Yikes, I’m in trouble. In a moment of weakness one night, I thought “I wonder about that cookie in a mug thing, its probably terrible, I’ll try it”. Oops. As if my own delicious cookie in a mug isn’t enough to ruin everything I accomplished during my workout that day, I added a scoop of homemade vanilla ice cream. I was so happy. A little guilty. Mostly just happy though. I’ve been making ice cream since Mr. Sweeter Thing bought me an ice cream maker for Christmas this year. I love homemade ice cream. Vanilla Bean is my favorite because I can load on chocolate sauce and sprinkles. It makes the little fat girl inside me so happy. I haven’t ventured into ice creams with a custard base yet, usually because I fail to plan ahead and need ice cream right away (yes, this happens in my house and no, running to the store does not occur to me). This method of ice cream is simpler, delicious, and a lot less work.
Start with a saucepan with whole milk, heavy cream, and sugar
Slice open your vanilla beans length wise and scrape out the vanilla seeds with the BACK of the knife. Vanilla beans are expensive to buy at the grocery store, but really affordable on Amazon, these are the ones I buy:
Drop the seeds and the now empty vanilla bean pods into the pot and stir over medium heat until the sugar dissolved and milk/cream steam. Off the heat and pour into a large bowl.
Add vanilla extract and the rest of the whole milk/cream. Stir to combine.
Cover it up and stick it in the fridge to cool for awhile. I actually forgot about this batch and left it in the fridge overnight, its VERY vanilla-y. The colder your base is before churning the better end product you’ll have. Remove the vanilla bean pods, turn on your ice cream maker and churn until you have a thick ice cream. The instructions to my ice cream maker (Cuisinart) say to churn for 20 minutes, I do more like 30 minutes.
When its done, mine looks like this:
Pack it into a tupperware container and freeze until ready to serve. I just use whatever tupperware is free but I wish I had one of these containers from Amazon or Williams Sonoma:
Onto our cookie in a mug! This is pretty straight forward. Melt butter. Add sugar and stir. Add vanilla and egg yolk, stir. Add flour and salt, stir. Add chocolate chips, stir. Microwave 40-50 seconds. Top with ice cream and dig in!
- 2 cups heavy cream, divided
- 1 cup whole milk
- ¾ cup sugar
- Pinch of salt
- 1 vanilla bean, split lengthwise
- 1 tsp. vanilla extract
- Combine 1 cup of the cream with the sugar and salt in a medium saucepan. Scrape the seeds from the vanilla bean into the pan and drop in the vanilla pod. Heat over medium-high heat, stirring occasionally, until the sugar is dissolved. Remove the mixture from the heat and stir in the remaining 1 cup of cream, the milk and the vanilla.
- Cover and refrigerate until the mixture is well chilled. Remove the vanilla bean before churning. Freeze in an ice cream maker according to the manufacturer’s instructions.
- I almost ALWAYS double this recipe and churn in two separate batches.
- 1 Tablespoon Butter
- 1 Tablespoon Granulated White Sugar
- 1 Tablespoon of firmly packed Dark Brown Sugar
- 3 Drops of Vanilla Extract
- Small Pinch of Salt
- 1 Egg Yolk (discard the egg white or save for different recipe)
- Scant ¼ of All Purpose Flour (slightly less than ¼ of a cup)
- 2 heaping tablespoons of Semi Sweet Chocolate Chips
- Start by melting your butter in the microwave. Butter should just be melted, not boiling.
- Add sugars, vanilla and salt. Stir to combine.
- Separate your egg and add the yolk only to your cup. Stir to combine.
- Add flour, then stir again. Measure a scant, slightly less than full, ¼ cup of all-purpose flour.
- Add the chocolate chips, and give a final stir. Now your mixture will look like cookie dough.
- Cook in microwave 40-60 seconds, start checking for doneness at 40 seconds. Mine takes 50 seconds. Do not cook past one minute, just like a regular cookie, this will continue cooking as it cools. If the cookie is dry or cake like, try less time.
- Serve warm.