e.g. PROCEDURE TEXT - HOW TO MAKE Chocolate Orange Gelato Sandwiches

           
          Base:

• 7 ounces bittersweet chocolate  (75% cocoa), roughly chopped
• 1/2 cup sugar
• 3 large egg yolks
• 2 cups whole milk
• 1/2 cup heavy cream

Cookies:

• 1 3/4 cups plus 2 tablespoons unbleached all-purpose flour
• 1/4 teaspoon fine sea salt
• 10 1/2 tablespoons unsalted butter, cut into small pieces, at room temperature
• 1/2 cup sugar
• 2 large egg yolks
• 1 tablespoon finely grated orange zest (from 1 large orange)
• Chocolate shavings for garnish (optional)

Directions-
For Gelato

1. Chop 2 ounces chocolate into rough chips (1/8- to 1/4-inch in size); set aside. Fill a medium saucepan with 2 inches water; bring water to a simmer. Put remaining 5 ounces chocolate in a medium heatproof bowl. Set bowl over (but not touching) the simmering water; stir until chocolate is melted. Remove bowl from heat; set aside. 
2. In a bowl, whisk together sugar and egg yolks. In a medium saucepan, combine milk and cream; over medium heat, bring milk mixture just to a simmer, then remove from heat. Whisking, add egg yolk mixture to milk mixture, then attach candy thermometer to pan. Over medium heat, whisking constantly, cook until mixture reaches 180º, about 1 minute. Remove from heat, add melted chocolate and whisk to combine. Transfer gelato base to a bowl; chill in an ice bath or refrigerator until very cold. 
3. Freeze chilled gelato base in ice cream maker, then fold in reserved chopped chocolate. Transfer gelato to an airtight container and place in freezer to harden enough to fill sandwiches, about 2 hours. Meanwhile, make cookies.

For Cookies

1. In a bowl, whisk together flour and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar on medium speed, until well combined, about 3 minutes. Beat in egg yolks and zest. Reduce speed to low. In 3 additions, add flour mixture, mixing after each addition until combined.
2. Shape dough into a 7-inch disc; wrap in plastic wrap and chill for 1 hour or up to 2 days. 
3. Heat oven to 350º with rack in middle. Line a baking sheet with parchment paper. 
4. On a lightly floured surface, roll out dough to a little thicker than 1/8 inch. Using a 3-inch oval or round cutter, cut out 16 discs. Transfer discs to prepared baking sheet and bake, rotating pan once halfway through, until bottoms and edges of cookies are lightly golden, about 12 minutes. Transfer cookies to a wire rack to cool. 
5. If gelato is hard, thaw slightly before sandwiching between cookies. Using a spoon or offset spatula, spread 1/2 cup gelato over the bottom side of 1 cookie. Gently sandwich with a second cookie, bottom sides together. Using a butter knife or offset spatula, smooth out edges of gelato, then wrap ice cream sandwich in plastic wrap and place in freezer to harden, 30 minutes to 1 hour. Repeat with remaining ingredients. Sandwiches can be frozen up to 2 days in advance, wrapped in plastic and then in foil. Let thaw slightly before serving. Top with chocolate shavings, if desired.

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