I am sick and tired of everyone complaining about the winter weather. I’m making the best of a cold situation and embracing things that are cold – Ice cream is cold! Check out these ice cream sammies – 2 varieties – Coconut ice cream and Coffee Oreo ice cream sandwiched between two soft and chewy snickerdoodle cookies! {Drool}
Coffee Oreo Ice Cream
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: (3 hours – this is mostly the time required to cool the ice cream base in the fridge)
Yields about 1 quart
Ingredients:
1 cup whole milk
2 cups heavy cream
1 vanilla bean, scraped (or vanilla extract)
5 egg yolks
3/4 cup sugar
Oreo Mix-in:
5 Oreos chopped
1. Put the milk and cream as well as the vanilla bean scrapings and the vanilla bean pod into a heavy-bottom sauce pot on medium to high heat, stirring frequently. Make sure the liquid doesn’t boil – you want to turn off the heat right before it boils – so watch it closely. Put the coffee grounds into the milk while it’s heating.
2. In the meantime, beat the eggs and sugar in a separate bowl to a creamy consistency.
3. Once the milk and cream are at that pre-boiling point, shut the burner off and scoop out a ladle full of hot milk and add it to the egg mixture while whisking simultaneously. (This is a way of tempering the eggs so you don’t end up with scrambled eggs).
4. Turn the burner back on to medium heat and pour the egg yolk mixture into the sauce pot while stirring constantly. Continue to cook the mixture on medium heat until the custard coats the back of a wooden spoon (about 5 minutes).
5. Set up a bowl and set a sieve on top and strain the custard from your saucepan through the sieve. Put the bowl into an ice bath and let cool for about an hour. Once the mixture is cooled, put it in the refrigerator for a few hours, or ideally overnight.
6. Prepare the Oreos by finely chopping them. Once the ice cream base is really cold, scrape it into your ice cream makers drum and follow your ice cream maker’s instructions. Fold in the chopped Oreo pieces at the end of the churning process.
Coconut Ice Cream
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: (3 hours – this is mostly the time required to cool the ice cream base in the fridge)
Yields about 1 quart
Ingredients:
1 cup Coconut milk
2 cups heavy cream
1 vanilla bean, scraped (or vanilla extract)
5 egg yolks
3/4 cup sugar
Coconut Mix-in:
1 cup of sweetened flaked coconut
Method:
1. Put the coconut milk and cream as well as the vanilla bean scrapings and the vanilla bean pod into a heavy-bottom sauce pot on medium to high heat, stirring frequently. Make sure the liquid doesn’t boil – you want to turn off the heat right before it boils – so watch it closely.
2. In the meantime, beat the eggs and sugar in a separate bowl to a creamy consistency.
3. Once the milk and cream are at that pre-boiling point, shut the burner off and scoop out a ladle full of hot milk and add it to the egg mixture while whisking simultaneously. (This is a way of tempering the eggs so you don’t end up with scrambled eggs).
4. Turn the burner back on to medium heat and pour the egg yolk mixture into the sauce pot while stirring constantly. Continue to cook the mixture on medium heat until the custard coats the back of a wooden spoon (about 5 minutes).
5. Set up a bowl and set a sieve on top and strain the custard from your saucepan through the sieve. Fold in the coconut flakes. Put the bowl into an ice bath and let cool for about an hour. Once the mixture is cooled, put it in the refrigerator for a few hours, or ideally overnight.
6. Once the ice cream base is really cold, scrape it into your ice cream makers drum and follow your ice cream maker’s instructions.
Snickerdoodle Cookies
Prep time: 45 minutes
Cook time: 10 minutes
Total time: 55 minutes
2 1/2 cups (350 grams) all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 Cup unsalted butter, at room temperature
1 1/2 cups (300 grams) granulated sugar
1/2 teaspoon vanilla extract
2 large eggs, at room temperature
-We use kosher salt. If you don’t have it on hand, keep this in mind: 1 teaspoon fine sea or table salt = about 1 1/4 teaspoons kosher salt.
For the Coating:
1/4 cup (50 grams) granulated sugar
1 1/2 tablespoons ground cinnamon
Method:
Sift or whisk flour, cream of tartar, baking soda and the salt together then set aside.
In a large bowl, using a handheld mixer on medium speed beat the butter, sugar and vanilla together until light and fluffy, 3 to 4 minutes. (Or, use a stand mixer fitted with the paddle attachment). Reduce speed to low. Add the eggs one at a time, beating well after each addition.
Scrape the sides and bottom of the bowl then add the flour mixture in three parts, just mixing until it disappears. Wrap with plastic wrap and chill dough at least 30 minutes or up to 3 days.
Make Coating: In a small bowl, mix the sugar and cinnamon together.
Bake Cookies: Preheat your oven to 400º F. Line two baking sheets with parchment paper or use silicon baking mats.
Shape heaping-tablespoon-sized mounds of cookie dough into balls. Roll in the cinnamon-sugar mixture and place 2 inches apart onto baking sheets. (A medium cookie scoop is helpful here).
Bake the cookies for 8 to 10 minutes, until the cookies have puffed a little and the tops look set. The cookies should be light golden. Cool on baking sheets for 5 minutes then transfer to a cooling rack to cool completely. (The cookies will fall a little as they cool).
Storing the Cookies: Baked and cooled cookies will keep, stored in an airtight container at room temperature for 2 to 3 days. Also, keep in mind that you can freeze this cookie dough. Line a baking sheet with parchment paper, scoop and roll individual dough balls and place onto the baking sheet (they can be close together), and then place in the freezer until hard, about 30 minutes. Transfer frozen dough balls to an airtight container or plastic bag.
(Recipe adapted from: Inspired Taste)
With Love,
Jules for Daily Tiramisu
