BAKING LOVE!

lickingthebowl:

“Killa Chip Dough Nilla” Ice Cream
Ha, I only wish I could say I made up the name, but I didn’t. I took it from an ice cream place in Estes Park, Colorado. It was just vanilla ice cream with chocolate chip cookie dough and caramel, but I spruced it up a bit.
So I present to you cookie dough FLAVORED ice cream with cookie dough chunks, mini chocolate chips, and lots of caramel. (The base of the ice cream was based on a recipe by The Kitchy Kitchen.
First off, here’s how you make the cookie dough pieces:
5 tbsp brown sugar6 tbsp sugar4 tbsp unsalted butter, softened1 tsp vanilla3 tbsp milk1 cup flour1/2 tsp salt1/2 cup mini chocolate chips
In a medium bowl, mix together  the brown sugar, white sugar, and butter until smooth. Stir in vanilla  and milk. Mix in the flour until well blended. Shape into small melon balls, and freeze for 1-2 hours. When ready to add to ice cream, cut into fourths.
Here’s the rest:
 1 cup semi sweet or dark chocolate, chips or chopped (I used mini chips)
 2/3 cup dark brown sugar
 4 large egg yolks 
2 teaspoons pure vanilla extract 
2 cups half and half 
1 1/2 cups milk (I used 1%)
 3 tablespoons unsalted butter pinch of salt
Real caramel syrup
 Directions: In a small sauce pan, melt the butter until it is a deep golden  brown color.  There will be little brown bits at the bottom.  You don’t want it too burnt, so be careful and watch closely.  Add half and half and heat until scalding  (not quite boiling). In a separate bowl, whisk together the sugar and egg yolks until  pale and fluffy.  Take the half and half mixture off the heat, and add a  little to the egg mixture while mixing.  This is called tempering the  eggs:  introducing hot liquid a little at a time to eggs while stirring,  as to not cook the eggs with the hot liquid.   Add a little more (just  over half of the hot mixture total) and the healthy pinch of salt, then  pour everything back into the sauce pan.  
 Heat, stirring very often or constantly, until about 170 degrees,  or until it coats a metal spoon.  As per Joy the Baker, “There’s a point after you’ve tempered the egg yolks, when you’re  reheating the whole custard, stirring constantly, and you’ll test the  concoction to see if it coats the back of a spoon.  Coat the back of the  spoon with custard.  Run a finger down the center of the custard, and  if a line remains separating the two custard halves, then your custard  is thick enough.  170 degrees F is you have a nifty thermometer.”  Transfer the mixture to a bowl and  chill.  Once the mixture is chilled, whisk in the additional 1 1/2 cups  of milk and add it to your ice cream machine.  When it’s almost fully  churned, (3-5 minutes left) add your chocolate chips and  a couple minutes later, your cookie dough pieces. At the last moment, scoop in lots and lots of caramel. Store ice cream in air tight container in your freezer.  Enjoy!
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lickingthebowl:

“Killa Chip Dough Nilla” Ice Cream

Ha, I only wish I could say I made up the name, but I didn’t. I took it from an ice cream place in Estes Park, Colorado. It was just vanilla ice cream with chocolate chip cookie dough and caramel, but I spruced it up a bit.

So I present to you cookie dough FLAVORED ice cream with cookie dough chunks, mini chocolate chips, and lots of caramel. (The base of the ice cream was based on a recipe by The Kitchy Kitchen.

First off, here’s how you make the cookie dough pieces:

5 tbsp brown sugar
6 tbsp sugar
4 tbsp unsalted butter, softened
1 tsp vanilla
3 tbsp milk
1 cup flour
1/2 tsp salt
1/2 cup mini chocolate chips

In a medium bowl, mix together the brown sugar, white sugar, and butter until smooth. Stir in vanilla and milk. Mix in the flour until well blended. Shape into small melon balls, and freeze for 1-2 hours. When ready to add to ice cream, cut into fourths.

Here’s the rest:

  • 1 cup semi sweet or dark chocolate, chips or chopped (I used mini chips)
  • 2/3 cup dark brown sugar
  • 4 large egg yolks
  • 2 teaspoons pure vanilla extract
  • 2 cups half and half
  • 1 1/2 cups milk (I used 1%)
  • 3 tablespoons unsalted butter pinch of salt
  • Real caramel syrup


Directions: In a small sauce pan, melt the butter until it is a deep golden brown color.  There will be little brown bits at the bottom.  You don’t want it too burnt, so be careful and watch closely.  Add half and half and heat until scalding (not quite boiling). In a separate bowl, whisk together the sugar and egg yolks until pale and fluffy.  Take the half and half mixture off the heat, and add a little to the egg mixture while mixing.  This is called tempering the eggs:  introducing hot liquid a little at a time to eggs while stirring, as to not cook the eggs with the hot liquid.   Add a little more (just over half of the hot mixture total) and the healthy pinch of salt, then pour everything back into the sauce pan.  


Heat, stirring very often or constantly, until about 170 degrees, or until it coats a metal spoon.  As per Joy the Baker, “There’s a point after you’ve tempered the egg yolks, when you’re reheating the whole custard, stirring constantly, and you’ll test the concoction to see if it coats the back of a spoon.  Coat the back of the spoon with custard.  Run a finger down the center of the custard, and if a line remains separating the two custard halves, then your custard is thick enough.  170 degrees F is you have a nifty thermometer.”  Transfer the mixture to a bowl and chill.  Once the mixture is chilled, whisk in the additional 1 1/2 cups of milk and add it to your ice cream machine.  When it’s almost fully churned, (3-5 minutes left) add your chocolate chips and  a couple minutes later, your cookie dough pieces. At the last moment, scoop in lots and lots of caramel. Store ice cream in air tight container in your freezer.  Enjoy!