Chocolate Chip Cookie Dough Ice Cream
- Serves 8.
- 8 oz. unsalted butter, cut into pieces
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1-1/2 teaspoons vanilla extract
- 2 eggs
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 2 cups half-and-half
- 2 cups heavy cream
- 1/2 vanilla bean, split lengthwise
- 8 egg yolks
- 3/4 cup sugar
Make cookie dough by creaming butter until soft and fluffy. Add both sugars and mix well. Add vanilla and one egg and mix well. Add remaining egg and mix well. Add flour, baking soda, and salt, and mix. Add chips and mix just until blended. Roll dough into long thin strips. Cut into small pieces and refrigerate until ready to use.
In a saucepan over medium heat, add half-and-half, cream, and vanilla. Stir constantly. When cream mixture reaches a heavy simmer (do not let boil), turn off heat and let sit for 10 minutes. Whisk together egg yolks and sugar. Whisk cream mixture into egg mixture in a very slow, steady stream until half the cream mixture is incorporated. Then whisk the egg mixture into rest of cream mixture. Add vanilla bean. Heat over medium heat, stirring constantly with a wooden spoon, until temperature reaches 160°. Continue heating until it reaches 180°, at which point mixture will be thick and creamy. Remove from heat and place in an ice water bath. Pour cream through a fine sieve to remove vanilla bean pieces. Chill at least three hours.
Freeze mixture in an ice cream maker according to the manufacturer’s instructions. Place a bowl in the freezer and when mix is frozen transfer ice cream to the bowl and fold in cookie dough pieces. Continue freezing in the freezer until desired consistency. Serves 8.