As you know, so many of my recipes are born out of convenience, or whatever happens to catch my eye at the store. In this case, I was using up the rest of my chocolate chips that I had hanging around home. Some of my photographer friends were coming over to do some photo shoots for each other and I wanted something girly and comforting for a ladies afternoon in.
This recipe definitely hit the spot! It was loaded with cookie dough pieces, which I adore. I find that when I am going out for a scoop or grabbing a pint at the store I hesitate over choosing cookie dough because there’s never enough cookie dough in it! Definitely not a problem with this recipe 🙂 if you like less cookie dough, you could even half the recipe of dough.
I would recommend making the cookie dough about an hour before you’re ready to churn your ice cream. That way your soft cookie dough that will be mixed into the ice cream itself isn’t sitting on the counter for too long but it gives you enough time to prep those little balls of cookie dough goodness and get them firm enough so that they don’t disintegrate when they combine with the ice cream.
- .5 cup softened butter
- ¾ cup brown sugar
- 1 tsp vanilla
- 2 Tbs milk
- 1 cup flour
- 1.5 cups of heavy cream
- .5 cups of milk
- ¼ cup + 2 Tbs white sugar
- 2 large egg yolks
- 1 tsp vanilla extract
- 1) Mix the softened butter and brown sugar with an electric mixer until fluffy, about 3 minutes
- 2) Add the vanilla and mix for 30 seconds
- 3) Add half of the flour and mix until just combined
- 4) Add the milk and mix until just combined
- 5) And the remaining flour and mix until just combined
- 6) Set aside ⅓ of the mixture and keep at room temperature until your ice cream is ready to churn
- 7) Roll the remaining ⅔ of the mixture into small balls and keep them in the fridge or freezer until after the ice cream is churned
- 1) Whisk the egg yolks in a bowl and set aside.
- 2) Combine the heavy cream, milk, and the white sugar in a heavy bottom pan and heat on medium, stirring occasionally, until the mixture is hot but not simmering or boiling. This should take about 5 minutes.
- 3) Take a cup of the hot cream mixture and drizzle it slowly into the egg yolks while whisking. Make sure you combine slowly or else you might end up with scrambled eggs!
- 4) When the yolk and cream mixture is thoroughly combined, drizzle it slowly into the rest of the hot cream while whisking.
- 5) Continue to heat on medium, stirring constantly with a spoon, for about 5 minutes or until the mixture has thickened and coats the back of the spoon.
- 6) Remove from heat and allow to cool slightly
- 7) Stir in the vanilla extract
- 8) Pour into a storage container of your choice, placing plastic wrap along the surface of the ice cream base to prevent a skin from forming. Chill in the fridge until COMPLETELY cold, overnight is best.
- 9) Churn according to your ice cream maker's directions. Just before it is ready to be pulled out, add the room temperature cookie dough and continue to churn until it is evenly distributed
- 10) As you either scoop this into a bowl for a soft-serve ice cream or into your storage container for a harder, more store-bought consistency add in the little balls of cookie dough. Make sure they are evenly distributed so you get a cookie dough chunk in each bite!