My favorite ice cream is cookie dough ice cream. It always has been. My favorite cookie dough ice cream is from Farfar’s in Duxbury, and is served with M&Ms because they don’t have sprinkles. So, having just finished my sixth year of this blog, I was SHOCKED to find out I had not yet made cookie dough ice cream.
I’ve made a couple varieties of vanilla ice cream base over the years. I could have used one of those again, but cookie dough ice cream is special to me, and deserved the best. So I pulled out a book I don’t think I’ve baked from before, but which I trust entirely in it’s recipes: The Science of Good Cooking.
If you don’t have a copy of this, you should. It’s like reading a textbook, in the best possible way. It will give you a technique, give you recipes that use that technique, and then explain the science behind how that technique works. I won’t impose the science on you here, but the recipe is amazing.
Start by putting an 8-inch square baking sheet in the freezer. Then, scrape the vanilla bean with a paring knife and combine the vanilla bean seeds, vanilla bean, cream, milk, 1/4 cup plus 2 tablespoons sugar, corn syrup and salt in a medium saucepan.
Eat over medium-high heat, stirring occasionally, for about 5 to 10 minutes, or until the temperature reaches 175°F. While the mixture is heating, whisk together the egg yolks and remaining 1/4 cup sugar in a small bowl until combined.
When the cream mixture has heated up, remove from heat and whisk about 1 cup of the hot cream mixture into the egg yolks to temper the eggs.
Pour the egg mixture back into the cream mixture and return to medium-low heat. Stir constantly until the mixture reaches 180°F. Pour custard into a large bowl and set aside to chill for 10 to 20 minutes.
Once cool, remove 1 cup of the mixture and place in a small bowl. Cover both bowls with plastic wrap. Refrigerate the larger bowl and freeze the smaller bowl for about 24 hours.
You should also make the cookie dough for mixing in. This is an egg-free dough, for anyone afraid of raw eggs.
Start by beating the butter, sugar, and brown sugar in a stand mixer fitted with the paddle attachment until creamy.
Add the cream, vanilla extract and salt and beat to combine.
Add the flour and beat to combine.
Beat in the mini chocolate chips until incorporated.
Transfer to a medium bowl and refrigerate overnight.
When you’re ready to make the ice cream, take everything out of the fridge and the freezer.
Put the frozen custard into the chilled custard and stir occasionally until the frozen custard melts.
While the frozen custard is melting, roll the cookie dough into teaspoon-sized balls. Place on parchment paper and put in the freezer.
When the frozen custard has melted, pour it into an ice cream maker and churn for 15 minutes, until it reaches the desired consistency.
Stir in the cookie dough balls, and transfer into the frozen 8-inch pan.
Cover with plastic wrap (pushing it into the ice cream) and freeze for about an hour.
After an hour, transfer the ice cream into a larger airtight container, and return to the freezer.
Are these cookie dough chunks huge? Yes. But does it make it that much better? Obviously.
Cookie Dough Ice Cream
- 1 vanilla bean
- 1 3/4 cups heavy cream
- 1 1/4 cup whole milk
- 1/2 cup plus 2 tablespoons, divided
- 1/3 cup light corn syrup
- 1/4 teaspoon salt
- 6 egg yolks
- 1/2 cup butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoons salt
- 3/4 cups flour
- 1/2 cup mini chocolate chips
- Put an 8×8 pan in the freezer.
- In a medium saucepan, scrape the vanilla bean seeds into the pan, and combine with the vanilla bean, heavy cream, whole milk, 1/4 cup plus 2 tablespoons sugar, light corn syrup and salt. Heat over medium-high heat, stirring occasionally, until reaches a temperature of 175°F.
- Meanwhile, whisk together the remaining 1/4 cup sugar and egg yolks in small bowl.
- When the custard mixture has heated up, mix about 1 cup of it into the egg yolks, whisking constantly, to temper the eggs.
- Return the egg mixture to the custard and heat over medium-low heat until it reaches a temperature of of 180°F, stirring constantly.
- Immediately pour into a large bowl and allow to cool for 10 to 20 minutes.
- After 10 to 20 minutes, take about 1 cup out and put in a small bowl. Freeze the small bowl and put the large bowl in the fridge, each for 24 hours.
- When ready to churn the ice cream, mix the frozen custard into the chilled custard until dissolves. Strain through a mesh sieve.
- Use an ice cream maker to churn for about 15 minutes, until the desired consistency.
- Stir in the cookie dough (as prepared below) and spread into the 8×8 pan. Press plastic wrap into the ice cream and freeze for an hour before transferring to a larger airtight container and returning to the freezer.
- In a stand mixer fitted with the paddle attachment, beat butter, sugar and brown sugar on medium speed until light and fluffy.
- Add heavy cream, vanilla extract and salt and beat to combine.
- Mix in flour to incorporate.
- Stir in mini chocolate chips.
- Transfer to a medium bowl and chill overnight.
- When ready to prepare custard for churning, roll dough into balls by the teaspoon. Place on parchment paper and freeze while churning ice cream.
- Stir into ice cream after churning.