Wednesday, June 3, 2009

Cookies and Cream Gelato: Childhood favorite with a style!

Do you like the ice cream? Well, most of us will answer "Yes". But as we're getting older (I really don't want to say this word >*<, it's a kind of feeling hurt ahh!) having a lot of ice cream is not good for our health! Anyway, a good ice cream from time to time won't hurt right? There are many recipes for cookies and cream ice cream (I already have one in my blog), but I find this recipe is very good too. The down side of this recipe is you need thermometer to get the base right (even you can use your eyes, I still like the feeling that my base doesn't get curdle).

This ice cream is not too sweet, (I reduce the sugar about 30% from the original recipe), so, we will be happier to be able to eat more, haha.
Because my ice cream machine is so small, I can make only small recipe, but you can double the recipe very easily.

Cookies and Cream Gelato

Yield: approximately ½ quart (500 g)

whole milk
granulated sugar
large egg yolks
heavy cream

A dash of salt
Pure vanilla extract
chocolate sandwich cookies, chopped medium-fine

Pour the milk into a medium-size, heavy-bottomed saucepan and add 25g of the sugar. Stir to combine. Place over medium heat and cook, stirring occasionally, until it registers 170°F (77°C) on an instant-read thermometer.

In a nonreactive, medium-size bowl, whisk together the egg yolks and the remaining 25 g of the sugar until foamy and slightly thickened.
Carefully temper the egg yolks with the hot milk mixture by slowly adding about half of the hot liquid to the eggs, whisking continuously. Pour the heated egg mixture into the saucepan with the hot milk and return to the stove top.

Stirring continuously with a wooden spoon or heatproof rubber spatula, cook the mixture over medium heat until it registers 185°F (85°C) on an instant-read thermometer or is thick enough to coat the back of the spoon or spatula, taking care to make sure the mixture does not boil. Remove from the heat. Emulsify the mix, if not completely smooth, before incorporating it into the cold cream.

Pour the heavy cream and salt into a clean, large stainless-steel or glass mixing bowl set over an ice bath
Pour the heated custard into the cold cream, add the vanilla extract, and stir until fully incorporated.
Stir occasionally (about every 5 minutes or so) until the mixture has fully cooled. This should take about ½ hour.
Pour the mixture through a fine-mesh sieve or strainer into a container,and chill in the refrigerator for at least 8 hours or overnight.

Three to 4 hours before processing the chilled mixture in the ice-cream maker, place the chopped cookie pieces on a parchment paper lined baking sheet in the freezer until fully frozen and ready to use.

When ready, pour the chilled mixture into the ice-cream maker and process according to manufacturer’s specifications. When finishing the process stir in chopped frozen cookies, and place in a plastic container. Cover with plastic wrap by pressing the wrap gently against the top of the gelato, affix lid to container, and place in the freezer to fully harden before serving.

Cookies and Cream Gelato: Childhood favorite with a style!

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