place ice cream sandwiches onto a parchment lined sheet pan and freeze for 1-2 hours or until ready to serve