Chocolate Chip Cookie Dough Ice Cream w/chunks of Chocolate Chip Cookie Dough

Yup! – The name pretty much says it all, except for how delicious this ice cream is. This is not your everyday typical vanilla ice cream. It’s what chocolate chip cookies would taste like if they were ice cream, or is it what ice cream tastes like if it was a chocolate chip cookie? Oh, and just in case that’s not enough cookie dough flavor for you – it’s full of… chunks of chocolate chip cookie dough. Long name, short post – end of story.

p.s. Today, July 17, 2011 is National Ice Cream DAY – You should definitely make this….

you know you want it…

Mmmmm....chunk of chocolate chip cookie dough!

so good you can almost taste it….

here’s how…

Chunky Chocolate Chip Cookie Dough Ice Cream (makes approx. 2 quarts)

Cookie Dough (Eggless):

Ingredients:
1/4 cup butter (salted is ok)
3 Tbl brown sugar
3 Tbl white sugar
1/2 tsp pure vanilla extract
1/4 cup flour
scant pinch of salt if using unsalted butter
1/4 cup mini chocolate chips
Directions:
Cream together the butter & sugar. Add the vanilla. Stir in the flour & salt. Finally, add the chocolate chips. Roll into a log. Wrap in plastic wrap and place in freezer until ready to use.

Ice Cream:

Ingredients ~
3 Tbl unsalted butter
2 cups cream  (or half and half – depends on how rich & creamy you want your ice cream)
2/3 cup dark brown sugar
4 large egg yolks
1 1/2 cups whole milk (or reduced fat, if you prefer)
2 teaspoons pure vanilla extract
pinch of salt
1/2 – 1 cup mini chocolate chips (or higher quality chocolate…I made this for my children; I save the good chocolate for me. Again, because it was for my children, I only used 1/2 cup)
Directions:
In a regular sauce pan (not non-stick, it’s difficult to judge the color of the butter in a dark pan), melt the butter until it is a deep golden brown color.  Be careful not to burn the butter, because it will taste burnt – blech! However, there may be teeny tiny brown specks of yummy carmeled butter* floating around.  Add the cream and heat until the steamy hot /not quite boiling.
Meanwhile, in a bowl, whisk together the sugar and egg yolks until fluffy.  When the cream mixture is hot, remove it from the heat. Whisk the egg mixture constantly while S-L-O-W-L-Y pouring in the heated cream mixture into the egg yolks so that the egg yolks are tempered by the warm cream, but not cooked by it. (In other words, you don’t want the hot mixture to “scramble” the eggs.)  Add a pinch of salt, then pour everything back into the sauce pan.
Heat, stirring constantly, until about 170 degrees, or until thickened. Pour the custard mixture through a strainer/fine mesh sieve into a bowl to remove any “egg curdles”.  Stir in the milk and vanilla. Cover and place in refrigerator until chilled.
Once the mixture is chilled, add it to your ice cream machine and freeze according to manufacturer’s directions. When it’s almost fully churned/frozen, add the chocolate chips and the chunks of cookie dough (from recipe above). Scoop into bowls & serve directly from the ice cream maker or freeze overnight.
Source: Cookie Dough from my own creation based on my recent research and Ice Cream adapted from The Kitchy Kitchen via Joy the Baker.
*I think “carmeled” butter should be a word, even if spell-check doesn’t think so – does spell check know how to cook? I think not 🙂

Linked up with The Frugal Girls Chic & Crafty party ~ and ~ I’m Lovin’ It @ Tidy Mom

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2 comments

    • I’m not sure what you mean ~ this recipe would be great using your homemade flour, sucanat sugar, whole milk, fresh farm eggs & some dark organic chocolate… Totally Healthy!! 🙂

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