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
Prep Time: 4 hours-cooling overnight
Cook Time: 30 minutes
Keywords: dessert 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
- 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
InstructionsTo 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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