Monday, 6 August 2012

Double Cookie Dough Ice Cream

Hurrah! The sun has shown his face (a few times, now). I declare that the ice cream machine must now be put to good use. Starting with a double cookie dough ice cream.
This ice cream is twice as good as vanilla cookie dough ice cream! As well as being laced with cookie dough chunks, the base ice cream tastes just like cookies.

A cookie, to bring it up to triple-cookie-status. I can't say I'm too ashamed to divulge that these particular cookies were not home made. 

I found this recipe from Annie's-Eats

Double Cookie Dough Ice Cream

Makes about 1 quart/ 1.14 litres


For the cookie dough

4tbsp unsalted butter, melted
70g light brown soft sugar (1/3 cup)
¼ tsp salt
30g plain flour (1/4 cup)
½ tsp vanilla extract
130g chocolate chips (¾ cup) 
For the ice cream

1tbsp unsalted butter

480ml double cream (2 cups)

140g dark brown sugar (2/3 cup)
4 egg yolks
pinch salt
2tsp vanilla extract
360ml whole milk (1 ½ cups)
170g chocolate chips (1 cup)



1. For the cookie dough, mix together the butter, sugar and salt. Sift in the flour and mix well. Add the vanilla and chocolate chips. Wrap the dough in cling film and refrigerate.

2. For the ice cream, heat the butter in a saucepan until browned. Whisk in the cream and bring up to  a simmer.

3. In a medium-large bowl, whisk the sugar, and egg yolks together until pale and creamy. Whisk in a little of the warm butter-cream mixture and mix well. Gradually pour in the rest of the cream mixture, continuing to whisk. Add in the salt and pour the mixture back into the saucepan. Heat until the temperature reaches 170F, and the mixture has thickened slightly. Pass through a sieve into a large bowl, mix in the vanilla and milk and leave to cool; cover and chill.

4. Freeze the cool mixture in an ice cream machine according to manufacturer’s instructions. Break up the cookie dough into little chunks and fold through the ice cream  along with the chocolate chips before freezing.

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