Recipe courtesy of Gale Gand
Print
Chocolate Chip Cookie Dough Ice Cream
Total:
3 hr 50 min
Prep:
35 min
Inactive:
3 hr
Cook:
15 min
Yield:
1 quart
Level:
Intermediate
Total:
3 hr 50 min
Prep:
35 min
Inactive:
3 hr
Cook:
15 min
Yield:
1 quart
Level:
Intermediate

Ingredients

Cookie Dough: 
  • 8 ounces (2 sticks) cool unsalted butter, cut into pieces
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 eggs
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chocolate chips
Ice Cream Base:
  • 2 cups half-and-half
  • 2 cups heavy cream
  • 1/2 vanilla bean, split lengthwise
  • 9 egg yolks
  • 3/4 cup sugar

Directions

Make the Cookie Dough: Cream the butter in a mixer fitted with a paddle attachment (or use a hand-held beater) until soft and fluffy. Add both sugars and mix. Add the vanilla and 1 egg and mix. Add the remaining egg and mix. Add the flour, baking soda, and salt and mix. Add the chips and mix just until just combined. 

Using your hands, roll the dough into a long thin rope; then cut into small bits. Refrigerate until ready to use. 

Make the Ice Cream Base: In a saucepan over medium heat, heat the half-and-half, cream, and vanilla, whisking occasionally, to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat and let the flavors infuse for 10 minutes. Whisk together the egg yolks and sugar. In a thin stream, whisk half of the cream mixture into the egg yolk mixture. Then pour the egg-cream mixture back into the saucepan containing the rest of the cream mixture. 

Heat over medium heat, stirring constantly with a wooden spoon. At 160 degrees F., the mixture will give off a puff of steam. When the mixture reaches 180 degrees F, it will be thickened and creamy, like eggnog. (If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough.) When it is ready, quickly remove it from the heat. 

Meanwhile, put 2 handfuls of ice cubes in the bottom of a bowl, and add cold water to cover. Rest a smaller bowl in the ice water. Pour the cream mixture through a fine sieve (to remove the vanilla bean pieces and cinnamon sticks) into the smaller bowl. Chill for 3 hours. 

Freeze the cream mixture in an ice cream maker according to the manufacturer's instructions. Meanwhile, put a bowl in the freezer. When the ice cream is frozen, remove the bowl from the freezer, and transfer the ice cream to it. Fold in the chocolate chip cookie dough (you may not need all of it). Pack the ice cream into sealable containers and return to the freezer. (Make cookies: bake any leftover dough in a preheated 350 degree F. oven for about 10 to 12 minutes.)

Cook's Note

Homemade ice cream is an inexpensive luxury, and an easy one. In this recipe, we use lots of fresh cream, not milk, which makes a dense and satisfying mixture. The key to great flavor is using whole vanilla beans. If you are lucky enough to be choosing among vanilla beans from around the world, here's a quick flavor guide: Mexican beans are creamy, with spicy overtones. Madagascar beans are even more creamy, but Indonesian ones have a sweet, woody flavor. Tahitian vanilla is very fruity, with an strong flavor of ripe cherries. Most extracts are made by blending the four into the basic vanilla flavor we recognize; whole beans have more individuality.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Chocolate Chip Cookie and Brown Butter Candied Bacon Ice Cream Sandwiches

Recipe courtesy of Natasha Case|Freya Estrellar

Chocolate Chip and Sea Salt Cookies, Caramel Ice Cream, Dulce de Leche

Recipe courtesy of Yigit Pura

Giant Mint Chocolate Chip Ice Cream Sandwiches

Recipe courtesy of Claudia Sidoti

Ricotta and Chocolate Chip Ice Cream Cones

Recipe courtesy of Giada De Laurentiis

Mint Chip Ice Cream

Recipe courtesy of Alton Brown

Chocolate Chip Cookie Dough

Chocolate Chip Cookie Dough

Recipe courtesy of Dan Pashman|Laurie March

Ice Cream Cookie Sandwich

Recipe courtesy of Cooking Channel

On TV

Food Quest

10am | 9c

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Good Eats

3pm | 2c

Good Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c
On Tonight
On Tonight

MasterChef Canada

8pm | 7c

Big Bad BBQ Brawl

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Big Bad BBQ Brawl

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c