In a bowl, whisk together the egg yolks and salt. In a heavy saucepan, stir together the sugar and water and cook over medium heat, stirring occasionally, until the sugar has dissolved. Increase the heat to high and cook, without stirring, until the sugar is medium amber in color. Remove the pan from the heat. Slowly stir in about
Return the caramel cream mixture to the saucepan. Cook over medium-low heat, stirring constantly with a heat-resistant plastic or wooden spatula, until the custard reaches 175°F and lightly coats the spatula.
Strain into a clean bowl and cool over an ice bath until room temperature. Refrigerate the custard for at least 4 hours or up to overnight. Churn in an ice cream machine according to the manufacturer’s instructions. Freeze until scoopable, about 4 hours, depending on your freezer.
In a food processor, finely grind the walnuts with
Preheat the oven to
The cookie dough can be made and refrigerated for up to 1 week. The sandwiches can be assembled and frozen for up to 3 days. Wrap individually in plastic wrap.
Invert half of the cookies bottom side up. Place a scoop of caramel ice cream on top with the remaining cookies, bottom side against the ice cream. Place the remaining cookies, bottom side against the ice cream, on top of the ice cream. Press gently to adhere the sandwiches together. Serve immediately, or freeze until ready to serve.
© 2006 Emily Luchetti. All rights reserved.