So, I don’t want to jinx things but it seems like maybe, just maybe, spring weather is finally arriving around here (despite the fact that it snowed a bit earlier this week). It’s been in the sixties the past few days and forecasted for the 70s next week. Can’t complain about that! Hopefully, it just stays this way and the heat doesn’t come and slap us across the face right away.
But in case it does, I have this double chocolate chip cookie dough ice cream in my arsenal to help cool us off. And now you all do too!
Joel’s favorite ice cream is cookie dough and I have made it for him several times (please forgive me for the pictures, it was in my early days). But when I saw this, I knew it was all over.
Why just make plain old vanilla ice cream and add cookie dough when you could make cookie dough flavored ice cream with cookie dough chunks mixed in?! And so much cookie dough that it is literally bursting full and difficult to mix in. Now that’s what Joel’s dreams are made of…brown sugar, browned butter, chocolate chip-y goodness.
- 5 Tbsp. unsalted butter, melted
- 1/4 tsp. salt
- 1/3 cup brown sugar, packed
- 1/4 cup flour
- 1/2 tsp. vanilla extract
- 3/4 cup mini chocolate chips
- 3 Tbsp. unsalted butter
- 2 cups heavy cream
- 2/3 cup brown sugar, packed
- 4 large egg yolks
- Pinch of coarse salt
- 2 tsp. vanilla extract
- 1 1/2 cups whole milk
- 1 cup mini chocolate chips
- For the cookie dough: stir together the butter, salt and brown sugar in a small bowl. Once combined, mix in the flour, vanilla and chocolate chips. Spread the dough out onto a piece of saran wrap and tightly cover. Refrigerate for at least an hour.
- For the ice cream, melt the butter over medium high heat. Stir constantly and continue cooking until the butter begins to brown and smell nutty. Whisk in the heavy cream and bring to a simmer. While waiting for the cream to simmer, whisk together the egg yolks and brown sugar until thickened and pale. Slowly stream in a bit of the warm cream into the yolk mixture, whisking constantly. Once combined, stir in the rest of the cream then pour it back into the pan. Stir in the salt then cook until thickened and the mixture reaches 170-175 degrees F. Remove the mixture from the heat and pour through a fine mesh sieve into a large, clean mixing bowl. Stir in the vanilla and milk. Cover, place in the refrigerator and chill for at least a few hours.
- Once chilled, freeze your ice cream according to your manufacturers instructions. Meanwhile, cut the cookie dough into small, bite-size chunks. During the last five minutes of freezing, slowly add in the cookie dough and chocolate chips so that they can mix in thoroughly. If your ice cream maker doesn't allow this, wait until the freezing is done then quickly mix in the dough and chocolate chips. Freeze until firm or enjoy immediately.
June 22, 2013 at 10:01 am
Reblogged this on Thedoginthekitchen and commented:
This is Awesome! Thanks for the recipe Meg!