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Wednesday, July 27, 2011

Double Cookie Dough Ice Cream

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There was a period of six months or so when I was in fifth grade that our six person family moved in with one set of my grandparents. We had sold our house and were in the process of building a new house so they graciously let us invade their home. Their house wasn't tiny, but with 1.5 bathrooms, it definitely wasn't intended for 8 people! Even so, we enjoyed our few months there and in retrospect, our grandparents were saints for putting up with us!

Two things stand out in my mind about that time: cookie dough ice cream and Nickelodeon. We came from a non-cable household, so this whole new world of Doug, Rugrats, Legends of the Hidden Temple, and Figure it Out was a delight for myself and my three younger siblings. Not only did my grandparents let us dictate what was on TV most nights, but my grandma always made sure to have an ample supply of cookie dough ice cream in the freezer. I don't even want to think about how many half-gallons of cookie dough we went through in that six month period! I have such vivid memories of watching Nickelodeon after dinner, counting down the hours until Grandma headed to the kitchen to start scooping out bowls for each of us. To this day, each time we visit Grandma, we can still count on cookie dough ice cream in the freezer!

Because we don't get to visit far often enough, I decided to recreate that memory with a homemade version of cookie dough ice cream. Though it wasn't scooped by Grandma, and it wasn't eaten while watching Nickelodeon, it was still pretty dang good! It's called Double Cookie Dough Ice Cream because the custard is supposedly dough flavored as well. I didn't quite catch that in this batch, but I think my use of light brown sugar in dark might have had something to do with it. That, and I don't know that I let my butter brown enough, so take extra care in this step! Next time, I'll make those changes and see if I get more of a dough-flavored ice cream. I may also make 1.5x the cookie dough to mix in and leave it in bigger chunks. Everyone knows the best part of cookie dough ice cream is the cookie dough chunks! I shared this with my family, who all loved it, and even if you don't have nostalgic reasons for loving cookie dough ice cream, I'm confident you'll fall in love with this recipe too!

One Year Ago: Bean Curry

Double Cookie Dough Ice Cream
from Annie's Eats

for the cookie dough-
-5 tbsp salted butter, melted (or unsalted + 1/4 tsp salt)
-1/3 cup packed light brown sugar
-1/4 cup flour
-1/2 tsp vanilla extract
-3/4 cup mini chocolate chips

for the ice cream-
-3 tbsp unsalted butter
-2 cups heavy cream
-2/3 cup dark brown sugar
-4 large egg yolks
-pinch of coarse salt
-2 tsp vanilla extract
-1 1/2 cups whole milk
-1 cup chocolate chips

1. To make the cookie dough, stir together the butter and sugar in a small bowl until smooth. Add the flour, vanilla, and chocolate chips, stirring to combine. Form the dough into a disk, wrap in plastic wrap, and refrigerate until firm. (Can be refrigerated overnight, allow to warm slightly when ready to use so that pieces are easier to break off)
2. To make the ice cream, melt the butter in a medium saucepan over medium-high head. Heat, stirring often, until the butter is deep golden brown (be sure not to burn it!). Whisk in the heavy cream and heat until simmering.
3. In a separate bowl, whisk the brown sugar with the egg yolks until pale and fluffy. Once the cream mixture is simmering, add a small amount to the egg yolks, whisking constantly. Slowly whisk in all the cream and then add the salt. Return the mixture to the saucepan and heat until slightly thickened (or 170-175F on an instant-read thermometer).
4. Remove mixture from heat and pour through a fine mesh sieve into a bowl. Stir in the whole milk and vanilla extract. Cover and allow to chill overnight.
5. Churn the ice cream mixture according to the ice cream maker's instructions. Once finished churning, transfer the ice cream to a large bowl or airtight container and stir in chunks of cookie dough and chocolate chips. Store in the freezer until firm.