Double Dough Ice-cream

cookiedough

Making ice-cream using the Jeni method is so easy it barely even feels like cooking any more. I’ll make the base, pop it in the fridge to chill and stand around looking confused because my cooking itch hasn’t been satisfactorily scratched. The bowl for my ice-cream machine permanently lives in my freezer now, just because of all the times I’ve spotted an ice-cream recipe that I NEED to make immediately. This is one of those recipes, in case that wasn’t glaringly obvious. The ice-cream itself tasted like cookie dough from the brown sugar, hence the doubling down. It turned into the holy grail of ice-cream textures, one that doesn’t freeze completely hard so you can scoop away at a moments notice. It always helps to add a few tablespoons of alcohol but leave it out if you’re in any way concerned about feeding it to children or P-Platers. Why do I mention P-Platers? I’m traumatised by an episode of Cops where a poor kid had alcohol in his system from eating Tiramisu, the famously boozy Italian dessert. The things us cooks have to worry about. Hardest lyf.

Double Dough Ice-cream

Barely adapted from Megan’s Double Dough Ice-cream over at Take a Megabite. Adapted from Jeni’s Ice Cream Base from Jeni’s Splendid Ice Creams at Home.

Cookie Dough:

70g butter, melted

1/4 tsp sea salt

1/3 cup brown sugar

1/4 cup plain flour

1/4 tsp vanilla extract

1/2 cup dark chocolate chips

Line a small tray with baking paper.

Mix the butter, salt and sugar together for about 5 minutes (just to help the sugar dissolve a little bit).

Mix in the flour and vanilla extract, then the chocolate chips.

Pour the mixture onto the prepared tray and spread it to around 1/2 inch thick.

Cover with another piece of baking paper and allow to chill in the fridge until firm.

Chop into small pieces and store in the freezer until needed.

Ice-cream Base:

2 cups milk

1 tbsp plus 1 tsp cornflour

3 tbsp cream cheese

1/2 tsp sea salt

1 1/4 cups thickened cream

2/3 cup brown sugar

2 tbsp glucose syrup

2 tsp vanilla paste

3 tbsp liqueur (I used a cookies and cream liqueur)

Mix 2 tbsp of the milk with the cornflour to make a slurry, set aside for later.

In a bowl large enough to hold the finished mixture whisk the cream cheese with the salt.

Combine the rest of the milk with the cream, sugar, glucose and vanilla paste in a medium saucepan.

Bring to the boil for 4 minutes then take off the heat and mix in the cornflour slurry, return to the heat and mix for 1 minute until thickened.

Pour into the prepared mixing bowl, add the liqueur and whisk until the cream cheese is incorporated.

Cover with cling film and press it onto the surface to prevent a skin forming.

Chill overnight.

Churn in an ice-cream machine according to manufacturer’s instructions then mix in the cookie dough pieces just before transferring to a 1L capacity container (have an extra container ready because this mixture makes just over 1 L).

Freeze for 4 hours before eating.

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