photo credit: http://annies-eats.com
Double Cookie Dough Ice Cream
original recipe: http://annies-eats.com/2010/07/23/double-cookie-dough-ice-cream/
Ingredients:
For the cookie dough:
- 5 tbsp. salted butter, melted (or unsalted butter plus ¼ tsp. salt)
- 1/3 cup packed light brown sugar
- ¼ cup flour
- ½ tsp. vanilla extract
- ¾ cup chocolate chips (I used mini chips)
For the ice cream:
- 3 tbsp. unsalted butter
- 2 cups heavy cream
- 2/3 cup dark brown sugar
- 4 large egg yolks
- Pinch of coarse salt
- 2 tsp. vanilla extract
- 1½ cups whole milk
- 1 cup chocolate chips (semisweet or bittersweet)
Instructions:
To make the cookie dough, stir together the butter and sugar in a mixing
bowl until smooth. Mix in the flour, then the vanilla and chocolate
chips. Form the dough into a disk, wrap in plastic wrap and refrigerate
until firm.
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 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 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. As soon as the mixture is done churning, transfer to a
bowl or airtight container and stir in the chocolate chips and the
chunks of cookie dough. Store in the freezer until firm.
