Fall Sweet Treat Recipes: Snickerdoodle Edition
Snickerdoodle Caramel Swirl Ice Cream
By Pastry Chef Natalie Saban of California-inspired hot spot Pacific Standard Time
Yields: 1.5 quarts
3 tablespoons milk powder
¾ cup sugar
2 cups cream
2 cups milk
¼ cup corn syrup
1 tablespoon plus 1 teaspoon cornstarch
2 tablespoons cold milk
15 cinnamon sticks, toasted
Place the cinnamon sticks on a sheet tray and toast in a 350 degree pre-heated oven for 8 minutes. Remove them from the oven and place into a shallow metal or glass bowl, then set aside.
In a small bowl, combine the milk powder and sugar and set aside. In a separate bowl, combine the cornstarch and cold milk and set that aside as well. Place the cream, milk, and corn syrup in a medium sized pot and cook over medium heat, whisking every so often to keep the milk from scorching. Continue to cook until the dairy comes to a full boil. Whisk the sugar/milk powder mixture into the pot, lowering the heat so it is just simmering. Continue whisking and cook for 2 minutes. Then add the cornstarch/milk mixture and continue to simmer for 1 more minute while whisking.
Remove the ice cream from the heat and immediately pour over toasted cinnamon sticks. Let steep for 35 minutes. Strain steeped ice cream through a fine mesh sieve into a shallow bowl and set into an ice bath. Stir occasionally until the base is cool to the touch. Refrigerate for 4 hours, or preferably overnight.
via Isabelle Langheim
Caramel Sauce
Yields: 1 cup
1 cup sugar
½ cup water
¾ cup heavy cream
½ teaspoon vanilla extract
1 pinch of salt
Combine water and sugar together in a heavy-bottomed saucepan. Cook over medium heat, stirring occasionally until the sugar is dissolved. Continue to cook, without stirring, until syrup comes to a boil. Let the syrup boil, gently swirling the pan occasionally (do not stir or you will crystallize your sugar and the caramel will be grainy), until it has turned to a medium amber color. Remove from the heat and carefully pour in the cream (the caramel will bubble). Add vanilla and salt, and stir with a wooden spoon until caramel is smooth. Pour into a container and allow to cool. Refrigerate to store.
Ice Cream Assembly
Remove caramel sauce from the refrigerator and allow to warm up slightly. Remove cookie logs (recipe below) from your refrigerator and cut them into small bite-size pieces. Place them back into refrigerator while you spin your ice cream in an ice cream maker (Chef Natalie recommends this one by Cuisinart). Spin the ice cream according to the manufacturer’s instructions. It should be pretty firm. Place ice cream into a bowl and stir in chilled cookie pieces, add as much or as little as you like. Mix until fully incorporated. Drizzle caramel over ice cream. Stirred together slightly; it should look streaky. Place the ice cream into a container to freeze, working quickly so it doesn’t melt. Freeze for 4 hours, or preferably overnight.
via Isabelle Langheim
Snickerdoodle Cookie Dough
By Pastry Chef Natalie Saban of California-inspired hot spot Pacific Standard Time
Yields: 2 logs
1 cup butter
1 ½ cups packed brown sugar
2 teaspoons vanilla extract
4 ½ cups flour
1 tablespoon salt
1 tablespoon ground cinnamon
¾ cup whole milk
In a mixer fitted with the a paddle attachment, combine butter and brown sugar. Beat until lightened in color, about 2 minutes. Mix together milk and vanilla; add to the butter. Scrape down sides and make sure the mixture is uniform throughout. In a small bowl, mix together the flour, cinnamon, and salt. Add to the mixing bowl and paddle together until a dough forms. Remove dough and divide into 2 balls. Roll into logs, wrap in parchment paper and place in refrigerator to harden.