Monday, January 11, 2010
Thanks to my lovely sister, I'm the proud owner of an ice cream maker (she was also responsible for getting that mini donut pan under the Christmas tree for me!). Oh, the possibilities! This opens up a whole new realm of treats to dream up... and all without baking too! Unless of course I bake up some cookies, cake, or brownies to crumble up and throw into the mix. Hmm.....
Anyway, to celebrate my new kitchen toy I'm having Ice Cream Week here at the Fuzzykoala Cake Company. It's cold outside (even here in South Louisiana!), but it's never too cold for ice cream! Cuddle up on the couch with your Snuggie™ and ice cream bowl/cup/cone/trough. Be on the lookout for an ice cream recipe each day this week (Monday-Friday)!
Mint Cookies & Cream Ice Cream (makes about 1 quart)
From The Ultimate Ice Cream Book by Bruce Weinstein
¾ cup sugar
2 large eggs
1 Tbl. cornstarch
2 cups half-and-half
1 cup heavy cream
2 tsp. peppermint extract
6 drops green food coloring (optional)
½ cup crushed chocolate sandwich cookies*
In a medium mixing bowl, beat the sugar into the eggs until thickened and pale yellow. Beat in the cornstarch and set aside.
Bring the half-and-half to a simmer in a heavy medium saucepan. Slowly beat the hot half-and-half into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream, peppermint extract, and food coloring, if using. Cover and refrigerate until cold or overnight.
Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. Add ½ cup crushed chocolate sandwich cookies to the machine when the ice cream is semifrozen. Allow the machine to mix in the cookies. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.
*For a cleaner (greener) look, place crushed cookies in a sieve and shake out the excess dust. I forgot to do this.