ugh it’s summer.
that means that i’m pretty much melting.
i mean….. i.don’t.do.heat.
and at what point do you go from anticipating summer’s arrival to absolutely dreading it?
wait… i can answer that. when you get out of school and work full time. that mean’s there’s no summer break. that means all summer means to me at this point it heat, heat and more heat. and let’s be honest…. that’s what pretty much every month of the year means here. aside from a few days this past “winter”, i don’t think i had to bust out a coat…. definitely not gloves. i mean at least fall has football.
if you follow me on twitter or facebook, then you know that the thing that makes summer survivable is snoballs. but i’m going to be honest when i say that i’m not making snoballs at home. i know some will argue that making them are super simple…. just crush up some ice and slather on some sugar syrup.
except i hate to break it down to you.
that’s a sno-cone. not a snoball.
a snoball requires a snowizard machine to essentially shave the ice to the point of it being like barely frozen water that melts in your mouth.
ya know what else helps that i can make at home?
and did you know that july happens to be national ice cream month? oh yes my friends. it’s a real thing. so that makes this the perfect way to start off a very hot july!! plus… what’s more american than ice cream?
(p.s. i don’t eat apple pie so don’t even try to say it….)
since getting my ice cream maker a couple months ago, i’ve been on an ice cream making kick. this one so far has been my favorite. so much so it’s the only one i’ve repeated. i was trying to think of a new flavor to try out when i thought about the scoop of ice cream i got when my dad and i went to creole creamery for father’s day eve dessert. this is their spin on the traditional cookies and cream. instead of just using chocolate sandwich cookies, they throw some chocolate chip cookies in the mix which adds that je ne sais quois to the ice cream.
- 3/4 c vanilla sugar*
- 1 c whole milk
- pinch of salt
- 2 c heavy cream
- 1 tsp vanilla extract
- 5 egg yolks
- 1-1/2 c roughly chopped cookies
- warm the vanilla sugar, milk, 1/2 c of the heavy cream and salt in a medium saucepan over low heat; stirring just until the sugar dissolves. cover and remove from heat; let steep for 1 hour.
- pour the remaining 1-1/2 c of heavy cream and vanilla extract into a large bowl with a fine mesh strainer on top. add the egg yolks to a medium bowl; whisk together.
- after the sugar / milk mixture has steeped, return to low heat and gently rewarm. slowly pour the warmed sugar / milk mixture into the egg yolks, whisking constantly. add the mixture back to the saucepan.
- raise the heat to medium and stir constantly with a rubber spatula; be sure to scrape the bottom of the saucepan as you’re stirring. stir the mixture until it has thickened enough to coat the back of the spatula; meaning that when you take the spatula out of the base, you can run your finger down the middle and the line stays.
- pour the base through the strainer and stir into the cream. allow the mixture to cool completely before covering the bowl and placing in the fridge to thoroughly chill, at least 8 hours but preferably overnight.
- when you’re ready to churn your ice cream base, freeze the mixture according to your machine’s directions. during the very last minute or so, add in the chopped cookies. you want to make sure they are thoroughly mixed in which you will have to ensure by mixing the ice cream before transferring to a freezer-safe container. store in the freezer and devour!
*there are 2 ways to make vanilla sugar:
- the fastest: split a vanilla bean in half and cut into 1″ pieces. add the bean to the bowl of a food processor with the 3/4 c sugar; pulse until the vanilla bean is broken up well. sift the sugar through a fine mesh strainer to remove any large pieces of remaining vanilla bean
- the reusable: split 2 vanilla beans and let dry out slightly. place in a large container (i use a 1 qt mason jar) and fill with sugar. give the container a good shake every day or so. whenever you split another vanilla bean for another recipe, place the remaining vanilla bean pod in the vanilla sugar container. anytime you use some of the vanilla sugar, just refill the container with sugar, give it a really good shake, and continue to shake it every day or so.
help me out with some ideas……. what ice cream flavors are you looking forward to this summer??
recipe adapted from: the perfect scoop by david lebovitz