Butterbeer Ice Cream Sandwiches
(butterscotch shortbread cookie sandwiches)
1/2 cup packed dark brown sugar
1 tablespoons butter
1/2 tablespoons vanilla
2 1/4 cups cream, divided
1 cup milk
3 egg yolks
In a small sauce pan over medium heat, stir brown sugar, butter, and vanilla until butter is melted, sugar dissolved, and the mixture is bubbling. Stir in 1/4 cup of cream and continue to stir until mixed thoroughly. Remove butterscotch mixture from heat and allow to cool.
In a stand mixer combine the egg yolks and butterscotch mixture. Beat for one minute, then mix in the milk and cream gradually.
Transfer the mixture to an ice cream maker. Allow the ice cream to churn until finished and freeze according to the manufacturer’s instructions.
2 cups unsalted butter, unsalted
3/4 cup powdered sugar
1 tsp. vanilla
2 1/2 cups all purpose flour
Heat the oven to 350 degrees. Mix butter powdered sugar, and vanilla in a large bowl. If the dough is too crumbly add another 2 tablespoons of butter.
Roll dough out to half an inch thick and cut into small shapes using cookie cutters, or into squares using a knife. Place the cookies one inch apart on a parchment lined baking sheet.
Bake for 14-15 minutes or until set, and the bottoms are a light golden brown. Immediately remove to a wire rack to cool completely.
To Assemble the Ice Cream Sandwiches:
Place a scoop full of ice cream on an upside down cookie. Using a second cookie press down on top of the scoop of ice cream to form a sandwich.
Place in the freezer to freeze until fully hardened. I pressed butterscotch chips into the sides of mine. Their optional but add a delightful touch of whimsy.