Receta Recipe For Cookies & Cream Ice Cream
I was having tea with a friend the other day and we were having a chat about all sorts of things. Her response to one of my statements was “oh, that is so random”. Used informally, this means unknown. I prefer to use the word to mean out of place. Since that conversation, the word random has become my new catch word. I have found myself using it to describe all sorts of occasions and things. The other night we were having dinner at a friend. We had organized to come over to his place at 6pm with the food and braai for him as he is unable to stand at the BBQ himself due to having had a total knee replacement. He and his wife were not there when we arrived, prompting my first use of the word random that night. Then someone arrived at dinner time, unannounced for a drink – random! And even though he said he was not staying for dinner, our friend’s wife set a place for him at the table and not for Dave – random again! In this cookies and cream ice cream you will find random bits of soft, chewy cookies that are not out of place. I steered away from the traditional addition of cream filled hard cookies for this recipe, and used something that has a fudge like quality. This is one ice cream I will be making more of for sure.
Do you have a catch word?
- Cookies and Cream Ice Cream
- Cookies & Cream Ice Cream ALL RIGHTS RESERVED: an original recipe from Lavender and Lime
250mls milk 12.5mls vanilla paste 5 egg yolks 80g vanilla sugar - I used fructose 250mls cream Pinch of salt salt 25g cacao nibs 80g flour 65g caster sugar - I used fructose 30g honey 85g butter 23g thick yoghurt 5mls vanilla extract 2.5mls fine salt
Place the milk and vanilla into a sauce pan Bring to blood temperature over a medium temperature Place the egg yolks and sugar into a mixing bowl Whisk until at the ribbon stage Pour half the milk over the eggs, and whisk Place the egg mixture into the milk and stir over a medium temperature until it thickens slightly Place the cream into a pouring jug Pour the milk into the cream and whisk to combine Cover and place into the fridge overnight Place all of the ingredients into a stand mixer Mix until combined Turn out onto clingfilm Roll into a sausage shape Place into the fridge for an hour Preheat the oven to 180° Celsius Cut dough into 1cm slices Place onto a lined baking tray - be careful, they will spread Bake for 10 minutes Leave to cool for 1 minute on the tray Place onto a wire rack until completely cool Churn as per your ice cream machine manufacturers' instructions Chop the cookies and add to the ice cream after churning Place into a container and freeze for at least 4 hours 3.2.2925
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About Tandy
I am passionate about regional, sustainable and seasonal produce. I live in Gordons Bay in a cottage with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.