Cookie Dough Ice Cream
- To make cookie dough, preheat oven to 350°F. Line rimmed cookie sheet with parchment and spread flour in an even layer. Bake flour for 5 minutes. Use parchment as a funnel to pour into a bowl. Whisk to remove any lumps. Let cool.
- Beat butter and sugars together until light and creamy. Mix in milk, vanilla, and salt until combined. Add toasted flour and mix on low. Stir in mini chips.
- Line another cookie sheet with parchment or waxed paper. Portion dough into chunks, about 1/2-inch in size, although it does not need to be precise. Use a measuring spoon, teaspoon, or piping bag. Freeze. Once frozen, transfer to a freezer storage bag and return to freezer until ready to make ice cream.
- To make ice cream, in small bowl, stir together cornstarch and 1/2 cup milk. Pour remaining milk, sugars, and salt into a medium saucepan. Whisk in cornstarch mixture. Heat until warmed and sugar is dissolved. Set aside.
- In another bowl, whisk egg yolks. Add about one cup of warmed milk into egg yolks and whisk until combined. Pour egg yolk mixture back into pan and attach a candy thermometer. Heat on medium, stirring constantly, until mixture reaches 183°F. Pour mixture through a fine sieve set over a large bowl. Discard any solids.
- Whisk in cream and vanilla. In a larger bowl, prepare an ice bath by filling about 1/4 full of water and ice. Place bowl of custard into ice bath bowl and let sit, stirring occasionally until cooled. Cover with plastic wrap and refrigerate four hours to overnight.
- When ready to churn, place 1/4 cup mini chips and ice cream containers in the freezer to chill. Process in ice cream maker according to manufacturer’s instructions. With a few minutes left of churning time, add chocolate chips and cookie dough chunks. The mixture will be soft once finished. Freeze in chilled freezer-safe containers with plastic wrap pressed on top Freeze for 4 hours or more to harden to a scoopable consistency. Once set, let sit out 5 minutes or so before scooping.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.