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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!

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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!

Death by Chocolate Ice Cream

10 Jan

Chocolate is the answer.  Who cares what the question is.”  ~Unknown

Death by Chocolate!

First, I have to apologize. It’s been a while since my last post. Don’t worry I’ve still been making oodles of ice cream, just haven’t shared it yet with the world…

While writing this post I came across a really funny website geared towards chocolate lovers and it’s tagline read “living la vida cocoa”. I must have the sense of humor of a 90 year old man because that’s had me giggling for quite a few minutes now! Ohy, it’s been a long week…

I am a self-proclaimed chocoholic. Sadly, The Husband doesn’t share the same sweet tooth and quite honestly, it’s mind boggling.  I have tried tirelessly to bring The Husband to the dark side. Believe it or not, he doesn’t even crave dessert. He rarely eats it, and quite frankly, I’m fed up!  I remember once in college The Boyfriend (who is now The Husband) bought me a can of cookies to keep at his apartment. He told me he didn’t like them, and therefore wouldn’t touch them. I came over two days later and they were half gone. With a sheepish grin on his face he admitted that the cookies were delicious, and he just couldn’t help himself. That’s my boy! (Sadly a rare occurrence!)

Fast forward eight years. The Husband still doesn’t love chocolate as much as I do. Occasionally he sneaks a treat, or eats some of my coveted goodies, but rarely does he say “let’s go out for dessert.” In fact, he’s never said that. I always do!

The Triple (Chocolate) Threat

Well, hold your horses because I think there’s another man out there for me. Sorry Husband. It’s bound to happen, we knew that this day would come sooner or later. His name is J. He loves chocolate. He also lives for ice cream. We’re kindred spirits.

This ice cream was made especially for him. J’s wife asked for a quart of uber-chocolate ice cream “the richer the better!”, she said.  That was music to my ears. J loves Oreos and chocolate, semi sweet chips were a must, along with a rich fudge swirl. A few text messages later, this flavor was born. I hope you all enjoy it! (Rumor has it that J did!)

Death By Chocolate Ice Cream

Created by 365scoops (and J’s wife)

The beautiful semi sweet chocolate chips

Ice Cream Ingredients

1 cup mini Oreos, chopped in halves or thirds

1 cup semi sweet chocolate chips

Rich Fudge Swirl (recipe to follow below)

2 cups heavy cream

1 cup half-and-half

3 egg yolks

3/4 cup sugar

1 oz bittersweet chocolate

1/4 cup cocoa (sifted is a must!)

1/4 cup plus 2 tbs semisweet chocolate chips

...And some crushed Oreos for a bit of crunch!

Rich Fudge Swirl Ingredients

Adapted from a David Lebovitz recipe here

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 vanilla extract

Prepping the bittersweet chocolate before adding to the milk mixture

Method

Chop the mini Oreos and set aside.

Make the chocolate chips by melting 1 cup of semisweet chocolate chips for 15 seconds in the microwave. Stir, and heat again for 15 more seconds. Repeat until the chocolate is melted completely, but be careful not to burn it. Pour onto a wax paper sheet, spread with a spatula into a thin layer and freeze for approximately 30-45 minutes. Right before you are ready to use, break the chocolate into small pieces/chunks. You’ll use this later on.

Next, let’s start the ice cream. Whisk together the three egg yolks with the sugar until it becomes pale yellow and thick, and the sugar is nearly dissolved. Meanwhile, heat the half-and-half and cream on the stove top. As small bubbles start to form around the sides, and it reaches 170 degrees F, add in the 3 chocolates (unsweetened, semi-sweet chips and cocoa powder) and whisk until fully integrated into the milk mixture. Remove the mixture from the heat and slowly pour into the egg yolk mixture, whisking along the way. Ah ha! You’ve now tempered the eggs.

Whisking the chocolates into the milk mixture

Pour the mixture back on the  stove top and heat slowly until it reaches 185 degrees (at which the eggs will be fully cooked and safe to eat). Again, remove from the stove and let cool to room temperature completely before refrigerating for 2 hours or overnight.

While the ice cream is cooling make the rich fudge 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 vanilla and let it cool. Chill before adding it to the ice cream.

Assembling the colossal chocolate creation!

Once the ice cream mixture is completely cooled, pour into the base of your ice cream maker and churn according to the manufacturer’s instructions. Approximately five minutes before the mixture is done churning, slowly add in the chocolate chips and the crushed Oreos (alternate so that they swirl in evenly).  To assemble the ice cream: scoop a generous layer of the rich fudge swirl into the bottom of your container. Scoop ice cream on top, repeat until you’ve used all the ice cream. Top off with extra fudge for good luck. Enjoy!!

The Verdict: Imagine the smile on my face whereupon churning this ice cream I noticed that the machine was overflowing! You know what that means?  The recipe made more than a quart and yipee for me, there were leftovers! I made this ice cream for J, knowing full well that I wouldn’t be able to eat any myself. The chocolate g-ds must have been watching over me, because a few extra scoops remained which I thoroughly enjoyed!

The finished product

Even better…J and his wife loved the ice cream. Here at 365scoops we make ice cream dreams come true!

Jelly Doughnut Ice Cream

15 Dec

“Put on your yalmulka, here comes Hanukkah 
Its so much fun-akkah to celebrate Hanukkah, 

Hanukkah is the festival of lights, 
Instead of one day of presents, we have eight crazy nights. ” ~ Adam Sandler

Jelly Doughnut Ice Cream

Let me be clear about one thing before I go any further. I almost feel like this is confessional: I have never fried anything, and so I had absolutely no idea what to expect. This is coming from a girl who, though she loves herself a good dessert, was never, ever allowed to eat anything fried. In fact, the only way we were ever able to convince my mom to let us eat a doughnut was to tell her that it was a cinnamon bun (nevermind that it was deep fried and glazed!). Talk about pulling a fast one on her. Scarfing down those “cinnamon buns” was a blast. It felt so good. So rebellious. So child-like.

Enter the sufganiya. Many of my ice cream recipes pay homage to my childhood days, but this one, ah this golden, cinnamon sugar coated bundle of goodness, reminds me so much of Chanukkah that I get giddy like a little school girl just thinking about it. Maybe if I tap my heels together three times some presents will show up at my door! Wishful thinking.

Back to these sufganiyot. The Hebrew word for sufganiya derived from the word for sponge (sfog), is supposed to describe the texture of a sufganiya which is somewhat similar to a sponge. I like to tell myself that because the texture is like a sponge (which I think is airy, not fried and fatty!) a sufganiya is completely healthy. And when injected with raspberry preserves, even healthier!

Look what I made -- the jelly doughnut itself!

During Chanukkah in Israel, one famous bakery alone purportedly makes 250,000 sufganiyot. I made 20 and it took me a half day. To make 250,000 I’d have to make 12,500 batches, which would take me 6,250 days or 17 years. No thanks!

This time of year, when all I do is eat sweets, I try to refrain from thinking about how unhealthy it is and instead think about the significance of these doughnuts. On Chanukkah we eat these golden delicious sufganiyot because they are fried in oil, which helps to remind us of one of the miracles of Chanukkah. When the Maccabees were fighting the Greeks, they only found enough oil to light the Temple Menorah for one night. But, in a twist of fate, the oil lasted for eight nights, the exact length of Chanukkah.  In fact, the name “Chanukkah” derives from the Hebrew verb meaning “to dedicate”. On Chanukkah, the Jews regained control of Jerusalem and rededicated the Temple.

So, to toast that small miracle, let’s chow down on some delicious Sufganiyot Ice Cream. Enjoy!

Sufganiyot Ice Cream

Idea created by 365scoops

Doughnuts adapted from Martha Stewart and Vanilla Ice Cream adapted from David Lebovitz

Ingredients

 

Make a well in the flour and add in the wet ingredients

For the Sufganiyot

2 tablespoons active dry yeast
1/2 cup warm water (100 degrees to 110 degrees)
1/4 cup plus 1 teaspoon sugar, plus more for rolling
2 1/2 cups all-purpose flour, plus more for dusting
2 large eggs
2 tablespoons unsalted butter, room temperature
2 teaspoons salt
3 cups vegetable oil, plus more for bowl
1 cup seedless raspberry jam

Additional cinnamon and sugar for dusting

 

 

Rolling out the doughnut dough

For the Vanilla Bean Ice Cream

1 cup whole milk

2 cups half-and-half

3/4 cup sugar

3 egg yolks

1 tbs vanilla bean paste

3/4 tsp vanilla extract

 

Cutting the doughnut rounds

For the Raspberry Sauce

1- 12oz bag of frozen raspberries

1 tbs raspberry vodka

3 tbs sugar

Method

For this recipe, patience is a must! This is a multi-step process but trust me, it’s worth it. (Note: this recipe can be made over 2 days if you don’t have an entire Sunday afternoon as I did!)

First, make the vanilla ice cream base. In a small saucepan heat together the milk, 1 cup half-and-half, sugar and the vanilla bean paste until small bubbles form around the edges.

Frying up the first batch (before flipping)

While the mixture is warming, whisk together three egg yolks. Pour the milk mixture into the egg yolks very slowly, stirring between each pour. Scrape the bottom of the bowl to make sure you get all the vanilla bean paste, and pour back into the saucepan. Heat until the mixture reaches 170 degrees F. If you don’t have a thermometer heat until the mixture is thick enough to coat the back of a spatula or a wooden spoon.

Golden brown doughnuts, immediately before removing from the hot oil

Once ready, pour over a fine mesh strainer into a clean bowl (it’s important to strain this ice cream because inevitably small little curdles will form from heating the egg and milk, and trust me, you don’t want those in your ice cream!). Once strained, slowly stir in the remaining cup of half-and-half and the vanilla extract.

Let the mixture cool completely before refrigerating for at least 2 hours or overnight.

Just after being rolled in cinnamon sugar and filled with raspberry jam, these doughnuts are ready to be chopped and swirled into ice cream

Next, it’s time to make the sufganiyot! This, my friends, is a labor of love. In a small bowl, combine yeast, warm water, and 1 teaspoon sugar. Set aside until foamy, about 10 minutes.

Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1/4 cup sugar, butter, and salt. Using a wooden spoon, stir until a sticky dough forms. On a well-floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour if necessary). Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.

While the ice cream mixture is cooling, and the sufganiyot are rising, make the raspberry sauce. Pour the bag of frozen raspberries into a small saucepan, and mix until heated.

Making the raspberry sauce

The raspberries will turn to mush (which is what you want). Stir in the sugar and vodka and let the mixture heat for 2-4 minutes. Remove from the heat, and strain through a fine mesh strainer. Discard the seeds, and keep the smooth raspberry sauce. Set aside.

Next, it’s time to form and fry the donuts. On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cutter or drinking glass , cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.

Adding vanilla to the ice cream base

In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370 degrees. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 10-20 seconds on each side. Turn doughnuts over; fry until golden on other side, another 10-20 seconds. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in cinnamon sugar while warm. Fry all dough, and roll in the cinnamon sugar mixture.

Chopped up doughnuts right before they go into the ice cream maker!

This part of the process takes a little getting used to. Inevitably your first few doughnuts will burn. Don’t stress, you will have plenty more. I noticed that by the time I put 3-4 doughnuts into the hot oil, it was time to flip them, and once they were flipped, it was time to remove them! Hard to keep up with it! If the doughnuts look burnt, chances are, they’re totally fine, just slightly darker than you may have wanted. Don’t worry, they still taste delicious! Also, it’s very important to douse the doughnuts in the cinnamon sugar immediately after frying, otherwise it won’t stick.

The layered ice cream, right out of the ice cream maker

Once you’re done frying all the doughnuts you’ll want to fill them with jam. Since I didn’t have a pastry bag or a #4 tip I used a ziploc bag with a tiny whole cut out. I wouldn’t recommend this, so if you can, head over to Michael’s Craft Shop or a baking store and buy a pastry bag and a #4 tip. It’s much easier!

Fill a pastry bag fitted with a #4 tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts.

Almost done…

Take a bite of that!

Now it’s time for the great assembly! Pour the ice cream mixture into the base of your ice cream maker and churn according to the manufacturer’s instructions. While churning, chop up 6 doughnuts into small pieces. Approximately 5 minutes before the mixture is done churning add the sufganiyot pieces and let it mix thoroughly.

Drizzle a few tablespoons of raspberry sauce on the bottom of a freezer safe container. Add a few scoops of ice cream. Cover with more raspberry sauce and repeat process until you’ve layered the ice cream and raspberry sauce. Drizzle a bit more raspberry sauce on top and cover. Transfer to the freezer for at least 2 hours before serving. You will have leftover raspberry sauce, which I advise saving for garnish!

Jelly doughnut ice cream, with a side of jelly doughnut. Yum.

When you’re ready to eat, scoop 1-2 heaps of ice cream into a bowl (you’ll notice there is a beautiful raspberry marble!) and drizzle with raspberry sauce on top. Enjoy!

The Verdict: Taim me’od! (very tasty!) This is a perfect treat for the holiday season. In fact, so tasty that I recommend sharing it with friends (like I did) or else you may gobble the whole thing up! Enjoy this fun take on an old classic and Happy Chanukkah!

 


Mocha Choca Latta Gelato

19 Oct

“Mocha Choca latta ya ya (oh oh oohoh ) 
Creole Lady Marmalade”  ~ Lady Marmalade

Mocha Choca Latta

Top of the morning to ya.

As of late, that’s become my favorite greeting. It’s weird, it’s retro, it’s fun.

Last night was a big day for 365scoops – we debuted our flavors at the Real Bloggers of NYC. Not to toot my own horn (wow, another awkward expression) but it seemed that the ice cream went over swimmingly! We served over 100 cups of ice cream from 15 pints of freshly churned flavors including Tiramisu, Charleston Chew, Key Lime Pie, Peach Sorbetto, and Vanilla Bean.

This morning, however, I was zonked. So zonked, that I needed a cup of caffeine – stat. For those of you who know me, I cannot drink caffeine. I become crazy, nutty, loopy and shaky (not so different from the present, non-caffeinated me). Not good things when I’m trying to work at my day job. But, alas, I had to succumb to my urges and drink coffee. In so doing, I realized that caffeinated ice was in order. After work, I marched myself home to create this very flavor.

Fun fact:

Adding the coffee to the milk and cocoa mixture

Shakers banned the consumption of coffee because they felt it was a luxury, but shortly thereafter the older members of congregations complained, so the elderly were allowed to drink coffee in the morning.  Upon hearing this, the women in the community became very angry with the unfairness of the rule, so they lobbied and received the right to drink coffee the mornings of communal clothes-washing as well.  SO despite their reputations of being stringent and unyielding, Shakers did sometimes show some flexibility!

Mocha Choca Latta Gelato

Inspired by Ben and Jerry’s 

Whisking the eggs and sugar

Ice Cream Ingredients

2 1/4 cups half-and-half

3/4 cup whole milk

3/4 cup sugar

3 egg yolks

3 tbs good quality instant coffee

1/4 cup unsweetened cocoa

Mocha Sauce 

Adapted from a David Lebovitz recipe here

Method

This happens to be a very simple (and wildly delicious recipe). I made the ice cream with caffeinated coffee (duh) but have also made versions with decaf and it tastes exactly the same and still delicious.

The mocha sauce comes to life

Make the mocha sauce here and set aside.

Warm the milk and half-and-half in a large pot until small bubbles form around the edges. Whisk in the cocoa and instant coffee and stir vigorously so that it dissolves. Set aside.

Whisk together (I used my new fun blue whisk!) the three egg yolks. Slowly add in the sugar until it is dissolved and the yolks are pale yellow.

Pour the hot coffee/chocolate mixture into the egg mixture (slowly so they don’t scramble!) and stir thoroughly. Pour the mixture back into the large pot and heat until the mixture either coats the back of a spoon, or it reaches 185 degrees.

And it reaches 185 degrees. Eggs are cooked, phew!

Let the mixture cool completely and then refrigerate for at least 2 hours.

Once the mixture is cooled, pour into the base of an ice cream maker and churn according to the manufacturer’s instructions (approximately 20 minutes).

Scoop into a freezer safe container and freeze for at least 2 hours before serving. Drizzle with the mocha sauce and enjoy!

The Verdict:  Hit the spot. I’m sick and tired of saying “yummy” so this time I’ll say, delectable! Really, this is good stuff. I even put a scoop of it in my coffee this morning, and let me tell you, I do not regret it. A perfect, creamy addition. Enjoy!