Sometimes, messing up a recipe has its pay-offs. I was planning on baking some Junk in da Trunk cookies for a few Catalina girls, but I rushed through making the dough and, well, things didn’t exactly go as planned. You see, when you add too much baking soda to cookies they tend to puff up really unattractively and lose their tender texture. Pretty much, I found myself in the kitchen, running late, with flat cookies. I left them behind (read: I dragged myself out of the kitchen in frustration) and thought of the perfect way to repurpose them…ice cream!
I made vanilla ice cream to go with Nutella Stuffed Chocolate Chunk Cookies and it was delightful. These days I’m looking for any excuse to break out my new toy, so I took the opportunity to add doughy-junk-filled cookie pieces to the ice cream I was so eager to make. It’s all pretty simple: make your custard with 1 1/2 cups (each) of whole milk and heavy cream, a hearty pinch of salt, and two vanilla beans (with the beans scraped out, of course). Let that come to a light boil, then take it off the heat and cover it, allowing it to steep for at least half an hour. Once the milk mixture has mingled and marinated for awhile, bring it back up to a simmer and separate 7 egg yolks. To the egg yolks, whisk in 1/2 a cup of sugar. Temper this mixture slowly by adding small amounts of the hot milk and whisking it to release the heat. Then put everything into the sauce pan, grab a handy wooden spoon, and stir the custard until it is thick enough to coat the back of the spoon and hold a line you draw with your finger (no longer than 5 minutes). Once it’s thick enough, pour the custard through a fine mesh strainer and toss it in the fridge to chill completely. This is so so so important for proper churning! I left mine overnight. Then, after your patience is stretched thin, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions. Just before the machine finishes its hard work, pour in the cookie crumbles! You could also add in Oreos or Nutter Butters or whatever floats your boat, really. Get that beauteous ice cream into a bowl, cover it, and let it firm up in the freezer.
It should be good to go after a few hours! You could serve it on its own, but I don’t see a problem with serving it on top of a warm, correctly-baked cookie. We are dealing with cookie monsters here, aren’t we?