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
1 cup whole coffee beans
3 ounces egg yolks
7 ounces organic cane sugar
1/2 teaspoon Celtic sea salt
2 teaspoon 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 F. 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. One for the Table is Amy Ephron's online magazine that specializes in food, politics and love. www.oneforthetable.com.)
