Chocolate Chip Cookie Ice Cream Sandwiches (dried eggs)

Chocolate Chip Cookie Ice Cream Sandwiches (dried eggs)

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Yield: 24 servings



Part 1 - Chocolate Chip Cookies

Ingredients Percent (%) Grams Volume
Sugar, light brown 11.75 141.00 2/3 cup
Shortening 19.00 228.00 8 oz.
Sugar, granulated 11.75 141.00 3/4 cup
Whole eggs, dried 2.25 27.00 5 1/2 tbsp.
Salt 0.41 4.90 3/4 tsp.
Water 5.00 60.00 2 fl. oz.
Vanilla extract 0.70 8.40 2 tsp.
Flour, pastry 31.70 380.38 2 3/4 cups
Baking soda 0.19 2.33 1/2 tsp.
Chocolate chips 17.25 206.99 1 1/4 cups
Total 100.00 1200.00

 Method of Production:

  1. Whisk brown sugar to break up any lumps.
  2. In a standing mixer fitted with a paddle attachment, add the shortening, sugars, dried egg and salt.
  3. Cream together for 4 minutes on medium speed.
  4. Add the water and vanilla. Continue to mix for 2 minutes on medium speed.
  5. Add the flour and baking soda and mix for 2 minutes on low.
  6. Add the chocolate chips and mix on low until just incorporated.
  7. Form 25g balls and place on an ungreased parchment paper lined baking sheet about 2 inches apart.
  8. Bake for approximately 14 minutes at 325° F, rotating after 7 minutes.
  9. Cool completely and store in an airtight container until ready to use.

 

Part 2 - Vanilla Frozen Custard

Ingredients Percent (%) Grams Volume
Egg yolk, dried 2.97 74.21 1 1/4 cups
Sugar, granulated 15.02 375.62 2 cups
Water 3.63 90.70 3 1/4 fl. oz.
Milk, whole 39.45 986.20 32 fl. oz.
Vanilla Extract 0.45 11.32 2 3/4 tsp.
Heavy Cream 38.48 961.95 32 fl. oz.
Total 100.00 2500.00

  Method of Production:

  1. Whisk together the dried egg yolk and sugar until thoroughly combined.
  2. Combine all ingredients except vanilla, and mix with an immersion blender until homogenous.
  3. Transfer into heat-safe poly bags and seal. Pasteurize at 161° F for 20 minutes in water bath. Alternatively, heat the mixture in a non-reactive sauce pot over medium low heat, whisking constantly, until 160° F and slightly thickened.
  4. Let mixture cool to room temperature then stir in the vanilla.
  5. Cover and refrigerate for at least 3-4 hours before churning.
  6. Once chilled, pour into ice cream machine and churn for 50 minutes.
  7. Transfer the thickened ice cream to a freezer-safe container and freeze for at least 4 hours to harden. Store frozen until ready for assembly.


Part 3 - Assembly

Ingredients Percent (%) Grams Volume
Part 1 - Chocolate Chip Cookies 33.33 1133.33 24 each
Part 2 - Vanilla Frozen Custard 66.67 2266.67 2 1/2 quarts
Total 100.00 3400.00

Assembly

  1. Place half the cookies on a sheet tray with the bottom sides up.
  2. Scoop and spread the ice cream evenly on top of the cookie to make a ½-inch even layer (about 40g or ¼ cup)
  3. Place the other half of the cookies on top of the ice cream and gently press to create a sandwich.
  4. Package in sealed poly bags and keep frozen until ready to serve.

 

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