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A deliciously creamy ice cream made with my new obsession: cookie butter!
Makes roughly 1 quart.
1. Heat the milk, cream, vanilla, half of the sugar and cookie butter over medium high heat, stirring until cookie butter melts and is incorporated into the mixture. Bring to a simmer.
2. Whisk the egg yolks with the remaining sugar and add to the simmering mixture.
3. Whisk the mixture over medium-high heat, being careful to not make the mixture boil. Once the mixture thickens and can coat the back of a spoon (5-7 minutes), transfer the mixture to a bowl that has a fine sieve, with the bowl set in another bowl that is an ice bath. After the mixture has cooled slightly, you can take the bowl with the mixture out of the ice bath and transfer to the refrigerater. Keep in the fridge for a minimum of 4 hours or preferably overnight.
4. When ready to churn the ice cream, pour the cream mixture into your ice cream maker. While it is churning, add the cookie bits. Once mixture is finished churning, transfer the ice cream to a container and freeze for about 2 hours prior to eating.
The ‘pots’ for pots de crème au chocolat are not a requirement for making this dark chocolate cream. The dessert may very well be made in ramekins and it will taste every bit as good.
In taste and texture the baked cream resembles a dark chocolate truffle which is why a small ‘pot’ goes a long way. However the special charm of the dessert is in the tubby little lidded ceramic ‘pots’ in which it traditionally is baked.
I chose to use semi-sweet chocolate instead of milk chocolate, so that the chocolate flavor would really punch through. This provided the perfect balance of chocolate to make the whole frosting completely “milk chocolate” in flavor.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!