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Ice Cream Making 101

6 Mar

“I doubt whether the world holds for any one a more soul-stirring surprise than the first adventure with ice-cream.” ~ Heywood Broun

A bevvy of beautiful ice cream makers

I was asked to write a post about making ice cream for Cook Kosher , a fantastic site dedicated to kosher cooking. Founded by brother and sister team, Leah Schapira and Zalman Roth, the duo shares terrific recipes, food news, tips and tricks. Below is an excerpt from my piece on ice cream making 101. To read the full article click here 

I still remember my first time like it was yesterday. It was a warm April day. The sun was shining. I got home from work early, giddy with excitement and eager anticipation. I have to admit though, I was nervous. What if The Husband found me? I was afraid of getting in trouble, of divulging my deepest secret. After all, I snuck this little toy into my apartment, and if he found me, oooh if he found me, what would I ever do?

And then it hit me. Who cares if someone finds out! I am so in love that I feel like shouting from the rooftop of my NYC apartment for the entire world to hear!

And that’s what I did.

Listen up everyone. I MADE ICE CREAM FOR THE FIRST TIME!

There, I said it. I feel so much better now!

That was 11 months ago, and the rest is history.

I set out to write 365scoops with the intention of making a few flavors of ice cream a week, blogging about the experience, and sharing with you, my loyal readers, the recipes and how-to’s so that you could create the very same flavors at home. Along the way, I tasted every type of ice cream and gelato I could find, for…errrr…inspiration…and market research! Now I’ve become a self-proclaimed ice-cream-o-holic. I cannot live without ice cream. In fact, 365scoops has grown so much, that we cater parties, sell ice cream, and even do tastings and demonstrations (shameless plug: visit 365scoops.com to find out how to score a quart of ice cream for your freezer!)

To read the full article and get some delicious ice cream recipes, visit Cook Kosher here! 

Happy ice cream making!


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Chocolate and Caramel Dipped Cookies n’ Creme

4 Mar

“A friend will share an Oreo. A best friend will share their last Oreo.” ~ Unknown

No words.

I’m sorry to say but this ice cream should be illegal.

No one should be allowed to eat such a rich, delectable dessert.

Except, of course, for me!

When push comes to shove, I think this blog may be an eensy weensy teeny weeny bit of a rebellion from my childhood. As a kid, dessert was fruit, or if we were lucky, tofutti cuties. There was never any candy or sweets in our house. It was practically a health food store. In retrospect, I’m extremely grateful, but as a kid, it was torturous. In fact, I always wanted to have a playdate at a friend’s house just so I could stuff my face with Oreos. Oh, the hearbreak.

As an adult, sometimes I feel like I’m making up for lost time, eating all the chazerai in sight. This blog is an amazing excuse.

Enter the double stuffed Oreo. As if one glob of vanilla creme isn’t enough, hell, let’s add two. Double the trouble, calories and cholesterol? Oh, did I mention that as a little girl I had high cholesterol? Yeah, that’s right. Seems almost unbelievable. I was rail thin and uber petite. Friends – cholesterol does not discriminate!

I remember sitting in the nutritionists’s office when she asked, “Honey, do you eat a lot of Oreos, because that creme filling is loaded with cholesterol?”

Adding vanilla bean paste to the ice cream base

Hmmm…how do I respond? Inner dilemma. Inner monologue. You see, technically, no. But not so technically, um, yeah. I suppose if eating them during the summer at camp, and occasionally in the privacy of a friend’s pantry, then yes, yes I do eat Oreos. For the record, I never admitted one word of that to her.

“Now darling, if you stop eating those Oreos and pay a little more attention to eating healthfully you’ll cholesterol will go down!”

Newsflash lady: I was the healthiest child in our school. Hands down. I promise. How the hell did I have high cholesterol?

To this day I will never know. But what I do know, is that double stuffed Oreos are delicious. Even more delicious covered in chocolate and salted caramel.

Let me explain how this flavor came to be. I had a craving for double stuffed Oreos. I thought they would be good in chocolate. I had left over salted caramel, and I know it goes well with chocolate. There you have it! Hand-dipped double stuffed Oreos covered in salted caramel, swirled into vanilla bean ice cream. Need I say more?

Look at the vanilla bean

Chocolate and Caramel Dipped Cookies n’ Creme

Created by 365scoops

Ingredients

12 double stuffed Oreos

1/2 bag Nestle milk chocolate chips

1/4 cup salted caramel sauce

3 cups half-and-half

3 egg yolks

3/4 cup sugar

1 tbs vanilla bean paste

1 tsp bourbon vanilla extract

Dipping the Oreos in milk chocolate

Method

First, make the vanilla ice cream base. Pour the half-and-half into a large saucepan. Add in the vanilla bean paste and vanilla extract. Heat until small bubbles form around the edges and set aside. In a large heat-proof bowl whisk together three egg yolks and 3/4 cup of sugar until the mixture gets pale yellow and thick. Temper the eggs by slowly pouring the hot milk liquid into the egg yolks, stir thoroughly. Once mixed, pour back into the saucepan and heat until it reaches 17o degrees (using a food thermometer) or, if you don’t have one, until it is thick enough to coat the back of a spatula or wooden spoon. Let the mixture cool completely before refrigerating for at least 2 hours.

While the mixture is cooling, melt the chocolate chips in the microwave on high for 30 seconds, stir, cook for another 15 seconds, stir and repeat until the chips are fully melted. Warning: this part gets messy! Dip the Oreo into the bowl of chocolate, rotate so all edges are covered, and then flip to cover the other side. Remove from the chocolate and place on a parchment-lined baking sheet. Repeat until all 12 cookies are dipped. Place in the refrigerator for 30-45 minutes until the cookies are completely cooled and the chocolate has hardened.

Cooled and drizzled with salted caramel. Amazing.

Remove from the refrigerator and drizzle the cookies with the salted caramel sauce. Place back into the refrigerator for another 30 minutes so the caramel hardens.

At this point your ice cream base should be cool enough to add to the machine.   Pour into the base of your ice cream maker and churn according to the manufacturer’s instructions. While it’s churning chop up the cookies and set aside. Approximately 5 minutes before the mixture is done churning, pour the cookies into the ice cream maker, allowing them to mix together thoroughly. Remove from the ice cream maker and transfer to a freezer-safe container. Let harden for 2-4 hours in the freezer (and if you can stand it, overnight!) and then enjoy!

Chopped up cookies being added to the ice cream base

The Verdict: Those magical cookie bites were so delicious and the ratio of cookie-to-ice cream was perfect! I served this treat for some friends – it was their first time trying 365scoops and the reviews were positive! (phew). I really loved using double stuffed oreos because the cream is so delicious – and having double the cream, plus chocolate and caramel, well, that’s just sinful! Enjoy.

Enjoy!

Caramel deLite Ice Cream

26 Feb

“The Girl Scouts is where I became acquainted with the idea that a woman can do anything. Learning that early on has a tremendous impact on the development of a young girl’s personality. It had a huge impact on me. ..” ~ Lisa Ling, TV Journalist

Caramel deLite Ice Cream - coming right up!

It’s Girl Scout Cookie week here at 365scoops because as you know I am up to my ears in cookies! This flavor, Caramel deLite (aka Samoa Ice Cream) is a really special one. Though I am generally partial to chocolate-based ice creams, the vanilla bean is so perfect it makes me wonder if I really do love chocolate more than vanilla. (Upon further reflection, I realized that I do still prefer chocolate, but vanilla bean is a close second.)

I have very fond childhood memories of Samoa cookies (when they changed names to Caramel deLites is beyond me!). I was a girl scout for one hot second and though the memories still remain, the most important take-home lesson was never go through a winter without buying Girl Scout Cookies. Glad I’ve got that one covered this year.

This ice cream intends to deconstruct the cookie into an ice cream form. I polled my friends to ask about the flavor base, whether it should be vanilla or chocolate. One friend suggested toasted coconut (which would be the most accurate portrayal of the cookie) but the only problem is that I hate coconut. The caramel and chocolate in this cookie, however, completely redeem the coconut, and so I decided to play up those flavors instead.

This ice cream is a vanilla bean base with swirls of salted caramel, chocolate fudge, and chunks of Caramel d’Lite cookies. Need I say more? Personally I’ve been eating this ice cream in a dish, one scoop of Chocolate Thin Mint, one scoop of Caramel deLite. Then I give up on the dish and head straight for the container. I can’t help myself, it’s addictive.

So, dig in, and enjoy!

Caramel deLites (aka Samoas)

Caramel deLite Ice Cream

Flavor created by 365scoops 

Ice Cream Ingredients

Adapted from David Lebovitz

3 cups half-and-half

3 egg yolks

3/4 cup sugar

1 tbs vanilla bean paste

1 tsp bourbon vanilla extract

10 Caramel deLites (Samoas) cut into small pieces

Look at the vanilla bean up close and personal

Caramel Sauce Ingredients

Adapted from Smitten Kitchen

1/2 cup sugar

3 tbs butter

1/3 cup cream

a few pinches (or fresh grinds) of sea salt to taste

Starting to caramelize the sugar

Fudge Sauce Ingredients

Adapted from David Lebovitz

1/2 cup sugar

1/3 cup light corn syrup

1/2 cup cream

6 tbs cocoa powder (sifted!)

1/2 tsp of vanilla

The sugar begins to turn copper and amber

Method

Since this is a multi-step ice cream you may want to make it over the course of 2 days. The major mistake I made was trying to do it all in one day.  A word to the wise – don’t rush the cooling process. Ice cream must be extremely cold when you pour it into the machine. That’s why I highly recommend cooling the base in the refrigerator for at least 2 hours. I should heed my own advice. A second word to the wise –  don’t rush the churning process; if you put ice cream into the freezer before it’s fully churned it will be far less creamy and even slightly icy. Thankfully the mixture was cold enough (though not as cold as it should have been) and I only tried to shave a few minutes off the churning process so not too much damage was done. In fact, The Husband didn’t even notice. I guess I’m cursed with a keen sense of taste for ice cream so I noticed, but this was still very, very good.

Adding in the butter

Anyhow, if you’re doing this in 2 days I would recommend making the caramel and fudge sauces the day before. They both keep in the refrigerator for up to a week. If you’re making it in one day, I recommend making the ice cream base, and while it’s chilling, make the caramel and chocolate. Since I made this in one day, here’s what I suggest:

First, make the vanilla ice cream base. Pour the half-and-half into a large saucepan. Add in the vanilla bean paste and vanilla extract. Heat until small bubbles form around the edges and set aside. In a large heat-proof bowl whisk together three egg yolks and 3/4 cup of sugar until the mixture gets pale yellow and thick. Temper the eggs by slowly pouring the hot milk liquid into the egg yolks, stir thoroughly. Once mixed, pour back into the saucepan and heat until it reaches 17o degrees (using a food thermometer) or, if you don’t have one, until it is thick enough to coat the back of a spatula or wooden spoon. Let the mixture cool completely before refrigerating for at least 2 hours.

Perfect salted caramel

While the mixture is cooling make the caramel sauce. Melt the sugar over medium to moderately high heat in a larger pot than you think you’ll need–at least two quarts, whisking or stirring the sugar as it melts to ensure it heats evenly. Cook the liquefied sugar to a nice copper color.

Add the sea salt and butter and stir until the butter melts. Lower the heat and slowly drizzle in the heavy cream, whisking the whole time. The sauce will foam and hiss; just ignore it and whisk until the sauce is smooth. Taste it and if you think it needs more sea salt, grind in a bit more. Set aside until needed. This can be stored in the refrigerator for up to a week.

Mixing the ingredients together for the fudge sauce

Next, make the fudge sauce. Mix together the sugar, corn syrup, cream, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly until the mixture begins to bubble ever so slightly at the edges.

Continue to whisk until it just comes to a low boil. Cook for 1 minute (max!), whisking frequently. Remove from the heat, stir in the vanilla and let it cool. Chill before adding it to the ice cream.
By this point, the ice cream should be completely chilled. Pour into the base of the ice cream maker and churn according to the manufacturer’s instructions. Approximately 5 minutes before it’s done churning (remember, don’t rush it) add in the chopped up pieces of Caramel deLites (Samoas). Now that it’s done churning it’s time to assemble.

Straight out of the ice cream maker, before adding the caramel and chocolate

On the bottom of a freezer safe container drizzle some caramel and fudge. Top with a few scoops of ice cream and then drizzle with caramel and fudge. Repeat the process until you’ve run out of ice cream and caramel (there will be tons of left over fudge). Top with a few extra crumbles of cookie, and swirls of caramel and chocolate. Transfer to the freezer an let it harden for a few hours or overnight before enjoying.

Happy eating!

The Verdict: Other than the fact that I had shpilkes and rushed the cooling/churning process, this was a delicious ice cream! We still have a bit in our freezer, which I am dutifully eating daily, at times, for breakfast. Please do not judge! The Husband loves this flavor and we both think that you should try making it at home. Enjoy!

Chocolate Thin Mint Ice Cream

21 Feb

“Girl Scouts need you because you, like children, are enthusiastic, are curious, are energetic, believe in the potential of each girl to contribute, and understand and respect the fact that each girl develops as an individual.”~from the Daisy Leader Handbook, 1989

Thin Mint Ice Cream Galore!

I have a real problem saying no.

I also love Girl Scout cookies.

Together, they are a nasty combination.

My cousin’s adorable daughter was selling Girl Scout cookies, and like any good, young, entrepreneurial saleswoman, she sold cookies at a family-wide Hanukkah party. How could I say no? I couldn’t. So I bought a few boxes.

A week later, a cute little girl dressed in her Girl Scouts uniform rang my doorbell around dinner time. I had just walked in the door, was cooking dinner, and was starving. Boom. The perfect storm.

 “Would you like to buy some girl scout cookies?” You bet your bippy I would! Some wave of short term memory loss must have come over me because right then and there, I bought more cookies. I paid, closed the door and then realized I had purchased way more girl scout cookies than The Husband and I could possibly consume. Ohy. Now what?

Ah ha! Make them into ice cream. That seems to be the solution for everything – and this time, it worked quite well.

Crumbles of thin mint goodness

Thin Mint Ice Cream

Created by 365scoops; fudge mint swirl adapted from David Lebovitz

Ice Cream Ingredients

1 sleeve  of Thin Mint Cookies, chopped (16 cookies)

1 1/2 cups cream

1 1/2 cups half-and-half

3/4 cup sugar

1/4 cup cocoa powder, sifted

1/4 cup semi sweet chocolate chips

1 oz bittersweet chocolate

Fudge Mint Drizzle

Fudge Mint Swirl Ingredients

1/2 cup sugar

1/3 cup light corn syrup

1/2 cup heavy whipping cream

6 tbs unsweetened Dutch-process cocoa powder (sifted!)

1/2 tsp peppermint extract

Method

Chop the thin mint cookies (sample some along the way, of course!) and set aside.

Since this ice cream is not a custard (notice, it’s Philadelphia style no eggs) it is a slightly simpler ice cream and doesn’t require tempering eggs.

Making the chocolate ice cream base

In a medium saucepan, add the cream, milk and sugar. Once the mixture heats and small bubbles form around the edges, add in the sifted cocoa powder, chocolate chips and bittersweet chocolate. Stir vigorously so that the chocolate is entirely mixed, and the mixture continues to heat. Remove from heat and let cool completely before refrigerating for 2 hours.

While the mixture is cooking, make the fudge mint swirl. Mix together the sugar, corn syrup, cream, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly until the mixture begins to bubble ever so slightly at the edges. Continue to whisk until it just comes to a low boil. Cook for 1 minute (max!), whisking frequently. Remove from the heat, stir in the peppermint extract and let it cool.

Those thin mint kids are having too much fun!

Once the ice cream mixture has chilled in the refrigerator pour into the bowl of the ice cream maker and churn according to the manufacturer’s instructions. Approximately 3-5 minutes before the ice cream is ready, pour in the cookie pieces and let it finish churning. To assemble, drizzle the mint fudge on the bottom of a freezer-safe container, cover with a few scoops of ice cream, drizzle with more fudge and repeat the layering process until you’ve used all the ice cream. Top with more fudge, a few cookie crumbles, and transfer to the freezer for approximately 2 hours before serving.

The Verdict:I am so used to the creaminess of custard ice creams these days that I was slightly concerned that this one would not be up to par. Let me tell you, it was damn good! I churned this one at midnight and snuck more than a few bites before bed. I also ate a scoop for breakfast this morning. And for dessert tonight. Suffice it to say, it was quite tasty! Enjoy.

...and voila!

Vanilla Bean Ice Cream with Salted Caramel and Chocolate Covered Potato Chips

2 Feb

“The old believe everything; the middle aged suspect everything; the young know everything.” ~ Oscar Wilde

Signature Ice Cream - coming right up!

This ice cream is sinful. Not normal. Insanely good. So good, in fact, that it’s topping my leader board and becoming a 365scoops signature flavor.

As you all know, it’s birthday week at 365scoops and I’ve had the distinct pleasure of making ice creams for a few of my nearest and dearests!  I served this flavor on Sunday at Baby S’s first birthday party and all her cool family and friends loved it. So much so, in fact, that her grandfather told me “In my rolodex, 365scoops is listed as #1 under ice cream.” Hilarious! Not to sound like a moron but who uses a rolodex anymore? Too funny!

Needless to say, all the little yentas loved this flavor. In fact, they requested that this become a Signature Flavor for 365scoops. So, your wishes are my command!

Behold, the power of salty and sweet!

This flavor is perfect for anyone with a brain who loves the combination of salty and sweet. The rich vanilla bean ice cream is a great backdrop for the salty yet sweet caramel swirl (heavenly) and the chunks of chocolate covered potato chips. Coming from someone who usually prefers chocolate-based ice creams, this vanilla bean was so creamy and perfect that you should RUN don’t walk to make this flavor at home. Enjoy!

Signature Flavor: Vanilla Bean Ice Cream with Salted Caramel and Chocolate Covered Potato Chips

Flavor created by 365scoops; vanilla ice cream adapted from David Lebovitz’s The Perfect Scoop; Salted Caramel from Smitten Kitchen

Swirling in the vanilla bean paste

Ingredients: Ice Cream

3 cups half-and-half

3 egg yolks

3/4 cup sugar

1 tbs vanilla bean paste

1 tsp vanilla extract

Salted caramel (recipe below)

1 cup chopped (in big pieces!) Trader Joe’s chocolate covered potato chips

Sugar browning, ever so slowly

Ingredients: Salted Caramel

1/2 cup granulated sugar
3 tablespoons unsalted butter
A few grinds of sea salt
1/3 cup heavy cream

Method: Salted Caramel

Melt the sugar over medium to moderately high heat in a larger pot than you think you’ll need–at least two quarts, whisking or stirring the sugar as it melts to ensure it heats evenly. Cook the liquefied sugar to a nice copper color.

Starting to caramelize

Add the sea salt and butter and stir until the butter melts. Lower the heat and slowly drizzle in the heavy cream, whisking the whole time. The sauce will foam and hiss; just ignore it and whisk until the sauce is smooth. Taste it and if you think it needs more sea salt, grind in a bit more. Set aside until needed. This can be stored in the refrigerator for up to a week, but you’ll be using it all in this outstanding ice cream!

Adding in the butter and it foams up

Method: Ice Cream

In a saucepan heat the half-and-half until small bubbles form around the sides. Set aside. While the mixture is heating, whisk together three egg yolks and sugar in a large heat-proof bowl until the mixture thickens and turns a pale yellow. Temper the eggs by slowly pouring in the heated half-and-half and whisking together. Pour this mixture back into the saucepan, add in the vanilla bean paste and vanilla extract. Heat the mixture until it reaches 175 degrees or is thick enough to coat the back of a wooden spoon. Let cool completely before refrigerating for 1-2 hours.

Look at that beautiful salted caramel!

The Great Assembly

Once the ice cream is chilled, pour into the base of an ice cream maker and churn according to the manufacturer’s instructions. Approximately 5 minutes before the mixture is done churning pour in the chocolate covered potato chips (make sure they are pretty good sized chunks).  Once done churning you’ll need to assemble the ice cream with the salted caramel swirl. Scoop 2 tbs of caramel on the bottom of the freezer safe container. Layer with a hefty scoop of ice cream. Repeat, until you fill the container, each time digging the spoon to the base of the ice cream and swirly very gently so that the caramel swirls throughout the ice cream. Top with a few extra potato chips for good measure and return to the freezer to harden. When you’re ready to eat it, grab and spoon and dive in straight from the container. No need for a bowl on this one.

Dig in!

The Verdict: Considering my peeps said to make this a signature flavor, I think that speaks for itself! In the words of Rachel Ray, Yum-O! Happy Birthday Baby S. I hope you enjoyed it too!

White Chocolate Chip Cookie Dough Ice Cream

31 Jan

Plain old yum!

“Handmade presents are scary because they reveal that you have too much free time.” ~ Doug Coupland

Uh oh. That doesn’t bode well for me.

When I was a little girl I lived for crafting projects. In fact, I watched the infomercial station ad nauseum and learned more about cleaning products, pet de-licing and hair accessories than any other child of the ’80s. I’m not quite sure why it was so mesmerizing to watch this station but truth be told, I loved it. Come to think of it, I was probably the ideal customer for QVC: impressionable, gullible, and plan old naive! Every time the infomercial would end, a very convincing voice would announce “buy now and we’ll throw in two extra mops for the price of one” or my personal favorite “buy now for seven easy payments of $19.99”. Well something about that “buy now” voice really stressed me out. How could I miss out on the opportunity to get the world’s best mop plus two more, for free! And even better, payment was easy! Upon hearing these amazing deals I’d scream “Mom!!!!! Come quick!” and you know what she would do? She’d rush so fast into the family room you’d think someone was hurt. It worked like a charm every single time. Once I had her at my mercy I’d politely ask for her credit card so that I could order said product. I’d have the phone in hand, already having dialed the 1-800 number in hopes of beating some of the other suckers to this deal. Let  me tell you something – it never worked. My mother was too damn smart. I never got the magic bullet, or the knives that cut pennies, or even the goo-gone. Poor. Deprived. Child.

Sifting cocoa powder is a must!

And then, one day, an iron-on transfer art project appeared on QVC. Hmmm, crafty, affordable, and educational. Mom might actually fall for this one. Bless her little soul, because after screaming the obligatory “Mom!!! Come quick!” she actually took out her credit card and purchased that amazing item for me. Well, I waited with bated breath for two, long, dreadful weeks until the iron-on transfer art project came in the mail. And when it did, you know what I did? I made every friend I knew her own set of sheets and pillow cases as a birthday gift. That’s right. I cut out fruits from the colorful iron-on transfers and made cornucopias on each and every pillow case. Boy was I cool. That was the ’90s for you…Truth is, I still have those sheets, and not to toot my own horn, but they’re pretty damn awesome.

And thus began my love affair with hand-made gifts.

Flour and cocoa next to the butter right before added together

Now that 365scoops is in the mix, it follows that for a friend’s birthday, rather than making iron-on transfer presents (you know you want one!) I make ice cream instead. Well, this week is no different. It’s birthday week and in honor of two special friends (one turned 29, the other turned 1) I am making loads of ice cream.  For my “big girl friend”, a college roommate and all-time rockstar of a friend, I made this very special white chocolate chip cookie dough ice cream. It was sinful. Thank heavens not all of it fit in the container and I was able to save some for myself.

These cookies happen to be a personal favorite. Something about the chewy chocolate cookies with white chocolate chips is just perfect. Now think about swirling that into chocolate ice cream. Have you died and gone to calorie heaven? I have!

Creaming the butter, eggs, and two kinds of sugar

White Chocolate Chip Cookie Dough Ice Cream

Ice cream created by 365scoops; cookies from Nestle Toll House Recipe

Cookie Ingredients

A Nestle Toll House Recipe

2 1/4 cups all-purpose flour

2/3 cup NESTLE® TOLL HOUSE® Baking Cocoa

1 teaspoon baking soda

1/4 teaspoon salt

1 cup butter or margarine, softened

3/4 cup granulated sugar

2/3 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

1 (12 oz) package White Chocolate Morsels

Adding in the delicious white chocolate chips

Cookie Method

Preheat oven to 350 degrees F.

Combine flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in morsels.

To make full size cookies (i.e. normal size) take approximate 1-2tbs of mixture, roll into a ball and place on an ungreased baking sheet. Do not flatten.

Bake for 8-9 minutes (I like them slightly under cooked and gooey). Remove from oven, tap the cookie sheet so that the cookies flatten slightly and then cool.

Mini cookie balls right before baking

To make mini cookies (which I did for the cookie dough) roll small little balls (approximately 20), place on an ungreased cookie sheet, and bake for 3-4 minutes. Let cool completely. Use the mini cookies for the ice cream, and the full-size cookies for garnish or ice cream sandwich making.

Ice Cream Ingredients

3 cups half-and-half

3 egg yolks

3/4 cup sugar

1/4 cup semi sweet chocolate chips

1 oz unsweetened chocolate, chopped into small pieces

1/4 cup Dutch processed cocoa powder, sifted

Two trays of mini cookies...some of those may have disappeared!

Ice Cream Method

Sift the cocoa into a bowl. Pour in the chocolate chips and the chopped unsweetened chocolate.  Set aside.

Pour the half-and-half into a medium saucepan and heat until steam begins rising (but it’s not boiling). Once heated, pour in the triple chocolate mixture whisking vigorously until the chocolate is well-mixed and entirely melted. Continue heating the chocolate milk mixture until small bubbles begin to form around the edges. Set aside.

Three types of chocolates mixed together

Whisk together the three egg yolks in a large heat-proof bowl, slowly adding in the sugar until the mixture thickens and turns pale yellow. To temper the eggs slowly pour in the chocolate mixture and whisk into the egg mixture. Pour back into a medium saucepan and heat until the mixture reaches 175 degrees or is thick enough to coat the back of a spatula. Remove from heat, cool thoroughly and then refrigerate for 1-2 hours.

Triple chocolate swirled into the half-and-half

When you are ready to churn pour into the base of an ice cream maker and churn according to manufacturer’s instructions. Approximately 5 minutes before the ice cream is done, pour in the mini cookies (approximately 20 pieces, each one broken in half) and let it finish churning. Transfer to a freezer safe container and let freeze for 2 hours before serving.  Enjoy!

Hot off the press!

The Verdict: According to the birthday girl aka the college roomie, aka the all around great gal, it was damn good. In fact, I brought this flavor to her birthday party and the party animals loved it too. Lucky for me I had some extra that didn’t fit into the container so I’m noshing on it right now! Go ahead, try this one yourself. I promise you’ll love it. Happy Birthday!

Happy Birthday Ice Cream Treat!

P”heath”nut Butter Oreo Ice Cream

23 Jan

“It’s like peanut butter and chocolate. Each is great, but they’re better together.” ~ Richard Whitehead

Snagging the last scoop!

The name of this ice cream is somewhat of a mouthful, but then again so is the ice cream itself. The Husband and I ventured to my parents for the long holiday weekend, hoping to get a little R&R, good food, and a day of skiing into the mix. The sister requested that I schlep home an ice cream maker (I now have 3!) on the bus just so that we could make ice cream together. I begrudgingly agreed.

This recipe is what came out of our brainstorming session. The sister wanted coffee oreo, but as you know, I just made that. She also loves peanut butter and caramel. Boom, it hit me.  Peanut butter Oreo with Heath Bar crunch. Then I got a little sassy and decided to name it P”heath”nut Butter Oreo. Clever, right?

I have to say that making this ice cream in my parent’s suburban kitchen with every appliance I could dream of, huge counter space, and a large stove top was just a dream. Maybe the suburbs aren’t that bad afterall…

Oh, I should also note that this weekend was the coldest yet this winter… Negative 2 degrees. And guess what, we still ate ice cream. Twice. See, I’m not a fair weather fan. As I say, an ice cream a day keeps the psychiatrist away!

 

Chopped up Oreos and Heath Bar

P”heath”nut Butter Oreo Ice Cream

Created by 365scoops under the advisement of my darling sister

Ingredients

3 cups of half-and-half

3 egg yolks

1/2 cup sugar

1 cup smooth peanut butter (I used Smart Balance brand — don’t use natural peanut butter)

1/2 tsp vanilla extract

1 cup chopped mini Oreos

2 bars chopped Heath bar

My sister tempering the eggs

Method

Chop the mini Oreos and Heath bar and set aside.

In a medium saucepan, heat 3 cups half-and-half until small bubbles begin to form around the edges.  Slowly whisk in the cup of peanut butter (in 1/4 cup increments) so that it is completely mixed into the half-and-half. Remove from heat.

Whisk together three egg yolks with the 1/2 cup sugar until the mixture thickens and turns pale yellow.

Pouring the hot peanut butter mixture into the egg yolk mixture

Slowly pour the hot milk mixture into the egg mixture, stirring frequently in order to temper the eggs. Pour the blended mixture back into the saucepan and heat until the mixture reaches 175 degrees F or is thick enough to coat the back of a wooden spoon/spatula to ensure that the eggs are fully cooked.  Remove from the heat, stir in the vanilla extract and set aside. Let cool for at least an hour before refrigerating to chill completely, at least 2 hours.

Up close and personal

When ready to churn, pour the mixture into the base of the ice cream maker and churn according to the manufacturer’s instructions (approximately 15-20 minutes). Because this ice cream is a custard (hence the egg yolks) and has 1 cup of peanut butter it’s extremely thick and will therefore require less time to churn. Approximately 5 minutes before it’s done churning pour in the Oreos and Heath bar crumbles and let mix completely. Transfer to a freezer safe container and freeze for a few hours, or enjoy straight from the machine!

Rich and creamy!

The Verdict: My father was over the moon. My sister loved it. And what’s best, my mother, the queen of no dessert, ate a little ice cream. Even she loved it. Now that, my friends, is a complement! Enjoy.