Chocolate Chip Cookie Dough Ice Cream – Homemade Vanilla Ice Cream packed with pieces of Chocolate Chip Cookie Dough.
Chocolate Chip Cookie Dough Ice Cream is my way of telling Mother Nature to buzz off!
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 cookie dough 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.
Homemade Vanilla Ice Cream packed with pieces of Chocolate Chip Cookie Dough.
- For the Ice Cream
- 1 cup whole milk
- 1 cup sugar
- 2 cups heavy cream , divided
- pinch salt
- 6 egg yolks
- 1 tablespoon pure vanilla extract
- For the Cookie Dough
- 8 tablespoons butter , softened
- 1/2 cup light brown sugar
- 3 tablespoons sugar
- 2 teaspoons pure vanilla extract
- pinch salt
- 1/2 cup all-purpose flour
- 1/2 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 1/2-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.
Notes RECIPE SOURCE: DIETHOOD
Vanilla Ice Cream loosely adapted from David Lebovitz .