"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.
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.
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:
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?
The Butter Cookie
1 cup powdered sugar
8 tablespoons butter,
1 cup flour
.25 teaspoon salt
1 teaspoon vanilla
The Caramel Swirl
.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
Melt ingredients together in top of double boiler. Cool slightly; prepare in same manner as caramel, below.
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.
- Add vanilla to custard. Pour custard into ice-cream freezer: churn as directed.
- About 5 minutes before the ice cream is done, add in coconut and cookie bits.
- 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.
- Place in freezer for one hour. (Leaving in overnight will make the ice cream difficult to pack.)
- Remove from freezer, quickly pack into cartons. Freeze overnight.