(#38) COOKIE DOUGH: Childhood Favorite

Cookie dough ice cream is probably the most popular "modern" but classic ice cream flavor. During the early 90's Ben & Jerry's started mass producing this flavor, obviously making it every child's number one choice. I remember being excited to see it at the local Friendly's restaurant and then being even more excited when every shop in town started carrying this flavor. I try to use my "grown-up taste buds" but I can never outgrow cookie dough ice cream!

Scoopsies' Cookie Dough Ice Cream

yields about 1.5 quarts

cookie dough:

5 tablespoons unsalted butter

1/4 teaspoon salt

1/3 cup packed brown sugar

1/4 cup flour

1/8 cup chocolate chopped very fine

1/2 teaspoon vanilla extract

vanilla base:

1 1/2 cups heavy cream

3/4 cup milk

1/4 teaspoon salt

1/8 teaspoon guar powder

1/2 cup sugar

1 vanilla bean

2 large eggs

2 large egg yolks

Pinch of salt

1/4 cup mini chocolate chips

(#7) VANILLA ROOIBOS: Tea Time

If you're a tea drinker and you've never enjoyed a cup of rooibos go get your keys and wallet because you're missing out. Rooibos tea (technically not a tea but I'm going to call it that for practicality's sake) is by far my favorite tea. The first time I had a cup it transported me back to childhood to something odd and surprising...

Does anyone remember Cupcake Dolls? This is Taffy Tammy: 

When I was little I had this doll that was scented and could turn into a cupcake. The scent was sweet and floral just like rooibos tea! Now not all rooibos teas smell like a rubber cupcake, but after that first cup I was hooked. I love trying the many variations that are out there and vanilla rooibos is #1.

Scoopsies' Vanilla Rooibos Ice Cream

4 - 6 bags of rooibos tea

1 1/2 cups heavy cream

3/4 cup whole milk

2 tablespoons nonfat dry milk powder

1/8 teaspoon kosher salt

2 large eggs

1/3 cup sugar

2 teaspoons vanilla

1.  Combine the cream, milk, milk powder, and salt in a medium sized saucepan, and stir well to dissolve.  Add tea bags and bring to a simmer over medium heat, stirring occasionally. Cover, remove from heat, and let steep. (I let it steep an hour but I'm sure 5-10 minutes would do the trick.)

2.  Remove the tea bags and warm the cream mixture over medium-low heat. Beat egg yolks with the remaining sugar and vanilla extract until thick and light yellow in color. Slowly beat about one third of the warm cream mixture into the eggs so they gradually warm up, and then add the egg mixture to saucepan stirring constantly. Continue stirring, reaching all parts of the bottom of the pan, until the mixture reaches 170°F on an instant-read thermometer or when the mixture begins to emit steam, thicken slightly and coat the back of the spoon. (You can run your finger along the spoon and it a clear line is drawn then it’s ready). This should take 3-6 minutes – be careful it doesn’t boil because you don’t want your eggs to scramble!

3.  Strain the custard through a fine sieve (if you wish) into a hot liquid storage container and press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate the mixture (no lid) until it is completely chilled (usually overnight).

4.  Freeze in your ice cream maker according to manufacturer’s instructions and then immediately transfer to an airtight storage container and freeze until hard- typically 4 hours or more.

(#4) COCONUT CURRY: Gifts from the Silk Road

Exotic flavors are always fun to make, especially when you're familiar with a flavor combination from a food dish and want to adapt it to ice cream.  Coconut curry was a suggestion from our Facebook page and we were eager to try it out for this very reason.  In this recipe, the coconut milk and coconut flakes really complement the curry. In a bite, you taste the curry as much as you do the coconut, and the result is a balanced ice cream that isn't as overwhelming as you might think.  

Coconut curry has a very sorbet-like consistency.  It fits for this flavor, but we suggest eating it fresh out of the ice cream maker because it does get flakey!

Coconut Curry Ice Cream

(yields about 1 quart)

 2 cups sweetened flaked coconut
4 cups coconut milk
1/2 cup unrefined cane sugar
1 piece of ginger
2 tsp curry powder
Pinch of salt
6 egg yolks
1 tsp pure vanilla extract
recipe adapted from Aida Mollenkamp