Double Cookie Dough Ice Cream

By Texaschef11

Ingredients

• For the cookie dough:
• 5 Tbs salted butter, melted (or unsalted butter + 1/4 tsp salt)
• 1/3 cup packed brown sugar
• 1/4 cup flour
• 1/2 tsp vanilla extract
• 3/4 cup chocolate chips (recommended: mini chips)
• For the ice cream:
• 3 Tbs unsalted butter
• 2 cups heavy cream
• 2/3 cup packed brown sugar
• 4 large egg yolks
• pinch of kosher salt
• 2 tsp vanilla extract
• 1 1/2 cups whole milk
• 1 cup chocolate chips

Preparation

Step 1

To make the cookie dough, stir together the butter and sugar until smooth. Mix in the flour and vanilla, then fold in the chocolate chips. Wrap the mixture in plastic wrap, form into a disk, and refrigerate until firm.

To make the ice cream, melt the sugar in a medium saucepan over medium-high heat. Cook, stirring often, until the butter is a deep golden-brown color, being careful not to burn it. Whisk in the heavy cream and heat until simmering.

Meanwhile, whisk egg yolks until light and fluffy in a medium bowl. Add a small amount of the cream mixture to the eggs, whisking constantly. Whisk in the rest of the cream slowly. Return the mixture to the saucepan, and cook over medium heat, stirring often, until it has thickened slightly and reads 170-175 degrees on an instant-read thermometer.

Remove from heat and pour through a fine-mesh sieve into a medium bowl. Mix in the vanilla, salt, and whole milk. Cover with plastic wrap and chill until very cold.

Churn ice cream according to manufacturer's instructions. As it churns, remove the cookie dough from the refrigerator and cut into small pieces. Pour the ice cream into an airtight container and mix in the chocolate chips and the cookie dough. Freeze until firm.