Chocolate Chip Ice Cream Sandwiches

INGREDIENTS:

• For the butterscotch ice cream:
• 2 tablespoons butter, unsalted
• 1 cup light brown sugar, packed
• 1 tablespoon vanilla extract
• 2 cups heavy cream, divided
• 1 1/2 cups whole milk
• 1/4 teaspoon sea salt
• 4 large egg yolks
• For the chocolate chip cookies:
• 1 and 3/4 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon sea salt
• 4 ounces (1 stick) unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 large egg, at room temperature
• 1 tablespoon milk
• 2 teaspoons vanilla extract
• 1 cup semi-sweet chocolate chips

INSTRUCTIONS:

1. For the butterscotch ice cream:
2. In a medium saucepan over medium flame, melt the butter. Add sugar and vanilla and whisk until the sugar has dissolved and the mixture is bubbling, about 3 or minutes. Add a 1/2 cup of the cream, and whisk until smooth. Remove pan from heat and allow it to cool while you make your ice cream.
3. Make an ice bath by filling a large bowl with ice and about 2 cups of water. Place a medium bowl fitted with a fine mesh strainer inside the ice bath. In a medium saucepan combine the milk, the remaining cream, and salt. Set saucepan over a medium flame and cook - stirring occasionally - until mixture is warm and begins to steam, about 5 minutes.
4. ..........
5. ..........

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