Double Cookie Dough Ice Cream
Soooo, July is all about the indulgent month of ice cream, right? I mean we have to celebrate it being national ice cream month. It's my favorite food to celebrate. If you can consider ice cream food? I do. But that also might explain why my waistline hates (loves?) me. But that's not what is important! Everything in moderation I say. Anyway, I digress.
Let's talk about this ice cream for a minute. Cookie dough ice cream has been one of my favorite flavors since I was a kid. Except when I went through a strictly peppermint stick phase. Do they even make that flavor anymore? Anyway, this ice cream is exactly what the title entails. The base of the ice cream isn't vanilla, as usual, it's flavored like cookie dough. Then, because that definitely isn't enough, pieces of eggless chocolate chip cookie dough are scattered throughout the ice cream. Hello ice cream! You can come hang out with me any time.
The ice cream is as rich as it sounds. Creamy, scattered chocolate bits, and cookie dough flavor all around makes every cookie dough lover happy. Maybe even the cookie dough dislikers too. Sit in the sun, soak up some rays while you blissfully eat this ice cream and enjoy ice cream month!
Double Cookie Dough Ice Cream
Yield: about 1 quart
For the cookie dough
5 Tablespoons unsalted butter, melted
1/3 cup packed light brown sugar
1/4 cup all-purpose flour
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3/4 cup mini chocolate chips (I used mini chips)
For the ice cream
3 Tablespoons unsalted butter
2 cups heavy cream
1/2 cup dark brown sugar
4 large egg yolks
Pinch of coarse salt
2 teaspoons vanilla extract
1 1/2 cups whole milk
1/2 cup mini chocolate chips
To make the cookie dough, mix together the butter and sugar in a mixing bowl until smooth. Stir in the flour and salt, then the vanilla and chocolate chips. Flatten the dough into a disk, wrap in plastic wrap and refrigerate until firm, at least an hour.
To make the ice cream, melt the butter in a saucepan over medium-high heat. Continue cooking the butter, stirring often, until the butter is a deep golden brown color. Whisk in the heavy cream and cook until simmering. Meanwhile in a medium bowl, whisk together the brown sugar and the egg yolks until pale and fluffy. Once the cream mixture is bubbling, add a small amount to the bowl with the egg yolks, whisking constantly to temper the eggs. Slowly whisk in the rest of the cream. Mix in the salt. Return the egg mixture to the saucepan and heat until just slightly thickened, and the temperature reads 170-175ºF on an instant-read thermometer. Immediately remove the mixture from the heat and pour through a fine mesh sieve into a heat-proof bowl. Stir in the vanilla extract and the whole milk. Cover and chill completely in the refrigerator, several hours or over night.
Once the mixture has chilled, freeze in an ice cream maker according to the manufacturer’s instructions. Chop the round of cookie dough into small pieces. Right before the mixture is done churning, toss in the pieces of cookie dough and chocolate chips. Store in an air-tight container in the freezer.
Source: Cookie dough from The Perfect Scoop by David Lebovitz, ice cream adapted from Joy the Baker via Everyday Annie