Chocolate Chip Cookie Dough Ice Cream

By vealam

Ingredients

• 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

Details

Servings 1
Preparation time 60mins
Cooking time 300mins
Adapted from diethood.com

Preparation

Step 1

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.