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Cookie Dough Fudge Mint Chip 1.2

April 11, 2010

The results are in:
The fudge dissolved a bit into the ice cream and made beautiful caramel colored streaks. It also tasted great and melted nicely on the tongue.
The cookie dough needs to be sweeter, but it had good texture and it was a good amount.
The cream was not minty enough, probably because my essence was too old. My friend not used to tasting the cream in ice cream, and thought it was a bit odd. She’s also a big mint fan, and it wasn’t minty enough for her. Next time, maybe add some vanilla, and use a fresher mint essence.
The chocolate bits were hardly felt, and the lack of something crunchy was noticeable. I would prefer to replace them with walnuts, but it wouldn’t be Cookie Dough Fudge Mint Chip if I did. The only option is to double the amount of chocolate bits for the sake of crunch.
Something that didn’t come up, but your all thinking: isn’t mint ice cream green? No. it’s green if you use artificial colorant, which I refuse to do. There might be a way to use actual mint and its chlorophyll to get a green color, but it seemed like too much hassle, along with the cookie dough and the fudge. Maybe next time.

The revised recipe:

Eggless cookie dough (prep time: 10min):
2 cups all purpose flour
1 cup brown sugar
1 cup white sugar
3/4 cup butter, melted
4-5 tbsp milk
Mix flour and sugars in a bowl. Stir in the melted butter until you get a crumbly mixture. Add the milk, one spoonful at a time, and mix well, until you can form a ball of dough.
Use about a 1/4 of the amount for this ice cream, and freeze the rest for later use.

Failed fudge (prep time: about 1 hour. For proper fudge it would take 2hr+all night to cool):

85gr (3oz) dark chocolate (semi-sweet, bitter, whatever you’ve got)
3 cups white sugar
1 tbsp corn syrup
1 cup half-and-half or light cream
1/4 tsp (a good pinch) of salt
1 tsp vanilla flavoring
3 tbsp butter
In a large saucepan, cream, salt, corn syrup and sugar. Break the chocolate in to small bits and add it to the pan, while stirring to dissolve everything.
Once everything has dissolved, stop stirring and let it boil for about 10min. using a wooden spoon, drop a small mount of the syrup on a cooled plate. Let the drop cool, and then run it through with a skewer or something thin, to form a line. If the drop is still soft, but holds the line and doesn’t flow to fill it, turn the heat off and let the fudge cool. If the drop is still very fluid, keep cooking and testing, until you reach the right consistency.
If the drop is too rigid, turn the heat off and let the syrup cool a bit. Meanwhile, boil some water. After the syrup cooled enough for you to touch it without burning your finger, add 1/2 of the boiling water and mix it in. Return the pan to the flam and cook again to the right consistency.
Once the fudge has cooled enough for you to touch it comfortably, stir in the butter and vanilla essence. Don’t let the fudge cool too much; otherwise it’ll actually turn to proper fudge. Continue stirring until the fudge starts to solidify. This shouldn’t take long. Try to transfer the fudge to a square pan (covered with waxed paper) before it solidifies completely, but even if you can’t, it’ll be OK. Just break the fudge into chunks and get it out of the pan in to a different container that will be comfortable to store.
Use about 1/5 of the fudge (broken or cut in to small bits) for this ice cream, and store the Failed Fudge for something else. Maybe even reheat it with some water and make proper fudge out of it. See previous post, what did I do wrong? to learn how to fix Failed Fudge.

Mint chip ice cream (prep time: 30min, cooling time: one night, churning time: 30min):
Prepare the cream mixture the night before you plan to eat the ice cream, it needs to cool for a long time. Also, put the ice cream maker’s bowl in the freezer over night.
1 cup milk
2 eggs
100gr sugar
2 cups whipping cream
1/2 tsp vanilla essence
2 tsp mint essence (more or less, depending on the strength of the essence)
100gr chocolate chips or dark chocolate (or walnuts), chopped into small pieces
Heat the milk in a small pan.
Meanwhile, lightly whisk the eggs with the sugar. They just need to blend together.
Once the milk is very warm, add a small amount of it to the eggs, while whisking briskly. Continue adding the milk and whisking, until all the milk has been added. Return the egg and milk mixture to the pan and heat it, without boiling, while constantly stirring, until the custard coats the back of a wooden spoon in a thin layer. Basically, it needs to thicken just a bit. Remove it from the flame and let it cool a bit. It will thicken as it cools, because it continues cooking from its own heat.
If the custard formed lumps, don’t be discouraged. Just run it trough a sieve and discard the lumps (or it them. Milk, sugar and eggs, nothing wrong with that.).
Stir the custard in to the cold cream, and add the flavorings. start with just one tsp of mint essence, taste the cream mixture and then decide if you want to add more. Stir the mixture well and let it cool further in the fridge, over night.
The next day, churn the ice cream according to your ice cream maker’s instructions. Meanwhile, form the cookie dough into small balls no bigger than your thumb and likewise with the Failed Fudge. Cut the dark chocolate to about half that size.
Once the ice cream finished churning, transfer it to a suitable container (like a 1.5L plastic container) and mix in the cookie dough, Failed Fudge and chocolate.
Eat now or freeze for later.

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