los angeles guest suites

 

pom couscous

pom steak

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

Fitzpatrick's Tavern: A Solvang Gem
Southern California
by Lisa Dinsmore

fitzpatricksSolvang is a tourist town through and through. This quaint, Danish-themed city is located smack dab in the middle of Santa Barbara's wine country. If you aren't in town for the pastries or...

Read more...
Restaurant Prune
New York
by Brenda Athanus

prunemenuDid I read Gabrielle Hamilton’s Blood, Bones, and Butter? Yes. Is it why we went for dinner at Prune? Yes. Am I glad we did? Absolutely!

Our taxis slowed down on a narrow street in NYC’s East...

Read more...
Summer Eats in San Francisco
San Francisco
by Amy Sherman

Scream SorbetIf you've never been to San Francisco you need to know our Summer starts NOW. Yes, in September. Not only is it pretty and warm and sunny but Summer produce--tomatoes, corn, pepper, and peaches...

Read more...
Baby Blues BBQ
Los Angeles
by Telly Kousakis

babybluesbbq.jpgAfter a screening of the frightening (and somewhat hilarious) Paranormal Activity my pals and I wanted to grab a drink and maybe some chow. Three of us, on separate occasions, by different...

Read more...