October 8, 2012

Chocolate Chocolate Chip Cookie Dough Ice Cream

I'm so excited my lil' dude is one. Like every parent, I can't believe how quickly the past year has went and how big my peanut is. He continues to do new and exciting things every day, like licking and laughing me.

Of course, I'm also excited to prepare for his first birthday party!!! I have his cake all sketched out and hope to make it look at least half as awesome as it does in my mind. And I figured his birthday would be the perfect opportunity to try this ice cream from Brown-Eyed Baker. Cookie dough ice cream is good, but chocolate chocolate chip cookie dough ice cream?

Chocolate Chocolate Chip Cookie Dough Ice Cream
Ice Cream Custard
8 oz. semisweet chocolate, finely chopped
1 1/2 cups heavy cream
1 1/2 cups whole milk
3/4 cup granulated sugar
Pinch of salt
4 egg yolks
2 tsp. vanilla 
Chocolate Chip Cookie Dough
1/2 cup unsalted butter, at room temperature
1/2 cup light brown sugar
1/4 cup granulated sugar
2 Tbsp. heavy cream
1/2 tsp. vanilla
1/4 tsp. salt
3/4 cup all-purpose flour
1/2 cup miniature semisweet chocolate chips

To make the ice cream custard, combine the chocolate and cream in a large, heatproof bowl set over a saucepan of simmering water. Stir until the chocolate is melted, and then remove the bowl from the saucepan. Set it aside with a mesh strainer over the top.

Warm the milk, sugar and salt in a medium saucepan over medium-low heat, stirring occasionally, until the sugar is dissolved. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly, and then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the back of the spatula. Pour the custard through the strainer into the chocolate mixture, and stir in the vanilla extract. Place the bowl in an ice bath, and stir occasionally until the mixture has cooled to room temperature. Cover, and chill in the refrigerator overnight.

Meanwhile, make the cookie dough by combining the butter and both sugars in a mixing bowl on medium speed until light and fluffy, 2 to 3 minutes. Add the cream, vanilla and salt, and mix for another minute until combined. Scrape the sides of the bowl, then reduce the mixer speed to low and gradually add the flour, mixing just until incorporated. Using a rubber spatula, stir in the chocolate chips. Refrigerate for at least 30 minutes or up to 2 days.

Just before churning the ice cream, scoop the cookie dough into small (1 tsp.-sized) balls, and place on a plate or parchment-lined baking sheet in the freezer. Churn the ice cream according to the manufacturer’s instructions. When finished churning, fold in the chunks of cookie dough, and transfer to an airtight container. Freeze until firm, at least 4 hours. Makes about 1 1/2 quarts.

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