Biscoff Cookie Dough Ice Cream

I spent most of last week at the cottage with my little one,  in-laws, my sister in law and all nieces and nephews. No hubby.  It was a fun week but a tiring week.    We had pretty good weather so the kids went swimming, we went to the fire tower (luckily I had the excuse of a baby to not climb up this time) and the kids did lots of indoor crafts.   It is also pretty cute to see how all the older cousins are with my daughter.   They are all so cute with her, trying to make her laugh and giving her hugs.  It was my nieces birthday on the Monday.   I brought up a bucket of some coloured fondants, cutters and candies and stuff.  The kids had a cake decorating afternoon.  Here is their creation.  Not bad for a 9, 7 and 6 year old with a little help from the adults.

This week was also the hubs and mine wedding anniversary.  Since we were not together our actual anniversary since I was at the cottage.  Friday night my sister watched the little one and we went out for a nice dinner to the Ken.  We even for free dessert.

Thursday night I went to the Tim Mcgraw concert with my sister and her two friends.   Great show.  I highly recommend at least one Tim concert in your lifetime.  

I haven't made nearly enough ice cream this year.  I also haven't made enough desserts with cookie dough. Have made cookie dough ice cream before but this year I had some biscoff cookie spread in the cupboard. What a wonderful new addition.

Biscoff Cookie Dough Ice Cream 

INGREDIENTS:

• 1 1/2 cup 10% cream
• 1/2 cup 35% cream
• 1 cup milk
• 1 tsp vanilla bean paste or pure vanilla extract
• 1 tbsp glucose
• 1/2 cup granulated sugar
• 2 large egg yolks
• 1 tbsp cornstarch

Biscoff Cookie Dough

• 1/4 cup butter, softened
• 1/4 cup packed brown sugar
• 1/3 cup biscoff spread
• 1/2 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup oats - processed fine
• 1/2 can (7 ounces) fat-free sweetened condensed milk
• 1/3 cup chocolate chips
• 1/3 cup skor/heath bits

INSTRUCTIONS:

1) Make the ice cream : In a medium sauce pot combine both creams, milk, vanilla bean paste, glucose and half the sugar.  Heat on medium, stirring occasionally until simmering.  Bubbles developing on the sides of the pot. 

2) In a large bowl, whisk together egg yolks, remaining sugar and cornstarch.   

3) When liquid is a its desired temp remove from heat,  while constantly whisking,  slowly pour in about 1/2 cup - 1 cup of the liquid, then add a bit more liquid, still whisking. 

4) Pour the egg mixture back into the sauce pan and heat on medium-low stirring often, until mixtures thickens and coats the back of spoon.   Do not let the mixture boil so that the eggs don't curdle. 

5) Once thickened, run through a strainer into a bowl.   Cover the mixture directly with saran wrap and place in the fridge to cool completely. 

6) Make the cookie dough : In your mixer bowl or a large bowl, cream the butter, vanilla and brown sugar until light and fluffy.  Add biscoff spread, mixing to combine. 

7) Slowly add flour/oats, alternately with condensed milk, beating well after each addition. Fold in the chocolate chips and skor bits. Set aside. 

8) Once the ice cream mixture has cooled, run through your ice cream machine according to instructions.  In the last few minutes toss in the cookie dough, teaspoons at a time to mixture in.   Place in a container , folding in any additional bits.

Strawberry Almond Tart

I went strawberry picking twice this year.  It was hard not too really.  I left the first picking with at least 4 litres of strawberries and they tasted soooo good. I knew they would not be enough.  I froze over half of the first batch, ate some and then used some for a cake.  I went picking with a friend and we just sat the babies on the side of the patch and they just watched us, played and tried to eat the hay on the side of the patch.  The first picking was also the first time my little one has strawberry.  It was pretty cute.  She just numbed it down with her gums.  The second time I went with my SIL and niece and nephew.  This batch which was another 4 litres was brought to the cottage, eaten by 8 of us in a fruit salad and then made into this delicious tart.

Love local fruit. I am hoping to go raspberry and green bean picking this week. No baking will be done with the green beans, except for maybe a quiche.

I also mentioned I did a cake,  I did my first topsy turvy cake and it was so much fun.   I was pretty happy with how this turned out.  It was bright, funky and fun.   It also turned out to be quite the hit of the bridal shower so my friend told me.   Something I always love to hear from my customers.  This was a gluten free vanilla cake with strawberries and cream icing.   YUM!

Strawberry Rhubarb Cobbler

Just spent a great long weekend in Ottawa visiting some friends.  They have a three year old, so we all went to the fair Sunday morning.   This was her first time at a fair and she had a lot of fun.  She did have the look of terror a few times but she warmed up pretty quickly.  I didn't go on any rides but my hubby and one of your friends managed to get their own session of bumper cars.  Not sure how much fun it is with two people but they managed to get a few good hits in.   I just stood in the shade taking pictures.   After that we hit up a Mexican place on the patio, enjoy the weather and the beautiful scenery.  Ottawa is such a beautiful place if you ever get a chance to visit.  If you live there you are lucky.  I think it might be one of the cleanest cities I have ever been to.  It is a big city with out a big city feel, lots of great neighborhoods.   Once upon a time I tried to convince my hubby to  move there but he wisely talked me out of it to stay close to family and friends.  I sure do like to visit now and then though.

I continue my love for fresh fruit baking, by capitalizing on some rhubarb I got from my good friend Kelly.  She has a nice big bush in her backyard and is always kind enough to give me some stalks each May.   I took half chopped it up and put it in the freezer for a creation that will go to Kelly.   The other half went to this wonderful dessert.

Strawberry Rhubarb Cobbler



INGREDIENTS:

Fruit part

• 1lb strawberries, washed, stemmed and chopped
• 2 cups chopped fresh/frozen rhubarb
• 1/4 cup brown sugar
• 1/4 cup corn starch
• 2 tsp balsamic vinegar
• 2 tbsp agave

Cobbler topping (adapted from Anna Olson)

• 1 egg
• 1/4 cup granulated sugar
• 3 tbsp melted and cooled butter
• 1/3 cup milk (I used 2%)
• 1 cup all purpose flour or gluten free all purpose
• 1/4 tsp salt
• 2 tsp baking powder
• 1 tbsp cinnamon sugar for sprinkling.

INSTRUCTIONS:

1) Preheat the oven to 375F.
2) Combine the fruit, brown sugar, corn starch, vinegar and agave in a medium bowl.  Toss together and place in a 8 inch square baking dish. 

2) In a large bowl, combine egg, melted butter, sugar and whisk together.  Whisk in milk.  Stir in the flour, salt and baking powder and until combined.  Mixture will be wet.
3) In clumps, allowing for some spreading drop the cobbler topping on to the fruit mixture.  Sprinkle with cinnamon sugar.
4) Bake for about 45 minutes.  Until the cobbler top is brown and set. Fruit will be bubbling.

Serve warm with some vanilla ice cream.  Yummy.  I am more a fan of crisps and crumbles than cobblers I have no discovered.  I think I just need more of a crunch than what a cobbler provides.  I did really enjoy the filling, a great combination of sweet and tart. 

MEG's RATING: D-EEEE-LICIOUS!