Hi friends. Hello again. Sorry for the radio silence. I can blame my lengthy absence from this blog on being very busy and important, but that’s a pretty lame excuse. We’re all busy. Truth is, with Gabe gone last summer, most of my meals consisted of summer vegetables, baguettes, and cheese, so there wasn’t much to post about. And then after we got married and he was home with me again, I was more interested in cooking and eating food than making my poor husband wait while I photographed our supper in just the perfect light.
But guess what? I missed this space. I’ve still been cooking and recipe tweaking like crazy, but I really missed the creative challenge of food photography. So I’m back. Even though it’s February in Minnesota and the light is mostly gray and the produce is uninspiring. I’m back, and I’m hoping to be seen a little more frequently around here.
Along those lines, here’s an unorthodox recipe for February: ice cream. Cookie dough ice cream, to be exact. I have fourteen ice cream recipes on this blog, so adding one more seems like just the ticket for getting back in the blogging game. Consider it a thank-you from me to you. Thanks for still being here!
Cookie Dough Ice Cream
- 1 cup whole milk*
- 3/4 cup granulated sugar
- 2 cups heavy cream*
- pinch of salt
- 1 vanilla bean, split in half lengthwise
- 6 large egg yolks
- 3/4 tsp. vanilla extract
- 1/2 cup mini chocolate chips
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 4 Tbs. unsalted butter, softened
- 1 tsp. vanilla extract
- 3 Tbs. milk
- 1 cup flour
- 1/2 tsp. salt
- 1/2 cup mini chocolate chips
Make ice cream: Whisk together milk, sugar, 1 cup of the cream, and salt in a medium saucepan. Warm over medium heat until steamy, stirring occasionally and being careful not to scorch the bottom. Remove from heat and scrape the seeds from the vanilla bean into the saucepan. Place the pod in the mixture as well, cover, and remove from heat. Let steep for 30 minutes.
Meanwhile, pour the remaining 1 cup cream and 3/4 tsp. vanilla into a large bowl. Set a mesh strainer on top. Whisk together the egg yolks in a separate medium bowl. Slowly and carefully pour the warm milk mixture into the egg yolks, whisking constantly. Pour the egg yolk mixture back into the saucepan and place over medium heat again. Heat, stirring constantly with a heatproof spatula or wooden spoon, until the mixture thickens and coats the back of the spoon. (If you’re using an instant read thermometer, it should read between 170° and 175° F.)
Immediately pour the egg yolk mixture through the mesh strainer and into the cream. Stir and chill in the refrigerator for at least 8 hours.
Meanwhile, make the cookie dough: Cream together sugars and butter in a medium bowl. Stir in vanilla, milk, flour, and salt until well combined. Stir in mini chocolate chips. Scoop into balls and place on a cutting board or cookie sheet. Freeze for a couple hours, then chop into smaller pieces. Keep frozen until ready to use.
Freeze ice cream in an ice cream maker according to the manufacturer’s instructions. Once the ice cream is done churning, stir in remaining 1/2 cup mini chocolate chips and cookie dough chunks. Store the ice cream in the freezer.
* As always, I use equal amounts of lactose-free half-and-half in place of the milk and cream in this recipe.