Double cookie dough ice cream

Sounds too good to be true, huh?

I love cookie dough icecream, but the thing that bugs me is that it isn’t cookie dough-y enough. The vanilla base is often blah. And I am not the only person who thinks this! Lucky for us, Annie at Annie’s Eats put a cookie dough icecream and bits of cookie dough together to form … bliss. A strong force the likes of which has not been seen in my freezer before. Captain Planet?!

I was not so impressed with David Lebovitz’s cookie dough recipe. I KNOW, RIGHT?? How could I not love it?!? Call me heathen. But alas… I think it can be improved. Which gives me all the more reason to make this again, soon. :)

Double Chocolate Chip Cookie Dough Ice Cream

For the cookie dough: (alternately, use pre-made cookie dough from the store or your favorite recipe)
5 T. salted butter, melted (or unsalted butter plus ¼ tsp. salt)
1/3 c. packed brown sugar
1/3 c. flour
1/2 t. vanilla extract
2/3 c. mini chocolate chips

For the ice cream:
3 T. unsalted butter
2 c. heavy cream
2/3 c. dark brown sugar
4 egg yolks
Pinch of coarse salt
2 t. vanilla extract
1½ c. whole milk (can use 1-1/3 c. skim milk and fill to 1-1/2 c. mark with cream)
3/4 c. mini chocolate chips

To make the cookie dough, stir together the butter and sugar in a mixing bowl until smooth.  Mix in the flour and vanilla; make sure the dough is room temperature, and then add chocolate chips.  Form the dough into a disk, wrap in plastic wrap and refrigerate or freeze until firm. (It will seem too buttery, but is better once it’s been refrigerated.)

To make the ice cream, melt the butter in a medium saucepan over medium-high heat.  Continue heating, 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 in a medium bowl, whisk together the brown sugar and the egg yolks until pale and fluffy.  Once the cream mixture is warm, add a small amount of it to the bowl with the egg yolks, whisking constantly.  Slowly whisk in the rest of the cream.  Mix in the salt.  Return the egg-cream mixture to the saucepan, reduce the heat to medium-low, and heat until just slightly thickened and the temperature reads 170-175˚ F on an instant-read thermometer.  Immediately remove the mixture from the heat and pour through a fine mesh sieve into a bowl.  Stir in the vanilla extract and the whole milk.  Cover and chill thoroughly in the refrigerator.

Once the mixture is chilled, freeze in an ice cream maker according to the manufacturer’s instructions.  Chop the disk of cookie dough into small chunks.  With about one minute left in the maker, throw in the chocolate chips and the chunks of cookie dough just to mix in.  Store in the freezer in an airtight container until firm.

Source: cookie dough from The Perfect Scoop by David Lebovitz, ice cream adapted from Joy the Baker


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Filed under Desserts, Summer

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