joyeux cuisine

a blog about good food, family, friends, and life.

double cookie dough ice cream.

I’ve made homemade ice cream exactly one time. And it wasn’t great. It was pretty mediocre, so I haven’t been super excited about making ice cream again. It’s also kinda stressful and time consuming, so it’s not always on the top of my list of things to do. This place is often reserved for things like showering, eating food, or something that should just be automatic for normal people. But I found this recipe on Pinterest a few weeks ago and decided that I would treat myself to making it. Also, my boyfriend was visiting and he loves ice cream with cookie dough in it. So I figured why not.

The thing about this ice cream is that it isn’t just vanilla ice cream with cookie dough chunks in it. It’s freaking cookie dough flavored ice cream with cookie dough chunks in it. MIND. BLOWN. I didn’t quite believe that it was possible until I tested it while it was churning. Guys. It’s possible. It’s even delicious without the cookie dough chunks. (At this point I’m seeing how many times I can use ‘chunk’ in one paragraph.)

I also listened to Alton Brown’s podcast this morning (find it on iTunes because it’s awesome) and being almost a week behind it was all about ice cream which was fantastic. Alton Brown is one of my favorite food personalities, so his podcast is one of my favorites right now. So much food nerdy-ness. So awesome.

The really important thing in this recipe is the browned butter which adds the nutty cookie dough flavor to the ice cream. There’s also two kinds of milk fats which makes the ice cream ice cream. And there’s egg yolks which makes this ice cream almost like a custard. In my opinion, that’s better than just milk based ice cream. The thing with egg yolks is making sure you don’t actually cook them. When it’s time to add the hot butter and cream to the egg yolks and brown sugar you have to temper it. That means adding a little bit at a time to gradually bring the egg yolks up to temperature. That will ensure that the egg yolks won’t cook. It’s easy, don’t worry.

Make some ice cream. Share with dear friends. Be a nerd. Enjoy your summer.

Double Cookie Dough Ice Cream
recipe from beantownbaker
makes about 1 quart

for the cookie dough:
5 Tablespoons butter, melted
1/4 teaspoons salt
1/3 cup brown sugar
1/4 cup flour
1/2 teaspoon vanilla extract
1/2 cup mini chocolate chips

Combine the melted butter, salt, and brown sugar in a bowl with a spatula until creamy. Stir in the flour until a dough forms. Add vanilla. Add chocolate chips and combine. Turn onto a sheet of plastic wrap and form into a rectangle. Store in the refrigerator.

for the ice cream:
3 Tablespoons butter
2 cups heavy cream
2/3 cup brown sugar
4 large egg yolks
1/8 teaspoon salt
2 teaspoons vanilla extract
1 and 1/2 cups whole milk

In a medium sized saucepan melt the butter over medium heat. After the butter melts it will begin to bubble and crack. The butter will start to brown and begin smelling nutty. Keep an eye on it because it can burn really quickly. When the butter is browned add the cream and whisk well to combine. Bring the mixture to a simmer.
In a medium sized bowl combine the brown sugar, egg yolks, and salt. Whisk together to combine. When the cream and butter mixture is at a simmer, add a couple tablespoons to the egg mixture and whisk constantly. Keep whisking and slowly add more cream to the egg mixture. Eventually you’ll add a little under half the cream. Add the egg mixture back into the saucepan and put over medium-low heat. Stir the mixture constantly until it thickens enough to coat the back of a metal spoon. This took me about 10-15 minutes. Be patient.
Strain the mixture into a heat-proof bowl and stir in the whole milk and vanilla. Place in the fridge until chilled (for best results chill overnight).
Freeze in your ice cream maker according to the manufacturer’s instructions. Chop the cookie dough into small pieces. Transfer chilled ice cream into air-tight container for freezer storage and mix in cookie dough pieces. Freeze until firm.
Ice cream will keep in the freezer for 1-2 months.

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peanut butter chunk ice cream.

There’s one person in everyone’s life that is there to challenge you and test your patience. I’m struggling with that person right now. You know what I decided to do? Rise above it. I refuse to play the games and fall into the same attitude as them. Rise above the lies that person is spreading about me and continue being myself. I won’t let you win. Alright…rant over. Sorry for that. Just needed to get it off my chest…it’s been a long day.

Let’s talk about ice cream. I just got an ice cream maker last week. I’ve been wanting one for a long time but those puppies are expensive. Holding out paid off though because I got a Cuisnart one for $15 (thank you Kohl’s cash!). That is how a college student shops.

I decided my first homemade ice cream would be the peanut butter cup recipe that came with the ice cream maker. All things that I love; peanut butter, chocolate, ice cream. Excellent. Maybe because it’s my first batch of ice cream or maybe it’s because it’s homemade but it didn’t quite turn out like I wanted it to. I do believe it’s a good recipe, maybe I just need more practice.

(Tomorrow I’m making dairy and egg free cupcakes. I’ve got a bake-off to win.)
(Also, here’s a picture of my cat. Because I can.)

Make some ice cream. Let the haters hate. Be yourself.

Peanut Butter Chuck Ice Cream

from the Cuisnart recipe book

makes about 6 cups

1 cup peanut butter (not natural)

2/3 cup granulated sugar

1 cup whole milk

2 cups heavy cream

1 teaspoon vanilla extract

1 cup chopped peanut butter cups (I got a bag of minis and cut them in half)

In a medium mixing bowl cream peanut butter and sugar together with an electric mixer until smooth. Add the milk and mix on low. Stir in the heavy cream and vanilla. Chill in the fridge for at least 2 hours. After the chill time plug in your ice cream maker and according to the directions for your ice cream maker** pour the mixture into the bowl and churn until the soft consistency is reached. My recipe said it would take 20-30 minutes, but it only took about 15. Five minutes before the ice cream is done add the chopped peanut butter cups and let them mix thoroughly. If you want a firmer ice cream place in an air tight container and freeze longer.

**My ice cream maker is one where the bowl where the ice cream goes is a double layered bowl that you freeze for about 18 hours before use. That means you don’t need rock salt or whatever else you need for some other things. So follow the directions that you know about your ice cream maker. :)

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