I JUST got an ice cream machine. I've never had one, never made ice cream, and I have a file of recipes i've been dying to make. Of course now that summer's over.. but that's ok, ice cream isn't just eaten in the summer (right?). The first one that spoke to me was this double cookie dough ice cream. Normally I like cookie dough, but i'm not a big vanilla fan, it's too boring for me, so cookie dough isn't my favorite. But this isn't vanilla ice cream with cookie dough chunks. This is actual cookie dough flavored ice cream with chunks of cookie dough. This is the best cookie dough ice cream i've ever had, and possibly maybe even the best ice cream i've ever had. If you have an ice cream maker, you need to make this. I will certainly be making this again! The only thing I would do differnt next time is to either use mini chocolate chips (in both dough and ice cream) or chop the chocolate into small pieces. The regular chips are rather large and once they're frozen they're really hard.
Double Cookie Dough Ice Cream
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
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)
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. (The dough will look like a runny, gooey mess, but it will firm up and be fine).
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.
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.