Sandwich de Helado de Dulce de Leche

Crack the eggs into a medium bowl and whisk for a minute or two until foamy. Whisk in the sugar. Pour in the cajeta and mix until well combined. Add the cream, milk, and vanilla, and mix well until thoroughly combined.

Use your favorite ice cream maker, following its instructions to churn and freeze the ice cream. Store in an airtight container in the freezer until ready to eat.

Line a large baking sheet with parchment paper. Place 12 of the cookies on the parchment paper. Top each with a scoop of cajeta ice cream, then top with a second cookie. Keep in the freezer while you prepare the dipping chocolate.

For the dipping chocolate, put the broken chocolate pieces in a small heatproof bowl and set over a saucepan with simmering water, making a bain marie. Stir occasionally as it melts and reaches about 115°F (use a candy thermometer). Remove it from the heat.

Take the ice cream sandwiches out of the freezer and dip them in the melted chocolate, which should now be about 88-95°F. If it hasn't reduced that much, you can add some more chocolate and mix it to melt and lower to that temperature. Dip as many sandwiches as you can, returning them to the parchment-lined baking sheet. If the temperature drops to under 87-88°F degrees, place the bowl back on the bain marie to bring it up again.

Place the dipped ice cream sandwiches back in the freezer. Once the chocolate has frozen, you can wrap them in parchment paper and keep in a sealed container in the freezer for weeks.