Monday, July 11, 2011
Cookie Dough Ice Cream
As much as I love eating homemade ice cream, I sometimes avoid recipes that require making a custard. If you've never made ice cream, the custard needs to be slowly heated over a stove, and then chilled in the fridge before churning it in an ice cream machine. This recipe is great since all you have to do is mix ingredients together, churn, and freeze. The ingredients come together in 3 minutes, making this one of the easiest ice cream recipes I've made.
I made this ice cream with leftover chocolate chip cookie dough that I had at home, but you could just as easily use ready made cookie dough. Use as much or as little as you'd like, the amount of cookie dough listed in the recipe can be very loosely interpreted. You can even add extra chocolate chips if you want. I topped mine with chocolate syrup, but it is delicious on its own. It stays rich and creamy, even after days in the freezer.
Recipe from a Cuisinart Ice Cream Maker User's Guide
1 cup whole milk
3/4 cup sugar
2 cups heavy cream
1 1/2 teaspoons vanilla extract
1/4 cup chocolate chip cookie dough, rolled into small pieces (about the size of a blueberry)
Using a hand mixer (or something similar), beat together the milk and sugar until the sugar dissolves, about 1 to 2 minutes. Add the cream and vanilla and mix.
Set up your ice cream maker and pour in the mixture. Churn for 25 minutes. Add the cookie dough pieces and churn for another 5 minutes. Freeze until firm, about 4 hours. Pin It Now!