Thanks to Claudia over at Fool for Food for picking this week's Tuesday's with Dorie recipe, Chocolate Chunkers. For the recipe- check out her blog. Not really too similar to last weeks cookie, but I guess just because it was a chocolate cookie these chocolate chunkers seemed similar to the whooper cookies that we made last week. I decided to take Dorie's advice and make some Cinnamon Ice Cream and crumble some of these chunkers into it. I figured that my window of opportunity for making ice cream outside was almost closed, since it is getting colder,so Cinnamon Ice Cream was churned. I am glad I did it. It was glorious. I just happened to have 6 egg yolks in the fridge (from a meringue over the weekend) that needed to be used. Again, I think that these cookies tasted better after they had cooled for quite a few hours. I used peanuts, pecans, walnuts, raisins, white chocolate chips, semi-sweet chocolate chips, and milk chocolate chips. Honestly, I didn't know how these were going to bake into anything, because they was no cookie dough, just stuff with a little chocolate goo inbetween. I also added an extra Tbls of flour to the dough. These cookies tasted so good in the ice cream. Dorie really knew what she was doing when she mixed the two.
Now, the other ice cream came about because I was unhappy with Dorie's Chocolate Chip Cookies that I made last week (they were too thin and crispy, for us), so I froze about 1 cup of the dough and froze it. I decided I was going to thaw it a little and stir it into a container of Dreyer's/Edy's Slow Churned Rich and Creamy Vanilla Bean ice cream. I broke the dough into little pieces and softened the ice cream and there you go. We had these two ice creams side by side and loved them both! I can't wait for next week's Dimply Cake. I loved it when I made it in May and there are tons of fresh nectarines and peaches waiting to be used!
Dorie's Cinnamon Ice Cream from Baking- my home to yours
2 cups whole milk
2 cups heavy cream
1 tsp vanilla extract
2 cinnamon sticks (or 1 Tbls ground cinnamon)
6 large egg yolks
3/4 cup sugar
Bring the milk and cream to a boil in a large heavy-bottomed saucepan. If you are using cinnamon sticks, put them in the pan, cover and set aside for 30 minutes, then bring the milk and cream back to a boil before continuing. Meanwhile, in a medium bowl, whisk the yolks and sugar together until well blended and just slightly thickened. If you are using ground cinnamon, whisk it into the yolk-sugar mixture. While still whisking, drizzle in about one third of the hot liquid-this will temper, or warm the eggs so they don't curdle. Whisking all the while, slowly pour in the remaining liquid.
Pour the custard back into the pan and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of a spoon; if you run your finger down the bowl of the spoon, the custard should not run into the track. The custard should reach at least 170 degrees F but no more than 180 degrees F, on an instant-read thermometer. Immediately remove the pan from the heat and strain the custard into a 2-quart liquid measuring cup or clean heatproof bowl. Stir in the vanilla extract.
Refrigerate the custard until chilled before churning it into ice cream. Scrape the chilled custard into the bowl of an ice cream maker and churn according to the manufacturer's instructions. If churning in cookies, break them up or crumble them into the ice cream, right before it is done churning. ( I used 4 or 5 cookies). Pack the ice cream into a container and freeze it for at least 2 hours, until it is firm enough to scoop.