Makes 15 Ice Cream Sandwiches
3 cups heavy cream
2 cups dark brown sugar
1 vanilla bean split
1 cup fresh mint leaves
1 habaÃ±ero pepper, deseeded, pith removed, and cut in half
9 egg yolks
1 cup buttermilk, cold
Pinch of salt
30 medium dark chocolate cookies
In a medium sauce pan, whisk together cream, sugar, vanilla, mint leaves, and habaÃ±ero pepper. Bring to a pre-boil, and reduce to simmer, about 10 to 15 minutes. Strain out habaÃ±ero, vanilla, and mint leaves. Scrape the inside of the vanilla bean before discarding, and add to cream mixture. Place the mixture back on low heat, and, in the meantime, beat the egg yolks in a separate mixing bowl. Whisk the beaten eggs and buttermilk into the cream mixture, making sure the mixture does not cook the eggs, keep on very low, and keep whisking. Continue to whisk until mixture turns into a thick custard. Add a pinch of salt and take off of burner, and allow to cool. Then refrigerate. When cold, process ice cream in an ice cream maker, following directions of the ice cream maker.
To assemble cookies, place a scoop of ice cream on the flat part of the cookie, and place the other flat part of the cookie on the other side. Press down gently until a disc forms. Place on a cookie sheet or plate, and place in the freezer until frozen again.