Monday, June 7, 2010

here it is... finally!

Home-made cookies and cream ice-cream

You need to start with these bad boys...

Adapted from Simply Bill by Bill Granger

250g reduced salt butter, softened
350g brown sugar
1 tsp vanilla bean paste
2 eggs, lightly beaten
310g plain flour
60g cocoa powder
2 tsp baking powder
1 tsp fine sea salt
200g finely chopped dark chocolate
1 pack mini m&ms

Preheat the oven to 180.  Grease and line a large baking tray.

Beat the butter and sugar for approximately five minutes, or until the mixture is light and fluffy.  Stir in the vanilla and eggs.  Sift in the dry ingredients and stir until just combine.  Fold in the chocolate and m&ms.  If baking with a 3 year old, don't let them eat all the cookie dough!  Place balls of the mixture on the baking tray, approx 5cm apart (the biscuits will spread).  Cook in batches for approx 15 minutes, and cool on the trays.

These are magnificent straight out of the oven, they start to go crispy after about 10 minutes.  If you're not using them for ice cream, you can microwave them the next day (if they last that long) and they take on their 'just baked' consistency again!

Once the cookies have cooled, pulse approximately 1/4 of them to a fine powder in a food processor.  Crumb the rest yourself, or pulse briefly in the food processor until you reach the required 'crumb' level.  You may not get this right the first time, which means you will have to keep trying the recipe until you get it right.  Oh well!  

Make vanilla ice-cream as per your ice-cream maker instructions.  A few minutes before the ice cream is ready to remove, pour in the powdered biscuits and churn for a few more minutes.  Remove the ice cream from the bowl into the container you will be freezing it in.  Gently stir through the remaining crumbs.  Freeze until set (or not, you probably won't be able to make).  

Good luck with your ice-cream addiction!

No comments:

Post a Comment