Chocolate Chip Cookie Dough Ice Cream
Ingredients
- 1 3/4 cup heavy cream
- 3/4 cup 2% milk
- 1/2 cup Dixie Crystals light brown sugar
- 1/4 teaspoon salt
- 5 Safe Eggs egg yolks
- 2 teaspoons vanilla extract
Cookie Dough Bits:
- 1/2 cup butter room temperature
- 1/4 cup Dixie Crystals sugar
- 1/2 cup Dixie Crystals light brown sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 2 Tablespoons heavy cream
- 3/4 cup flour
- 1/2 mini chocolate chips
Instructions
- Start with the ice cream base. In a medium saucepan, mix together heavy cream, milk, 1/4 cup brown sugar, and salt. Heat the cream mixture over medium-high heat. When bubbles form around the edge of the pan, take off the heat.
- In a medium bowl, whisk egg yolks and remaining brown sugar until smooth.
- Slowly pour the hot cream (about 1/4 cup at a time) into the yolk mixture, whisking constantly. Add about 1/2 cup more cream into the yolks.
- Pour the yolk mixture into the cream. Put back on the stove and cook over medium heat until the mixture thickens enough to coat the back of a spoon.
- Strain the mixture through a fine-mesh strainer. Add vanilla. Let cool in a water bath. Cover with plastic wrap and refrigerate 2 hours or overnight.
- While the ice cream base is cooling, start the cookie dough bits. Cream together butter, both sugars, and salt.
- Add vanilla and cream. Mix in flour and stir until combined. Add chocolate chips. Cover and chill for at least 30 minutes.
- Line a baking sheet with parchment, and drop cookie dough (about 1/2 teaspoon) onto sheet. Freeze until ready to use. This is a perfect job for little kitchen helpers. And they only ate half of the dough while they were making the bits. :)
- Freeze the ice cream base according to manufacture’s instructions. When the ice cream is the consistency of soft serve, transfer it to a freezer-safe container.
- Stir in the frozen cookie dough bits and freeze until firm.
Tried this recipe?Let us know how it was!