Even though many people opt to make a fancy, over the top dessert for Valentine's Day (which I love), I usually just make something simple. Joey is a man of simple tastes when it comes to dessert: oreos, chocolate chip cookies/cake, or cheesecake with strawberries. I usually make a heart-shaped cookie cake, but this year I decided to make this ice cream. Joey loves cookie dough, so I knew this would be a hit with him - and of course it was.
I love that the base of the ice cream is also cookie dough-flavored, and then bits of cookie dough are mixed in. It is a double-whammy, and certainly better than vanilla ice cream with the cookie dough mix-in. This is a pretty standard custard-based ice cream recipe, save for the step of browning the butter with the brown sugar - but that step is what gives the ice cream the characteristic cookie dough flavor.
Joey of course loved this ice cream, and I did too. And just because it is still winter, it doesn't mean you can't indulge in ice cream - I firmly believe it is a year-round treat!
And look at who snuck into my photo shoot -a certain 2 year old loooves chocolate!
Double Cookie Dough Ice Cream
For the cookie dough:
- 5 Tbs salted butter, melted (or unsalted butter + 1/4 tsp salt)
- 1/3 cup packed brown sugar
- 1/4 cup flour
- 1/2 tsp vanilla extract
- 3/4 cup chocolate chips (recommended: mini chips)
- 3 Tbs unsalted butter
- 2 cups heavy cream
- 2/3 cup packed brown sugar
- 4 large egg yolks
- pinch of kosher salt
- 2 tsp vanilla extract
- 1 1/2 cups whole milk
- 1 cup chocolate chips
To make the ice cream, melt the butter and sugar in a medium saucepan over medium-high heat. Cook, stirring often, until the butter is a deep golden-brown color, being careful not to burn it. Whisk in the heavy cream and heat until simmering.
Meanwhile, whisk egg yolks until light and fluffy in a medium bowl. Add a small amount of the cream mixture to the eggs, whisking constantly. Whisk in the rest of the cream slowly. Return the mixture to the saucepan, and cook over medium heat, stirring often, until it has thickened slightly and reads 170-175 degrees on an instant-read thermometer.
Remove from heat and pour through a fine-mesh sieve into a medium bowl. Mix in the vanilla, salt, and whole milk. Cover with plastic wrap and chill until very cold.
Churn ice cream according to manufacturer's instructions. As it churns, remove the cookie dough from the refrigerator and cut into small pieces. Pour the ice cream into an airtight container and mix in the chocolate chips and the cookie dough. Freeze until firm.
source: Annie's Eats. Ice cream adapted from Joy the Baker, cookie dough from The Perfect Scoop by David Lebovitz