Homemade Chocolate Syrup

November 21, 2014

I’m in the middle of my Thanksgiving preparations and don’t really have time to figure out how to make homemade chocolate syrup. But I have a few good reasons why I made time. First, my squeeze bottle of Hershey’s “Genuine Chocolate Flavored” syrup has been empty for a couple of weeks, and I feel bad because my son has been eating ice cream that clearly needed chocolate syrup. Second and more important, I had examined the ingredient list (in an effort to answer the question: what does “Genuine Chocolate Flavor” really mean?), and was very disappointed with Hershey’s choice of ingredients. It’s as if they had purposefully tried to use the worst possible ingredients. The first two ingredients are: (1) high fructose corn syrup, and (2) corn syrup. Really, using just regular corn syrup was too difficult. This homemade recipe uses regular sugar, and I omitted the other chemicals and artificial flavors. Finally, instead of using real vanilla Hersey’s uses “Vanillin”, so they are obviously using imitation vanilla made from a wood pulp waste product.

Delicious Ice Cream definitely needs chocolate syrup

Delicious Ice Cream definitely needs chocolate syrup

Comments:

  1. Hershey’s isn’t tricking us by calling it “Genuine Chocolate Flavor”, as I had assumed. Chocolate includes both Cocoa powder and Cocoa butter, whereas chocolate syrup includes only cocoa powder. It is a non-fact product (a good thing) and thus by excluding the Cocoa butter, Hershey’s cannot call it Chocolate. Hence the phrase “Genuine Chocolate Flavor”.
  2. Many people suggest using Dutch-processed cocoa, but I just used whatever I had in my kitchen, which was Hersey’s. Hershey’s is natural cocoa powder; not Dutch processed.
  3. This recipe yields 18-ounces of chocolate syrup. I re-used the same Hershey’s syrup squeeze bottle, but eventually I imagine that I will just use a regular squeeze bottle. Also you can use regular mason jars.
  4. The recipe continues to be non-fat, which means that there is no cocoa butter in any of the ingredients. That could change depending up what type of cocoa powder you use.

Rating: 4-star.
Cost: $1.15 for 18-ounces of syrup.
How much work? Low.
How big of a mess?  Low.
Start time 5 PM. Dinner time 5:10 PM.

While Chris Kimball does have a recipe to make chocolate syrup, I wanted a replacement for Hershey’s that has a stable shelf life. Chris Kimball uses dairy (heavy cream and butter) which means that it must be used within a short period of time. Today’s recipe is based upon Alton Brown’s cocoa syrup recipe.

1 cups water
1-1/3 cups sugar
1/4 teaspoon kosher salt
2 tablespoons light corn syrup
1 cups cocoa powder (2-5/8 ounces)
2 teaspoons vanilla extract
  1. Mix sugar, water, corn syrup, and kosher salt in medium-sized pot and bring up to a boil. Whisk in cocoa powder and continue mixing until it is dissolved. Boil for 1 minute, and remove from burner.
  2. Stir in vanilla extract. Allow to cool to room temperature. You can either strain into squeeze bottles: in case you have a lot of solids that could plug up your bottle.
  3. Store in refrigerator. While the recipe will appear to be too runny, it will thicken when it cools to refrigerator temperature.

Homemade Pumpkin Puree

October 17, 2014

One unshakable truisms in the kitchen is “that fresh is always better than canned”. While those ubiquitous Libby’s can say “100% pumpkin” and are seductively easy to use, its slight off flavor has always made me want to roast my own pumpkin. In past years, I’ve read that I need to find “sugar pumpkins” (whatever those are), which are 8-to-10″ in diameter and have a darker orange exterior compared to jack-o’-lantern pumpkins. Hmm. Is that really all I’ve got to go on? And the difference is important: Sugar pumpkin have more flavorful and denser flesh. They are drier, and thus take less time to cook.

IMPORTANT HALLOWEEN TIP. How to prevent squirrels from eating your pumpkins.

After paying extra attention this year, I did finally notice that a few markets are properly labeling them as “sugar pumpkins” or “pie pumpkins”. In my case, I found a 5-3/4 pound sugar pumpkin, which yielded 2 pounds of pumpkin puree. That’s enough to make two pies, and only required about 15 minutes of work (over the course of nearly 3 hours).

BTW, I am planning to use the same Pumpkin Pie recipe that I’ve used for the past 3 years. Based upon a simple tasting of the pumpkin puree, the flavors are much deeper and more flavorful. I’m sure that this will make for a 5-star pumpkin pie!

Comments:

  1. The pumpkin puree should be used within 4 days or frozen in an air-tight container (with parchment paper pressed onto the surface of the pumpkin) for up to 2 months.
  2. I did try to roast the pumpkin seeds, but didn’t pay close enough attention as they baked in the same hot oven as the pumpkin. They overcooked, but fortunately didn’t burn, which could have ruined the pumpkin puree.

Cost: $2.50.
How much work? Low.
How big of a mess?  Medium.
Start time: 2:00 PM. Done at: 4:45 PM.

The Cook’s Illustrated original recipe is here. The recipe as I cooked it today is as follows:

1 small sugar pumpkin

  1. Set a rack to the middle of your oven and preheat to 375-degrees.
  2. Cut pumpkin in half from top to bottom. Remove the seeds and pulp. Line a rimmed-backing sheet with parchment paper, and set pumpkin halves with the cut-side downwards.
  3. Roast for 45 to 60 minutes until the flesh can be easily pierced with a skewer. Flip the pumpkin over and roast for 30 minutes more.
  4. Scoop flesh from skin into a food processor, process until smooth. Unless you have a full-sized food processor, you will need to process one half at a time (i.e. in two batches).
  5. Drain the puree in a fine-mesh strainer, set over a bowl for 1 hour. Mine lost about 6 ounces of water.
  6. To test consistency, pack some of your puree into a small drinking glass and unmold it onto a plate. It should slump gently toward base but otherwise hold its shape. Loosen as necessary with drained liquid, or return puree to strainer and continue to drain it if it is too loose.
  7. Measure out puree into two 16-oz containers before freezing. A typical Libby’s can weighs 15-ounces.
  8. When you use cook with it, you should use it exactly as your would canned pumpkin.

Vanilla Extract

October 14, 2014

I’ve waited patiently for 10 months as my Vanilla Extract slowly steeped. I waited and waited for it to transform in the richly-dark, extravagantly-decedent vanilla that as I’ve wanted, but it just hasn’t happened. Don’t get me wrong the flavor is good (and the aroma is heavenly), but it’s slightly less potent than store-bought McCormick’s. After waiting so long I am somewhat disappointed that the Higher Intensity (Recipe #3 and #4) didn’t completely outshine McCormick’s. I guess there is a reason why McCormick’s is so expensive (and is Cook’s Illustrated vanilla extract of choice). So, I am now moving on to the same step that saved by last batch of vanilla extract from 2010; using a fresh set of beans to increase the potency.

Extract needs to be double extracted

Extract needs to be double extracted

After 4 years of experimenting with different recipes and techniques, the lessons of my project are……….

MORE BEANS EQUALS MORE FLAVOR. After experimenting with 8 difference recipes, it is clear that being stingy with your beans will yield worthless vanilla extract. But also, adding more beans only helps up to a point. There is a point of diminishing returns, beyond which you are throwing your beans away. In my opinion, that point appears to be recipe #3, between 150% and 165% of the minimum FDA-Formula. Extracting more flavor requires new techniques.

DOUBLE DUNK YOUR BEANS.  This is the secret step. Don’t throw away those used beans! Even after you have already used your beans to create an extract, they still have more flavor to give. Cut up your beans into 1″ segments and pre-soak them in enough vodka to make your next batch. Allow them to just sit for a year (or two) until you’re ready to make your next batch. The head-start will yield otherwise unachievable results. If this is your first batch, I still think that you need to swap out the beans for new beans after a few months. I was unable to match store-bought potency without using two sets of beans during the extract process.

AVOID EXTRACT-GRADE BEANS. While the consensus on the internet is that “Extract-Grade” or “Grade B” beans are most suited to make vanilla extract (mostly for cost reasons), I was so disappointed with their quality when I first it 4 years ago that I will probably never buy extract-grade beans again. And when I want them for other purposes, extract beans just won’t made the grade. Besides, the end result is cheap enough where I don’t really care if I pay 75-cents versus 45-cents per ounce.

PATIENCE IS A VIRTUE. Those internet recipes that tell you to wait just a week or two are wrong (including Chris Kimball). After 2 months, you can begin to use your steeping bottle in recipes. While waiting beyond 4 to 6 months won’t do any harm, such extended periods of time won’t help the extract to become any more intense. If it is not strong enough after 6 months, switch your beans and use the old beans to pre-steep your next batch.

And the winner is……….

RECIPE #3. For the winning recipe I used 6 beans weighing 1-3/8-ounces plus 7-1/3-oz vodka, equaling 166% of the minimum FDA-strength. The winning recipe cost just 75-cents per ounce to make. My supermarket charges $17 for a 4-oz bottle of McCormick’s, and $25 for a 8-oz bottle; roughly 4 to 5 times the cost of home-made vanilla extract.  However, if your not willing to invest the 4 to 6 months (and the $25) into the process, there are certainly less expensive places to buy Vanilla than your supermarket.

Other final thoughts……….

  • USE FRESH BEANS. While vanilla extract can last forever, the beans themselves seem to remain fresh for about a year. They tend to dry out (still there are additional steps you can take to re-hyrdate them). I think Vanilla extract could be made from dry-ish beans, but they are more difficult to slice open and remove the caviar; possibly dangerously difficult.  Personally, my experience with old and tough beans was terrible. While it ultimately boils down to the quality of the final extract that most concerns me, fresh beans are simply a joy to work with. I made the current year’s (2013) batch of vanilla from wonderfully fresh beans.
  • BEAN COUNT. Just as with shrimp, vanilla beans are sold based upon their size, with lower number per pound being more expensive. It takes, on average, 100 “Grade A” vanilla beans to equal one pound. The average number of extract-grade (“Grade B”) vanilla beans is 140 to 160 per pound. If your bean provider isn’t up front then I recommend contacting your seller before placing your order to ensure that you aren’t surprised.
  • THE PERFECT BOTTLES for gift are here. The amber helps protect the vanilla from light.
  • MINIMUM FDA-STRENGTH for vanilla extract . anything less is just vanilla flavored booze.

 

 


Lobster Rolls

September 20, 2014

When this recipe first came out over a year ago, I really wanted to make it, but the recipe is so disjointed on their website (you need to follow three separate recipes) that I eventually became distracted with easier-to-follow recipes. Until recently, I saw the ATK episode that made it look so easy; so I gave it a try. I must have been a lot of “trick photography”, because the recipe was a lot of work and made a huge mess in my kitchen. I did have a problem with the lobsters becoming water-logged (discussed below); but overall, as you would expect, the lobster rolls were delicious. Just prepare yourself for a fair amount of messy work. 4-stars.

I hand cut a loaf to simulate the New England Hot dog rolls

I hand cut a loaf to simulate the New England Hot dog rolls

While I followed the cooking instructions exactly, my lobsters became waterlogged. While there are a couple of theories about why my lobster became water-logged: (1) allowing lobster to cook too long, (2) boiling lobster (vs. steaming them). Chris Kimball is convinced that it is the molting cycle of the lobster that determines whether or not the meat will be firm and dense or soft and water-logged. He gives a lengthy explanation here. Chris Kimball’s bottom line is this: lobster in Spring until early Summer and best. Late Summer lobsters are still growing into their softer-shells, whereas Spring lobsters are packed tightly into their hard, pre-molted shells. You may need to increase the size of your Late Summer lobsters by 1/4-pound to compensate. In reality, the molting cycle is a little more complex than Chris Kimball describes.

Comments:

  1. Many on the internet claim that boiling lobsters has a tendency to water-log them. Chris Kimball had tried to steam the lobsters instead (way back int 1997), and preferred steaming for its simplicity and efficiency. Yet, 17 years later he published this recipe using boiling without comment.
  2. I have never been able to find New England-style hot dog buns (sold by Pepperidge Farms), so I bought a beautiful Tuscan loaf from my local bakery and carefully cut it to mimic New England-style hot dog buns. The bread was fantastic.
  3. While fish is cooked to between 130 and 140 degrees, lobster requires higher temperatures because the muscle fibers are longer and need more heat to shrink. Chris Kimball recommends taking the temperature by inserting an instant-read thermometer into tail. It should reach 175-degrees.
  4. Chris Kimball also mentions that you can refrigerate the lobster meat in an airtight container for up to 24 hours. But this is a lot of effort to have “almost” fresh lobster.

Rating: 4-stars.
Cost: $28 for four lobster rolls ($7 each)
How much work? Low.
How big of a mess?  Medium.
Start time 5:00 PM. Dinner time 6:30 PM

Chris Kimball’s original recipe is here, here and here. The descriptions of how I cooked it today (including all three of Chris Kimball’s recipes) are given below:

4 (1-1/4-pound) live lobsters
1/3 cup table salt
2 tablespoons mayonnaise
2 tablespoons minced celery
1-1/2 teaspoons lemon juice
1 teaspoon minced fresh chives
Salt
Pinch cayenne pepper
6 New England-style hot dog buns
2 tablespoons unsalted butter
6 leaves Boston lettuce

  1. Put live lobsters in the freezer for 30 minutes, which will induces a coma-like state. Meanwhile, bring 2 gallons water to boil in large pot over high heat. Remove 2 tablespoons butter from refrigerator and allow to soften.
  2. Add the 1/3 cup table salt and the lobsters to pot. Use tongs to arrange them so that they are completely submerged. Cover, but leave the lid slightly ajar. You will need to adjust heat to maintain a gentle boil. Boil for 12 minutes, and check that the thickest part of tail registers 175 degrees (insert the thermometer into underside of tail to take temperature).
  3. Use tongs to put lobsters to a rimmed baking sheet and allow to cool for 10 minutes.
  4. Remove the lobster meat according to the following methods.
    1. SEPARATE INTO TWO: Set lobster on a cutting board. Hold tail with one hand and the body with your other. Twist to separate.
    2. TAIL MEAT: Lay the tail on its side, then use both hands to press down on tail until shell cracks. Hold the tail with the flippers facing you (shell will be facing down). With your thumbs on opposite sides, pull back on both sides to crack open shell and remove meat. You can briefly rinse meat under running water to remove green tomalley, if desired, and pat meat dry with paper towels. Use a paring knife to de-vein.
    3. KNUCKLES: Twist the “arms” to remove claws/knuckles from the body. Then twist the knuckles to remove from claws. Use the back of a chef’s knife to break the knuckles into 2 pieces at joint. Use the handle of teaspoon or skewer to push meat out of shell.
    4. CLAWS: Wiggle small hinged portion of each claw to separate. Use the back of a chef’s knife to break open the claws, cracking the first side, flipping, and cracking the other side. Remove meat.
    5. LEGS: Twist legs and remove from body. One at a time, lay leg flat on counter. Using a rolling pin, starting from claw and rolling toward the open end, push out meat. Stop rolling before reaching end of legs so you don’t accidentally get any of the shell.
  5. Cut the tail meat in 1/2″ pieces. Cut the claw meat to 1″ pieces.
  6. Whisk mayonnaise, celery, lemon juice, chives, 1/8 teaspoon salt, and cayenne together in large bowl. Add lobster and gently toss to combine.
  7. Put 12″ nonstick skillet over medium-low burner. Butter both sides of hot dog buns and sprinkle lightly with salt. Put buns in skillet and cook for 2 to 3 minutes until crispy brown. Flip and continue to cook the second side for another 2 to 3 minutes crispy brown. Move buns to large serving platter.
  8. Line each bun with lettuce leaf, and spoon lobster salad into buns. Serve immediately.

Fried Rice with Peas and Bean Sprouts

July 29, 2014

While the fried rice is relatively straight-foward side dish to almost any Asian-inspired meal, such as these potstickers, it is not sufficiently balanced to eat without some kind of sauce. Fortunately, I had a scallion dipping sauce which added some flavor. The recipe comes together in about 10 to 12 minutes  Just 3 stars, lacking enough flavor to stand on its own two feet.

Basic fried rice, but a little bland

Basic fried rice, but a little bland

Comments:

  1. While the recipe calls for 4-ounces of Chinese sausages (lop cheong), I used 8-ounces of smoked ham.

Rating: 3-stars.
Cost: $7.
How much work? Low.
How big of a mess? Low/Medium.
Start time 6:30 PM. Last Batch at 7:00 PM.

Chris Kimball’s original recipe is here. The descriptions of how I prepared it today are given below:

1/4 cup oyster sauce
1 tablespoon soy sauce
3 tablespoons peanut oil or vegetable oil
2 large eggs, beaten lightly
1 cup frozen peas (preferably baby peas), thawed
2 medium cloves garlic, minced (about 2 teaspoons)
6 cups cooked white rice (cold), large clumps broken up with fingers
1 cup bean sprouts (about 2 1/2 ounces)
5 medium scallions, sliced thin (about 1/2 cup)
4 ounces Chinese sausages (lop cheong) or 8 ounces smoked ham

  1. Make sure you have 6-cups of cold, white rice. This is best if you cook the night before.
  2. Set frozen peas out to thaw for 30 minutes. In a small bowl, combine oyster sauce and soy sauce and set aside. If you are using Chinese sausage, cut them in half lengthwise, and then cut them crosswise into 1/2-inch pieces. If using ham, cut into 1/2″ cubes. Also peel and mince your garlic. Thinly slice you scallions.
  3. Pre-heat 1-1/2 teaspoons oil in a 12″ non-stick skillet over medium burner.  Add eggs to skillet and cook for 20 seconds without stirring, then scramble for 2 more minute, ensuring that the eggs are in small pieces. The eggs should be just cooked through, but not browned. Empty egg into a small bowl.
  4. Put empty skillet over high-burner and pre-heat 2-1/2 tablespoons oil for 2 minutes. Add peas and saute for 30 seconds (add sausage or ham with peas but increase to 1 minute), add garlic and cook for another 30 seconds. Add rice and oyster sauce mixture, and cook for 3 minutes until heated through, breaking apart any clumps.
  5. Add eggs, bean sprouts and scallions to skillet and cook for 1 minute until just heated. Serve immediately.

Pot Stickers with Scallion Dipping Sauce

July 22, 2014

While comparing different recipes is a bit like comparing apples to oranges, this may be my favorite ATK recipe of all time. These dumplings are filled with flavor, are tender on the inside with have nice carmelization on their bottoms. The soy based sauce is a little predicable, but the saltiness is so traditional that I haven’t yet strayed from the original recipe. The base recipe is very straight-forward, only requiring a little bit of patience during the filling/sealing process. Be careful not to overfill them or they will close properly, but you can squeeze some of the excess out if necessary. The only logistical problem is that the batches take 20 minutes and yield between 12 to 14 dumplings, so unless you have two non-stick skillets they are difficult to make for a regular sit-down dinner for 4 people; coming and going from the table every 20 minutes to eat 3 dumplings. But worth the inconveniences, I absolute love them and give them a full 5-stars.

Perhaps my favorite ATK recipe

Perhaps my favorite ATK recipe

Comments / Issues:

  1. My 12.5″ non-stick skillets (the Chris Kimball recommended T-Fal), makes 14 dumplings at a time, and based upon my wrappers I needed 3 batches. I froze on the batches for cooking next week; they cook the same way with no need to thaw.
  2. I used to be able to buy round gyoza wrappers from my local supermarket. While I guess I may be able to find a local Asian market, in the meantime I am using frozen .
  3. Be careful that the dumplings don’t stick to the sheet pan is step 3. Some of mine did, and I suggest a very light spray with non-stick cooking spray.
  4. Sometimes I just use regular cabbage (rather than napa cabbage), especially around St. Patricks day because it tastes the same and is much cheaper.

Rating: 5-stars.
Cost: $9. For about 40 dumplings.
How much work? Medium.
How big of a mess?  Medium.
Start time 4:00 PM. Last Batch at 7:00 PM.

Chris Kimball’s original recipe is here and the dipping sauce recipe is here. The descriptions of how I prepared everything today are given below:

Filling:
3 cups minced napa cabbage leaves (from 1/2 medium head)
3/4 teaspoon table salt
3/4 pound ground pork
4 minced scallions
2 egg whites, lightly beaten
4 teaspoons soy sauce
1-1/2 teaspoons minced or grated fresh ginger
1 medium garlic clove, minced or pressed (about 1 teaspoon)
1/8 teaspoon ground black pepper

Dumplings:
24 round gyoza wrappers (see note)
2 tablespoons vegetable oil
1 cup water, plus extra for brushing

Scallion Dipping Sauce:
1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons mirin
2 tablespoons water
1 teaspoon chili oil
1/2 teaspoon toasted sesame oil
1 medium scallion, white and green parts, minced

  1. Minced 1/2 head of napa cabbage leaves, add to a colander and toss with 3/4 teaspoon salt. Set over a bowl and allow to wilt for 20 minutes. Use a rubber spatula to press down to extract any excess moisture. Empty into a medium bowl, combine the remaining filling ingredients and mix until combined. Cover with plastic wrap and refrigerate for 30 minutes (up to 24 hours).
  2. When ready to assemble, work with 4 dumplings at a time to prevent the wrappers from drying out. Keep the remaining wrappers covered with plastic wrap. fill, seal, and shape the dumplings using a generous 1 teaspoon of the chilled filling per dumpling
  3. As you complete the dumplings, set the on a baking sheet and repeat step 2 until you have made all your dumplings. Once assembled you can refrigerate for up to 1 day, or freeze them for up to 1 month. (If frozen, do not thaw before cooking.)
  4. Line a large plate with two layers of paper towels, which you will use after cooking. Make dipping sauce by combining all ingredients in small bowl, which will make about 3/4 cup.
  5. Brush 1 tablespoon of oil in a 12″ cold non-stick skillet. Arrange 12 dumplings in the skillet with the flat side down, overlapping the tip as necessary. Put over medium-high burner and lightly brown dumplings for 5 minutes without moving.
  6. Turn down burner to low, and add 1/2 cup of water and immediately cover. Cook for 10 minutes until the water becomes absorbed and the wrappers are slightly translucent. Uncover and turn up the burner to medium-high and cook (again without moving) for 3 to 4 minutes until the bottoms are well browned. Put dumplings onto paper-towel lined plate (browned-side down) and allow to briefly drain, before setting onto a serving platter.
  7. Allow the skillet to cool until just warm and wipe out using paper towels. Repeat from step 5 with the next batch of 12 dumplings.
  8. Serve alongside the scallion dipping sauce.

Cookie Dough Ice Cream

July 9, 2014

I poured my heart into making my son a wonderful chocolate/coffee cookie-dough ice cream cake for his 15th birthday, but the regular cookie dough recipe turned much too hard when frozen. I have since experimented with a lot of different tricks and techniques, and am pleased to be able to offer some insight. I cut the flour down to 1 cup, and also tried to substitute liquids that remain softer when frozen; I omitted the egg whites, and used heavy cream which has less water. Also, I substituted vegetable oil in lieu of some butter to keep things soft. The butter that I did use, I browned to compensate for the substitution. The mini-chocolate chips also made the dough seem softer. The result is very good both in terms of texture and flavor. 4-stars, still a little room for refinements of the cookie dough.

Vanilla-bean, Cookie-Dough Ice cream cake

Vanilla-bean, Cookie-Dough Ice cream cake

The problem with using regular cookie dough is that it is meant to withstand the high-heat of an oven and then served either warm or at room temperature. When frozen, it becomes rock hard.

Comment:

  1. Be sure to use unsalted butter or the recipe will be too salty. If you must use salted butter, cut the salt down to 1/4 teaspoon.
  2. I used many of Chris Kimball’s techniques found here, but adapted them for the freezer.

Rating: 4 stars.
Cost: $10
How much work? Low/Medium.
How big of a mess?  Low/Medium.
Start time: 12:00. Dinner time: 5:00

Chris Kimball’s original recipe is here. The descriptions of how I prepared it today are given below:

8 tablespoons unsalted butter (1 stick)
1/3 cup vegetable oil
1 cup packed dark brown sugar (6-1/2 ounces)
1/2 teaspoon table salt
2 teaspoons vanilla extract
1/4 cup heavy cream or milk
2 large egg yolk
1 cups unbleached all-purpose flour (5 ounces)
1 cups semisweet mini- chocolate chips (6 ounces)

  1. Melt the stick of butter in 10” skillet over medium-high burner for 2 minutes, and continue cooking butter for about 4 more minutes, swirling pan constantly, until the butter becomes dark golden brown and has nutty aroma. Empty browned butter to large heatproof bowl using a heatproof spatula. Stir 1/4 cup vegetable oil into hot butter.
  2. Add brown sugar, salt, and vanilla to bowl with butter and whisk until fully incorporated.
  3. Add egg yolk and heavy cream. Whisk for 30 seconds until the mixture becomes smooth with no sugar lumps remaining. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips giving dough final stir to ensure no flour pockets remain.

Vanilla Bean Ice Cream:
1-1/4 cups of 2% milk.
1-3/4 cup heavy cream.
1/2 cup plus 2 tablespoons sugar.
1/3 cup light corn syrup.
1/4 teaspoon salt.
6 egg yolks.
1 vanilla bean.
2 teaspoon vanilla extract.

  1. Prepare a large bowl of ice water; to be used as an ice bath after removing milk from stove-top. Place metal sheet pan in freezer.
  2. Add milk, heavy cream, about half the sugar (1/4 cup plus 2 tablespoons), 1/3 cup corn syrup and 1/4 teaspoon salt to a medium saucepan. Use a paring knife to cut the vanilla bean in half lengthwise, then use the back of the knife to scrape out vanilla seeds (caviar). Add both the caviar and the empty stalks to the saucepan.
  3. Warm over medium burner for 5 minutes until the mixture reaches 160°; stir occasionally to ensure that the sugar completely dissolves. Temporarily remove pan from heat to prevent the milk from boiling.
  4. Meanwhile in a small bowl, beat the yolks together with 1/4 cup sugar.  Never let your yolks/sugar sit for more than a few minutes. Temper the yolks by whisking in 1/2 cup of the 160° milk/cream. Then whisk in a second 1/2 cup to further temper.
  5. Add the milk/yolk mixture back in with the milk in the saucepan. Cook over medium burner until the mixture reaches 180°; stir constantly with heat-proof spatula. Cooking too long will scramble your eggs.
  6. While the mixture heats up, wash your medium bowl and place it in ice batch.
  7. When the mixture reaches 180°, immediately strain your mixture through a fine-meshed strainer into the medium bowl (discarding empty vanilla pods). The ice batch will allow the mixture to cool in about 30 minutes; stirring occasionally will help. Then place the bowl in freezer for about 1/2 hour to 1 hour to further reduce the temperature. The mixture will begin to freeze along the sides of the bowl, which you should scrape down to further reduce the temperature.
  8. Add mix into the ice cream machine’s canister. Churn for 30 minutes, or per manufacturer’s instruction.
  9. If making a cake, line your sheet pan with plastic wrap and lay ice cream in a roughly even layer. Cover with plastic wrap and freeze for 1 hour. After an hour, use a rolling pin to work into an even layer. Freeze for at least 2 more hours before serving.
Cookie-Dough as a middle layer

Cookie-Dough as a middle layer


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