I am happy to announce that summer has (FINALLY) arrived in the Pacific Northwest. This means I will stop posting about the atrocious weather related news headlines we’ve had, and I will stop whining about grayness and rain, and I will brighten things up around here with some lovely, summery confections.
On the other hand, as soon as we’ve had five days in a row over 80 degrees, I will start complaining about the heat.
I am a true Portlander.
All righty then, where were we? When we left off, you were pulling a smoking hot pan of peanut butter and jelly cookie bars out of your oven, and trying to wait until they cooled enough to eat. Yes? I hope you managed to wait, because those PBJO Bars actually taste even better the next day. Which made me a little sad, because I only had ONE left on the second day, when I discovered that they tasted even better. Sniff.
So, I hope you followed my sneaky little note and trimmed off the edges of those bars, and tucked the scraps away into your freezer. You did? Great! Go grab those scraps, and your ice cream maker (if you have one), some brown sugar and some cream, and we’ll start making some happiness. Go on! I’ll wait for you.
Ready now? Okay. This ice cream is so simple, you’ll be done in no time. And you will love it, trust me. It’s just like a plain vanilla ice cream, but made with brown sugar which gives it a delightfully cookie-dough like taste. Toss in the cookie crumbles – or anything else you like – and you’ve got yourself a little bowl of heaven.
Let’s do this. Bring it, summer!
One year ago on C & T: Pesto Palmiers
Brown Sugar Ice Cream
- 2 cups heavy cream
- 1 cup milk (or another cup of cream)
- 3/4 cup brown sugar
- 2 tsp vanilla
- 2 tsp vodka (or rum, or brandy, etc)*
- pinch salt
- 1 cup chopped cookie bits (optional)
Heat the cream and milk in a heavy saucepan over medium heat until small bubbles form around the edge. Watch it carefully, and do not let it boil! Remove from heat and add the brown sugar, stirring until completely dissolved. Pour into a bowl and (a) refrigerate overnight until fully chilled, or (b) place in a larger bowl filled with ice and cold water, and refrigerate two to three hours, stirring occasionally, until completely chilled. Stir in vanilla, vodka, and salt. Transfer to the bowl of your ice cream maker (or see below for freezing without an ice cream maker) and churn until the consistency of soft serve. Add in cookie bits or your choice of mix-in (chocolate chips, nuts, etc.), allow to mix completely, and then remove from your ice cream maker and store air tight in the freezer.
*the alcohol doesn’t change the flavor of ice cream, instead it helps reduce the amount of ice crystals that form while freezing, keeping the ice cream from freezing so hard you can’t scoop it.
Non-Ice-Cream-Maker Instructions: after adding vanilla, vodka, and salt to your chilled custard, transfer to a freezer safe container with an air-tight lid. Place in freezer for two hours. Remove and beat well with a large spoon. Return to freezer for two more hours, then stir again. Repeat until ice cream is a nice soft serve consistency. Mix in cookie crumbles and return to freezer until fully frozen.