Homemade Vanilla Ice Cream packed with pieces of Chocolate Chip Cookie Dough.
Servings : 12servings
Prep Time 1 hourhr
Cook Time 4 hourshrs
Total Time 5 hourshrs
Ingredients
Ingredients
For the Ice Cream
1cupwhole milk
1cupsugar
2cupsheavy cream, divided
pinch salt
6egg yolks
1tablespoonpure vanilla extract
For the Cookie Dough
8tablespoonsbutter, softened
1/2cuplight brown sugar
3tablespoonssugar
2teaspoonspure vanilla extract
pinch salt
1/2cupall-purpose flour
1/2cupmini semi-sweet chocolate chips
Instructions
Instructions
Ice Cream
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.
Cookie Dough
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.
Make the Ice Cream
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
Notes RECIPE SOURCE: DIETHOODVanilla Ice Cream loosely adapted from David Lebovitz .
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.