Cookie and cream рецепт

Cookies and cream fudge brownies

30 mins to 1 hour

When I was eight, chocolate brownies were my life. I scoured the local shops on my bike, looking for gainful employment to support my chocolate brownie habit. The ironmonger’s wife took pity on me and offered me a job paying £1 an hour to iron their smalls and sheets. After two hours I had enough cash to buy a couple of brownies, plus change for some sherbet lemons on the way home. It was worth every crease!

Equipment and preparation: You will need a 20cm/8in square baking tin.

30 mins to 1 hour

Ingredients

• 165g/5½oz butter, plus extra for greasing
• 200g/7oz dark chocolate, grated or finely chopped
• 3 free-range eggs
• 2 free-range egg yolks
• 1 vanilla pod, seeds only (or alternatively 2 tsp vanilla extract)
• 165g/5½ oz soft light brown sugar
• 2 tbsp plain flour
• 1 tbsp cocoa powder
• pinch salt
• 154g/5½oz pack chocolate biscuits, such as Oreos, broken into quarters
• icing sugar, for dusting

Method

Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in square baking tin with butter, then line with baking paper with the paper overlapping the sides a little.

Melt the butter in a pan over a medium heat. When the butter has melted, remove the pan from the heat and add the grated (or chopped) chocolate. Leave to stand for a few minutes, or until the chocolate melts, and then stir together. Alternatively, you can put the chocolate and butter in a bowl and melt in the microwave in 25-second blasts, stirring well each time.

Whisk the eggs, egg yolks and vanilla together in a large bowl until the eggs begin to get light and fluffy. Add the sugar in two additions, whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked in. Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready, pour the chocolate into it — again around the sides so as not to knock the air out.

Add the flour, cocoa powder, salt and a third of the biscuits and stir until fully combined, then pour the mixture into the prepared tin. Scatter the remaining biscuits over the top, pressing them in slightly. Bake on the middle shelf of the oven for 25–30 minutes. The middle should be very so slightly gooey. Leave the brownies to cool in the tin — the top will sink and crack a little.

Pull the brownies out using the overlapping paper and cut into squares. Dust with icing sugar.

Recipe Tips

Alternatively substitute the biscuits with toasted walnuts or pecans, or sprinkle the brownies with honeycomb.

Источник

Cookies and Cream Ice Cream Recipe

A Cookies and Cream Ice Cream Recipe is easier than you may think! This recipe calls for eggs but no cooking or tempering! How? It’s beaten until creamy and makes for our favorite ice cream flavor called cookies and cream!

Chocolate sandwich cookies and homemade vanilla ice cream make the perfect match! I love this Cookies and cream ice cream recipe! It’s super EASY and tastes better than store bought!

If you have a good vanilla ice cream recipe then adding crushed Oreo’s just makes things better. I’m absolutely in love with this combination and it seems to go better especially with guests since that’s what gets mostly requested. I encourage you to give my vanilla ice cream a try, it’s seriously the best because your not missing out on any eggs and yet not cooking any custards. The addition of eggs does make a difference and not messing with a custard is totally a winner recipe!

Cookies and Cream Ice Cream Recipe

It’s easy to make, totally homemade and tastes so good! What’s not to love?

Can I make cookies and cream ice cream without an ice cream maker?

You can make a no churn ice cream recipe like this cookies ‘n’ cream one offers, however it will not taste the same. Unfortunately no churn ice creams don’t get the same texture as you would recognize in most store bought ice creams. The ice cream flavor develops while “churning” in an ice cream maker and you cannot substitute that texture another way.

What cookies can be used for Cookies and Cream?

Any chocolate wafer sandwich cookies like Oreo’s or a generic brand can be used for cookies and cream.

Is it safe to eat raw eggs in ice cream?

Since ice cream goes through the freezer, I do not think raw egg consummation can be an issue here. However, if you’re uncertain pasterize and cool the eggs completely before proceeding with the recipe.

What is the best Ice cream maker?

I was on the hunt for a good ice cream maker and this Cuisinart one was one I was considering however I went with the Kitchen aid ice cream attachment since I really didn’t want extra kitchen gadgets taking up counter space. I already had a kitchen aid so it would only be a bowl attachment I would need to purchase. The bowl stays in the freezer so more counter space for me and no extra machinery needed. I love this attachment it was definitely a wise investment.

How to make Cookies and Cream Ice Cream:

Do I have to chill the ice cream batter before churning?

Chilling your ice cream batter is crucial. I’ve seen a difference in my ice cream consistency. When I didn’t properly chill my batter it had the tendency to be a melty mess and that doesn’t get better after the freezing point as melted ice cream never re-gains it’s texture again.

How long should I churn ice cream for in my ice cream maker?

If your ice cream equipment and batter is properly prepared, no longer than a 30 minute mark is recommended. After 30 minutes your batter can start melting and your ice cream maker can lose it’s cold state.

How do I make my ice cream less or more creamier?

The formula is simple. Ice cream consists of cream and milk. More cream = more creamy consistency. Less cream = less creamy and more light tasting.

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