I hope you are all loving these favorite posts as much as I am, are you expanding your reading? Is this something I should feature more often? Today I am happy to have Melissa from I Was Born To Cook. She reminds me a lot of myself as she is a SAHM of a girl. I am so happy she is sharing an ice cream recipe as I have been wanting to get my maker out. This gives me the perfect excuse. Thank you Melissa!
Make sure to go check out I Was Born To Cook, Thank you Melissa for sharing such wonderful recipes.
Hi there! I’m Melissa from I Was Born To Cook, and I was honored when Carrie asked me to write a guest post for her blog (which I’m a big fan of!). Right away, my mind started “churning”, and I knew that I needed to make another ice cream flavor. Besides, we’re in the middle of a heat wave here on the East Coast, so it seemed like a no-brainer.
I happen to be a big fan of all things cookie dough. Cookie dough cupcakes, cookie dough pie, cookie dough straight up on a spoon…bring it on. So, cookie dough ice cream was put on my list the minute I got my ice cream maker.
Yum, yum, yum. Heaven in a bowl 🙂
I hope you enjoy this recipe as much as I did. Make it now – especially if you too have been subjected to this awful heat! You can thank me later. And speaking of thanks, thank you again, Carrie, for featuring me today!
Chocolate Chip Cookie Dough Ice Cream
(From David Lebovitz, slightly adapted as seen on My Life as a Mrs.
for the ice cream: (this makes one quart)
1 cup whole milk
pinch of salt
3/4 cup sugar
2 teaspoons pure vanilla extract
5 egg yolks
2 cups heavy cream
for the cookie dough (eggless):
5 tablespoons salted butter, melted
1/3 cup packed light brown sugar
1/4 cup flour
1/2 teaspoon pure vanilla extract
3/4 cup mini chocolate chips
Heat milk, salt and sugar in a saucepan. Add vanilla extract. Stir together yolks in a separate bowl and gradually add warmed milk, stirring constantly as you pour (to temper the yolks). Pour the warmed yolks into the pan with the rest of the milk/sugar mixture.
Cook over low heat, stirring constantly and scraping the bottom of the pan with a spatula until the custard thickens enough to coat it. Strain the custard into heavy cream (make sure you have the cream in a large enough bowl). Mix well.
Refrigerate for 1-2 hours, then freeze in ice cream maker according to the manufacturer’s instructions. When finished, place in freezer safe container and fold in cookie dough (see instructions below), then freeze for a few hours (or overnight) to harden.
to make cookie dough:
In a medium sized bowl, mix together the butter and sugar until smooth. Add flour, then vanilla and chocolate chips.
Form dough into a 1/2 inch disc (use plastic to mold it if too sticky to handle). Wrap in plastic and refrigerate until firm. Chop the dough into bite sized pieces and store in the refrigerator until ready to mix into ice cream.
© 2011, Carrie. All rights reserved.