Double Cookie Dough Ice Cream

What’s better than cookie dough? Double cookie dough, of course. I’ve always been pretty lukewarm to cookie dough ice cream in general because while the bites of cookie dough were delicious, the base ice cream was usually just a boring vanilla. Don’t get me wrong, I love vanilla. It just seems the vanilla used as a base for cookie dough is often sub-par. Then I saw a recipe for ice cream that is cookie dough-flavored. Immediately I thought the best thing to do would be combine the that ice cream as a base with chunks of cookie dough mixed in. Now we’re talking. Ooooh my, this stuff is pretty amazing. In fact, it catapulted right up the ranks of ice cream flavors and is now vying with coffee ice cream for the number one spot in my heart. Which will it be? I think I’ll need to try a bit more of each before I decide. Darn.

And of course, the best way to serve it? Over a warm chocolate chip cookie….or with a warm cookie crumbled over the top…or maybe sandwiched between two cookies…basically anything that takes it to triple cookie dough – yeah, I went there. These cupcakes made me do it.

PS – I think it is good sense to have frozen cookie dough in your freezer at all times for just this sort of emergency.

Yield about 1 quart

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)

Directions

01
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.
02
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.
03
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

cookie dough from The Perfect Scoop by David Lebovitz, ice cream adapted from Joy the Baker