Thursday, June 18, 2009
Ice cream sundaes are good, but what if you could eat the bowl?
On a suggestion from his son, Michael Ruhlman, food writer and critic, figures out how to make a chocolate chip cookie ice cream bowl... and tells you how to do it too.
This dough will make about two dozen delicious chocolate chip cookies, but if you want to make bowls, you'll need two oven-proof dishes, one that fits inside another, for each chocolate chip cookie bowl.
The Chocolate Chip Cookie Bowl
Put the following into the bowl of a standing mixer.
- 8 ounces of butter
- 4 ounces each of brown sugar and white sugar
- an egg
- a teaspoon of vanilla extract
Beat using the paddle attachment until all ingredients are incorporated.
Remove the bowl from the stand, put it on a scale and pour in
- 8 ounces of flour (about a cup and a half)
- 1/2 teaspoon salt
- a teaspoon of baking powder
Return the bowl to the machine and paddle until the dough is formed. Add at least a cup of chocolate chips or roughly chopped chocolate and mix until the chocolate is evenly distributed.
Spray the inside of the larger bowl and the outside of the smaller bowl with vegetable oil (or butter them). Press about 1/3 of a cup of the dough into each large bowl. Press the smaller bowl on top of the dough firmly so that the dough begins to push up around its sides (see picture above, expansion will take care of the rest).
Bake in a 350 degree oven for 20 minutes. Remove the bowls from the oven and carefully twist the small bowls to free them from the dough (I used sturdy tongs), then remove it, and continue to bake the cookie bowls for 5 minutes of so until the inner bottom of the cookie bowl finishes cooking.
When the bowls are cool enough to handle, cut off any dough that's over flowed the edge and, very carefully, run a pairing knife along the sides, gently lifting up to delicately free the bottom of the cookie bowl. Chill completely.
Fill with ice cream and serve to anyone who adores cookies and ice cream. Become your kid's hero.
This dough will make about two dozen delicious chocolate chip cookies, but if you want to make bowls, you'll need two oven-proof dishes, one that fits inside another, for each chocolate chip cookie bowl.
The Chocolate Chip Cookie Bowl
Put the following into the bowl of a standing mixer.
- 8 ounces of butter
- 4 ounces each of brown sugar and white sugar
- an egg
- a teaspoon of vanilla extract
Beat using the paddle attachment until all ingredients are incorporated.
Remove the bowl from the stand, put it on a scale and pour in
- 8 ounces of flour (about a cup and a half)
- 1/2 teaspoon salt
- a teaspoon of baking powder
Return the bowl to the machine and paddle until the dough is formed. Add at least a cup of chocolate chips or roughly chopped chocolate and mix until the chocolate is evenly distributed.
Spray the inside of the larger bowl and the outside of the smaller bowl with vegetable oil (or butter them). Press about 1/3 of a cup of the dough into each large bowl. Press the smaller bowl on top of the dough firmly so that the dough begins to push up around its sides (see picture above, expansion will take care of the rest).
Bake in a 350 degree oven for 20 minutes. Remove the bowls from the oven and carefully twist the small bowls to free them from the dough (I used sturdy tongs), then remove it, and continue to bake the cookie bowls for 5 minutes of so until the inner bottom of the cookie bowl finishes cooking.
When the bowls are cool enough to handle, cut off any dough that's over flowed the edge and, very carefully, run a pairing knife along the sides, gently lifting up to delicately free the bottom of the cookie bowl. Chill completely.
Fill with ice cream and serve to anyone who adores cookies and ice cream. Become your kid's hero.
Labels: Food, Ice Cream, recipes
Thursday, June 11, 2009
We have an ice cream flavor!
Carrot Curry Ice Cream
This based on a recipe from the book Asian Ice Cream for You and Your Kids by Arron Liu.
The recipe is fairly simple — one cup of heavy cream, one cup of whole milk, one cup of coconut milk, carrots, egg yolks, brown sugar and spices.
Makes about 1 quart
1 cup heavy cream
1 cup whole milk
1 cup coconut milk
1/2 cup packed finely shredded carrots
4 egg yolks
3/4 cup light brown sugar
1 1/2 tablespoons Indian or Japanese curry powder
squirt of lemon or lime
In a small bowl, beat the egg yolks and brown sugar until fluffy and the lighter in color. Set aside.
Combine the milk, cream, coconut milk, carrots and curry powder in a medium saucepan. Bring mixture just to a boil, then reduce heat to very low. Let simmer, stirring occasionally, for 25 minutes. (Do not let boil.)
While beating the egg yolk mixture, pour in a small spoonful of the hot milk mixture and continue to beat. Repeat process with a larger spoonful, while beating, then repeat again, and again. (This will temper the eggs, so that they don’t cook lumpy.) Next, scoop all the egg yolk mixture into the hot milk mixture. Return heat to medium-low. Cook about 8-10 minutes longer, stirring frequently with a spatula to scrape all corners of the bottom of the pot. Do not let boil. The custard should be just thick enough to coat the back of a spoon, but have no lumps.
Let custard cool completely, then transfer to an airtight container and completely chill in the refrigerator at least 2 hours. Add the squirt of lemon or lime juice. Follow your machine’s instructions for churning length. Add the chopped nuts in the last minute of the churning process. Transfer ice cream to an airtight container and freeze for 2 hours to “ripen.”
This based on a recipe from the book Asian Ice Cream for You and Your Kids by Arron Liu.
The recipe is fairly simple — one cup of heavy cream, one cup of whole milk, one cup of coconut milk, carrots, egg yolks, brown sugar and spices.
Makes about 1 quart
1 cup heavy cream
1 cup whole milk
1 cup coconut milk
1/2 cup packed finely shredded carrots
4 egg yolks
3/4 cup light brown sugar
1 1/2 tablespoons Indian or Japanese curry powder
squirt of lemon or lime
In a small bowl, beat the egg yolks and brown sugar until fluffy and the lighter in color. Set aside.
Combine the milk, cream, coconut milk, carrots and curry powder in a medium saucepan. Bring mixture just to a boil, then reduce heat to very low. Let simmer, stirring occasionally, for 25 minutes. (Do not let boil.)
While beating the egg yolk mixture, pour in a small spoonful of the hot milk mixture and continue to beat. Repeat process with a larger spoonful, while beating, then repeat again, and again. (This will temper the eggs, so that they don’t cook lumpy.) Next, scoop all the egg yolk mixture into the hot milk mixture. Return heat to medium-low. Cook about 8-10 minutes longer, stirring frequently with a spatula to scrape all corners of the bottom of the pot. Do not let boil. The custard should be just thick enough to coat the back of a spoon, but have no lumps.
Let custard cool completely, then transfer to an airtight container and completely chill in the refrigerator at least 2 hours. Add the squirt of lemon or lime juice. Follow your machine’s instructions for churning length. Add the chopped nuts in the last minute of the churning process. Transfer ice cream to an airtight container and freeze for 2 hours to “ripen.”
