I feel like I haven’t made anything in ages, so I decided to make one of my favorite ice creams: chocolate chip cookie dough.
I made a small batch of eggless cookie dough, perfect for those who are pregnant, have an egg allergy, or are scared to eat anything with raw eggs in it. It was very simple to make and I made little cookie dough balls and froze them for at least an hour. This made them stay in chunks while they mixed into the ice cream and kept the ice cream hard as well.
For the cookie dough, you need:
2 tbsp butter
2 ½ tbsp brown sugar
3 tbsp granulated sugar
1/8 tsp vanilla
2 tbsp water
¼ cup flour
As many semi-sweet chocolate chips you want.
- I creamed the butter and sugars together and after it was mixed thoroughly, I added the vanilla and water.
- Once that was mixed, I added the flour and finally the chocolate chips.
- I made balls in between the size of a teaspoon and tablespoon, placed them on a wax paper covered plate, and put them in the freezer for at least an hour.
I made a custard tasting white base to put the cookie dough in. You could make vanilla, chocolate, or any other kind of ice cream you want. This recipe was the easiest with all the ingredients I had and without throwing away egg whites. Also, it wasn’t too rich like some ice creams I have made. It was perfect for the yummy cookie dough.
¾ cup of sugar
2 tsp vanilla
2 cups milk
1 cup half & half
- Put the milk and half and half in a medium size sauce pan over medium-high heat until it begins to boil.
- While milk and cream is heating, in a heat proof bowl, mix eggs and sugar until it become pale yellow and fluffy. Add 1 of the 2 teaspoons of vanilla and mix a bit longer.
- Once the milk/cream mixture has begun to boil, take it off the heat and add to egg mixture ¼ cup at a time while mixing thoroughly.
- Once everything is combined, put back into the sauce pan over low heat until it thickens and coats the back of the spoon. Do not let it start to boil!
- Remove from heat once it is thick enough and pour through a strainer/sifter back into the heat proof bowl.
- Fill sink up with cold water and empty 3 ice cube trays of ice into the cold water. Place bowl in ice bath and mix the custard until it has cooled down.
- Once cooled to room temperature, put into air tight container and refrigerate for 4 hours or put in the freezer for 1 to 2 hours.
- Once it has sat in the fridge or freezer, pour into ice cream machine.
- During last 5 minutes of mixing time (dependent on manufacturers instructions), put in cookie dough.
- Empty into air tight container and freeze for 2 hours, mixing every 30 to 45 minutes to thicken the whole batch, rather than just the edges.
|Cookie Dough ready to freeze|
|Ice Cream before Cookie Dough|
|Ice Cream with Cookie Dough|
|Ready to eat!|