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.
"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.
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.
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 CustardFrom 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, room-temperature 1 cup flour .25 teaspoon salt 1 teaspoon vanilla
|
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. |
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.