As I have said before, I am a major planner. Lately though, I have been having some major epic planning failures. First off we have one of my most favorite things starting tonight-the Olympics. Too bad Blair and I didn’t realize that it was an Olympic year when we decided to get rid of cable to save some money, people we are talking about not even having basic cable. Thank goodness for the Internet so I can get some
Michael Phelps Ryan Lochte love. Second, Blair and I leave for our vacation this coming Wednesday, August 1st. Guess who is supposed to make their appearance (supposedly) on that day, my new nephew. Good thing he will be around for the rest of my life. Third, two weeks ago I had NOTHING planned for this said vacation so full panic mode ensued. Somehow it all worked out, thanks to getting sucked into cruise message boards, I love you super cruise planners. Something that I always had planned was to make my future husband into an ice cream lover like me and everyone else in my family.
It worked and I think I sealed the deal with this particular flavor. To quote Blair as he was eating this ice cream, “I wasn’t even an ice cream person, you turned me into one.” If I could win Blair over on ice cream, it had to involve cookie dough. He mentioned on here before that if it were socially acceptable that he would eat a cup of cookie dough at those self serve yogurt places that we frequent a little too often. This ice cream starts with a brown butter-brown sugar base that has the flavor of cookie dough, you then swirl chocolate chips and egg less cookie dough bits mixed in. I didn’t have any dark brown sugar on hand so the flavor of the ice cream wasn’t quite there, but nonetheless we thoroughly enjoyed it. It also gave me an excuse to make it again. It is awesome and only for the true cookie dough lovers, are you one?
Double Cookie Dough Ice Cream
5 tbsp. salted butter, melted (or unsalted butter plus ¼ tsp. salt)
1/3 cup packed light brown sugar
¼ cup flour
½ tsp. vanilla extract
¾ cup chocolate chips (I used mini chips)
For the ice cream:
3 tbsp. unsalted butter
2 cups heavy cream
2/3 cup dark brown sugar
4 large egg yolks
Pinch of coarse salt
2 tsp. vanilla extract
1½ cups whole milk
1 cup chocolate chips (semisweet or bittersweet)
To make the cookie dough, stir together the butter and sugar in a mixing bowl until smooth. Mix in the flour, then the vanilla and chocolate chips. Form the dough into a disk, wrap in plastic wrap and refrigerate until firm. Alternatively you can freeze it if you are in a pinch for time.
To make the ice cream, melt the butter in a medium saucepan over medium-high heat. Continue heating, stirring often, until the butter is a deep golden brown color, being careful not to burn it. Whisk in the heavy cream and heat until simmering. Meanwhile in a medium bowl, whisk together the brown sugar and the egg yolks until pale and fluffy. Once the cream mixture is warm, add a small amount to the bowl with the egg yolks, whisking constantly. Slowly whisk in the rest of the cream. Mix in the salt. Return the egg-cream mixture to the saucepan and heat until just slightly thickened and coats the back of a wooden spoon. Test to make sure the temperature reads 170-175˚ F on an instant-read thermometer. Immediately remove the mixture from the heat and pour through a fine mesh sieve into a bowl. Stir in the vanilla extract and the whole milk. Cover and chill thoroughly in the refrigerator.
Once the mixture is chilled, freeze in an ice cream maker according to the manufacturer’s instructions. Chop the disk of cookie dough into small chunks. As soon as the mixture is done churning, transfer to a bowl or airtight container and fold in the chocolate chips and the chunks of cookie dough. Store in the freezer until firm.
Source: Annie’s Eats