Monday, August 26, 2013

Double Cookie Dough Ice Cream

Typically I'm not a huge cookie dough ice cream fan.  I mean it's mostly just vanilla anyways.  I don't even love the cookie dough bits that much because frozen chocolate chips don't melt in your mouth and that just takes away half of the magic of chocolate.

This ice cream, however is cookie dough flavored

An entirely different story altogether.

I really think the best part of homemade ice cream is the freedom to put in an appropriate amount of mix-ins. 

A 1:1 ratio, for example.

This recipe is one to try!

 Double Cookie Dough Ice Cream
Ice cream recipe adapted from Tracey's Culinary Adventures
Egg-less Cookie Dough recipe from The Cookie Dough Lover's Cookbook

For Cookie Dough Bits:
-1/2 cup (1 stick) butter, softened
-1/4 cup sugar
-1/2 cup brown sugar
-2 Tbsp heavy cream, or milk
-1/2 tsp vanilla
-1 1/4 cups flour
-1/8 tsp salt
-1/2 cup mini chocolate chips

Beat butter and both sugars together until light and fluffy, about 2-3 minutes. Add cream and vanilla.  Stir in flour and salt.  Stir in chocolate chips. 

Press dough into 1/4 inch thick rectangle on top of a cutting board or other surface. Freeze for 20 minutes. Use a large sharp knife to cut into small pieces.  Freeze pieces until ready to add to ice cream.

For Ice Cream:
-3 Tbsp butter
-2 cups heavy cream
-2/3 cup dark brown sugar
-4 large egg yolks
-pinch salt
-2 tsp vanilla extract
-1 1/2 cups whole milk

Melt butter in a medium saucepan over medium heat. After it melts it will bubble and foam and start to turn brown. Stir continuously. Cook until it's dark brown and smells nutty.  It can burn quickly so watch it carefully. Whisk in the heavy cream (stand back! Sometimes it sputters). Allow the mixture to come to a simmer.

Meanwhile, whisk together the brown sugar, egg yolks, and salt until pale in color. Slowly add the warm cream mixture to the egg yolks, whisking constantly to keep the eggs from cooking. Pour mixture back into the saucepan and set over medium-low heat. Stir constantly until the mixture thickens enough to coat the back of a wooden spoon (about 170-175 degrees). Strain into a bowl and stir in the vanilla and milk.

Cover mixture and refrigerate overnight. Freeze in an ice cream maker according to the manufacturer's directions.

Once the ice cream has churned you can fold in your cookie dough pieces. As many, or as few as you like!  Transfer ice cream to an airtight container and freeze 4 hours before serving. 
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Dorothy @ Crazy for Crust said...

Love this! And your photo is gorgeous!!

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