I resolve to make a lot of ice cream this year.
And I resolve to make swiss meringue buttercream again because it’s fluffy like a cloud. I also resolve to wear an apron so that I don’t get flour and chocolate all over my jeggings. But in non-baking life, I want to try to stop thinking about “what if” situations. It makes things harder.
Like “what if I would’ve paid more attention and not put in double the salt in my peach cobbler, that time,” or “what if I would’ve used whole milk instead of skim in this ice cream”. I resolve to work really hard to stop borrowing trouble. (“Borrowing trouble” is what my grandpa called this kind of worrying.)
So there you go! Cheers to ice cream and not worrying about the future!
Oh! And this ice cream tastes like cookie dough instead of having cookie dough chunks in it. It’s probably the best idea ever. (Don’t worry though, I’ll be making ice cream WITH cookie dough chunks in it in the future.)
- 1 cup chopped dark chocolate, or 1 cup mini chocolate chips
- 2/3 cup dark brown sugar
- 4 large egg yolks
- 2 t pure vanilla extract
- 2 cups half and half
- 1 1/2 cups whole milk*
- 3 T unsalted butter
- pinch of salt
* Use whole milk! I used skim because that’s what I had on hand and it was a bit icy instead of creamy. I learned my lesson.
- In a small saucepan, melt the butter until it’s a deep golden brown color. There will be brown tiny flecks at the bottom of the pan, and that’s ok. Add the 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: it involves introducing hot liquid a little bit at a time to eggs while stirring, as to not cook the eggs with the hot liquid. It’s not even as scary as I thought it’d be!) Add a little more, just over half of the hot mixture total and a healthy pinch of salt. Pour everything back into the sauce pan. Stir in the vanilla extract.
- Heat, stirring very often or constantly, until about 170ºF, or until it coats a metal spoon. 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 maker. When it’s almost fully churned, add your chocolate. Freeze overnight.
This is my blueberry apron that I resolve to wear while baking. (Thanks, Sally!)