Homemade Coffee Cookie Dough Ice Cream

by Susan Salzman
Print Email

coffeeice-creamIf it were up to the kids, ice cream would be a freezer “staple”. My list of staples includes; lentils, quinoa, brown rice, black beans, cheese, nuts – all kinds, tahini, coconut milk, and the usual cast of characters to creating whole meals. Ice cream is not on my list. 

As a rule, I do not buy ice cream at the grocery store. The problem being, when it is in the house it becomes the obsession. Rather than a bowl of fruit or hummus and veggies for an after school snack, the kids go right for the freezer. It bugs me.

Los Angeles has been experiencing a month long heatwave. Turning on my oven has been avoided at all costs. With an excessive amount of egg yolks residing in my fridge, ice cream has become the weekly sweet treat.

What I love most about this particular recipe, is that the custard embodies fridge staples, making it easy to adapt it to a “flavor of the day or week”. With pre made cookie dough on hand, one of my kids favorite flavors can be achieved in less than 30 minutes.

Not to mention, no need to get anywhere near the oven!

 

Homemade Coffee Cookie Dough Ice Cream
yield: 1 quart

ingredients:

8 oz. whole milk
12 oz. heavy cream
1 cup whole coffee beans
3 oz. egg yolks
7 oz. organic, cane sugar
1/2 tsp. Celtic sea salt
2 tsp. pure vanilla extract
1 cup frozen cookie dough, cut into pieces

instructions:

In a heavy duty pot, bring the milk and cream to a simmer. Add coffee beans and let sit for 30 minutes to infuse the coffee beans.

In a small bowl, whisk the egg yolks. gradually, add the sugar and whisk to combine. Add the salt.

Discard the coffee beans from the cream/milk mixture and reheat, slightly. Ladle a small amount into the egg mixture. Keep adding, ladle by ladle, into the egg mixture until all of the dairy has been incorporated.

Return pot to the stove. Over medium heat, whisk until the mixture reaches 145 degrees. Set a strainer over a glass bowl. Remove the pan from the heat and strain the custard. Add the vanilla.

Set the glass bowl over an ice bath (a larger bowl filled with ice). Let cool completely. Once cool, process in an ice cream maker according to the manufacturer’s directions. Mix in the frozen cookie dough pieces and place in a plastic container. Freeze for at least 4 hours before eating.

 

Susan Salzman writes The Urban Baker blog to explore her dedication to good food in the hope of adding beauty to the lives of her family and friends.    

Add comment


Security code
Refresh

 

restaurant news

Snag Bar and Grill
Utah
by David Latt

snagVisiting Dinosaur National Park from Salt Lake City can certainly be done in a long day trip, but if you have more time, base your stay in Vernal with half a dozen comfortable, affordable motels,...

Read more...
Sandwich Heaven in London
London - British Isles
by Ilene Amy Berg

cheese02.jpgI don’t get it, I really don’t.  Some people still think that London has lousy food.  London has fabulous food.  The city has seen an intense food revolution in the last 15 years or so, and cooks...

Read more...
Latitudes at Wentworth by the Sea
New England
by Kitty Kaufman

 Latitudes at Wentworth by the Sea

This is a fish story about Latitudes at the Wentworth Hotel. It starts with a beach tour so I get to learn about the real New Hampshire since what I know is negligible. We are driving the coast...

Read more...
Fig in Fairmont Miramar
Los Angeles
by S. Irene Virbila

figreview.jpgAgainst all odds, not one, but two excellent hotel restaurants have opened in the last few months. First, we had the Bazaar by José Andrés, the dynamic tapas restaurant in the new SLS Hotel at...

Read more...