Homemade Vanilla Ice Cream packed with pieces of Chocolate Chip Cookie Dough.
SO! Who pissed her off??
You guys, there was 5 inches of snow yesterday morning… On the 15th of APRIL!! Is it Easter or is it Christmas?
But, buuuuuut! It was in the 70’s two days prior.
I need a Mojito.
It’s also tax time. Did you do your taxes? Are you happy about the outcome? Need a mojito??
In the words of Chris Rock, “You don’t pay taxes – they TAKE taxes.”
Also… I made ice cream the other day. Studded with cookie dough pieces. As you can imagine, it was BEEEE.YOND.
Have I ever told you about the way I eat ice cream? It HAS to be a bit melted. NOT melted as in like I’m having a milkshake, but melted as in like, around the edges, where I can scoop it up with a spoon, but it will still be cold and a bit frozen… but not frozen. Did you understand what I just said?! If not, look at the picture – that’s exactly how I like it.
And, NO. Not soft-serve. I hate soft serve. The texture bugs me.
Truth be told, I ate my weight in this ice cream. Just look at all those cookie dough pieces! And the chocolate chips! The vanilla ice cream, too!! It was a feel-good situation…
If you haven’t bought an ice cream maker, yet, this is a good time as any. Buhlieve me.
I know you can pick up a bucket of Chocolate Chip Cookie Dough Ice Cream at the store, and call it a day. But please, please, don’t. Nothing is better than homemade. Nah.thing. In this beauty before you, there’s no ingredients called mono-this, dextrose-that, califredgilistic-whatever. Nah. There’s eggs, there’s milk, there’s brown sugar, there’s chocolate chips – there’s things that we can all pronounce, and things that we don’t have to ask Webster’s Dictionary about.
Go awn. Treat yo’self.
- 1 cup whole milk
- 1 cup sugar
- 2 cups heavy cream, divided
- pinch salt
- 6 egg yolks
- 1 tablespoon pure vanilla extract
- 8 tablespoons butter, softened
- ½ cup light brown sugar
- 3 tablespoons sugar
- 2 teaspoons pure vanilla extract
- pinch salt
- ½ cup all-purpose flour
- ½ cup mini semi-sweet chocolate chips
- In a saucepan, combine milk, sugar, 1 cup heavy cream and salt; cook over low heat, stirring until sugar is dissolved.
- Pour the remaining 1 cup heavy cream into a large bowl and place a fine-mesh sieve on top.
- Place the eggs in a mixing bowl and whisk just until combined.
- When the milk mixture begins to simmer around the edges, remove from heat and slowly pour it into the egg yolks, whisking constantly.
- Pour the entire mixture back into the saucepan.
- Place the saucepan over medium heat, stirring constantly, until the mixture thickens, coating the back of the spoon. If mixture is runny, it's not done.
- Make an ice bath by filling a large bowl with ice cubes.
- Pour the prepared custard through the fine-mesh sieve and stir it into the cream.
- Mix in the vanilla.
- Place the bowl over the ice bath, stirring occasionally until the mixture is cool.
- Cover and place in refrigerator until completely chilled; about 3 to 4 hours.
- In a mixing bowl combine butter and both sugars; beat on medium speed until smooth, about 2 minutes.
- Add vanilla and salt; mix until combined.
- With mixer on low, gradually add the flour, mixing until completely incorporated.
- Fold in the chocolate chips.
- Refrigerate for 20 minutes.
- When ready to make the ice cream, shape cookie dough into ½-inch balls and place on a plate.
- Transfer to freezer.
- Remove prepared custard from fridge and pour the mixture into your ice cream maker.
- Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
- In the last 3 minutes of freezing, and while the ice cream is churning, drop the cookie dough balls into the ice cream machine, few pieces at a time.
- When finished, transfer the ice cream to an airtight container.
- Freeze for 4 hours, or until firm.