The Bear Necessities

For our inaugural Lower Kitchen: Chopped Challenge, we had to create something that used four ingredients: chocolate chips, almonds, oatmeal, and pretzels. Almost immediately, I decided I wanted to make ice cream. Maybe because it’s coming into summer and I’m hot. Maybe because I happened to have whipping cream and an excess of eggs in the fridge. Maybe just because I had the bowl of the ice cream maker in the freezer for ages and I felt like I should use it before taking it out finally. Who knows. Either way, I knew I was going to make ice cream. 

But... What kind? How to incorporate all the necessary ingredients? Inspiration struck quickly. Fist, I knew I wanted to add a swirl of amlou - the Moroccan almond butter made with almonds, honey, and argan oil. Also, rather than putting the chocolate in the ice cream, I wanted to put the ice cream in the chocolate. Specifically, a chocolate bear mold I happen to have. (Why do I have a bear mold, you ask? Why, to make a three pound gummy bear, of course!)  The part that was giving me the most trouble was how to incorporate the pretzels and the oatmeal. After considering a few options (cinnamon candied pretzels? baklava granola? monster cookies?), I decided to go with a fairly simple oatmeal cookie and then pretzels dipped in butterscotch chips, because why not. 

Once I had my plan, it was time to create. I did it in several steps, because it’s hot and it’s been a busy week. I also had to choose recipes for the cookies and ice cream (I already had a few jars of amlou in the pantry that I made a while back). I decided on a simple oatmeal cookie recipe with no frills, and then I found what the New York Times called “the only ice cream recipe you will ever need”, and THEY WERE RIGHT. 

I made the cookies first. They were delicious. It’s a good thing the recipe made twice as many as it said. Because I’ve been munching on cookies all week. Then, the day before making the ice cream, I dipped the pretzels and made the ice cream base. Finally, I churned the ice cream, added the chunks, and filled the chocolate molds. (In addition to the bear, I made smaller ice cream bites as well). 

As this was a bit of a conglomeration, I don’t exactly have a single recipe. I will, however, provide you with all the recipes for what I made, and the method. From there, it’s up to you!  So, let’s get started, shall we?

INGREDIENTS

• Ice cream base
• 6 dipped pretzels, chopped
• 3 oatmeal cookies, chopped
• 3-4 tablespoons amlou
• 1 bag milk chocolate chips (or chocolate level of your choice)

1. Melt the chocolate chips in either a double boiler or in the microwave (10 second intervals, stirring between intervals) until smooth and fluid. 
2. Fill the molds, tilting to coat the sides fully, then tip out the excess chocolate.  Place upside down on a metal rack to allow the chocolate to set.
3. Churn the ice cream according to your machine’s directions. 
4. When the ice cream is about halfway frozen, add in the chopped pretzels and cookies.  
5. When ice cream has completed freezing, put 1/3 into a freezer-safe container.  Dollop approxitely 1 tablespoon of amlou over the top.  Layer on another 1/3 of the ice cream, dollop more amlou, and repeat once more.  Swirl a butter knife through the ice cream.  
6. Spoon ice cream into the prepared chocolate molds, and place in the freezer to fully freeze.
7. Top the molded ice cream with a bit more melted chocolate and return to the freezer.
8. One fully frozen, unmold and enjoy!

ICE CREAM BASE

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 2/3 cup sugar
• 2 teaspoons vanilla extract
• 6 egg yolks

1. Combine the cream, milk, and sugar in a medium sauce pan.  Heat the mixture until the sugar is fully melted, about 5 minutes.  Remove from heat.
2. In a medium bowl, whisk the egg yolks with the vanilla extract.
3.  In a slow stream, add one cup of the cream mixture into the egg yolks, whisking continuously.  
   
4. Add the yolk mixture into the saucepan with the remaining cream mixture.  Cook over medium-low heat, stirring continuously, until the mixture is thickened.  It should coat the back of a spoon and leave a clear trail when you drag your finger through it.
5. Strain the custard through a fine-mesh sieve into a clean bowl.  Cool to room temperature.
6. Refrigerate for at least four hours, or overnight.
7. Freeze according to ice cream maker’s directions.

 BUTTERSCOTCH PREZTELSIngredients

• 1 cup butterscotch chips
• 15 Snyders Twist Braids Honey Wheat Pretzels
  

1. Melt the butterscotch chips in a double boiler or microwave, in 10 second intervals and stirring between each interval, until smooth and fluid.
2. One at a time, dip each preztel into the butterscotch.  Use a fork to lift it out, tapping the fork on the side of the bowl to remove excess butterscotch.
3. Place on a piece of baking paper to set.
   

OATMEAL COOKIES
Ingredients

• 1 cup butter, softened
• 1 cup white sugar
  
• 1 cup packed brown sugar
  
• 2 eggs
  
• 1 teaspoon vanilla extract
  
• 2 cups AP flour
  
• 1 teaspoon baking soda
  
• 1 teaspoon kosher salt
  
• 1 1/2 teaspoon cinnamon
  
• 3 cups rolled oats
  

1. In a medium bowl, cream together the butter and sugars until smooth and fluffy.
   
2. Beat in the vanilla extract, followed by the eggs, one at a time, mixing well between each egg. 
   
3. In a small bowl, whisk together the flour, baking soda, salt, and cinnamon.
   
4. Mix the dry ingredients into the wet, combining thoroughly.
   
5. Fold in the rolled oats.
   
6. Cover the bowl and chill at least one hour.
   
7. Preheat the oven to 375 degrees.
   
8. Using a cookie scoop, roll dough into walnut-sized balls, and place onto a parchment-lined cookie sheet, two inches apart.  Flatten slightly.
   
9. Bake for 8 - 10 minutes, until mostly set.
   
10. Allow cookies to cool for five minutes on the cookie sheet before transferring to a wire rack to cool completely.

AMLOU

Ingredients

• 1 1/2 cups whole almonds
• 1/2 - 3/4 cup argan oil (make sure it is the kind for culinary purposes, not cosmetic)
• 3 - 4 tablespoons warm honey (to taste)
• 1 - 2 tablespoons granulated sugar
• 1/8 teaspoon salt

1. Preheat oven to 375 F.
2. Spread the almonds on a cookie sheet and toast in the oven until fragrant, about 15 minutes.  Keep an eye on them to ensure the nuts do not burn.  Allow to cool a bit.
3. In a high-powered blender or food processor, grind the almonds into a smooth, oily paste.
4. With the blender/processor still running, trickle the argan oil into the mixture in a slow stream, adding enough oil for the mixture to be pourable.  (It will thicken slightly as it cools).
5. Add the warmed honey, sugar, and salt to the mixutre, mixing well and adjusting sweetness to taste.
6. Pour into jars.  Amlou can be stored in the cupboard for several weeks.