I’ve been working on my summer bucket list. I bought a Maxi Dress. I’ll post some photos later.
I just got back from climbing Mt. St. Helen’s where I made my third attempt at eating a York Peppermint Patty at the top. I’ll show you how it went soon.
But in the meantime, I made ice cream. DOUBLE. COOKIE DOUGH. ICE CREAM. That means the ice cream itself is flavored like cookie dough PLUS it has cookie dough mixed in. It is heavenly!
For anyone who knows about ice cream making, this is a custard-based recipe. That I found on Annie’s blog. I use the Kitchen Aide mixer ice cream maker attachment. It works pretty well, but you need to finish each batch in the freezer.
I made a couple mistakes in the process, but neither affected the flavor. I blame my impatience for both. First, I left the butter in the microwave for too long while making the dough, and the bowl got too hot. When I added the chocolate chips, most of them melted, turning it into CHOCOLATE cookie dough, rather than chocolate CHIP.
Second, while the custard was cooking, I decided to do dishes. What was I thinking?!?! Dumb move. I know better. Sure enough, I got distracted and over-cooked the custard. If it had been plain vanilla ice cream, I think it would have been ruined, but since it’s was supposed to taste like cookies the toasted flavor works fine.
DOUBLE COOKIE DOUGH ICE CREAM
For the cookie dough:
5 tbsp. salted butter, melted (or unsalted butter plus ¼ tsp. salt)
1/3 cup packed light brown sugar
¼ cup flour
½ tsp. vanilla extract
¾ cup chocolate chips (I used mini chips)
For the ice cream:
3 tbsp. unsalted butter
2 cups heavy cream
2/3 cup dark brown sugar
4 large egg yolks
Pinch of coarse salt
2 tsp. vanilla extract
1½ cups whole milk
1 cup chocolate chips (semisweet or bittersweet)
Make the dough: Stir butter and sugar until smooth. Mix in flour, then vanilla and chocolate chips. Shape into a disk, wrap in plastic wrap and put it in the fridge.
To make the custard: Melt the butter in a medium saucepan over medium-high heat, stirring often, until the butter is a deep golden brown color. Whisk in the heavy cream and heat until simmering. Meanwhile in a medium bowl, whisk together the brown sugar and the egg yolks until pale and fluffy. Once the cream mixture is warm, add a small amount to the bowl with the egg yolks, whisking constantly. Slowly whisk in the rest of the cream. Mix in the salt. Return the egg-cream mixture to the saucepan and heat until just slightly thickened, and the temperature reads 170-175˚ F. (This happened fast for me and mine got too hot so be careful!)Immediately remove the mixture from the heat and pour through a fine mesh sieve into a bowl. Stir in the vanilla extract and the whole milk. Cover and chill in the fridge overnight or until thouroughly chilled.
Once it’s chilled, prepare in your ice cream maker. Meanwhile chop up the cookie dough disk and measure out the extra chocolate chips. When the ice cream is set, transfer it to a air-tight container, mix in the dough and chips then freeze until hard. Enjoy!