One for the Table: Homemade ice cream is easily customizable
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, tahini, coconut milk and the usual cast of characters that create 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.
But now that Los Angeles has been experiencing a heatwave, turning on my oven has been avoided at all costs. And 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 week." With premade 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
Serving Size: 1 quart
8 ounces whole milk
12 ounces heavy cream
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