Chocolate Chip Cookie Dough Ice Cream
Ingredients
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Cookie Dough
1 cup chocolate chips
Directions
Make the Cookie Dough
Cream butter in a mixer fitted with a paddle attachment (or use a hand-held beater) until soft and fluffy. Add both sugars and mix well. Stir in vanilla and one egg, mixing until combined, then add the remaining egg and mix again. Add flour, baking soda, and salt, stirring until just incorporated, then fold in chocolate chips. Roll the dough into a long, thin rope and cut into small bits. Refrigerate until ready to use.
Make the Ice Cream Base
In a saucepan over medium heat, warm half-and-half, cream, and vanilla, whisking occasionally to prevent burning or sticking. When the mixture reaches a fast simmer (do not let it boil), remove from heat and let the flavors infuse for 10 minutes. In a separate bowl, whisk together egg yolks and sugar until smooth. Gradually pour half of the cream mixture into the egg yolk mixture while whisking constantly (this prevents curdling). Pour the combined mixture back into the saucepan with the remaining cream.
Return the saucepan to medium heat, stirring constantly with a wooden spoon. Cook until the mixture reaches 180°F—you’ll notice a puff of steam at 160°F, and at 180°F, it will thicken to a creamy, eggnog-like consistency. If you don’t have a thermometer, test it by dipping a wooden spoon into the mixture: run your finger down the back—if the stripe remains clear, it’s ready; if it blurs, keep cooking. Remove from heat immediately.
While the cream mixture cools slightly, prepare an ice bath: fill a large bowl with ice cubes and cold water, then nestle a smaller bowl inside. Strain the cream mixture through a fine sieve (to remove vanilla bean pieces) into the smaller bowl. Chill for 3 hours, or until completely cold.
Assemble the Ice Cream
Freeze the chilled cream mixture in an ice cream maker according to the manufacturer’s instructions. Meanwhile, place a serving bowl in the freezer to chill. Once the ice cream is frozen, transfer it to the chilled bowl. Gently fold in the refrigerated cookie dough bits (you may not need all of them—reserve some for topping if desired). Pack the ice cream into sealable containers and return to the freezer to harden.
Note: Leftover cookie dough can be baked into cookies! Preheat your oven to 350°F and bake for 10–12 minutes, or until golden brown.
Cook’s Note
Homemade ice cream is an inexpensive luxury that’s surprisingly easy to make. This recipe relies on fresh cream (not milk) for a rich, dense texture that’s far more satisfying than store-bought versions. The secret to exceptional flavor? Whole vanilla beans. Unlike extracts (which are often blends of multiple varieties), whole beans have distinct, nuanced flavors:
– Mexican vanilla: Creamy with subtle spicy overtones.
– Madagascar vanilla: Ultra-creamy, with a smooth, sweet profile.
– Indonesian vanilla: Sweet and woody, with a warm depth.
– Tahitian vanilla: Fruity and aromatic, with hints of ripe cherries.
Choose a bean that suits your taste—each adds a unique character to the ice cream.
