Snickerdoodle Cookies and Guinness Chip Ice Cream

METHOD:

Preheat oven to 325° F. Sift together flour, baking powder, baking soda, and a pinch of kosher salt. In a stand mixing bowl, combine butter and 1 ½ cups sugar. Beat with paddle on medium speed until light and creamy. Add eggs, one at a time, and vanilla extract, beating until combined and scraping down sides as needed. Add the dry mixture to the bowl, mixing until ingredients come together, being careful not to overmix.

Scoop tablespoon-sized of dough onto the baking sheet, spacing scoops 2 inches apart. Gently press dough balls flat using the bottom of a glass or measuring cup. Lightly sprinkle dough with mixture of cinnamon and remaining ¼ cup granulated sugar. Bake 8-10 minutes, rotating sheet pan halfway. Remove from oven and allow cookies to cool before removing from the pan.

In heavy-bottom pan, add whole milk, heavy cream, and vanilla bean scrapings. Steep together over medium-low heat and bring to a simmer. In a separate bowl, whisk to combine sugar, egg yolks, pinch of salt, and espresso powder. Gently pour about 1/3 of the heated liquid mixture into the sugar and egg yolk mixture, whisking until smooth. Pour this mixture into the remaining heated liquid mixture, whisking until smooth. Return combined mixture to medium-low heat, stirring gently and constantly until it starts to thicken a bit, or reaches 175° F. Remove from heat and whisk in Guinness. Strain through a mesh strainer and chill completely over an ice bath. Using an ice cream machine, churn the custard into ice cream per manufacturer’s instructions. When finished, gently fold in dark chocolate bits. Freeze at least 3-4 hours to set.

Scoop one large scoop of Guinness Chip Ice Cream onto the bottom of a cooled Snickerdoodle. Top with another cookie, right-side up.