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Cookies and Cream Ice Cream

17 Feb

Ever since I made cookies & cream cupcakes I’ve been craving anything Oreo.  I do that though – as soon as I have a bite of anything Oreo or Cookies & Cream I need more.  Rather than just eat the leftover Oreo’s straight out of the packaging with a glass of cold milk I decided to actually make something with them.  The weather was starting to warm up so why not make Cookies & Cream Ice Cream to bring myself out of the funk this winter has brought on to most of us this year.

I’ve made Cookies & Cream Ice Cream with a basic vanilla ice cream base, just folding in some chopped Oreo’s but I decided this time to look for an actual recipe.  I’m glad I did because while my old version was good, this was much better.  It’s exactly what I look for in a Cookies & Cream Ice Cream.

Cookies and Cream Ice Cream
Ingredients:
1 cup whole milk
2 cups heavy whipping cream
6 egg yolks
1/2 cup sugar
1 tbsp. vanilla extract
15-20 Oreo cookies, coarsely chopped

Directions:
Combine the milk and cream in a saucepan over medium heat.  Heat until bubbles form around the edges.  In a medium bowl, whisk together the egg yolks and sugar until smooth and well combined.  Slowly add the warm milk mixture to the egg yolk mixture, whisking constantly to prevent curdling.

Pour the mixture back into the saucepan.   Cook over medium heat, stirring constantly, about 5-8 minutes, until the mixture is thickened and coats the back of a spoon (about 175 degrees F on an instant read thermometer).  Pour the liquid through a fine mesh sieve into a bowl.  Stir in the vanilla extract.  Cover with plastic wrap and chill in the refrigerator until completely chilled.

Once the mixture is well chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions.  Once the mixture is softly frozen, transfer half of it to a storage container.  Add half of the chopped Oreo pieces and fold in gently with a rubber spatula.  Add the remaining ice cream and Oreo pieces to the container, and fold once more until the mixture is evenly combined.  Freeze until completely hardened.

Source: As Seen onAnnie’s Eats, adapted from Pennies on a Platter

Mocha Sherbet

12 Jul

I’ve got a joke for you… What’s Ernie’s favorite kind of ice cream?  Sher-Bert!  Ha!!


Though, in all seriousness – this mocha sherbet might possibly be one of my favorite ice creams ever.  Remember fudgesicles?  There was no mistaking that rich chocolate flavor on a popsicle stick, but now this sherbet is the adult version.  The same rich fudgy  flavor with the added kick of espresso or coffee.  The flavors marry together perfectly, and this is a perfect way to use up the extra coffee from the morning if you’re like me and often over estimate on the weekends!  Plus, bonus – easy peasy lemon squeezy!

Note: you may not want to try it before it’s set up to freeze in the freezer after churning – you may not have much left because it is addicting!!

Mocha Sherbet
Ingredients:
2 1/4 cup strongly brewed coffee or espresso
3/4 cup sugar
6 Tablespoons unsweetened Dutch-process cocoa powder
Pinch of sald
3/4 cup whole milk

Directions:
Whisk together the coffee, sugar, cocoa powder and salt in a large saucepan.  Bring the mixture to a boil and allow it to boil for 30 seconds, whisking constantly.

Remove from heat and stir in the milk.  Chill the mixture thoroughly, then freeze in your ice cream maker according to the manufacturer’s instructions.

Source: The Perfect Scoop, David Lebovitz

Tin Roof Ice Cream

3 Jun



Summer-like weather has been in St. Louis full-force for awhile now and what better way to embrace/fight it off, then with the most perfect complement to summer – ICE CREAM!  This was one of the most delicious ice cream recipes I’ve ever had.  It’s made up of three components – two of which sounded like a dream come true to me, and one of which may have converted my entire demeanor to it’s flavor in general.  


This ice cream starts with a vanilla bean custard base, then you throw in some chocolate covered honey roasted peanuts and layer in some fudge sauce.  Let me just tell you that vanilla bean is one of my favorite flavors ever, of anything (including perfume!), then on top of that I love honey roasted peanuts (which is what I used for this recipe).  Those two right there had me excited to try this recipe, though I almost felt like I could take or leave the fudge ripple.  

Can I just say that I was severely mistaken when brushing off the fudge sauce to the back of my mind?!  I knew there was no way that I would omit the sauce because clearly that’s an important element to the ice cream, but I just thought it would be a basic chocolate sauce.  WRONG.  This fudge sauce has made me rethink my stance on chocolate all together.  While I’ve never disliked chocolate, it’s never been high on my list of favorites.  This fudge sauce however, I felt like I could eat it all with a spoon.  It was rich, sweet and oh, so, delicious!!
Tin Roof Ice Cream
Ingredients:
¾ cup whole milk
¾ cup granulated sugar

Pinch of salt
1½ cups heavy cream
½ vanilla bean, split lengthwise
4 large egg yolks
¼ teaspoon vanilla extract
¾ cup Chocolate-Covered Peanuts (recipe follows)
Fudge Ripple (recipe follows)
Directions:
Warm the milk, sugar, salt and ½ cup of the cream in a medium saucepan. With a sharp paring knife, scrape the flavorful seeds from the vanilla bean and add them, along with the pod, to the hot milk mixture. Cover, remove from the heat, and let steep at room temperature for 30 minutes.
Rewarm the vanilla-infused mixture. Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream to cool. Remove the vanilla bean, wipe it clean of any egg bits, and add it back to the custard. Stir in the vanilla and stir until cool over an ice bath. Chill thoroughly in the refrigerator.
When ready to churn the ice cream, remove the vanilla bean (it can be rinsed and reused). Freeze the ice cream in your ice cream maker according to the manufacturer’s instructions. While the ice cream is freezing, chop the peanuts into bite-sized peanuts.
Fold the peanut pieces into the frozen ice cream as you remove it from the machine, and layer it with Fudge Ripple.
Chocolate Covered Peanuts
Ingredients:
4 ounces semisweet or bittersweet chocolate, chopped
1 cup roasted, unsalted peanuts
Directions:
Put the pieces of chocolate in an absolutely dry heatproof bowl. Set the bowl over a saucepan of simmering water to melt the chocolate, stirring until smooth. In the meantime, stretch a piece of plastic wrap over a dinner plate.
Once the chocolate is melted, remove it from the heat and stir in the peanuts, coating them with the chocolate. Spread the mixture on the plastic-lined plate and chill.
Once chilled, use a chef’s knife to chip the chocolate covered block of peanuts into bite-sized pieces before folding in to the ice cream before layering with sauce.
Fudge Ripple
Ingredients:
½ cup sugar
1/3 cup light corn syrup
½ cup water
6 tablespoons unsweetened Dutch-process cocoa powder
½ teaspoon vanilla extract
Directions:
Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges.
Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. 
Chill in the refrigerator before using.
The Fudge Ripple should be thoroughly chilled, as it’s easiest to use when very cold. Just before you remove the ice cream from the machine, spoon some of the Fudge Ripple onto the bottom of the storage container. As you remove the ice cream from the machine, layer generous spoonfuls of the sauce between layers of ice cream. Avoid stirring the Fudge Ripple, as it will make the ice cream muddy looking.


Source: Brown Eyed Baker, from (From The Perfect Scoop by David Lebovitz)

Snickers Ice Cream

7 May



I am insanely in love with ice cream – always have been and always will be.  There is not a dessert I crave more than ice cream.  I finally bought an ice cream maker and have been dying to try it out.  I wanted to start with a relatively easy ice cream, but also definitely something that would show worth of purchase to my husband.  Most of his favorite ice creams include chopped up candy so I knew that was the route I had to start with!  


This ice cream was super easy and so delicious.  I know a lot of ice creams are custard based so a bit more rich that this, however I think this is perfect for a scoop after dinner – satisfies the sweet tooth without sitting too heavy the rest of the night.  I will admit that I was a bit hesitant that this recipe called for raw eggs, but after some Googling I realized that it wasn’t a huge deal.  Now, if I were feeding this to young children, the elderly or someone with health problems I would have maybe looked for another ice cream base, such as this one, but for us this was fine.

So, now that I have an ice cream maker that I know I can use – what flavors should I try next?

Snickers Ice Cream
Ingredients:
2 cups Heavy Cream
1 cup Milk (1% is what we always have on hand)
2 eggs
3/4 cup sugar
2 teaspoon vanilla extract
4 regular sized Snickers bars, chopped (about 1 1/2-2 cups)
1 cup Caramel Sauce, store bought or homemade (see below for homemade), chilled

Directions: 
Using a sharp knife, coarsely chop the candy bars into large chunks.  Place the chunks in a bowl, cover, and freeze for about an hour.

Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes.  Whisk in sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.  Pour in the cream, milk, vanilla and whisk to blend.

Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions.  After the ice cream has stiffened, transfer half of it to an air-tight storage container.  Top with half of the candy bar pieces and mix until candy pieces are evenly mixed throughout the ice cream.  Top with half of the cooled caramel and swirl in the ice cream using a knife or skewer, to swirl the caramel throughout.  Repeat with remaining ice cream, candy pieces and caramel sauce.

Store in freezer until the ice cream is ready.


Caramel Sauce:

3/4 cup sugar
2 tablespoons water
1/2 teaspoon fresh lemon juice
3/4 cup heavy cream

Directions:
In a heavy saucepan over medium-high heat, combine the sugar, water and lemon juice.  Cook until it turns amber, 6-8 minutes.  Stir the sugar with a wooden spoon during the first 1-2 minutes of cooking; do not stir after this point and, instead, tip the pan to ensure even cooking.  Do not allow the sugar to burn.  If the sugar burns, turns dark and smells acrid, discard and start again.

Remove the pan from the heat and very carefully pour the cream in to the hot syrup.  Take care if does not splash; it will be very hot.  Stir with a long-handled wooden spoon until the sauce is smooth and blended.  Let the sauce cool to warm or room temperature.

Use immediately, or cover and refrigerate up to 3 days.

Sources: Ice Cream – adapted from Annie’s Eats, Caramel Sauce – Williams-Sonoma