Cookie Dough Ice Cream

Chef

Cookbook

Recipe of the Week: Ice Cream: 52 Easy Recipes for Year-Round Frozen Treats

Published by Houghton Mifflin Harcourt

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This image courtesy of Joseph DeLeo

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.

CostInexpensive

Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationegg-free

Equipmentice cream maker

Five Ingredients or LessYes

Mealdinner

Moodblue, festive

Taste and Texturecreamy, rich, sweet

Type of Dishice cream

Ingredients

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

Instructions

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.