Savannah Smiles Cookie Milk Ice Cream: Girl Scout Cookie Showdown
What better use for an extra case of Girl Scout cookies than a Chow Bella Showdown? In years past we've challenged our contributors to make something delicious out of Thin Mints and Trefoils. This time: Savannah Smiles. Stay tuned for more recipes and a decision from our "judge," web editor Eric Tsetsi.
My new favorite cookbook is Momofuku Milk Bar by Christina Tosi. (Get excited: She's coming to town soon!) This is the kind of cookbook that people with a serious sweet tooth will want to systematically work their way through every single recipe.
The first recipe in the book is Cereal Milk. It's a simple concoction that tastes like an amped-up version of what's left in your cereal bowl after the corn flakes are gone. I've been a little crazy for the stuff. The cookie showdown came up, and I started to think, "If it works for cornflakes and Fruity Pebbles, why wouldn't it work for cookies?"
Turns out, it works brilliantly, tasting just like cookies and milk in liquid form. I took the cookie milk, and turned it into ice cream. Tosi used weight to measure everything, so that's what I did; I also provided standard measurements if you're OK being less precise. Vegetarians can safely omit the gelatin, but the ice cream won't have the same body to it.
1 box Savannah Smiles (it's OK if you eat a couple)
825 g cold milk (3-3/4 cups)
2 tablespoons cold water
1/2 teaspoon powdered gelatin
160 g sugar (3/4 cup)
2 g kosher salt (1/2 teaspoon)
20 g milk powder (1/4 c)
18 g corn syrup (1 tbsp)
Crush the cookies to coarse, sandy crumbs. Pour the milk over them, and let steep at room temperature for 20 minutes.
While the cookies steep, bloom the gelatin. Put the water in a bowl, and sprinkle the gelatin evenly over the surface. Do NOT pour the water over the gelatin, you'll end up with hard clumps! Let the mixture sit for 3 to 5 minutes, until the granules of gelatin are completely softened.
Strain the cookie mixture through a fine-mesh strainer, collecting the milk in a medium bowl. It goes quickly at first, and slows down near the end; push on the cookie sludge to get as much liquid as possible out, but be careful you don't force any cookie sludge through the strainer.
Heat up a couple of tablespoons of the cookie milk until warm, but not boiling. Add the bloomed gelatin, and stir until completely dissolved. Add the gelatin mixture to the cookie milk. Add the remaining ingredients, and whisk vigorously until everything is completely combined (a hand blender works best). Chill the mixture on the back of the bottom shelf of your fridge until very cold, or stick in the freezer and stir every 20 minutes until the mixture is around 32 degrees.
Set up an ice cream maker and churn according to the manufacturer's directions. If you prefer a hard-frozen texture, transfer ice cream to a container and freeze until hard.
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