A vanilla custard bursting with generous chunks of unbaked cookie dough and baked chocolate chip cookies. This will be your new favorite ice cream!
Author: Eva Bakes
3/4cuporganic cane sugar
1/2cupskim milk powder
1 and 2/3cupswhole milk
1 and 2/3cupsheavy cream
1/2recipeeggless cookie doughlink at bottom
4-5chocolate chip cookieslink at bottom
Get a large bowl and fill it with ice. Set aside.
In a large saucepan, mix together the sugar, milk powder, and milk. Whisk until the milk powder dissolves. Then add the cream and mix well.
Place the egg yolks in a small bowl and set aside.
Put a fine mesh sieve on top of a large bowl and set aside.
Turn the stove to medium and clip a candy thermometer to the side. Stir the mixture until it reaches 110 degrees F (45 degrees C).
Take the saucepan off the stove (but do not turn it off). Pour about 1/2 cup of the milk mixture into the small bowl with the egg yolks. Keep whisking so the eggs don't scramble. Then pour the egg yolks back into the sauce pan and keep stirring.
Keep heating the mixture until it reaches 165 degrees F (75 degrees C). This will take about 5-10 minutes.
Pour the mixture into the fine mesh sieve. Remove the sieve and stir the vanilla into the custard mixture. Mix well.
Allow the ice cream mixture to cool in the ice bath before transferring to the refrigerator to cool completely, at least another 1-2 hours.
Once the ice cream mixture has completely cooled, churn in an ice cream machine according to the manufacturer's directions.
Transfer a few scoops of the ice cream into a freezer-safe container, add chunks of cookie dough and the baked cookies and repeat. Freeze for 8-12 hours before serving.
Source: Inspired by Ample Hills Creamery; Eggless cookie dough from here; chocolate chip cookies from here; ice cream base from here