And this is the start of the first ice creams of the year! As I will be without an oven for a long time due to logistics and space reasons, we will get used to the avalanche of ice cream and frozen desserts. It’s true that I have no shortage of ideas for cakes and cookies with ice cream.
With the last book purchase in the mecca Amazon, two were exclusively about ice cream. I can’t wait to test some very different and non-standard flavors. But first, let’s start with a more basic flavor.
I adapted one of the recipes from the book Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery from the ice cream/confectionery store Bi-Rite Creamery in San Francisco.
The original flavor was just cookies and a little vanilla. I added nutella to use up the little jar that had been living in the fridge for some time. If you don’t want to use it, you don’t have to.
Unlike many ice cream recipes, this one called for 1-2% fat milk which fits our semi-skim. And cream with 36% fat (heavy cream), as I live in the south it’s easier to find cream with more than 36% fat. I already found it at 50% (it was for foodservice)!
The cream used was 38%, it was the lowest amount of fat I found. It’s worth remembering: boxes and cans are not suitable for making ice cream, ok? They are around 10-25% fat and have their own taste that is not at all reminiscent of pasteurized.
I was a little skeptical about the amount of sugar. Just the base, the sweet is very smooth. It’s even colder. But have faith, the biscuit used solves this detail. In the end, there is no shortage of sugar.
Nutella and Cookies Ice Cream
Makes: 800 mL
- 200 mL skimmed milk (or skimmed)
- 300 g fresh/pasteurized cream (has more than 35% fat | used: 38% fat)
- 100 g crystal Sugar
- 1/2 vanilla bean
- 1 g refined salt
- 140 g stuffed biscuit (chopped)
- 3 excited
- 100 g nutella (approximately; or other hazelnut paste)
1 cup: 250mL | 1 tablespoon: 15mL.
- In a bowl, combine the milk, cream, half the sugar (50g), salt and half the scraped vanilla bean. Only the inner part will be used, the bean itself should be saved for other productions. Bring to a boil over low heat, mix with a whisk to dissolve the sugar and homogenize the cream.
- It should be hot, but not boiling. About 5-8 minutes.
- Meanwhile, mix the remaining crystal sugar with the egg yolks and beat with a whisk until a pale yellow cream forms and the sugar dissolves.
- With the milk and cream mixture hot, pour about half of it over the beaten egg yolk cream. Mixing constantly, then add the rest of the liquid.
- Return this entire mixture to the pan and heat over low heat to gain consistency. Cook for 4-5 minutes, the foam will subside. It should be able to cover the back of a spoon and make a trail.
- Remove from heat and sieve to remove any lumps. Make an ice bath: place the container where the ice cream base is on another container with ice.
- Place in the refrigerator until completely chilled, 2-3 hours. Do not use the hot base in your ice cream maker.
- Chop the chosen stuffed biscuit into small pieces. Reserve. If using nutella (50-60g) mix in a little of the ice cream base to make it easier to work with.
- Place the ice cream base in the ice cream maker and proceed as the manufacturer recommends.
- When the ice cream is ready to be removed, add the filled biscuit and mix well.
- Transfer to a container with a lid, and if you use nutella, add it now, interspersing it with the ice cream mixture. Leave to firm up in the freezer before serving.
- Adapted: Sweet Cream and Sugar Cones.
- Stuffed biscuit: use whichever one you like, for aesthetic reasons I used Negresco. The color is more intense. The ideal would be Oreo, but as it’s not sold here, we use the generic one.
