Fear of Meltage

June 3rd, 2010

Currently, I’m sitting here in a pool of sweat, consuming as much icy deliciousness as I can. Sorbet, iced tea, iced coffee, you know. What’s that you say? It’s hot where you are, too? And you’re afraid that the ice cream you want so badly to cool you off will melt on the trip home?

scoopity

Quite elegant.

Well, if you’re like me and are lucky enough to have a store right downstairs that sells frozen passion fruit pulp, you can rush down and get all the ingredients to make this passion fruit ice cream within a few minutes, churn it and be enjoying a flavorful frozen treat in an hour or two. It’s an interesting recipe in that it uses the whole egg as opposed to just the yolks – I think it makes the texture a bit fluffier. I changed it up a little by using half-and-half, which also lightened the recipe somewhat. It’s incredibly simple and something I will be making again, though quite possibly with cacao nibs in it next time. Yum!

Have a little more time on your hands and a hankering for something classic? Want something to do idly while watching a TV show? Then maybe this other recipe can help you out…

OMG COOKIE DOUGH

Bet you never thought of making THIS at home.

That’s right. Homemade chocolate chip cookie dough ice cream. Egg-free and full of awesome vanilla bean flavor! Totally worth the time and effort involved, especially since it makes a nice big batch.

d'oh!

Extra dough balls added for emphasis.

One thing you are going to need when making this ice cream is very high quality vanilla extract. Homemade is best – you know, put scraped beans in a jar and fill with vodka, use when dark and fragrant. It makes an excellent addition to any ice cream or sorbet where vanilla flavor and a little alcohol for softness is desired. If you haven’t had the foresight to make your own, just make sure to use real vanilla with a high alcohol content. You will also need a vanilla bean – buy them online in bulk, grocery stores are a rip off in this case.

fancy

As elegant as raw cookie dough gets.

And YES, this is an entirely egg free recipe. The dough is essentially a shortbread since there is no egg, and I decided that with the added richness from the butter, the base didn’t actually need to be a custard. The ice cream comes out very fresh and vibrantly vanilla-flavored, with no custardy richness to cover anything up.

deeeelicious

Waffle cone not required.

Chocolate Chip Cookie Dough Ice Cream

First, Make the Cookie Dough Balls:

  1. 1/2 cup butter
  2. 1/2 cup sugar
  3. 1/4 cup brown sugar
  4. 1 tsp vanilla extract
  5. 1 1/2 tsp water
  6. 1 cup AP flour
  7. Pinch salt
  8. 1/4 cup + 2 Tbsp miniature chocolate chips

Cream the butter and sugars until light and fluffy. Scrape down the bowl and beat in the vanilla and water until thoroughly combined. Scrape down the bowl again. Add the flour and salt and beat on low speed until just combined, scraping down and incorporating any flour left on the edge of the bowl. Fold in the chocolate chips.

This is the part of the recipe that takes some patience. Prepare a baking sheet with parchment or a Silpat. Grab a small piece of dough and pinch it into a rough cube, then gently roll it into a sphere. It should be about marble-sized – add or remove more dough as needed and re-roll. Line up the balls on the sheet as you go and freeze them once they’re all in place.

Then, Make the Ice Cream:

  1. 2 cups milk
  2. 1 vanilla bean, scraped
  3. 1 1/2 cup sugar
  4. Pinch salt
  5. 2 cups cream
  6. 2 Tbsp vanilla extract

Place the milk, vanilla seeds and pod, sugar and salt into the pot. Heat to a simmer, then remove from heat and cover. Steep at least 5 minutes. Remove the pods and wash them for use in extract or sugar. Pour hot milk into a bowl and chill over an ice bath. Whisk in the cream and vanilla extract, then churn in a machine or by hand. Fold in the cookie dough balls as you remove the ice cream to its container (if you’re doing it by hand, fold them in once it’s the consistency of soft serve). Freeze until firm and scoopable.

On another note, I’m FINALLY going to make a real effort towards making pastry technique videos. Really basic stuff, like folding, whipping, piping, handling dough…Things that have been drilled into me, but are important for anyone to know if they’re interested in pastry. I don’t have a fancy camera or any video skills whatsoever, but I’ll figure it out (actually I just told Z that he’d have to learn how to edit the videos and stuff). At least I’ve got a list of topics! :D

5 Responses to “Fear of Meltage”

  1. kat says:

    your recipes sound AMAZING and your pictures are making me soooo hungry! I had intended to make some homemade vanilla, but I guess I forgot. Thanks for reminding me :)

  2. Goodness me that ice cream looks interesting and I like the generous size of the cookie dough balls! :D Best of luck with the LAMP benefit!

  3. ahhahahaha the cookie balls look like eyeballs, i thought they were olives at first :P wish i was in new york to see the cupcakes :)

  4. andrea says:

    The chocolate chip cookie dough ice cream looks wicked good. I’ll bet Z loved it :)

  5. doreen says:

    Omg you’re always making icecream!!! I wish I have one of those icecream maker too :D I love icecreams!

    P.S.
    I made the blueberry muffins today. OMG They are so amazing!!! Yum :D

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