White Chocolate Chip Macadamia Nut Ice Cream With Variations Recipes

Steps:

• For the cookies: Melt 1 1/2 sticks (12 tablespoons) of the butter in a small skillet over medium heat. Cook, swirling the skillet, until the butter is golden brown. Set aside to cool.
• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
• In the bowl of an electric mixer, cream together the brown sugar, granulated sugar and remaining 1/2 stick (4 tablespoons) butter. Drizzle in the cooled brown butter. Mix in the eggs one at a time. Add the vanilla extract.
• In a separate small bowl, stir together the flour, baking soda and salt. Add half of the flour mixture to the butter and sugar mixture and mix until incorporated. Add the remaining flour mixture and mix well. Add the nuts and white chocolate and mix until incorporated. Drop large scoops of dough onto the prepared baking sheets using a 2 1/4-inch ice cream scoop.
• For the topping: Top the cookies with a few chocolate chunks and chopped nuts. Bake until the edges start to brown, about 14 minutes. Sprinkle the tops with a small amount of sea salt. Let cool on the baking sheets.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine flour, baking soda and salt; set aside. Cream together white sugar, light brown sugar and butter (do not use shortening). Stir in slightly beaten eggs and vanilla.
• Add flour mixture until just mixed. Stir in vanilla chips, macadamia nuts and dried cranberries.
• Drop dough on an ungreased cookie sheet by small scoop or rounded teaspoon. Bake in preheated oven until cookies are just set, about 10 minutes. Remove from oven and let cool. Cookies will sink slightly.
• Variations: To make chocolate cookies, omit 1/2 cup flour and replace with 1/2 cup cocoa. To make refrigerator cookies: Roll dough into 2 rolls, wrap with plastic wrap and chill or freeze. (If you freeze the dough, thaw for at least 1/2 hour before cutting). Slice 1-inch slices; cut into 4 and place on baking sheet point up. For fancier cookies: Drizzle melted white chocolate on chocolate cookies and melted dark chocolate on the white cookie. Enjoy!

Steps:

• In a bowl, beat together the egg yolks and sugar until pale and fluffy. Over medium heat, combine the milk and half of the cream in a saucepan over medium heat, combine the milk and half of the cream and cook until bubbles form along the sides of the pan. Add a little of the hot milk mixture in with the yolk mixture, whisking well. Whisk the milk-yolk mixture into the saucepan and cook over medium-low heat, whisking constantly, until the mixture thickens enough to coat the back of a wooden spoon, 5-8 minutes. Do not allow the mixture to boil. Remove from the heat and place the pan in a sink of ice water to cool, stirring frequently to prevent a skin from forming.
• In medium bowl, beat the remaining cream until soft peaks form. Fold the whipped cream into the cooled cream mixture. Stir in the macadamia nuts. Pour into an ice cream maker and freeze according to the manufacturer's directions.
• Serve immediately or freeze until ready to serve at a later time.

Steps:

• Whisk together milk and pudding mix.
• Stir in sweetened milk.
• Freeze according to your machine directions adding nuts and chips at the appropriate time. (I add mine about 15 minutes into the freezing process.).
• Remove from machine and store in container in freezer.
• *Prep does not include freezing time.
• Variations:.
• Chocolate Fudge Pudding, almonds and chocolate chips.
• Butterscotch Pudding, chopped toasted pecans.
• Banana Creme Pudding with peanut butter and chocolate chips.
• Vanilla Pudding with anything! crushed cookies, candy, fresh fruit or berries -- you get the idea!

Steps:

• In the large bowl of an electric mixer fitted with a paddle or beaters, on medium speed soften the butter. Add the brown and granulated sugars. When the sugar is incorporated, raise the speed to high and continue to beat until fluffy, scraping down the sides of the bowl and under the beaters with a rubber spatula, as necessary. Lower the speed to medium and add the eggs, 1 at a time, and the vanilla, again scraping down the sides of the bowl as necessary. Turn the speed to low, gradually pour in the flour mixture, and beat until just combined. Add the chocolate and nuts and again beat until just combined.
• Sift together the flour, cocoa, espresso, baking soda, and salt. Set aside.
• Scrape the dough out of the bowl and wrap in plastic wrap. Refrigerate 2 to 3 hours, up to overnight. Position the rack in the center of the oven and preheat the oven to 350 degrees F. Line 1 or 2 baking trays with parchment paper.
• Remove the dough from the refrigerator and divide into mounds, about 1-ounce each (the size of an unshelled walnut). Roll between the palms of your hands, forming 60 to 62 balls of dough. Arrange the balls on the prepared trays, about 2 inches apart. Bake until slightly firm to the touch, 13 to 15 minutes, reversing the trays from front to back after 7 minutes to ensure even baking. Place the trays on racks to cool. After a few minutes, transfer the cookies to the racks with a wide metal spatula to continue to cool. If reusing the baking tray, cool slightly before arranging the balls of dough on it.
• Take the ice cream out of the freezer and let soften slightly for 10 minutes. When the cookies have cooled, spread half of the cookies with some ice cream. Top with another cookie and press lightly. Wrap in plastic wrap and freeze until firm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.
• Bake for 10 minutes in the preheated oven, or until golden brown.