Hi peeps!
So in yesterday's entry, I told you about the ice cream I made. I decided to share the recipes with you lot today - to keep this blog daily, ey! - and I also have the video from Gemma Stafford's YouTube channel where she makes different kinds of ice cream, including the ones I made yesterday: Cookie Dough and Chocolate Mint Chip.
We tried the cookie dough one, last night, me and mam. It was good. The chocolate chunks in the cookie dough took over a bit too much though, as I didn't have regular chocolate chips, I used a kind that were quite minty and it had a habit of over-taking the rest of the flavour.
Cookie Dough ice cream
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| Photo: Mine |
Cookie Dough I ♥ you so
ICE CREAM BASE METHOD
1. Place sweetened condensed milk in the fridge to keep cold
2. Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
3. Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).
4. Now you have your ice cream base you can add in your desired flavors and fixing once it is nice and thick. GO NUTS! experiment and enjoy creating something that is all you.
5. Place in a large resealable container and freeze at least 6 hours or overnight before eating. Keep for up to 2 weeks.
Chocolate Chip Cookie Dough
INGREDIENTS
1 stick (115g/4oz) butter, softened
3/4 Cup (130g/4 1/2oz) brown sugar
2 teaspoons vanilla
1 cup (133g/41/2oz) all-purpose flour
2 tablespoons milk
1 cup milk (180g/6 1/2oz) chocolate chips
METHOD
1. With your mixer, cream together butter and brown sugar.
Add in vanilla and flour. The mixture is going to be crumbly at this point. Add in 2 tablespoons of milk and mix. Now the dough will look like the cookie dough you’re used to seeing. Fold in the chocolate chips.
2. Store leftovers in the refrigerator. Freeze for up to three months.
1. Place sweetened condensed milk in the fridge to keep cold
2. Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
3. Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).
4. Now you have your ice cream base you can add in your desired flavors and fixing once it is nice and thick. GO NUTS! experiment and enjoy creating something that is all you.
5. Place in a large resealable container and freeze at least 6 hours or overnight before eating. Keep for up to 2 weeks.
Chocolate Chip Cookie Dough
INGREDIENTS
1 stick (115g/4oz) butter, softened
3/4 Cup (130g/4 1/2oz) brown sugar
2 teaspoons vanilla
1 cup (133g/41/2oz) all-purpose flour
2 tablespoons milk
1 cup milk (180g/6 1/2oz) chocolate chips
METHOD
1. With your mixer, cream together butter and brown sugar.
Add in vanilla and flour. The mixture is going to be crumbly at this point. Add in 2 tablespoons of milk and mix. Now the dough will look like the cookie dough you’re used to seeing. Fold in the chocolate chips.
2. Store leftovers in the refrigerator. Freeze for up to three months.
Slán!
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