Chocolate Chip Cookie Dough Ice Cream

 

Preparation Time: 15 minutes

Cook Time:10 minutes
Makes: 1 1/2 quarts

Ingredients:

For Vanilla Ice Cream

2 cups Heavy Cream

2 cups Whole Milk
4 whole Egg Yolks
2/3 cup Sugar
1 tablespoon Pure Vanilla Extract

For Cookie Dough Pieces

1/4 cup Butter

1/3 cup Brown Sugar
1 tablespoon Brown Sugar
1 teaspoon Agave Nectar or 1 additional tablespoon Brown Sugar
1/4 teaspoon Sea Salt
1/4 teaspoon Vanilla
2/3 cup Whole Wheat Pastry Flour or All-Purpose Flour
3 teaspoons Heavy Cream
2/3 cup Chocolate Chips

Preparation Instructions

For Vanilla Ice Cream

In a large sauce pan add cream and milk. Heat over medium heat and bring to a simmer. Remove from heat.

In heat safe container whisk egg yolks and sugar together. Stir in 1/4 cup cream mixture into the egg mixture while stirring. Repeat adding 1/4 cup cream mixture and stirring until a total of 2 cups cream mixture has been added.

Add cream/egg mixture back into the cream mixture. Return to medium heat. While stirring return to a simmer. Simmer for about 2 minutes until slightly thickened and remove from heat.

Place cooked cream mixture into a heat safe container and stir in vanilla. Place mixture into the refrigerator until cold or place into the freezer for 1- 1 1/2 hours until cold. If using freezer make sure not to freeze.

For Chocolate Chip Cookie Dough Pieces

Place butter, sea salt, brown sugar and agave nectar into a mixing bowl fitted with a paddle attachment. Beat until light and fluffy. Add vanilla and beat until well incorporated. Add flour and beat until well incorporated, mixture will be dry. Add cream and beat until smooth and creamy. Add chocolate chips and stir by hand until well incorporated.

On a large piece of plastic wrap place cookie dough and form into a long log. Wrap log in plastic wrap and refrigerate until ready to use and cold.

When ready to use slice cookie dough log in half and then slice in small bite size piece's.

For Assembly

Place cold cream mixture into an ice cream maker and follow manufactures directions. Process for 15 minutes. Drop cookie dough pieces into the ice cream mixture and process for another 5 minutes.

Place finished ice cream mixture into a freezer safe container. (I prefer a large plastic yogurt container with a lid, they seem not to break when scooping.) Freeze ice cream for a minimum of 2 hours. For a nice hard ice cream freeze for 5 hours.