Chocolate Chip Ice Cream
Okay dokay – no churn ice cream was a revelation to me (sigh, I don’t get out much). I had no idea that you could get really good ice cream without a machine to make it. This recipe is from Food52.
Ingredients:
2 1/2 cups heavy cream
1 (14-ounce) can sweetened condensed milk
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 cup (60 grams) cacao nibs
100 grams milk chocolate, grated or shaved with a peeler
Directions:
In a large bowl, using a whisk or hand mixer, whip the heavy cream to stiff peaks. Add the condensed milk, olive oil, and salt. Whisk just until incorporated, do not over-mix. Gently fold the chocolate and cocoa nibs in the whipped cream mixture, pour the mixture in a loaf tin or a couple of quart containers. Cover the ice cream with parchment paper (touching the ice cream) to prevent freezer burn. Freeze for 6 to 12 hours.
Cream Cheese Cookies
We had extra containers of soft cream cheese and I was looking for a way to use them up. This makes a surprisingly good cookie, which is almost brownie-like in consistency. (I feel like Butcher offered a similar recipe but couldn’t find in a site search.) The cookies and ice cream made a tasty dessert. This recipe is from the Preppy Kitchen.
Ingredients:
1 cup room temperature unsalted butter
8 ounces room temperature cream cheese
2 cups granulated sugar
2 room temperature eggs
4 tsps vanilla extract
3.5 cups all-purpose flour
1 teaspoon baking powder
1 tsp salt
Directions:
Whisk together the flour, salt and baking powder in a medium bowl and set aside.
Using a stand mixer fitted with a paddle attachment, or an electric hand mixer, cream the butter and cream cheese together. Add the sugar in and beat until light and fluffy. Add the egg and vanilla in and mix until combined. Scrape the bowl down and mix one more time to combine.
Combine the two mixtures, cover, and chill for at least an hour.
Heat oven to 375F then portion out roughly two tablespoon-sized pieces and roll into a ball. The dough will be sticky so It’s best to dampen your hands a bit and just wash them when they get a bit covered. Place about two inches apart on a baking sheet lined with parchment paper and bake for 10 minutes or until the edges are set and just turning golden.
You can dust cookies with powdered sugar after baking or drizzle lightly with melted white chocolate for a bit of visual interest.
Gimme!
Yeah, that’s just what I need, no-churn ice cream and cream cheese cookies.
I would still eat them though.
Ooh, that’s a good combination!
As dog is my witness, I did not ever imagine something called cream cheese cookies. Both recipes look excellent.
You’ve been no-churning a lot of ice cream lately! I passed this link along some time ago, I think to Hannibal, in a random comment:
https://markbittman.com/recipes-1/homemade-ice-cream-many-ways
I was going to get an FYCE post out of it. I do it sometimes out of boredom, but I never got around to writing it up.
The Better Half is away this week for biz, the pandemic is apparently over, and they’re locked in a small conference room in a hostage-like situation while the CEO harangues some of them (not BH, he’s beloved) for being the utter failures that they are. And they really are, I know this, I serve sometimes as BH’s Executive Assistant. I think heads will be rolling soon. On the brighter side, the VC firm’s fiscal year is wrapping up at the end of this month and the bonus check will be rolling in, and I’m expecting a nice dividend for my years of loyal service.
But in the meantime, while BH is in a dreary office park in hellish Silicon Valley, I think I will order in the ingredients for no-churn ice cream once again, because you have inspired me.
Can I spout off about Silicon Valley, just for a moment or two? I guess I can, right?
If you’ve never been, it starts pretty much just south of San Francisco, sort of where SFO is, San Francisco’s airport. Ultimately you wind up in San Jose, which has its own airport and is the Valhalla of the hell that is Silicon Valley.
Many Silicon Valley workers are H1B, which means that they hold work visas tied to their employment. They are somewhat highly compensated (not as highly compensated as their American counterparts, especially when you factor in benefits) serfs, mostly from South and East Asia. Theoretically if they leave their jobs or are fired back they would go, but California, like New York, humanely looks the other way and allows them to stay.
In their brief downtime they do not go into San Francisco, which is somewhat nearby, because of the hordes of mentally ill street people who like to attack South and East Asians. Rather, they skip over that and head up to Napa and Sonoma, the Wine Country counties, though most of them drink very little or not at all, but the scenery is very beautiful and you won’t get knifed at an ATM if you’re speaking to your spouse in Punjabi or Mandarin. For example.
What they really seem to love though, and in this I’m in full agreement, is sprawling, messy, chaotic, cosmopolitan, multi-ethnic come-one-come-all LA. LA really does have it all, even moreso than New York I think. Droughts, wildfires, earthquakes, whatever, it’s still a spectacularly physically unattractive city, it reminds me a lot of Mexico City, but on the ground, like Mexico City, it’s endlessly fascinating. Writers have spent their entire lives living in LA and have tried to describe it but many of them will acknowledge that they can’t, because it’s too much and so much is unknowable. I’ve never been to Mumbai (the former Bombay) but I’ve been told by more than one Silicon Valley Mumbai native that LA reminds them of their home city. I can fully believe it. We were once at a gay bar in West Hollywood and a very cute and very young barback, I guess he was, and I got talking, in Spanish. He told me that he loved LA because it reminded him of Caracas, where he was from, in Venezuela. I fully believed that too. I have Italian and British friends who abhor LA because…LA…and it’s about as far from Rome or London as you could imagine. They love dreary, fog-bound, provincial San Francisco, of course.
In the course of writing this I realized, I guess I am far more American than I previously thought. Except I still think DC is ridiculous, a made-up city on the level of a Brasilia or an Ottawa, and not on the scale of Lisbon or London. But that is just one man’s opinion.
Happy to be of service…anything this easy make and this yummy (and versatile, I am doing lime next) is a winner.