Spring is here and the weather is becoming warmer and nicer by the minute what better treat than Ice cream. I am a beginner in the ice cream world but professional cooks always say that ice cream should be in everyone repertoire so I am going to try to make this delicious dessert.
I googled lots of recipes and found this website www.howtocookthat.net from Ann, she used to live in Western Australia and has lots of yummy interesting recipes.
My first ice cream was the toasted strawberry ice cream, delicious!! Thanks Ann. Highly recommended.
Today, I've decided for Chocolate chips cookie dough one of my daughters favourites. I decided to change the sugar ratio just because too sweet does not appeal our taste buds so much but you can follow Ann's recipe and have great results www.howtocookthat.net/public_html/best-homemade-icecream-recipes/
Ingredients:
Ice cream custard:
- 400 ml of full cream milk
- 6 egg yolks. Not sure what to do with the egg whites maybe an omelet or try my macarons (http://luisanaskitchen.blogspot.com.au/2014/02/macarons-for-beginners.html) or meringues recipe (http://luisanaskitchen.blogspot.com.au/2014/01/suspiros-meringues.html)
- 1 teaspoon of vanilla extract
- 100 g of caster sugar
- 200 ml of thickened milk
Cookie dough:
- 50 g of unsalted butter
- 20 ml of full cream milk
- 150 g of plain flour
- 75 g of caster sugar
- 3 tablespoons of water
- mini chocolate chips 100 g, I used dark chocolate
Preparation:
Ice cream:
1- Mix egg yolks and sugar until they are pale, put aside
2- Mix milk and cream in a saucepan and heat over medium heat until just boiled.
3- Temper the egg yolks by adding a sauce-spoon of milk-cream mixture and mix well, then keep adding slowly until all milk cream mixture is mixed with egg yolks, don't add the milk-cream mixture too quickly or might end up with scrambled eggs.
4- Return the mixture to the heat (low-medium), stirring constantly until mixture reach 85C (candy thermometer) or coats the back of your spoon, it will look a bit thicker as well.
5- Place the mixture in a clean bowl over iced water for 5 minutes with stirring and then place it in the fridge or freezer to chill.
6- Once chilled, set up your ice cream maker per manufacturer instructions and churn your ice cream for 30 minutes.
Cookie dough:
1- While your ice cream custard is chilling, you can start the cookie dough. Place sugar and water together in a sauce pan and heat until sugar is completely dissolved don't let it boil, then add the milk, butter and lastly stir in flour, heat until combined it will look like a pale paste.
2- Spread your cookie dough over a cookie tray and let it cool down (while the ice cream is churning)
3- Once cooled spread the chocolate chips.
4- Once churning is completed, fold this mixture with ice cream, place it in a air tight container and freeze, couple of hours later you'll enjoy wonderful home made ice cream!!
Happy cooking =)
I googled lots of recipes and found this website www.howtocookthat.net from Ann, she used to live in Western Australia and has lots of yummy interesting recipes.
My first ice cream was the toasted strawberry ice cream, delicious!! Thanks Ann. Highly recommended.
Today, I've decided for Chocolate chips cookie dough one of my daughters favourites. I decided to change the sugar ratio just because too sweet does not appeal our taste buds so much but you can follow Ann's recipe and have great results www.howtocookthat.net/public_html/best-homemade-icecream-recipes/
Ingredients:
Ice cream custard:
- 400 ml of full cream milk
- 6 egg yolks. Not sure what to do with the egg whites maybe an omelet or try my macarons (http://luisanaskitchen.blogspot.com.au/2014/02/macarons-for-beginners.html) or meringues recipe (http://luisanaskitchen.blogspot.com.au/2014/01/suspiros-meringues.html)
- 1 teaspoon of vanilla extract
- 100 g of caster sugar
- 200 ml of thickened milk
Cookie dough:
- 50 g of unsalted butter
- 20 ml of full cream milk
- 150 g of plain flour
- 75 g of caster sugar
- 3 tablespoons of water
- mini chocolate chips 100 g, I used dark chocolate
Preparation:
Ice cream:
1- Mix egg yolks and sugar until they are pale, put aside
2- Mix milk and cream in a saucepan and heat over medium heat until just boiled.
3- Temper the egg yolks by adding a sauce-spoon of milk-cream mixture and mix well, then keep adding slowly until all milk cream mixture is mixed with egg yolks, don't add the milk-cream mixture too quickly or might end up with scrambled eggs.
4- Return the mixture to the heat (low-medium), stirring constantly until mixture reach 85C (candy thermometer) or coats the back of your spoon, it will look a bit thicker as well.
5- Place the mixture in a clean bowl over iced water for 5 minutes with stirring and then place it in the fridge or freezer to chill.
6- Once chilled, set up your ice cream maker per manufacturer instructions and churn your ice cream for 30 minutes.
Cookie dough:
1- While your ice cream custard is chilling, you can start the cookie dough. Place sugar and water together in a sauce pan and heat until sugar is completely dissolved don't let it boil, then add the milk, butter and lastly stir in flour, heat until combined it will look like a pale paste.
2- Spread your cookie dough over a cookie tray and let it cool down (while the ice cream is churning)
4- Once churning is completed, fold this mixture with ice cream, place it in a air tight container and freeze, couple of hours later you'll enjoy wonderful home made ice cream!!
Happy cooking =)
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