Ice cream is a dessert that can be enjoyed year-round. Making ice cream at home is rewarding because it is healthier than the store varieties, which contain artificial ingredients and stabilizers This chocolate chip cookie dough flavour is safe for consumption, and is delicious.
THE SECRET TO CREAMY AND SILKY ICE CREAM
1. Egg Yolks. Egg yolks add richness to the ice cream, stabilize the ice cream, and prevent quick thawing. Although, ice cream can be made without egg yolks, it will be significantly less rich. Also, using the egg yolks to stabilize the ice cream means you don’t have to use artificial stabilizers. Lastly, adding egg yolks allows the ice cream to stay frozen for longer at room temperature. 2. Full-Fat Fresh Cream and Milk. Using full-fat cream and milk is important because fat adds flavour, creaminess, and produces firmer ice cream. In addition, make sure the cream and milk are fresh because if it isn’t it may spoil in the freezer, and cause sickness. 3. “Aging” the Mixture. Aging the mixture refers to chilling the ice cream mixture for a lengthened period of time before churning. This helps the fat to crystallize slightly producing thicker and creamer ice cream. 4. Cornstarch. Cornstarch thickens the mixture slightly, and improves overall silkiness. 5. Skim Milk Powder. Milk powder absorbs excess water in the ice cream mixture, and prevents large ice crystals from forming. Consequently, it prevents a sandy or gritty texture. 6. Churning. Churning is an important stage of ice cream making. It distributing and breaks down ice crystals in the ice cream. If you were to directly freeze the ice cream it will likely become icy, and extremely stiff. 7. Freezing. When freezing the ice cream make sure the container you are using is frozen, otherwise the ice cream will melt, and refreeze wasting the work of the churning process.
CHOOSING THE RIGHT ICE CREAM MACHINE
There are a vast assortment of ice cream machines available. Choosing the right doesn’t have to mean spending hundreds of dollars. Some machines run off of a compressor and others off of ice. The one I use is the Nostalgia Old-fashioned Ice Cream Maker, it uses ice and salt to freeze the ice cream. Although, it was cheap ($40 sale price) it is one of the best ice cream machines available. On the high end I would recommend the Breville Smart Scoop Ice Cream Maker ($399). If you are able to find it on sale, purchase it. I don’t make ice cream often, and I was not able to find the expensive one on sale, so I bought the $40 one, and it has produced great ice cream. There are many other models, but these two show the best quality for the lowest and highest price. When buying a machine, keep in mind how often you make ice cream, the features of the model, and the reviews.
Whisk the egg yolks with the sugar until light and pale.
Scald the milk and cream in a pot.
Temper the egg yolks by slowly ladling in the hot milk and cream, and whisking vigorously.
Pour the contents back into the pot, and stir in the cornstarch and milk powder. Cook over medium-high heat stirring occasionally until mixture reaches 80°C.
Strain into a bowl, and cover with plastic wrap touching the surface directly. Refrigerate for 24 hours.
Preheat oven to 350°F, and line a small baking sheet with aluminum foil. Spread the flour onto the baking sheet, and bake for 5 minutes until the flour reaches 75°F.
In a bowl, cream together the butter and sugars until lightened.
Sift the dry ingredients into the bowl, and fold in until incorporated.
Fold in the chocolate chips until combined.
Wrap the cookie dough tightly in plastic wrap, and refrigerate.
Churn your ice cream machine as per your instructions. Crumble the cookie dough into the ice cream, and stir until combined.
Pour the ice cream into a freezer-safe container and freeze overnight.
- 2 large egg yolks
- 2/3 cup granulated sugar
- 2 cups full-fat heavy cream
- 1 cup full-fat milk
- 2 tsp pure vanilla extract
- 1 tsp salt
- 2 tsp cornstarch
- 1/2 cup skim milk powder
- 1/3 cup all-purpose flour
- 1/4 cup melted unsalted butter
- 1/4 cup light brown sugar
- 2 tbsp granulated sugar
- 1 tsp pure vanilla extract
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp espresso powder
- 1/2 cup mini chocolate chips
In a bowl, whisk the egg yolks and sugar together until light and pale.
In a pot, scald the cream and milk over high-heat.
Gradually pour in the hot cream and milk into the egg yolks while whisking vigorously.
Pour the mixture back into the pot, and stir in the cornstarch and milk powder.
Cook over medium-heat until the mixture reaches 80°C, stirring occasionally.
Mix in the vanilla extract and salt.
Pour the mixture into a bowl, wrap in plastic wrap, and chill overnight.
Preheat oven to 350°F, and line a small baking sheet with aluminum foil.
Spread the flour onto the baking sheet and bake for 5 minutes until the flour reaches 75°C, mixing halfway through.
In a bowl, cream together the butter and sugars until light.
Mix in the vanilla extract until combined.
Fold in the dry ingredients.
Fold in the chocolate chips until incorporated.
Wrap the cookie dough tightly in plastic wrap, and chill.
Pour the ice cream mixture into your ice cream machine, and churn as per the instructions.
Crumble the cookie dough into small chunks, and fold into the ice cream.
Place the ice cream into a freezer-safe container, and freeze overnight.
Remove the ice cream 5 minutes before scooping.