Cookie Dough Ice Cream
Published by Houghton Mifflin Harcourt
Chocolate chip cookie dough is the classic choice, but you can use anything you like: In fact, you should probably buy my cookie book, Recipe of the Week: Cookies, and make your selection from the fifty-two options. You can use pasteurized egg substitute in the cookie dough, if you're concerned about the risk of eating raw eggs.
Total Timeunder 4 hours
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together
Equipmentice cream maker
Five Ingredients or LessYes
Taste and Texturecreamy, rich, sweet
Type of Dishice cream
- 1½ cups whole milk
- 1½ cups heavy cream
- ¼ cup sugar syrup or white sugar
- 1 teaspoon vanilla extract
- 1½ cups of your favorite raw cookie dough, such as chocolate chip or oatmeal
If using sugar syrup:
Place the milk, cream, sugar syrup and vanilla extract in a bowl and whisk well. Transfer to an ice cream maker and proceed according to the manufacturer’s instructions.
If using sugar:
Place the milk, cream and sugar in a small pan and cook over low heat, whisking from time to time, until it is warm, about 175°F. Do not allow the mixture to boil. Set the mixture aside until it reaches room temperature. Cover and refrigerate until it reaches 40°F, about 3 hours. Add the vanilla, transfer to an ice cream maker and proceed according to the manufacturer’s instructions.
When the ice cream is just beginning to come together but has not hardened completely, add spoonfuls of the cookie dough and process for about 5 more minutes.
2008 Sally Sampson