(There are no cookies in the ice cream… it tastes like a cookie!)
I bought some cream quite a while ago with the intentions of making ice cream.
I never quite got around to it, and today was the last day that the heavy cream was good. (Insert lecture here about using only the freshest ingredients, followed by a caveat about not wasting things whenever possible.)
So tonight, despite a long and tiring day of playing our new Rock Band 3 system, Charlie and I decided to make ice cream. Grocery day is tomorrow, so there’s not a ton in the house to work with in terms of ingredients. We squabbled back and forth about making something fancy (like lavender or somehow incorporating rosemary) or making something simple, like chocolate or vanilla or coffee, which we haven’t… actually tried yet with our ice cream maker, since we jumped straight to advanced flavors like Chai Ice Cream with Shortbread Cookies. We settled on making a really awesome vanilla, but since I can’t ever be simple, I played with the flavors a bit.
And what came out of it was so magical and amazing, Charlie and I both nearly had our tongues’ stuck to the freezer bowl like Flick’s to the telephone pole in A Christmas Story.
The wonderful vanilla, the rich creaminess, the hint of cinnamon, and the undertone of almond all came together… and reminded us of cookies. And thus the ice cream was named.
My only hope is that there’s some left to serve with pie later this week.
This would be incredible with pie.
1/2 pint heavy cream
1 pint light cream
1 cup whole milk
3/4 cup natural sugar
1/4 teaspoon pure almond extract
1 tablespoon + 1 teaspoon vanilla bean paste
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 teaspoon rum
In a small mixing bowl, mix the salt, sugar, cinnamon, and milk together. (They won’t fully blend together — it’s fine.)
Dump the mixture and the remaining ingredients (heavy cream, light cream, almond extract, vanilla bean paste, and rum) into your 2-quart ice cream maker. [The rum is less for flavor than for function - it will keep the ice cream from getting totally frozen and will give it a softer consistency in the freezer.]
Make according to manufacturer’s instructions.