Double Cookie Dough Ice Cream

Hurrah! The sun has shown his face (a few times, now). I declare that the ice cream machine must now be put to good use. Starting with a double cookie dough ice cream.
This ice cream is twice as good as vanilla cookie dough ice cream! As well as being laced with cookie dough chunks, the base ice cream tastes just like cookies.

A cookie, to bring it up to triple-cookie-status. I can't say I'm too ashamed to divulge that these particular cookies were not home made. 

I found this recipe from Annie's-Eats

Double Cookie Dough Ice Cream

Makes about 1 quart/ 1.14 litres

Ingredients:

For the cookie dough

4tbsp unsalted butter, melted

70g light brown soft sugar (1/3 cup)

¼ tsp salt

30g plain flour (1/4 cup)

½ tsp vanilla extract

130g chocolate chips (¾ cup) 

For the ice cream

1tbsp unsalted butter

480ml double cream (2 cups)

140g dark brown sugar (2/3 cup)

4 egg yolks

pinch salt

2tsp vanilla extract

360ml whole milk (1 ½ cups)

170g chocolate chips (1 cup)

     

Method:

1. For the cookie dough, mix together the butter, sugar and salt. Sift in the flour and mix well. Add the vanilla and chocolate chips. Wrap the dough in cling film and refrigerate.

2. For the ice cream, heat the butter in a saucepan until browned. Whisk in the cream and bring up to  a simmer.

3. In a medium-large bowl, whisk the sugar, and egg yolks together until pale and creamy. Whisk in a little of the warm butter-cream mixture and mix well. Gradually pour in the rest of the cream mixture, continuing to whisk. Add in the salt and pour the mixture back into the saucepan. Heat until the temperature reaches 170F, and the mixture has thickened slightly. Pass through a sieve into a large bowl, mix in the vanilla and milk and leave to cool; cover and chill.

4. Freeze the cool mixture in an ice cream machine according to manufacturer’s instructions. Break up the cookie dough into little chunks and fold through the ice cream  along with the chocolate chips before freezing.

Cookie Dough Brownies

I am slightly ashamed at how far behind I am right now with my posts; I have at least three more posts yet to write up. However, I will rather put this down to my ability to bake more frequently at the moment.

These brownies are sort of half brownie- half blondie.

Recipe from Evil Shenanigans

Cookie Dough Brownies
Makes about 16 bars

Ingredients:
For brownie layer
7tbsp unsalted butter
30g plain chocolate, chopped
3tbsp chocolate spread
3tbsp unsalted butter
200g caster sugar
1 egg
1 egg yolk
½ tsp vanilla extract
1tbsp cocoa powder
½ tsp salt
For the cookie dough layer
4tbsp unsalted butter
55g soft light brown sugar
2tbsp caster sugar
1 egg, cold
½ tsp vanilla extract
75g plain flour
¼ tsp bicarbonate of soda
¼ tsp baking powder
115g chocolate chips

     

Method:
1. Preheat the oven to 180C/350F/mark 4. Grease and line an 8x8inch pan.

2. For the brownie layer, place 7tbsp of the butter, the chopped chocolate and the chocolate spread into a heatproof bowl and microwave until melted. Stir until even and leave to cool.

3. In a larger bowl, mix together the 3tbsp butter, sugar, egg, egg yolk and vanilla. Whisk in the chocolate mixture. Sift in the flour, cocoa powder and salt and mix thoroughly. Once even, pour the mixture into the prepared pan.

4.For the cookie dough, cream the butter and sugars until and fluffy. Beat in the egg and vanilla extract. Sift in the flour, bicarbonate of soda and baking powder. Fold through the chocolate chips. Blob the cookie dough on top of the brownie layer and bake in the preheated oven for 25-30 minutes, or until the edges have set and the centre is no longer wibbly when shaken. Cool in the pan for at least an hour, remove, slice and serve.

White Chocolate Caramel Cheesecake

Boy, have I been waiting to make this cheesecake. It has featured on the top of my bookmarks bar for many months now- though I love it so, I don't often make cheesecake, but I thought that it would be appropriate to make for National Cheesecake Day (July 30th). 

I find that the caramel isn't too difficult to make, but if you don't fancy it, you could top the cheesecake with shop-bought caramel, or one from another recipe. I considered using a different recipe, but the buttery richness of this one works so well. I also found that, despite my expectations of it firming up upon cooling, this caramel remained smooth and fluid and didn't really require reheating in the microwave oven.

The recipe is from Not So Humble Pie

White Chocolate Caramel Cheesecake

Ingredients:

For the Crust

180g digestives

7tbsp unsalted butter

½ tsp salt

For the Filling

225g white chocolate, chopped

120ml double cream

340g white chocolate, chopped into little chunks

3 x 225g packs of cream cheese

250g granulated sugar (1 1/4 cup)

5 eggs, beaten

1tsp vanilla extract

pinch salt

For the Caramel

300g granulated sugar (1 1/2 cup)

570ml double cream

4tbsp unsalted butter

     

Method:

1. Preheat the oven to 190C/375F/mark 5.

2. For the crust, crush the biscuits to fine crumbs and mix in the salt and butter. Press into a 10 inch spring form pan, covering the base and an inch and a half up the sides. Bake for 10 minutes and allow to cool. Lower the oven temperature to 170C/325F/mark 3.

3. For the filling, place the chocolate into a heat proof bowl and bring the double cream to a simmer in a small saucepan. Pour the hot cream over the chocolate and leave for a minute before stirring until the ganache is smooth. Leave to cool.

4. Lightly beat the cream cheese in a large mixing bowl to soften. Add in the sugar and mix to combine. Gradually beat in the beaten eggs, roughly one egg at a time. Fold in the ganache (once cool), vanilla extract and salt.

5. Pour the filling into the pan with the crust. Cover the pan with two sheets of foil and place the pan into a fairly deep roasting pan. Pour boiling water into the roasting pan, about 1 inch deep (it must not exceed the height of the foil. Bake for 60 minutes, reduce the oven to 160C/300F/mark 2 and leave to bake for a further 60-90 minutes, until the centre has just set. Allow to cool completely before covering, refrigerating and leaving for at least 8 hours before serving with the caramel.

6. For the caramel, gently heat the sugar over a medium heat in a heavy based saucepan whilst stirring with a wooden spoon. Once the sugar has melted, gently shake the pan, continuing to cook the sugar until it turns light-medium amber in colour. Be careful not to overcook. Take the pan off the heat and carefully whisk in the cream. If any of the caramel solidifies, heat until it melts. Return to the heat and allow to boil for 5 minutes. Remove from the heat and mix in the butter. Allow to cool and pour into a heatproof container/jar. Pour over the cheesecake.