So basically, I've been sick for about 5 days, which is a record for me. I hardly ever get sick, but I'm not getting better. The good thing about being sick is...TIME TO BAKE! Some people are like, "Ew, you made this when you were sick." But actually, the way colds are transfered from person to person is through the eyes, so no worries. Making ice cream sandwiches is a multi-day project because you have to spread it on a sheet-pan and let it harden before you cut it out. But today is the day I put them all together. This was sort of an experiment because I've never baked brownies in a sheet-pan before. It turned out quite well, I just had to watch the baking time since I was starting from ground zero.
For the brownies:
Adapted from The Silver Palate Cookbook
2 sticks unsalted butter
5 1/2 oz unsweetened chocolate; chopped
3/4 cup sugar
1/2 cup AP flour
1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Spray sheet-pan with nonstick spray, line with parchment, spray parchment. Melt butter and chocolate in a double broiler. When melted, set aside and let cool to room temp. Meanwhile, beat the eggs and sugar until mixture is thick and lemon-colored. Next, add the vanilla. Fold the cooled chocolate mixture into the eggs and sugar, mixing thoroughly. Sift flour and fold gently into batter, mixing just till blended. Pour into prepared pan, and bake for about 12 minutes, depending on your oven. Allow brownies to cool in pan for 15 minutes before taking out of pan. Wait at least an hour before attempting to use cutters to make ice cream sandwich bases.
For the coffee ice cream
2/3 cup sugar
2 cups heavy cream
1 cup whole milk
2 1/2 tablespoons instant espresso powder
Combine chilled cream and milk with whisk. Add sugar and instant espresso powder. Mix together for a few turns, then let sit for 30 seconds (this lets the espresso powder soften). Using whisk, mix together well and pour until ice cream maker. Use manufacturer's instructions.