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Move over Dryer's, I've got this one covered.

"Oh, you made homemade ice cream and put Samoa cookies in it?" you ask.

No. I turned the cookie into ice cream.

We've been going on a scratch-only kick around here, and I rarely trust any food from *any* chain store or cafe with a kitchen the size of a train bathroom. At Noah's Bagels, we baked bagels fresh everyday - from thawed, frozen, pre-made bagel dough rounds delivered in a box from a factory somewhere. A friend at Safeway says their cakes arrive frozen, ready to be thawed and decorated. Even their freshly-baked bread comes from a mix.

Food should not come from a factory, from a mix, or from a box.

And Samoa cookies, my friend, come from a factory. But not this ice cream. This ice cream comes from a land of rainbows and clouds and confetti goodness.

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These recipes balance out perfectly so that your bonus fudgey goodness evenly spreads on your extra butter cookies.
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I'll get better at these shots, I promise.
Makes a little less than 1.5 quarts.

Time: Custard 20 minutes :: Cookies 90 minutes :: Caramel Swirl 20 minutes :: Chocolate Swirl 10 minutes :: Toasted Coconut 10 minutes :: Putting It All Together 90 minutes

Before you start:Place a large, shallow jellyroll or sheet cake pan in the freezer.

The Custard

From America's Test Kitchen
     4 egg yolks
    1.5 cups cream
    1.25 cups whole milk
    .75 cups sugar
    1 teaspoon vanilla
Follow the usual custard steps:
  1. Heat cream, milk, and half of sugar in a saucepan over medium-low heat until it is steaming at 175 F.
  2. Remove from burner.
  3. In glass bowl, whisk together egg yolks and remaining sugar.
  4. Slowly whisk 1 cup of hot cream mixture into yolks.
  5. Slowly whisk yolk/cream mixture back into saucepan.
  6. Return to heat. Stir constantly until custard reaches 180 F.
  7. Remove from heat; immediately pour into glass bowl resting in an ice bath; stir frequently to cool.
  8. Place bowl in refrigerator to chill for several hours.
  9. Add vanilla when ready to churn.
Butter Cookie recipe from Sticky, Chewy, Messy, Gooey - an absolute necessity for anyone, anywhere. I mean, who wouldn't love Dark Hot Chocolate Soup with Cinnamon-Toasted Pound Cake Croutons?
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These cookies are the spoons on the cover!

The Butter Cookie

     1 cup powdered sugar
    8 tablespoons butter,
       room-temperature
    1 cup flour

     .25 teaspoon salt
    1 teaspoon vanilla
  1. Cream together butter and sugar. Stir in vanilla. Add flour and salt; stir until soft.
  2. Pat into disk and wrap in plastic. Chill for 1 hour.
  3. On a lightly-floured surface, roll out dough to 1/4-inch thick. Cut out cookies, place on tray, and chill 45-60 minutes.
  4. Preheat oven to 300 F and position rack in middle of oven. Bake until edges are a pale golden-brown, about 25-30 minutes.
  5. Let cool 5 minutes, transfer to wire rack to cool.

The Caramel Swirl

    25 caramels
    .25 cup whole milk
    1 tablespoon butter
The only reason there is corn syrup anywhere in this recipe is because I got tired and did not make my own caramels.
Melt ingredients in top of double boiler. When thoroughly smooth, remove from heat and spoon into Ziploc bag, as shown below.

The Chocolate Fudge Swirl

     1 cup chocolate chips
    .5 cup cream 
    3 tablespoons butter
     2 tablespoons unsweetened 
       cocoa powder
Melt ingredients together in top of double boiler. Cool slightly; prepare in same manner as caramel, below.

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I was disproportionally proud of the fact that I did NOT burn the coconut.

The Toasted Coconut

    1 cup coconut flakes
   (or shredded coconut)
Preheat oven to 350 F. Spread flakes on non-stick pan and bake for 10-12 minutes or until toasted brown. (Sweetened coconut will brown faster!) Remove from oven to cool.

Putting It All Together:

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Break butter cookies into ONE CUP of chocolate-chip sized bits.
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Spoon warm caramel into a Ziploc bag folded over a glass. Repeat with same amount of chocolate. Keep at room temperature.
  1. Add vanilla to custard. Pour custard into ice-cream freezer: churn as directed.
  2. About 5 minutes before the ice cream is done, add in coconut and cookie bits.
  3. When done churning, scrape into chilled cake pan. Clip the corner off of caramel bag. Quickly cover the ice cream with swirls of caramel. Repeat with the chocolate.
  4. Place in freezer for one hour. (Leaving in overnight will make the ice cream difficult to pack.)
  5. Remove from freezer, quickly pack into cartons. Freeze overnight.
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There should be the same amount of chocolate as caramel for optimum taste balance, according to primary testers.
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In addition to pint cartons, we now pack 3-oz (perfect serving size) cups.
 


Comments

Noel
08/04/2012 2:55pm

You will notice there are only 18 caramels in the photo - that is because I took the photo before I realized that there weren't enough caramels. Believe the recipe, and use 25.

Reply
Lisa
08/04/2012 4:07pm

I raised a genius

Reply
Sharyn
08/04/2012 8:21pm

Yes, you definitely raised a gourmet genius!!!

Reply



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