In case you haven’t noticed, I’m starting to get obsessed with my ice cream maker. Nothing compares to homemade ice cream, even the most expensive store bought ice cream. This ice cream is rich and creamy and spiked with big chunks of cookie dough. This isn’t just normal cookie dough ice cream, it’s double cookie dough ice cream. Adding brown sugar to the ice cream base really adds more depth to the ice cream rather than just using vanilla ice cream as a base. If you like cookie dough ice cream, you have to try this double cookie dough version.
The actual cookie dough in this recipe can be made ahead of time and stored in the fridge. The dough is kind of soupy when its frist mixed together, but it will firm up in the refrigerator.
Double Cookie Dough Ice Cream
Yields: About 4 cups
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 mini chocolate 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 semisweet chocolate chips
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
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.
Source: Annie’s Eats