By Request
In the illustrious words of Gucci Mane, “Oh ya know they like it, I'm so icy”. Maybe this whole post was just a ploy to reference trap music from 2005, or maybe I want to give you my recipe for Cookies and Cream Ice Cream with Edible Cookie Dough. Well, a little from column A and a little from column B. My husband said that it’s better than his absolute favorite by Ice Cream Jubilee. You can totally trust him, it’s not like there is a conflict of interest or anything. Us being life partners and what not.
Note: you’ll need to make the edible cookie dough and ice cream base/custard the day before.
MORE IMPORTANT NOTE: For the the edible cookie dough, you’ll need to bake the flour at 350 degrees for 10 minutes. Raw flour can contain E. Coli, and heating it before use should kill the bacteria (if present).
Edible Cookie Dough (adapted slightly from Food and Wine)
2 cups all-purpose flour (baked separately at 350 degrees for 10 minutes and allowed to cool)
1 1/2 teaspoons kosher salt
2 sticks unsalted butter, softened
1 cup packed light brown sugar
1/3 cup granulated sugar
2 tablespoons whole milk
1 teaspoon pure vanilla extract
1 cup bittersweet chocolate chips
Directions:
1. Bake flour at 350 degrees for 10 minutes on a baking sheet and allow to cool at room temperature.
2. In a medium bowl, whisk the flour and salt together.
3. In a large bowl, beat the butter and both sugars at medium speed for about 2 minutes. You can use a hand or stand mixer-your choice.
3. Turning the mixer speed down to low, beat in the milk and vanilla. Slowly add in the dry ingredients and mix until just combined.
4. Gently fold in the chocolate chips. Eat, use immediately or refrigerate in an airtight container for up to 2 weeks.
Cookies and Cream Ice Cream
2 cups of heavy whipping cream
1 1/4 cup of whole milk
sprinkle of sea salt
2/3 cups of sugar
6 eggs
1 tsp of vanilla paste or bean
1/2 cup of edible cookie dough (from recipe above)
8-10 Oreo cookies
Directions:
1. Simmer milk, cream, sugar and salt together over med-low heat in a large sauce pan.
2. In a medium-sized bowl, lightly beat the eggs and set aside.
3. Temper the eggs by slowly pouring in 1 cup of the hot cream mixture. Do this very slowly while gently stirring the eggs (being careful not to let them curdle).
3. Slowly add the warm egg and cream mixture back to the sauce pan, and cook over med-low heat. The custard is ready once it coats the back of a spoon or reaches 170 degrees on a food-safe thermometer.
4. Strain the custard using a sieve to remove any curdled egg.
5. Throw in a few Oreo cookies and put the custard in the refrigerator to chill overnight.
Once you’ve allowed the custard and edible cookie dough to rest in the refrigerator overnight, start up your ice cream machine (I use a Cuisinart). Slowly pour in the custard (with the soggy Oreos) and set your timer for 5 minutes. When you hear the ding, add in the edible cookie dough one small dollop at a time. Let the machine run for about 12 - 15 minutes longer, stopping one your custard has turned to the consistency of soft serve. Add the ice cream to the freezer for a few hours, and then enjoy!
