Review: Recipe of the Week: Ice Cream and a Cookie Dough Ice Cream Recipe

June 2, 2008 · 16 comments · Print This Post

in Cookbook Reviews, Desserts, Ice Cream / Frozen Treats, Reviews

Recipe of the Week: Ice Cream Sally Sampson’s newest cookbook, Recipe of the Week: Ice Cream, is going to get me into a lot of trouble.  Specifically, trouble with buttons not closing, pants not fitting, and no-doubt many a ruined appetite for dinner.  Ice cream is my Achilles heel.  I walk by the neatly frozen pints in the freezer case with a hangdog expression of thinly concealed lust.  I know I shouldn’t have it, but everyone has to break the rules sometime and that’s where SaIly comes in.

I admire the simplicity of this book on so many levels.  Sampson finds no need to wax poetic on the merits of ice cream — we, as her consumers, know that ice cream is phenomenal on an inherently addictive level so on with the show.  And oh what a show it is!  All of the frozen treat bases are covered from custard based ice creams to gellatos, sorbets, and granitas.  If that isn’t enough to peak your interest, how about the thought of one of these tempting flavors waiting for you in a big cold bowl: Graham Cracker Malted Vanilla Ice Cream, Triple Coconut, Molasses Ginger Snap Gelato – do I even need to continue?  Sampson also has a number of unusual flavors to peak your curiosity.  Have you ever wondered what Balsamic and Black Pepper Gelato might taste like?  How about Avocado Gelato?

My first foray into ice cream making was a given. I’m a cookie dough kind of girl.  I was also doubly excited to test out my new KitchenAid Ice Cream Maker attachment and also to have “permission” to make an entire bowl of cookie dough just to snack on.  After whipping up my favorite Thick and Chewy Chocolate Chip Cookie batter I followed Sally’s straightforward instructions and watched with excitement as ice cream started to take shape on my counter.  To make us all feel slightly better about our new dependency I should point out that the recipes in this book are lower in sugar and fat than most commercially prepared ice creams.

To celebrate the release of Sally’s Sampson’s supremely summer appropriate cookbook, local ice cream legend Gus Rancatore (who also gave Sally ice cream making lessons and advice during the preparation of this collection) will be hosting a book party.

Monday June 16, 2008
6:00PM – 7:30PM

at Toscaninis in Central Square
899 Main Street
Cambridge, MA

So please stop by to meet Sally, get your book signed, and also enjoy a free scoop of ice cream!

Accepting Reservations for Dessert Now!

Cookie Dough Ice Cream
Available in Sally Sampson’s cookbook Recipe of the Week: Ice Cream published by Wiley Press

1 1/2 cups whole milk
1 1/2 cups heavy cream
1/4 cup sugar syrup (Note: Per Sally – Place 1 cup white sugar and 1 cup water in a small saucepan and cook, over medium high heat, until the sugar has completely dissolved, about 3 minutes.  Set aside to cool, cover and refrigerate up to 1 month).
1 teaspoon vanilla (Note: I recommend using a really good quality, expensive vanilla. I rather lazily used the McCormicks in my cupboard and I really wish that I had picked up a bottle of Nielsen-Massey.  Next time I definitely will).
1 1/2 cups of your favorite raw cookie dough, such as chocolate chip or oatmeal

Place the milk, cream, sugar syrup, and vanilla extract in a bowl and whisk well.  Transfer to an ice cream maker and proceed according to the manufacturer’s instructions.  When the ice cream is just beginning to come together but has not hardened completely, add spoonfuls of the cookie dough and process for about 5 more minutes.

{ 16 comments… read them below or add one }

1 Erin June 2, 2008 at 4:52 pm

I’ve been really wanting the KitchenAid ice cream attatchment. This solidifies it for me — must get! Love homemade ice cream. And avocado gelato actually sounds pretty interesting!

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2 Abi Jones June 2, 2008 at 6:56 pm

Why must you torture me so?!? There’s no room in my freezer for one of those KitchenAid attachments! ARgh.

So, how does this book compare to Lebovitz’s The Perfect Scoop?

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3 Cze-Johnson Carrie June 2, 2008 at 10:54 pm

AH-HAH!!! you are so smart with your pre-birthdayness and you don’t even know it! I was thinking about just BUYING an ice cream maker (tried the ball one where you roll it to hell and back and it still doesn’t produce good ice cream (though another side note, that’s like a camping thing/accessory, so perhaps my strong distate for camping in general doomed me from the start?) and I was hell-bent to go out like that with bad ice cream made in my house)

ANYWAYS… was eyeing up ice cream makers, but FORGOT that kitchenAid makes the attachment. you continually renew my will to eat.

(can you tell I’m back on drinking coffe with caffiene? really— sorry for the MONSTER-comment; I swear I’ll be back to normal-sized comments in a few days when my fingers/brain settle down)

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4 Erin June 3, 2008 at 7:07 am

Erin – You definitely have to get it! Although I’m going to have to make a rule that I can only make ice cream once a month 🙂 And truth be told I’m curious about that avocado gelato too… maybe I’ll get brave enough to give it a try.

Abi – Unfortunately I don’t have David’s book to make a comparison. I never bothered to look at it since I didn’t own an ice cream maker until last Friday 🙂 but the “nice” clerks at Williams-Sonoma did their best to talk CK into buying “The Perfect Scoop” when he went to the store to pick up the attachment for me. I’ll definitely have to take a look at it next time though.

Carrie – I’ve always wondered about that ice cream ball, but since I also have a healthy aversion to all things “camping” I’ve avoided it like the plague. Definitely do pick up the KitchenAid attachment. Personally I think it’s the way to go. At the very least you can hide it in the freezer. That was really my big concern about buying an ice cream maker. I didn’t want another one trick wonder gadget cluttering up my already overflowing cupboards. The freezer though, that’s ok 🙂

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5 EB June 3, 2008 at 3:20 pm

um… ok… yeah… I think I could possibly get behind this…. or it could get to my behind…. whatever…

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6 Joy June 3, 2008 at 7:54 pm

Oh My God! This looks so amazing! I’m completely smitten. I love it!

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7 Elle June 3, 2008 at 8:37 pm

There is no way in heck this could be bad. I’ve made your chewy cookies, and those are wonderful, so I’m sure this is even better!

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8 Luke June 3, 2008 at 9:18 pm

I got the Kitchen Aid attachment. We haven’t had a lot of luck getting it work right though. I think it might be that our freezer is not getting it cold enough. The good news is that while it takes a bit of room… you can store a bag of frozen veggies in the middle.

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9 My Sweet & Saucy June 3, 2008 at 10:44 pm

This looks delicious! What a great recipe for homemade ice cream!

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10 Ellie @ Kitchen Wench June 5, 2008 at 5:29 am

Oooh, yum! Kinda glad I don’t have an ice cream maker though, else I think I’d be in trouble!

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11 Kim June 5, 2008 at 6:21 am

This looks so good. I’ll take mine with the oatmeal cookie dough. I just bought an ice cream maker and am getting into so much trouble it isn’t funny. Peach icecream chilling for the maker right now. Dangerous toy the maker is.

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12 Kevin June 5, 2008 at 10:13 pm

This ice cream sounds so good!

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13 Mike June 7, 2008 at 2:40 pm

This looks delicious! I used to practically live on cookie dough ice cream, but now its been so long since I’ve had it. I’ll have to try this one soon!

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14 Micael March 7, 2009 at 6:21 pm

well, using a reall vanilla pod and scraping the seeds out of it would be ten times superior to any extract…

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15 Jen July 4, 2009 at 9:52 pm

OK, second comment from me today, but I am really loving your site. So many delicious ideas, and this attachment is something I’m adding to my wish list!

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16 kay July 5, 2009 at 11:02 pm

how much sugar syrup do i use in this recipe? it only states 1/4 sugar syrup. i’m guessing its a 1/4 CUP??? someone please tell me.

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