A few days ago I had my sweet sister to visit, and as some of you may know, it is almost wildflower

A few days ago I had my sweet sister to visit, and as some of you may know, it is almost wildflower bread company menu a tradition that we go in the kitchen and trying out new recipes when I have my sisters to visit. This day it was a very sunny day, so after a long day at the wharf in the sun, we had most like cold ice cream!
We have (as many of you sweet readers) a weak point for cookie dough, so it was mega natural to try out a recipe for cookie dough ice cream. It's wildflower bread company menu actually funny that my passion for cookie dough actually came after I first tasted the legendary Ben & Jerry's CookieDough ice cream, but in fact I almost even used only cookie dough in the baking - and not in ice. It was to be done about it!
As I said then done, and we gave ourselves to grips with cookie dough ice cream! When we were two industrious cake bakers in the kitchen at the same time we felt well prepared to go all-in on ice project, so we let our ice imagination run away with us and vups there were plans to make cookie dough sandwiches. Our fine ideas overshadowed perhaps a little our sense of reality, because we had completely forgotten to look at the clock and suddenly the clock had turned 23 before we could put teeth into the delicious sandwiches. But I can promise that it was all the work and worth the wait!
This is a kind of "two-in-one" recipe, with both the recipe for the most delicious stone remaining cookie dough vanilla ice cream and the recipe for "chocolate sandwich cookies". The recipe for sandwich cakes can of course be combined with any other recipes for ice cream! The recipes are inspired from the cookie dough guru Lindsay Landis, who is the woman behind my absolute favorite blog Love & Olive Oil.
Cookie wildflower bread company menu Dough Ice Cream (enough for approx. 10 sandwiches, depending on desired size) to the ice: 4,7 dl cream 2.4 dl milk 50 g sugar 70 g brown sugar a pinch of salt 1 teaspoon vanilla extract or grain from 1 vanilla pod 4 pastels. egg yolk
the cookie dough: 100g unsalted butter, room temperature 50 g sugar 70 g brown sugar teaspoon salt teaspoon vanilla extract or grain from vanilla pod 2 tablespoons wildflower bread company menu whole milk or cream 95g plain flour 80g chopped chocolate, 70% (or mini semisweet chocolate chips) Prepare the ice: In a saucepan mix half of the cream with the milk (the remaining half to be kept cold in the fridge), sugar, brown sugar, salt and vanilla. Warm it up, stirring until sugar is dissolved and the mixture begins to steam a bit. Then remove the pan from the heat. In a small bowl, beat the egg yolks together. Add very slowly a little of the hot cream mixture into the egg yolks during whipping. Be careful to not add too much at a time when the egg yolks will curdle if it gets too hot. Continue to add the hot cream mixture a little wildflower bread company menu at a time until half of the cream mixture has been added. Pour the entire egg mixture back into the pan with the remaining cream mixture and warm it up under medium heat, stirring constantly for 5-7 minutes until the mixture reaches a temperature of approx. 74-77 º C. It should not boil! Pour the mixture into a bowl through a fine sieve. Add the remaining half of the cold cream and stir. Cover the bowl with cling film - make sure that the film covers quite close to the surface of the mixture, wildflower bread company menu it prevents condensation from forming. wildflower bread company menu Place bowl in the refrigerator for at least 3 hours until the mixture is completely cold. While isblandingen facing the fridge cookie dough'en prepared: In a bowl, mix butter, sugar and brown sugar. Beat together for 2-3 minutes until the mixture is light and airy. Add salt, vanilla and milk / cream and stir well. Add the flour a little wildflower bread company menu at a time until it is incorporated into the mixture. Lastly, add the chopped chocolate. Place the mixture in the refrigerator wildflower bread company menu for at least 30 minutes. When Cookie dough'en is well cooled, the rolled to a lot of small balls of approx. one teskefulds size. These balls placed on a cookie sheet and place in the freezer. Back to the ice: When isblandingen has been in the fridge long enough that it is completely cold, it must run on the ice maker. Just before ice becomes quite firm, the smaller frozen cookie dough balls mixed with the ice. Spread the ice evenly in a large tin lined with baking paper, so ice is a few cm high over the place. Place the mold in the freezer.
"Chocolate sandwich cookies" 108 g coconut oil 175 g brown sugar teaspoon baking powder teaspoon salt 55 g unsweetened cocoa powder teaspoon instant espresso powder (optional) teaspoon vanilla extract or grain from vanilla pod 260g plain flour 4 tablespoons water Preheat oven to 180 º C. In a large bowl, beat coconut oil with brown sugar for 2-3 minutes. wildflower bread company menu During whipping, add baking powder, salt, cocoa powder, espresso powder and vanilla. Beat until the consistency is uniform and fine. Add half of the wheat flour and 2 tablespoons of water and stir until it is incorporated. Then add the remaining half wheat flour and the remaining 2 tablespoons of water. Knead the mixture thoroughly - maybe you should take