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Chocolate Chip Cookie Dough Ice Cream Recipe
Chocolate Chip Cookie Dough Ice Cream Recipe
- Recipe Submitted by maryjosh on 04/26/2018
Ingredients List
- For the ice cream base:
- 1½ teaspoons pure vanilla extract
- 2 cups of heavy cream
- 3 tablespoons unsalted butter
- 1 cup of whole milk
- ⅔ cup dark brown sugar, packed
- 5 large egg yolks
- pinch of salt
- ⅓ cup mini chocolate chips (added during assembly below)
- For the chocolate chip cookie dough bits:
- ¼ cup (4 tablespoons) unsalted butter, softened
- ¼ cup brown sugar, packed
- 2 tablespoons granulated sugar
- 1 tablespoon milk
- ½ teaspoon pure vanilla extract
- ⅓ cup all purpose flour
- pinch of salt
- ⅓ cup mini chocolate chips
Directions
(for the ice cream base)
1. Start off by placing a metal mixing bowl inside a larger mixing bowl. Place a strainer on top of the metal bowl.
2. Place very cold ice water in the large mixing bowl until it reaches about 1/3 up the metal bowl.
3. Add heavy cream and vanilla to the metal bowl so that it gets chilled in the bowl while we make the custard.
4. In a small saucepan, over medium heat, melt the butter. Cook the butter until it is light brown and smells nutty, stirring often. Be careful not to let it burn
5. Add the milk to the butter and bring just to a simmer. Remove from heat.
6. While you’re waiting for the milk to simmer, whisk brown sugar, egg yolks, and salt until creamy. Do not over beat. You don’t want to add too much air to the mix. It will make the custard foamy.
7. Slowly pour 1/2 cup of the warm milk into the egg mixture, whisking while you pour (this will slowly bring up the temperature of the eggs). DO NOT ADD THEM QUICKLY! I apologize for shouting but this is super important, okay?! If you add them fast, the eggs will curdle like scrambled eggs.
8. Pour the egg yolks and milk mixture back into the saucepan with the rest of the warm milk. Heat on medium low, stirring often, until the mixture slightly thickens and reaches 170 degrees or until it coats the back of a spoon. Do not heat it too fast or for too long! This is the mistake I made during my first attempt. It curdled the eggs so bad beyond repair. I highly recommend having a food thermometer to help you during this step.
7. Once the custard is complete, let it cool down slightly for a couple minutes. Then, pour it through the strainer and into the heavy cream and vanilla mixture.
8. Stir together until the temperature comes down. Place plastic wrap on top of the mixture to prevent a film from forming. Chill in the fridge for about 6-8 hours until very cold. While this is chilling, you should make the cookie dough. See instructions below.
9. Once the mixture is thoroughly chilled, pour mixture into ice cream machine. Prepare ice cream according to manufacturer directions. While the ice cream is churning, you can roll the cookie dough into little balls. Chill until it’s time to assemble.
10. About 5 minutes before the mixture is complete, add the chocolate chips.
11. When the ice cream is complete, it’s time to add the chocolate chip cookie dough bits (prepare them according to instructions below). Add some bits to the bottom of your freezer-safe storage container. Then add about 1/4 of the ice cream. Add another layer of the cookie dough bits and continue layering until complete.
12. Place plastic wrap on top of the ice cream to prevent frost from forming. Cover the ice cream and freeze until hard (about 8 hours).
Procedures for chocolate chip cookie dough bits:
1. Beat butter and sugars for several minutes. Beat in milk and vanilla extract. Add the flour and salt and mix until combined. Stir in chocolate chips.
2. Place the cookie dough in the fridge while the ice cream base chills. This will allow the dough to firm up slightly.
3. Once firm, you can roll into little balls. I suggest doing this while the ice cream is in the machine, since you’ll have some time to kill as it churns.
4. Once you’re done rolling into balls, place in the fridge until ready to assemble. See step 11 for assembly instructions.
1. Start off by placing a metal mixing bowl inside a larger mixing bowl. Place a strainer on top of the metal bowl.
2. Place very cold ice water in the large mixing bowl until it reaches about 1/3 up the metal bowl.
3. Add heavy cream and vanilla to the metal bowl so that it gets chilled in the bowl while we make the custard.
4. In a small saucepan, over medium heat, melt the butter. Cook the butter until it is light brown and smells nutty, stirring often. Be careful not to let it burn
5. Add the milk to the butter and bring just to a simmer. Remove from heat.
6. While you’re waiting for the milk to simmer, whisk brown sugar, egg yolks, and salt until creamy. Do not over beat. You don’t want to add too much air to the mix. It will make the custard foamy.
7. Slowly pour 1/2 cup of the warm milk into the egg mixture, whisking while you pour (this will slowly bring up the temperature of the eggs). DO NOT ADD THEM QUICKLY! I apologize for shouting but this is super important, okay?! If you add them fast, the eggs will curdle like scrambled eggs.
8. Pour the egg yolks and milk mixture back into the saucepan with the rest of the warm milk. Heat on medium low, stirring often, until the mixture slightly thickens and reaches 170 degrees or until it coats the back of a spoon. Do not heat it too fast or for too long! This is the mistake I made during my first attempt. It curdled the eggs so bad beyond repair. I highly recommend having a food thermometer to help you during this step.
7. Once the custard is complete, let it cool down slightly for a couple minutes. Then, pour it through the strainer and into the heavy cream and vanilla mixture.
8. Stir together until the temperature comes down. Place plastic wrap on top of the mixture to prevent a film from forming. Chill in the fridge for about 6-8 hours until very cold. While this is chilling, you should make the cookie dough. See instructions below.
9. Once the mixture is thoroughly chilled, pour mixture into ice cream machine. Prepare ice cream according to manufacturer directions. While the ice cream is churning, you can roll the cookie dough into little balls. Chill until it’s time to assemble.
10. About 5 minutes before the mixture is complete, add the chocolate chips.
11. When the ice cream is complete, it’s time to add the chocolate chip cookie dough bits (prepare them according to instructions below). Add some bits to the bottom of your freezer-safe storage container. Then add about 1/4 of the ice cream. Add another layer of the cookie dough bits and continue layering until complete.
12. Place plastic wrap on top of the ice cream to prevent frost from forming. Cover the ice cream and freeze until hard (about 8 hours).
Procedures for chocolate chip cookie dough bits:
1. Beat butter and sugars for several minutes. Beat in milk and vanilla extract. Add the flour and salt and mix until combined. Stir in chocolate chips.
2. Place the cookie dough in the fridge while the ice cream base chills. This will allow the dough to firm up slightly.
3. Once firm, you can roll into little balls. I suggest doing this while the ice cream is in the machine, since you’ll have some time to kill as it churns.
4. Once you’re done rolling into balls, place in the fridge until ready to assemble. See step 11 for assembly instructions.
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