Creamy vanilla ice cream loaded with chunks of chocolate chip cookie dough and chocolate chips.
Ingredients
For the Ice Cream:
1 1/2cupswhole milk
1 1/2cupsheavy cream
3/4cupgranulated sugar, divided
2teaspoonsvanilla extract
4large egg yolks
3ouncessemisweet chocolate, finely chopped
2teaspoonscanola oil
For the Cookie Dough:
1/4cupunsalted butter, at room temperature
1/4cuplight brown sugar
2tablespoonsgranulated sugar
1tablespoonheavy cream
1/4teaspoonvanilla extract
1/8teaspoonsalt
6tablespoonsall-purpose flour
1/4cupminiature semisweet chocolate chips
Instructions
1. Set a medium sized bowl over a large container of ice water.
2. Heat milk, cream, and 1/2 cup sugar in a large, heavy saucepan over medium-high heat, stirring occasionally, until steam appears and the liquid is hot (175 degrees).
3. Meanwhile, in a separate bowl, whisk the yolks and 1/4 cup of sugar together until smooth. Slowly whisk about 1 cup of the hot liquid mixture into the yolks to temper them. Then slowly whisk the tempered yolk mixture back into the remaining hot liquid mixture. Continue to cook the custard mixture over medium heat until it is very hot but not simmering (180-185 degrees). Immediately pour custard into bowl set in the ice bath and let cool, stirring occasionally, for about 10 minutes. Remove the custard mixture from the ice bath and stir in vanilla extract. Cover tightly with plastic wrap and refrigerate until very cold (40 degrees), at least 4 hours and up to 24 hours.
4. To Make the Cookie Dough: In the bowl of a stand mixer fitted with the paddle attachment combine the butter and both sugars and beat on medium speed until light and fluffy, 3 minutes. Add the cream, vanilla and salt, and mix until combined, about 1 minute. Scrape the sides of the bowl, then reduce the mixer speed to low and gradually add the flour, mixing just until incorporated. Using a rubber spatula, stir in the chocolate chips. Refrigerate for at least 30 minutes, or up to 2 days. Once chilled, scoop the cookie dough into 1/2-teaspoon sized balls and place on a parchment-lined baking sheet and place in the freezer until ready to churn the ice cream.
5. A few minutes before you plan to churn the ice cream, place semisweet chocolate in a medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until chocolate is melted and whisk until smooth. Stir in oil and transfer to a ziploc bag; set aside.
6. Pour the mixture into the ice cream canister and churn following the manufacturer’s instructions until the mixture resembles the consistency of thick whipped cream. Snip the corner of the ziploc bag that the chocolate is in, and while the machine is running, slowly drizzle the chocolate into the ice cream. After chocolate is added, continue churning until the mixture resembles soft served ice cream.
Transfer the ice cream to an airtight container and fold in cookie dough chunks. Cover the container and freeze the ice cream until it is firm, about 3 hours.