Rather than tossing a huge glob of cookie dough, I baked the rest of Martha's problem cookies (for just ten minutes instead of the recommended fourteen.) These came off the baking sheet more willingly, though a little elbow grease was still required.
The mascarpone-heavy cream blend that was supposed to bind the cookies into a cake was nowhere near as thick as it need to be, no matter how long I beat the cream mixture. I know Martha Stewart is in her own world when it comes to living an impossibly perfect Stepford-esque existence but these desserts are just not meant to be for us common folk.
So having all this mascarpone-cream and chocolate chip cookies lying around, I decided there was only one thing left to do: make ice cream!
The recipe is from Liz Franklin aptly named book Ice Cream. The recipes are inventive (blueberry streusel, pineapple and fresh mint) and the photographs for each frozen treat are marvelous. Though I haven't made a lot of the recipes in this book, I love that she advises the reader to add rum, Southern Comfort, or whatever is at hand into the ice cream.
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| Q-Tip doesn't like his new "blanket." Ice Cream by Liz Franklin, photography (in the book) by William Lingwood |
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| chocolate chip cookie ice cream |
This mascarpone-based ice cream is very rich... it turned out to be so thick that the ice cream maker couldn't spin anymore and I had to fold in the cookie crumbles by hand. The super-crunchy cookies that were not fit to my baking sheet work wonderfully in this ice cream, providing a refreshing crunch to the luxurious texture of the mascarpone. This ice cream tastes like something those boutique creameries would sell, and not once drop of vanilla was added!
I guess now that I have a sweet confection prepared, it's time to pay a visit to Mumsy.
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