If 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
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
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.
by Nancy Ellison