Friday, February 8, 2013

vanilla bean ice cream sandwiches

i've been dreaming of getting an ice cream maker since last summer.
but honestly, how could i justify it??
i don't have the space.
i would likely use it only a few times a year.
the list went on and on.

and then i realized. I CAN TOTALLY JUSTIFY THIS!
life is short and i'm pretty sure i NEEDED an ice cream makers.
(i obviously learned NEED vs WANT very well. my mom would be proud!)

so, since i ordered my kitchenaid ice cream maker attachment,
i've been pretttttty obsessed.

i'm only on my third batch of ice cream, but so far all have been successes!

this was my first batch (vanilla bean)
i've also made espresso and maple syrup,
but i'll share the deets on those next week.

i can't wait for summertime!!!!


both recipes courtesy of the ever inspiring martha stewart :)

vanilla bean ice cream

8 large egg yolks
1 cup sugar
1/4 teaspoon coarse salt
2 cups skim milk
1 vanilla bean split and scraped
2 cups heavy cream


1. in a medium saucepan, off heat, whisk together egg yolks, 
sugar and salt until blended. gradually whisk in milk.

2. cook over medium heat, stirring constantly with a wooden spoon,
until custard thickens slightly and evenly coats the back of a spoon
about 10-12 minutes.

3. stir vanilla bean seeds into custard.
cover and let stand for 30 minutes.

4. pour custard through a fine-mesh sieve into a bowl set over ice.
stir in cream. let stand, stirring occasionally, until chilled.
(you can also pop it into the fridge at this time to speed up the process)

5. churn in your ice cream maker for about 20-30 minutes 
or until it's the consistency of fro-yo.

***TIP: i watched this video for a bit of prep/research***

6. you'll want to scoop your ice cream into freezer safe 
containers and fully freeze your ice cream before enjoying! :)

mini-chocolate chip cookies

1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temp
1/2 cup packed brown sugar
1/4 cup sugar
1/4 cup sour cream
1 large egg
1 teaspoon vanilla extract
1 1/2 cups mini chocolate chips


1. preheat oven to 350 degrees

2. in a medium bowl, whisk together flour, baking soda and salt.
using an electric mixer, beat butter and sugars until light and fluffy.
add sour cream, egg, and vanilla, beat until smooth.
with mixer on low, gradually add flour mixture.
mix in 1 cup chocolate chips.

3. using 1 rounded tablespoon per cookie, 
drop mounds of dough about 1 1/2 inches apart on your baking sheets. 
(this should make about 25-30 cookies)
bake until golden, 10-12 minutes.
transfer to a rack to cool completely.

4. scatter remaining chocolate chips on a plate.
place about 2 tablespoon ice cream between 2 cookies,
bottoms facing in, press slightly.
roll the sides of each sandwich in chips

(this was a bit messy! place a tray in your freezer ready 
and waiting for your sandwiches as they are being made!)

5. freeze sandwiches until firm, about 2 hours.
then enjoy!!!

i don't have a pic of the final product.... SORRY!

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