Cookie Dough Ice Cream

Recipe challenge, week five.

I have not a lot to say about this ice cream other than the fact that out of all the ice creams I've concocted in the last 2 1/2 years, this is my favorite.  There is no question about it.  If you've never tried your own ice cream, this is a great place to start.  If you have an ice cream maker that you don't use, or you're even contemplating the idea of getting one, this is what you should make.  

I made it a few weeks ago. We ate it.

I had milk and cream leftover.  

I made it again.

We ate it again.

It disappeared within a couple of days.

Ice cream doesn't last long here.

I found this recipe for eggless cookie dough almost two years ago and I've been meaning to try it ever since.  It's perfect, really, but I did add a bit more liquid to make it come together for me.  I noted the change in the recipe below, but wanted to make sure I sourced it.  

Cookie Dough Ice Cream

by Kristin Darhower

Prep Time: 4 hours-cooling overnight

Cook Time: 30 minutes

Keywords: dessert ice-cream

Ingredients

For the ice cream

• 2 cups milk
• ¾ cup sugar
• 1/8 t. salt
• 1 teaspoon vanilla
• 1 ½ T. cornstarch
• 2 T. milk
• 1 ¼ cups whipping cream

For the cookie dough

• 6 T. butter, softened
• 1/3 cup brown sugar
• 1/8 cup white sugar
• 1 t. vanilla extract
• 1/2 t. salt
• 1 cup flour
• 1-2 T. milk
• 1/2 cup chocolate chips

Instructions

To make the cookie dough

Just stir all the ingredients together until it becomes something you can easily roll into balls. Roll into ½ inch balls and place on a plate in the freezer for a few hours, or overnight, until frozen. Once frozen, chop into smaller chunks.

To make the ice cream

In a large sauce pan, whisk the milk, sugar, and salt together. Bring it to a boil and, keeping on medium heat, let it boil for 4 minutes. Set a timer. Then pull it off the heat.

Meanwhile, in small bowl, whisk together the cornstarch and extra 2 T. of milk.

Add the cornstarch/milk into the milk/sugar and let it return to a boil. It should thicken up after a few minutes. Stir in the vanilla and whipping cream. Turn off the heat.

Pour the mixture into a large plastic or glass bowl through a mesh sieve. This will get rid of any lumps. Refrigerate the mixture for a few hours or overnight, until it is completely cooled.

Following the manufacturer’s directions for your ice cream maker. When it is about half-frozen (soft-serve-ish), add in the cookie dough chunks and keep mixing. The whole mixing part took me about 20-25 minutes.

Freeze in an airtight container and then remove for at least 10 minutes before serving.

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