Dee-Licious. A superb treat that practically eliminates my need to ever go to Dairy Queen again.
You may eat an entire pint of this ice cream if you aren’t careful. It becomes very easy to hunt down the hidden bites of cookie dough with your spoon like you’re digging for gold.
It’s almost as good as eating straight-up cookie dough. Almost. There’s something about that “this is so bad but so good” feeling you get from eating cookie dough that can’t be replaced.
There are two basic styles of ice cream: custard, which includes eggs, or Philadelphia-style, which is egg-free (and also sometimes called American or New York style). What you really need to know is if the recipe includes eggs.
An ice cream base could also include any of these ingredients in variations:
- Whole Milk
- Heavy Cream (also called whipping cream or heavy whipping cream)
- Half n Half
- Condensed Milk
- Light Corn Syrup
My preferred ice cream base consists of whole milk, heavy cream, sugar and light corn syrup. I’m still figuring out if I prefer custard style or egg-free ice cream.
Benefits of eggs in your ice cream:
- Always a creamy texture
- Usually doesn’t harden too much in the freezer so you can pull it out and enjoy right away (which is super important because you’re not going to want to wait for this ice cream to thaw a bit)
Downsides of eggs in your ice cream:
- RAW. EGGS. Yes, this freaks a lot of people out at first.
- Egg-flavor and smell. You might be able to taste the egg or smell it in your ice cream and that may also freak you out.
- You’re usually using 5-6 large eggs per base, which is a lot if you’re someone who already goes through eggs or, like me, doesn’t eat eggs so I have to buy a half-dozen or else the eggs will go bad before I use them again.
There’s one really important piece of equipment you need for this recipe – a Cuisinart Ice Cream Machine, about $60 on Amazon.com. No, you don’t need to buy salt and crank that stupid old-school machine. Ice cream shouldn’t be that difficult. This Cuisinart does it for you. Just make sure you can devote the full-time freezer space for the freezer bowl. It needs to be frozen for 24 hours prior to your first batch. You can thaw it in between batches if you’re only making ice cream once a month or less, but honestly, who does that?
The machine churns ice cream and other frozen treats for about 20-30 minutes before it’s ready. You’ll want to chill your freshly-churned batch for a few hours prior to enjoyment so that it has time to set up.
Now you’re going to need something to put your ice cream in after it’s churned. I prefer white paper containers because you can write on them and they have a clean look but they are one-time use only.
This ice cream includes eggs and it is very tasty. Just make sure to breathe in between scoops.
Chocolate Chip Cookie Dough Ice Cream
Makes one quart. Serves- Probably one.
- 1 cup whole milk
- 2 cups heavy cream
- 1 vanilla bean
- 2 Tbsp vanilla extract
- 3/4 cup sugar
- 2 Tbsp light corn syrup
- Cookie dough – use your fav recipe or store-bought (I bought a roll and used half of it)
- 5 egg yolks
- Roll out the cookie dough into bite-size balls (about 50 per half roll of cookie dough) and stick them in the freezer.
- Split open the vanilla bean and scrape out the seeds. Add to a medium saucepan with the milk, heavy cream, sugar, corn syrup and light corn syrup.
- Turn the heat to medium-high and bring to a boil for five minutes.
- While you wait on the base to boil, separate egg yolks into a large bowl and whisk.
- Measure out 1/4 cup of the hot milk base and pour slowly into the egg yolks, whisking constantly.
- Repeat this process 4 or 5 times until the eggs reach a temperature close to the milk mixture. This is so that the eggs come to heat safely and do not curdle.
- Pour the warmed egg mixture into the saucepan and bring to a boil. Cook for three minutes or until the base thickens. Stir frequently so that the mixture doesn’t burn.
- Remove the vanilla bean and pour the base into a large plastic freezer bag.
- Set the bag in a large bowl with ice water and put it in the fridge to cool it down. You don’t want to add the hot mixture to the ice cream machine because it will not freeze. This can take about 30 minutes.
- Pour cooled mixture into the ice cream machine and spin for 20-25 minutes or until you can stick a spoon in the base and it doesn’t fall off the spoon.
- Pull out the frozen cookie dough balls and drop 5-8 into the bottom of your ice cream container.
- Spoon the ice cream on top and continue to layer the cookie dough with the ice cream until you get to the top!