Tuesday, 14 February 2012

• 100% Homemade Cookie Dough Ice Cream

  

  I was in the kitchen all weekend! My plans were to make cookie dough ice cream and french onion soup. I stared the ice cream on Friday night since it's a bit of a process. I made the base Friday night, the cookie dough Saturday afternoon and then mixed it all together in the actual ice cream maker on Saturday night. And on Sunday, it was ready for consumption!

  French Vanilla Ice Cream

  Recipe from the Kitchenaid Ice Cream Maker handbook.

  • 2 1/2 cups half-and-half
  • 8 egg yolks
  • 1 cup sugar
  • 2 1/2 cups whipping cream
  • 4 teaspoons vanilla
  • 1/8 teaspoon salt

  In a medium saucepan over medium heat, heat half-and-half until very hot but not boiling, stirring often. Remove from heat; set aside.

  Place egg yolks and sugar in mixer bowl. Attach bowl and wire whip to mixer. Turn to speed 2, and mix about 30 seconds, or until well blended and slightly thickened. Continuing on speed 2, very gradually add half-and-half; mix until blended. Return half-and-half mixture to medium saucepan; cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. Do not boil. Transfer half-and-half mixture into large bowl; stir in whipping cream, vanilla, and salt. Cover and chill thoroughly, at least 8 hours.

  Assemble and engage freeze bowl, dasher, and drive assembly [separate instructions]. Turn to Stir (speed 1). Using a container with a spout, pour mixture into freeze bowl. Continue on Stir (speed 1) for 15 to 20 minutes or until desired consistency. Immediately transfer ice cream into serving dishes, or freeze in airtight container.

  

  Cookie Dough

  Recipe modified from AllRecipes.

  • 1 cup all-purpose flour
  • 5 tablespoons brown sugar
  • 6 tablespoons white sugar
  • 4 tablespoons butter, softened
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons milk

  In a medium bowl, mix together the brown sugar, white sugar, and butter until smooth. Stir in vanilla and milk. Mix in the flour until well blended. Shape into a loaf or log, and freeze for 1 to 2 hours.
  
  
  
  Cut into small chunks, and mix into softened ice cream. Freeze for 15 minutes or until firm before serving.

   

  

  

   

  • 12:30 PM
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