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Ice Cream Sandwich Pie

Name: Ice Cream Sandwich Pie
Prep time: 660 min
Cook time: 60 min
Total time: 720 min
Ingredients: 0 of **For the Ice Cream**; 6 large of egg yolks; 0.67 cup (130g) of granulated sugar; 0.75 cup of whole milk; 3 cups of heavy cream; 2 tsp of vanilla extract; 0 of **For the Cookie Crust**; 0.5 cup (1 stick) of unsalted butter, softened, plus more for greasing the pan; 0.5 cup (100g) of granulated sugar; 0.5 cup (100g) of light brown sugar; 1 large of egg; 1 tsp of vanilla extract; 0.75 cup (105g) of all-purpose flour; 0.5 tsp of kosher salt; 0.33 cup (60g) of chocolate chips (bittersweet or semi-sweet); 0 of **For the Chocolate Hard Shell**; 5 oz (142g) of bittersweet chocolate; 4 tsp of refined coconut oil

Anja Bauman

August 29, 2023

With a chewy chocolate cookie crust, creamy vanilla ice cream filling and a thin dark chocolate shell topping, this pie will remind you of summer days as a kid at the pool with an ice cream treat in hand. The Anova Precision Oven is the most foolproof way to make ice cream. With the oven set to sous vide mode and 100% steam, you never have to worry about overcooking your ice cream custard. The steam function also helps to create a perfectly soft and chewy cookie crust. Note: You will need an ice cream maker for this recipe. Prep time includes minimum freezing time.

Serves

Prep Time

11:00

Cook Time

01:00

Ingredients

For the Ice Cream

6 large

egg yolks

⅔ cup (130g)

granulated sugar

¾ cup

whole milk

3 cups

heavy cream

2 tsp

vanilla extract

For the Cookie Crust

½ cup (1 stick)

unsalted butter, softened, plus more for greasing the pan

½ cup (100g)

granulated sugar

½ cup (100g)

light brown sugar

1 large

egg

1 tsp

vanilla extract

¾ cup (105g)

all-purpose flour

½ tsp

kosher salt

⅓ cup (60g)

chocolate chips (bittersweet or semi-sweet)

For the Chocolate Hard Shell

5 oz (142g)

bittersweet chocolate

4 tsp

refined coconut oil

Steps

1. Preheat the Oven

Rack

Sous Vide Mode: On

Steam: 100%

Temp: 185°F

Heat: Rear

2. Make the Custard

In a Dutch oven (or another oven-safe vessel), whisk together the egg yolks, sugar, and salt until combined and pale yellow. Add the milk and whisk until smooth. Add the heavy cream and vanilla and whisk to combine.

3. Cook the Custard

Rack

Cook the custard, uncovered, until it reaches a temperature of 170°F (76.6°C) in the middle, 20 to 30 minutes. Check the temperature by using a digital instant read thermometer. The food probe does not stay stable in liquid and will not be able to give you an accurate reading. The exact cook time will depend on how deep your dish is and the initial temperature of the ingredients.

Sous Vide Mode: On

Steam: 100%

Temp: 185°F

Heat: Rear

00:20 Timer

4. Strain and Chill

Remove the custard from the oven and immediately pour it through a fine mesh strainer into a heatproof bowl. Press a piece of plastic wrap onto the surface of the custard; this will prevent it from forming a skin. Refrigerate the custard until cool, about 4 hours, or up to overnight.

5. Prepare the Springform Pan

Meanwhile, line the bottom of a 9-inch springform pan with parchment paper and grease the parchment paper with butter.

6. Make the Cookie Dough

Combine the butter, granulated sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, 2 minutes. Scrape down the sides and bottom of the bowl. With the mixer on medium-high, add the egg and vanilla. Beat until combined and smooth. Scrape down the sides and bottom of the bowl. Add the flour and salt, and beat on low speed just until combined. Remove the bowl from the mixer and fold in the chocolate chips.

7. Press Out the Cookie Crust

Place the dough in the prepared pan. Use the flat bottom of a measuring cup or an offset spatula to press the dough into a flat, even layer. Cover the pan with plastic wrap and refrigerate for at least 2 hours or up to overnight.

8. Adjust the Oven for the Cookie

Rack

Sous Vide Mode: Off

Steam: 30%

Temp: 325°F

Heat: Rear

9. Bake the Cookie Crust

Rack

Transfer the springform pan to the oven and bake until golden brown on top, about 28 minutes.

Sous Vide Mode: Off

Steam: 30%

Temp: 325°F

Heat: Rear

00:28 Timer

10. Cool the Cookie Crust

Remove the springform pan from the oven and set on a cooling rack. Cool completely before churning the ice cream, about 1 hour.

11. Churn the Ice Cream

Churn the ice cream in an ice cream maker according to the manufacturer’s instructions.

12. Freeze the Pie

Pour the ice cream into the springform pan and use an offset spatula to smooth out the surface of the ice cream into an even layer on top of the cookie crust. Cover with plastic wrap and freeze until hardened, at least 6 hours or up to overnight.

13. Make the Chocolate Hard Shell

Place chocolate and coconut oil into a heatproof bowl that fits on top of a saucepan. Add 1 inch of water to the saucepan and bring to a simmer over medium-high heat. Place the bowl of chocolate on top of the simmering water, making sure the bottom of the bowl does not touch the water. Stir frequently until almost all the chocolate has melted. Remove from the heat and continue stirring until all of the chocolate has melted and the mixture is smooth. Let cool until it is no longer warm, about 30 minutes.

14. Pour the Hard Shell over Pie

Remove the frozen pie from the freezer and remove the plastic wrap. While the pie is still in the pan, pour the chocolate on top, and using a spoon quickly spread out the chocolate in an even layer on top of the ice cream.

15. Serve

Let the pie sit out for 10 minutes to let the chocolate shell harden and the ice cream soften slightly so that it can be sliced. Remove from the pan, slice, and serve immediately.