Ice Cream
2017-08-02 18:20:36
Ingredients
- 2 1/2 cups heavy whipping cream
- 1 cup whole milk
- 2 cups sugar
- 1/2 tsp salt
- 1 vanilla bean, split with seeds scraped
- 5 egg yolks
You Will Also Need
- 1 Bag of Ice
- 1 Box of kosher or rock salt
- Towel
Instructions
- Set SmartHub to 182ºF
- Put all ice cream ingredients into a Vac-Snap bag and shake to break up yolks
- Place in SmartHub for 30 minutes, remove and shake to even out
- Chill in refrigerator overnight
- Place refrigerated bag into another Vac-Snap bag (the same size or larger) and fill that outside bag with ice, at least 2 cups of salt, and about a cup of water and close the bag
- Wrap the double bag in a towel and shake for about 20 minutes (its helpful to have a friend for this). Check periodically to see if the ice cream is firming (adding more salt will help make it colder)
- Once relatively firm, remove the ice cream from the salt and ice bag, give a quick rinse in cold water, and put it in the freezer.
Oliso https://www.oliso.com/
Chocolate Cookie
2017-08-02 18:22:21
Ingredients
- 1 1/4 cups All-Purpose Flour
- 1/2 cup Cocoa Powder
- 1 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/4 tsp salt
- 1 1/4 cups Sugar
- 1 1/4 sticks Salted Butter
- 1 Large Egg
Instructions
- Preheat oven to 375ºF
- Combine all ingredients (food processor is the most convenient)
- Scoop out rounded-tablespoons worth of dough onto a parchment-covered baking sheet and put in oven for 9 minutes (rotate halfway to ensure even baking). The cookies will puff up and then flatten out considerably (in or out of the oven)
- Let cool for 10 minutes, then chill in freezer for 30 minutes
- Take out ice cream and cookies and quickly scoop ice cream onto one cookie and press another cookie on top of it—immediately place in freezer.
- Leave in freezer for an hour and then eat! To keep cookies for longer, place in a Vac-Snap bag, or wrap individually with plastic wrap.
Oliso https://www.oliso.com/