It is hot here. The end of the days have been screaming ice cream, sticky hands and smiles like I have never heard before. It is a happy sound and sight. Making ice scream is still magic to me. It is not getting old. I know you can get fancy but, who has time to be fancy when you are spending all of your free time in the pool splashing and diving for the rocket with the kids? I am sticking to my cornstarch base vanilla ice cream which is easy but, honestly really creamy and delicious. To that base I cut up some of the naked cookie dough truffles I had stashed in the freezer. It was a smart idea. I knew I was smart. Hope you enjoy this ice cream and summer as much as we are. The ice cream is gone and soon so, will be summer. Is this making anyone else sad?
cookie dough ice cream
source: sweetflours
3/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
1 cup heavy whipping cream
1 egg yolk
1 1/2 teaspoons vanilla bean paste
6 naked and frozen cookie dough truffles
Whisk together first sugar - salt in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.
Beat egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk mixture. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla bean paste. Cool 1 hour stirring occasionally.
Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.
Pour chilled cream mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. While ice cream is churning cut cookie dough into bite size pieces. Before transferring ice cream to an airtight container for further freezing, fold in cookie dough pieces.
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
1 cup heavy whipping cream
1 egg yolk
1 1/2 teaspoons vanilla bean paste
6 naked and frozen cookie dough truffles
Whisk together first sugar - salt in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.
Beat egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk mixture. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla bean paste. Cool 1 hour stirring occasionally.
Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.
Pour chilled cream mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. While ice cream is churning cut cookie dough into bite size pieces. Before transferring ice cream to an airtight container for further freezing, fold in cookie dough pieces.
really? did you just show a pregnant woman who is already obsessed with ice cream a recipe for cookie dough ice cream! really? then thank you is in order! LOL! Love this and the picture is wonderful
ReplyDeleteHmmmm I think the red velvet ice cream is more my style.
ReplyDeleteI've never done the cornstarch thing for ice cream before but it would make my life SO much easier! I wish I had cookie dough truffles in my freezer...
ReplyDeleteneed to make this for vacation this week!
ReplyDeleteThis sounds delicious! I have some diced cookies in the freezer with plans to do this soon. I can hardly wait now!
ReplyDelete