Double Cookie Dough Ice Cream
- Cookie Dough Mix-in
- 5 tablespoons unsalted butter, melted and slightly cooled
- 1/4 teaspoon salt
- 1/3 cup packed light brown sugar
- 1/4 cup flour
- 1/2 teaspoon vanilla extract
- 3/4 cup mini chocolate chips
- Ice Cream
- 3 tablespoons unsalted butter
- 2 cups heavy cream
- 2/3 cup packed dark brown sugar
- 4 large egg yolks
- 1/8 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 1 1/2 cups whole milk
- To make the cookie dough: Combine the butter, salt, and brown sugar together in a small bowl. Mix until smooth, breaking up any brown sugar clumps. Stir in the flour until incorporated, then add the vanilla and chocolate chips. Turn the mixture onto a piece of plastic wrap, shape into a disk then wrap and refrigerate until well chilled and firm. (If your butter was still hot, the mixture may be loose - just stick the bowl in the fridge for a few minutes and allow it to firm up before shaping and wrapping.)
- To make the ice cream: Add the butter to a medium saucepan and set over medium heat. The butter will melt then begin to bubble and foam before eventually starting to brown - swirl the pan occasionally to help it brown evenly. Continue cooking until it becomes a dark shade of golden brown and smells nutty - be patient and watch carefully, it can go from brown to burned quickly. Add the heavy cream and whisk to combine. Allow the mixture to come to a simmer.
- Meanwhile, whisk the brown sugar, egg yolks, and salt in a heatproof bowl until pale in color. Slowly add the warm cream mixture to the egg yolks, whisking constantly. Pour back into the saucepan and set over medium-low heat. Stir constantly until the mixture thickens enough to coat the back of a wooden spoon (about 170-175 F on an instant read thermometer). Strain the custard into a heatproof bowl and stir in the vanilla and whole milk.
- Cover and refrigerate until thoroughly chilled (overnight is good). Freeze in your ice cream maker according to the manufacturer's instructions. Meanwhile, chop the disk of cookie dough into bite-size pieces. As you transfer the ice cream to an airtight container for storing, mix in the cookie dough pieces. Freeze until firm, at least 1 hour.
mixin, unsalted butter, salt, brown sugar, flour, vanilla, chocolate chips, cream, unsalted butter, heavy cream, brown sugar, egg yolks, kosher salt, vanilla, milk
Taken from www.epicurious.com/recipes/member/views/double-cookie-dough-ice-cream-52298601 (may not work)