Chocolate, chile and cinnamon ice cream sandwiches

Directions

1. Chocolate-chile ganache & Cinnamon ice cream
2. In a heavy-bottomed saucepan over medium heat, bring cream to scald, just below boiling, with bubbles on the perimeter. Break chocolate into pieces in a bowl. Pour warm cream over chocolate and stir until the chocolate is melted. Add chile powder. Cool to room temperature. Store in covered container in refrigerator.
3. Cinnamon Ice Cream, adapted from Jeni's Splendid Ice Creams at Home 2 cups whole milk 1 tablespoon plus one teaspoon cornstarch 3 tablespoons cream cheese, softened 1/8 teaspoon salt 1 1/4 cups heavy cream 2/3 cup sugar 2 tablespoons light corn syrup 2 cinnamon sticks 1 teaspoon ground cinnamon 1. Mix 2 tablespoons of the milk with the cornstarch to create a slurry, set aside. Whisk the cream cheese and salt together and set aside. Have ready a bowl of ice,a large zip-lock bag, and a prepared (frozen) ice cream canister. 2. In a large saucepan, combine the rest of the milk, the cream, sugar and corn syrup and bring to a boil over medium heat. Stir to dissolve the sugar, then add the cinnamon sticks and ground cinnamon. Bring to the boil for 4 minutes, then remove from the heat and whisk in the cornstarch slurry. 3. Return the pan to medium heat, bring to a boil and cook for 1 minute, or until mixture is slightly thickened. Remove from the heat. A little bit at a time, whisk in the cream cheese mixture. 4. Pour the mixture into the zip-lock bag and let cool in the ice bath, at least 30 minutes. Remove cinnamon sticks before spinning in ice cream maker. Ice cream may be used right away in the sandwiches, or packed into an airtight container and stored in the freezer.

1. Chocolate cookies for ice cream sandwiches & assembly instructions
2. In a large bowl with an electric mixer, cream together the butter and sugar until fluffy and nearly white-colored. Beat in the egg, cooled and melted chocolate, and vanilla extract.
3. In another bowl, combine flour, cream of tartar, and salt. Pour into the butter mixture and mix on low speed until combined
4. Shape dough into a ball and wrap in plastic. Chill for one hour in the fridge
5. Preheat oven to 400. On a floured surface, roll out dough to ¼ inch thick and use a 3-inch round cutter to cut out cookies. Roll scraps with scraps and cut until all the dough is used. Carefully transfer (an offset spatula is handy for this task) the cookies to a Silpat-lined cookie sheet
6. Bake the cookies for about 8 minutes or until the edges are just crisp. Set on wire rack to cool. After five minutes, use a spatula to remove cookies and place them on the wire rack to cool completely. If not using right away, place in an airtight container and store at room temperature.
7. Assembly You’ll need a roll of plastic wrap in addition to the cookies, ganache and ice cream. If the ice cream is too hard to scoop, zap in microwave for 15 seconds at a time. 1. On a sheet of plastic wrap, place one cookie. Scoop the ice cream onto the cookie. Spoon a tablespoon of ganache on a second cookie, place the two together and gently squeeze until the filling just meets the edge. Wrap in plastic and place in freezer. Continue with remaining cookies. Store cookies in an airtight container in freezer.