Friday, May 7, 2010

Chocolate Chip Cookie Dough Ice Cream

In the words of my husband, “Honey- if you were a Sesame Street Character, you would be the ‘Ice-Cream Monster’!” Yes, I LOVE ice-cream. The first step is admitting it, right? Ice Cream is my all time favorite dessert… treat… splurge… guilty pleasure… err i think you get the point. I LOVE IT! period.

So I have been hearing about this guy David Lebovitz and more specifically his homemade ice-cream. He has an entire cookbook dedicated to my favorite treat. It’s called The Perfect Scoop, and I’ve been hearing all about it on numerous of my favorite food blogs. Anyhow, I decided to test out a recipe of his before I ordered the book. When I saw his homemade vanilla recipe along with the Cookie Dough mix in: I knew what I would do… Chocolate Chip Cookie Dough. Oh man, it did not disappoint.

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Source: David Lebovitz

Ingredients:

Vanilla Ice Cream:
(Note: makes about 1 Quart so I doubled the recipe)
1 Cup Milk
Pinch of Salt
3/4 cups sugar
1 Vanilla Bean
(NOTE: I substituted a few tsps of Vanilla Extract b/c I was too cheap to spend $8 on one Vanilla Bean)
5 Egg Yolks
2 Cups Heavy Cream
A few drops of Vanilla Extract (if you use the vanilla bean)

Eggless Cookie Dough Mix-In:
Note: I also doubled this recipe
5 TBS Salted Butter- melted
1/3 Cup Packed Light Brown Sugar
1/4 of Flour (i used more- about 1/2 cup total)
1/2 tsp Vanilla Extract
1/2 cup Walnut, Pecans, or Hazelnuts toasted and chopped (I omitted this)
1/2 to 3/4 cup semi-sweet chocolate chips (I used the minis)

Directions:

Vanilla Ice Cream:
Heat the Milk, Salt, Sugar in a Saucepan. (If using the vanilla bean) Split the bean in half lengthwise and with the tip of a paring knife, scrape out the seeds into the milk. Add the Pod to the Milk also (I added my vanilla extract here). Stir together the egg yolks in a separate bowl and gradually add some of the warmed milk stirring constantly as you pour (this is to temper the yolks). Pour the warmed yolks into the pan with the rest of the milk/sugar mixture. Cook over low heat, stirring constantly and scraping the bottom of the pan with a heat-resistant spatula until the custard thickens enought to coat the spatula. Strain the Custard into the Heavy Cream (make sure you have the cream in a large enough bowl). Mix well. If you used the Vanilla Bean, rinse it and add it into the mixture. Chill Thoroughly, remove vanilla bean and freeze in icecream maker according to the manufacturers instructions. Once the icecream is done- remove to a freezer safe container and fold in your mix-ins, and then freeze for a few hours (or overnight) to harden.

Eggless Cookie Dough Mix-In:
In a medium sized bowl, mix together the butter and sugar until smooth. Next add flour, then vanilla, Chocolate chips and lastly the Nuts (if you are using them). Form Dough into a 1/2 inch disc (it's pretty sticky, so I used plastic wrap to mold it). Wrap in Plastic wrap and refrigerate until firm. Chop the dough into bite sized pieces and store in the refrigerator until ready to mix into ice-cream.

Putting Ice-Cream Together:
I added some of the Cookie dough pieces along with some extra mini chocolate chips to my icecream. WOW. That is all I have to say. Best ice cream I have ever head.

Thank you Mr. Lebovitz, I am now a big fan. Oh, and yes- I went on Amazon immediately and ordered the book. Can’t wait to post more of his ice cream deliciousness. I am no longer content with store bought ice cream. This recipe changed my life. haha Seriously though, I’ve made “Philadelphia style” ice-cream before (no eggs- lots of milk), but it ends up a little icey— THIS my friends, was beyond creamy. It was devine. Please do yourself a favor and make some.
Jenny Craig will be mad at me this week- oh well, it was worth it! :)
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2 Responses to “Chocolate Chip Cookie Dough Ice Cream”

  1. 1

    jennydawn — May 7, 2010 @ 1:42 pm

    i was SO hoping you would post this after you said you were making it! YUMMM!

  2. 2

    Jenna Jenkins — May 9, 2010 @ 3:09 pm

    Looks Delicious! Cannot wait to try this recipe!

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