This weekend we made another great ice cream that we just had to share. Now who doesn't love cookie dough? The yummy little chunks you can find in your vanilla ice cream, well this one takes it a step further and makes the plain vanilla taste like cookie dough! So now you have cookie dough flavor ice cream with cookie dough chunks! Oh, I am in heaven....
Double Cookie Dough Ice Cream
- 5 Tablespoons unsalted butter, melted
- 1/3 cup light brown sugar, packed
- 1/4 teaspoon salt
- 1/4 cup flour
- 1/2 teaspoon vanilla extract
- 1/2 cup mini semi sweet chocolate chip
- 3 Tablespoons unsalted butter
- 2 cups heavy cream
- 2/3 cup dark brown sugar, packed
- 4 large egg yolks
- pinch salt
- 2 teaspoons vanilla extract
- 1 1/2 cups whole milk
- 1 cup semi sweet chocolate chips
- *To make cookie dough, stir together butter and light brown sugar in a medium mixing bowl until smooth.
- Mix in flour, then vanilla and chocolate chips.
- Form into a disk and wrap in plastic wrap. Refrigerate until firm.
- To make ice cream, melt butter in medium saucepan over medium high heat. Stir often until butter is a deep golden brown color. Careful not to burn it! Whisk in heavy cream and heat until simmering.
- Meanwhile in a medium bowl, whisk the brown sugar and the egg yolk until pale and fluffy. Once cream mixture is warm, add a small amount to egg/sugar mixture, whisking constantly. Slowly whisk in the rest of cream. Mix in salt. Return cream mixture to saucepan and heat until slightly thickened, and temperate reads 170 to 175 degrees F. on a thermometer. Immediately remove mixture from the heat and pour through a fine mesh sleeve into a bowl.
- Stir in vanilla extract and whole milk.
- Cover and chill thoroughly in the refrigerator.
- Once mixture is chilled, freeze in an ice cream maker according to manufactures instructions. Chop disk of cookie dough into small chunks. As soon as ice cream is done transfer into an air tight container and stir in cookie dough and chocolate chips.
- Store in freezer until firm
Makes 2 quarts
Source: Annies Eats