It also takes a lot longer to melt without feeling too icy or warm on the tongue. This paired with an egg custard base means the ice cream is really thick and creamy. I used a mix of heavy cream and half & half. ![]() It's my favorite way to make ice cream, but this time, I decided to use a traditional custard base and I think it really works here to elevate the indulgence factor in the popcorn ice cream. Normally, I use the ice cream base from Jeni's Splendid Ice Cream which uses a slurry for thickener and cream cheese for creaminess. (Earlier today, N got really quiet while I was cooking, so I went to go look for her and found her sitting on the potty eating her leftover ice cream cone I thought put in the freezer. ![]() And dagnabbit, it was the best decision ever. I loved it so much, in fact, that I decided to turn it into popcorn ice cream. Remember my movie theater cookies? They are my favorite cookies I've made for the blog so far. Still, I will indulge in some really buttery popcorn every now and then.Īlso, I've discovered I love putting my favorite movie theater snacks into my desserts. These days, I've been opting for popping my popcorn on the stovetop with just a bit of truffle salt so they aren't so bad for me. Being dirt poor in college and my first year out, I would actually eat a bag of popcorn as a meal some days. I am all about the snacks when it comes to movie night. Use your favorite movie theater popcorn to make this ice cream irresistible. this decadent creamy treat is the only way to do movie night. Bake the cookies on a parchment lined tray, 6 at a time, for 17 minutes.Īllow to cool slightly before removing to a wire rack.Buttered popcorn ice cream with milk duds and goobers. Refrigerate the dough for at least an hour. Mix well by hand, taking care not to break open the Milk Duds. Scrape down the sides of the bowl with a rubber spatula after each addition.Īdd chocolate chips, Milk Duds and pecans. Mix well after each addition, first on low, then higher until well combined. Whisk for a minute or two to fully combine and distribute the salt and soda.Īdd flour mix in increments to the wet ingredients. In a medium bowl, combine flour, baking soda and salt. Cream again until eggs are fully incorporated. Cream on medium-high speed until light and fluffy, scraping down the sides often.Ĭrack 2 eggs into a small bowl, then pour them into the butter-sugar mixture. In a large bowl or the bowl of a stand mixer, combine butter and both sugars. Start by freezing the Milk Duds for at least an hour. Makes about 4 dozen medium-sized cookies Ingredientsġ 1/2 cups (3 sticks) butter, room temperatureġ cup semi-sweet or bittersweet chocolate chipsĢ “movie theatre” size boxes of Milk Duds, frozenġ cup chopped pecans (optional) Directions And especially for someone that needs to know they matter. Jen is pretty much a cookie genius.īake these Milk Dud Studded Cookies for someone you love. I beg of you to go check out the by-product of our post-melty Milk Dud conversation. Jen will tell you Milk Duds also work fabulously as a cookie stuffer. If I had it to do over again, I would freeze the boxes of Milk Duds first to circumvent that. Using a mixture of Milk Duds and chocolate chips resulted in a decadent cookie that I hope oozed with love as much as it did caramel goodness.Īfter I started to bake these off, a few of them started to do a little sliding action as the caramel from the Milk Duds melted. I didn’t stuff these cookies, but I maintain that the cookie base from that recipe is absolute cookie dough perfection. I used my old standby recipe, based off Jamie’s Rolo Stuffed Cookie recipe. One quick trip to the The Dollar Tree later, I was in possession of more chocolate covered duds than should be legally allowed, and we were on our way to cookies for Freda and Joel. In the days running up to my assignment, Jen mentioned on twitter something about cookies with Milk Duds. I know if I were in Stephanie’s position, I’d want to find ways to thank them too. Joel and Freda became surrogate parents for Stephanie, and grandparents to her kids, when Stephanie’s own mother passed away. And then started thinking about what I might make for Joel and Freda, my recipients. I signed up as quickly as I could to volunteer, making it just under the wire for the cap-off. There’s no way I could miss out on being a part of such a cause. She dubbed it Desserts for the Deserving. ![]() A little surprise to let them know how much they’re loved. Not long ago, Amanda from I am Baker put out the call for folks that might need a pick-me-up. Jen said it best: Baking for others is a lot more fun and rewarding than just baking for the sake of it.
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