Tag Archives: kitchenaid ice cream attachment

Mint Chocolate Cookie Ice Cream

photo 3

What do you eat when you’re alone? Seems like a funny question, but I imagine I’m not the only one who eats differently when I am by myself, versus when I’m cooking for others. Are you a stand at the counter no dishes kind of person? Perhaps a certain dish calls out to you – a giant bowl of popcorn? Peanut butter out of the jar with or without anything to go along with it? Toast topped with cream cheese, pickles, and lots of ground pepper (hey now, this is delicious even though it is almost guaranteed to result in people asking if you’re pregnant)? Kettle Chips by the bagful?

When I am home alone in the middle of the day, chances are I’ve spent a good majority of time washing dishes. I don’t want to make or eat a single thing that will require me to wash more dishes. Sometimes I cave; I’ll scramble eggs in one pan, add some salsa and cheese, then eat it straight out of the same pan, with the same fork that did the scrambling. Sometimes this apprehension for dishes means I’ll eat a banana, yogurt, and then granola by the handful. Or chips with salsa or hummus that is in the fridge. No dishes required. Then there are times we have just the slightest bit of ice cream left in the freezer. The only requirements: a spoon and my face. TOTALLY DOABLE.

We have had this ice cream lingering around for a little while. In part because after I made it, fed three kids, my husband and I some the day it was made, I hid it in the back of the freezer so I could come back to it whenever I wanted without having to share. (Guiltless confession!) I have a weird thing about crunchy things in my ice cream. When I was a kid, rocky road ice cream meant I’d eat everything except the nuts, which I’d spit out immediately. This lack of desire for crunchiness in my ice cream extends (but absolutely is not limited to) chocolate chips, chocolate chunks, nuts of any variety, candy pieces that aren’t soft or melty, etc., etc. The dilemma is certain flavors of ice cream I really do love – like mint chip. I just don’t like the chips. When I discovered Ben and Jerry’s Mint Chocolate Cookie ice cream, I immediately fell in love. The cookies soften just enough within the ice cream to leave chunks of chocolate goodness, while the minty ice cream balances them out. This homemade version is equally delicious and easy enough to put together!

photo 2

Mint Chocolate Cookie Ice Cream

Yields approximately one quart of ice cream.

3/4 cup whole milk
1/2 cup unrefined cane sugar
a small pinch of salt
1 1/2 cups heavy cream
1 vanilla bean, scraped
4 egg yolks
one 9-ounce package Newman-O’s, chopped roughly
1 tablespoon organic peppermint extract

photo 2


Warm the milk, sugar, salt and half of the heavy cream in a small pot over medium heat. Once the milk is warm, scrape the seeds from the vanilla bean into the milk mixture. Add the whole bean pod, too, along with the peppermint extract. Cover the pot and allow it to sit at room temperature for 30 minutes.

Pour the remaining heavy cream into a small bowl (steel is preferable if you have one) then set a mesh strainer over the top of the bowl. In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the yolks, stirring constantly. Scrape the warmed egg yolks and milk back into your small sauce pot.

Over medium heat, stir the egg/milk mixture constantly, scraping the bottom of the pot while you mix. Continue stirring and cooking the mixture until it thickens and can coat the back of your spoon or spatula. Pour the custard through the mesh strainer, into the remaining heavy cream, being sure to remove the vanilla bean pod. Place the custard into your refrigerator until it’s thoroughly chilled, occasionally stirring.

Once the custard is completely cold, you’re ready to churn the ice cream. Freeze the mixture in your ice cream maker, according to the manufacturer’s instructions. Once the ice cream reaches a soft-serve consistency, add in half of the chopped up cookies, allowing them to churn into the ice cream as well.

Layer the mixture in a lidded container, alternating layers with more of the remaining chopped cookies. Place a sheet of plastic wrap over the top of the ice cream, pressing it directly onto the ice cream, removing any trapped air. Cover the container with its lid as well, then allow the ice cream to harden in the freezer until it reaches a scoop-able consistency (1-2 hours or so).

photo 1



The Perfect Scoop by David Lebovitz: Chocolate Ice Cream


Last week I shared a recipe from David Lebovitz’s book, The Perfect Scoop, for vanilla ice cream. This week, I’m bringing you another recipe from the same book – chocolate ice cream. Since these two recipes were my first attempt at homemade ice cream, I decided to keep things pretty un-fancy as far as elaborate ingredient lists are concerned. I figure if I can get basics like chocolate and vanilla ice cream down, then adding things into them later will be an easy way to dress things up.

Much like the vanilla ice cream, this chocolate ice cream is straightforward. I suggest using high quality chocolate, as the flavor will shine through handsomely. The ice cream itself is decadently rich and a good quality chocolate simply steps up the intensity of the chocolate flavor in the final ice cream. I’ve started joking that my KitchenAid ice cream attachment was a bad decision gift request, because with its ease, throwing together homemade ice cream is simple and not at all time-consuming. I  suppose there are worse things that I could be making – or consuming…


Chocolate Ice Cream
Recipe from David Lebovitz’s The Perfect Scoop

Yields approximately one quart of ice cream.

2 cups heavy cream
3 tablespoons unsweetened cocoa powder (this is what I used)
5 ounces bittersweet or semisweet chocolate, chopped (I used this dark chocolate)
2/3 cup sugar
pinch of salt
1 cup whole milk
5 large egg yolks
1/2 teaspoon vanilla extract

Warm half of the cream and cocoa powder over medium heat, whisking until the cocoa blends into the cream. Bring the mixture to a boil and then reduce the heat to low, simmering for 30 seconds, constantly whisking. Remove from the heat and add your chopped chocolate, stirring until the mixture is smooth. Stir in the remaining cream, then pour the mixture into a large bowl (I prefer steel), being sure to scrape down the sides. Set a mesh strainer over the top of the bowl.Warm up the whole milk, sugar, and salt in the same pot you just used, over medium heat. In a separate bowl, whisk the egg yolks until creamy. Slowly pour the warmed milk into the egg yolks, stirring constantly. Scrape the egg/milk mixture back into the pot. Stir the mixture constantly over medium heat, scraping the bottom of the pot as you go. Continue cooking the custard until the the mixture has thickened enough to coat the back of your spoon or spatula.Pour the custard through the mesh strainer, into the chocolate cream mixture. Stir in the vanilla extract. Continue stirring the custard over an ice bath, until the custard cools. Place the custard into your refrigerator until it’s thoroughly chilled.When you are ready to churn the ice cream, remove the vanilla bean from the custard. Freeze the mixture in your ice cream maker, according to the manufacturer’s instructions. The ice cream will not freeze hard in the machine, but reach a soft-serve consistency. You can serve it like this if you wish (it’s delicious) or scoop the mixture into a lidded container and allow it to harden in the freeze for 2 to 4 hours, for it to reach a scoop-able consistency.