Wednesday, August 22, 2012

Stracciatella Double Cookie Dough Ice Cream

The other night I went to bed with my hair wet which wouldn't be a big deal but the air condition was on. I dreamt it was snowing outside. I woke up in the middle night and I had to go look outside. To my relief, it was still summer. I know I live in Maine but the earliest I remember it snowing is at the end of October. We have months to go.
I figured I would post an ice cream recipe since it is perfect for summer. When I saw this recipe, I knew I had to try it. Cookie Dough ice cream is the best but to be able to try double cookie dough ice cream seemed like heaven. When I was flipping through The Perfect Scoop cookbook, there is a technique with adding chocolate. I figured I would try making the recipe over the top. This is my new favorite ice cream. I don't mind becoming cold by enjoying this recipe. Don't worry it is still summer here (for now).
The only change I made to this recipe was to add more chocolate in the form of the Stracciatella technique. 
Stracciatella Double Cookie Dough Ice Cream
Cookie Dough:
4 Tbsp salted butter, melted
1/3 cup packed brown sugar
1/4 cup flour
1/4 tsp vanilla extract
1/8 tsp salt
3/4 cup mini semisweet chocolate chips

Ice Cream:
3 Tbsp unsalted butter
2 cups heavy cream 
2/3 cup dark brown sugar
4 large egg yolks
1/8 tsp salt
1 tsp vanilla extract
1 1/2 cups milk
1 cup mini semisweet chocolate chips

3/4 cups semisweet chocolate, finely chopped (do not use chocolate chips)

Cookie Dough:
  1. In a mixing bowl, stir together the butter and the sugar until smooth.
  2. Add the flour and mix.
  3. Mix in the vanilla and chocolate chips.
  4. Form the dough into a disk and wrap in plastic wrap. Refrigerate the dough until firm.  
Ice Cream:
  1. In a medium saucepan, melt the butter over medium-high heat. Stir the butter until it is a deep golden brown color but be careful not to burn it.
  2. Whisk in the heavy cream. Heat until the mixture simmers. Remove from the heat and set aside.
  3. In a medium bowl, whisk together the brown sugar and the egg yolks until pale and fluffy.  
  4. To the medium bowl, add a small amount of the heavy cream mixture to the egg yolks. STIR CONSTANTLY TO TEMPER THE MIXTURE.
  5. Slowly, whisk the remaining cream into the yolk mixture while stirring constantly.
  6. Return the egg-cream mixture to the saucepan and heat until slightly thickened. The mixture's temperature should read between 170-175 degrees F.
  7. Immediately, remove the mixture from the heat and pour through a fine mesh sieve into a bowl.
  8. Stir in the vanilla extract and the milk into the mixture.
  9. Cover the cream mixture into the refrigerator until chilled thoroughly.
  10. In an ice cream maker according to the manufacturer's directions, churn the cream mixture.
  11. In a heat resistant, dry bowl placed over a saucepan of simmering water, melt the chocolate while stirring until completely smooth.
  12. Drizzle a very thin stream of the warm chocolate into the 1 quart of ice cream during the last possible moment of churning.
  13. Stir in small chunks of the cookie dough and chocolate chips into the ice cream mixture. 
  14. Transfer the ice cream into an airtight container and store in the freezer until firm.
Recipe ice cream and cookie dough combination adapted from Annie's Eats. The Stracciatella recipe and the Cookie Dough recipe adapted from The Perfect Scoop cookbook by David Lebovitz.
Did you already know...
-Stracciatella gelato is Italian similar to vanilla ice cream with chocolate shavings.
-When the thin stream of warm chocolate heats the cold ice cream, the chocolate immediately hardens into streaks which shreds with the ice cream churning.
-If the warm chocolate is not a thin stream, the chocolate will harden into large chunks in the ice cream which will not break into chips. 

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