Ingredients

• Ice Cream Base:
• •1 ½ cups whole milk
• •1 ½ cups heavy cream
• •3/4 cup granulated sugar
• •2 teaspoons vanilla extract or vanilla bean paste
• •4 large egg yolks
• 10 amaretti cookies coarsely crushed(available at Amazon.com)
• Cherry Compote:
• 2 cups pitted cheries
• 1/3 cup organic cane sugar
• 1 oz lemon juice
• 2 tbsp amaretto liquer
• Cherry-Chocolate chip-Almond Cookies:
• 1 1/2 all purpose flour plus more for dusting
• 1/2 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/2 cup unsalted butter at room temperature(1 stick)
• 1/2 cup packed light brown sugar
• 1/3 cup granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1/3 cup 70% dark chocolate finely chopped
• 1/4 cup dried bing cherries finely chopped
• 1/4 cup sliced almonds coarsely chopped

Instructions

1. Make the Ice Cream Base:
2. Set a strainer over a medium bowl set in a larger bowl containing ice and 2 cups water. Heat the milk, cream, 1/2 cup sugar in a medium saucepan over medium heat, stirring occasionally, , until steam appears and the milk is warm (about 175 degrees), about 5 minutes.
3. Meanwhile, whisk the yolks and remaining 1/4 cup sugar in a medium bowl until combined and pale yellow, whisk it vigorously. Whisk half the warm milk mixture into the beaten yolks, 1/2 cup at a time, until combined.
4. Whisk the milk-yolk mixture into the warm milk in the saucepan; set the saucepan over medium heat and cook, stirring constantly with a wooden spoon, until steam appears, foam subsides, and the mixture is slightly thickened or an instant-read thermometer registers 180 to 185 degrees. (Do not boil the mixture, or the eggs will curdle.)
5. Immediately strain the custard into the bowl set in the ice bath; cool the custard to room temperature, stirring it occasionally to help it cool. Once cooled, add in the vanilla extract and stir. Cover and refrigerate for atleast 6 hours or up to 24 hours.
6. Make the Cherry Compote(on the same day) :
7. Wash and pit the cherries(remove the seeds from the cherries). Cut then into quarters.
8. In a medium bowl, add the cherries, sugar, lemon juicel. Mix to incorporate. Let it sit for an hour.
9. In a small saucepan, add in the mixture, stir it to mix any sugar that is still there, at high heat, let it start boiling. It will start foaming as well, do not mix it. Let it boil for about 10-15 minutes. At this point, reduce the temperature to medium heat. Stir the remaining mixture for about 5 more minutes. It will be jammy. Add in the liquer and stir. Store it in an air tight glass container in the fridge to let it cool and thicken slightly.
10. To make the cookie dough:
11. Whisk all purpose flour, salt, baking powder in a medium bowl. Using an electric mixer on medium-high speed, beat butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, about 4 minutes. Add in the chopped chocolate, cherry and almonds and mix for 20 seconds. Reduce mixer speed to medium and add eggs, vanilla and almond extract and beat until very fluffy, about 30 seconds. Reduce speed to low and gradually add dry ingredients, beating just until combined (use a large spatula to incorporate any dry ingredients at the bottom of the bowl). Wrap the dough in plastic, pressing down to form into ½”-thick disks. Chill until firm, at least 2 hours.
12. Making the ice cream:
13. Once, the custard is ready, pour the custard into the ice cream machine and churn, following the manufacturer’s instructions, until the mixture resembles soft-serve ice cream for 20 minutes. Add in the cherry compote and amaretti cookies at this point and add in 2 tbsp liquer. Churn for 5 additional minutes. Transfer the ice cream to an airtight rectangular 8x8 baking tray with over-hanging parchment paper, about 2 inches high, and let it set in the deep freezer for 2-3 hours. You would need 2 baking trays for the ice cream quantity.
14. Making the Cookies:
15. Preheat oven to 350°.
16. Let the disk of dough sit at room temperature until softened slightly, about 5 minutes. Roll out on a lightly floured wooden board into a large 1/2"-thick circle, dusting with more flour as needed. Roll it to about 12-14 inches in diameter, and start cutting out circles with a 2 inch fluted round cutter. Place the cookies on a baking tray with parchment paper.
17. You can poke holes gently on the surface with a wooden skewer, to give the ice cream sandwich look!
18. Bake them..........
19. Make the chocolate Sauce:
20. In a smal bowl, add in 2 cups of chocolate chips with 2 tbsp of coconut oil. Microwave for 30 seconds. Stir the mixture. Microwave again 4 times for 30 seconds and you will see the chocolate mixture come together. Let it cool slightly.
21. Assemble Ice cream sandwiches:
22. Using the parchment paper overhang, remove the ice cream onto a wooden working surface. Using a 1 1/2 inch fluted round cutter, cut round ice cream circles and place them on a 9x13 baking tray with parchment paper. Place them back into the freezer to let them set for 10 minutes.
23. Assemble the ice cream cookie sandwich, by placing the ice cream between the 2 cookies, pressing slightly, and setting it again on a baking tray with parchment paper. Put it in the freezer for another 10 minutes.
24. Now for the chocolate dunk! Pour the chocolate sauce into a glass which is wide enough for the cookie sandwich to be dunked! Dip each ice cream cookie sandwich into the chocolate sauce. It will freeze immediately. Place it on the baking tray. Repeat the process until all of them are covered. Put it in the freezer for 10-15 minutes.
25. They are ready to eat!