This unusual ice cream has already won the hearts of many around the world, maybe it will fall in love with you too. It was invented in 1984 by two friends, owned a small ice cream parlor in the USA. Their brand, Ben & Jerry’s, widely known around the world and today they make ice cream under Unilever brand name. True, it will seem unusual to you that the Americans eat the dough. However, the army of fans of this unusual ice cream continues to grow every year. Only in the USA for a year about 800,000 liters are eaten. this particular taste.
Recipe author – Gail Gand (USA) – pastry chef and co-owner chicago restaurant TRU
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Time: 3 hours. 50 minutes Difficulty: easy. Quantity: 1 l. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Cookie dough
- 230 gr. chilled butter, cut into slices
- 1 tbsp. brown sugar
- 0.5 tbsp. granulated sugar
- 1 tsp vanilla extract
- 2 eggs
- 2 and 1/4 Art. premium flour
- 1 tsp soda
- 1 tsp salt
- 1 tbsp. chocolate drops
Ice Cream Base
- 2 tbsp. drinking cream 10%
- 2 tbsp. fat cream
- 0.5 vanilla pod, cut lengthwise
- 9 egg yolks
- 3/4 Art. Sahara
Recipes with similar ingredients: eggs, cream, vanilla extract, brown sugar, premium flour, chocolate chips (granules)
Recipe preparation:
- Cooking dough for cookies: in a mixer with mash the oil with the spatula attached (or use hand mixer) until it becomes soft and airy. Add mix both types of sugar. Add vanilla and 1 egg, mix. Add the remaining egg, mix. Add flour soda, salt and mix. Pour in chocolate chips and knead, until the mass becomes homogeneous, but it will be visible chocolate pieces.
- Manually roll a long thin sausage from the dough; cut it into small pieces. Leave in the freezer until the dough need it.
- Preparation of the basis for ice cream: in a pan on moderate heat, heat the mixture of cream and vanilla, periodically stir and make sure that the cream does not burn and does not stick to bottom of the pan. When the cream has almost reached boiling (not let them boil), turn off the heat and leave for 10 minutes. so that the aromas are infused.
- With a whisk, mix the egg yolks and sugar. Thin stream pour half the cream over the yolks. Then pour the resulting mix back into the pan with the rest of the cream.
- Heat over medium heat, stirring constantly with wooden a spoon. At 70 ° C, the mixture begins to produce steam. When heated to 82 ° C, it will become thicker and creamier, similar to egg-feet (if you do not have a thermometer, check the consistency with a wooden spoons. Dip it in the mixture and then swipe it on the back spoons with your finger. If the strip is clear, then everything is ready; if a if the edges are blurry, the mixture is still not enough thick). As soon as you get the right consistency, immediately remove the pan from the heat.
- In the meantime, pour 2 handfuls of ice on the bottom of the bowl and fill it with ice. water. Install a smaller bowl on top. Wipe into smaller bowl the cream through a fine sieve (in order to remove solid pieces). Cool for 3 hours until the cream thickens.
- Refrigerate the cream in an ice cream maker following the manufacturer’s instructions. At the same time, put an empty bowl in the freezer. When the cycle the cooling in the ice cream maker will end, remove the bowl from the freezer cameras and put the ice cream in it.
- Add to it slices of dough with chocolate chips, possibly you do not need all of them. Pack the ice cream in a sealed lockable containers and refrigerate (Cooking cookies: bake leftover dough in the oven preheated to 175 ° C for about 10-12 minutes, and you get fresh cookies that complement the dessert).
