I recall my early teen years with fond memories of watching Gilmore Girls with my sister, having a bunch of desserts in front of us. This was when my love of cookie dough was born. If you watched Gilmore Girls, you would know that the girls loved it. And me being the cookie monster that I am, was intrigued by it. Cookie dough you can eat? I must have some!
Although I have made some disastrous cookie doughs in my time, all of them inedible for my high cookie standards. Finally here I come with the cookie dough recipe that does not disappoint, coming from a Cookie Dough lover even!
So, what must I do with it? Oh, but of course, I shall not be selfish and eat it all on my own. I do not think the people I live with could fathom the idea of eating DOUGH! So I have made my own version of Chocolate Chip Cookie Dough Ice Cream. Hubby and I wouldn't need to go grocery hopping to find this flavor anymore! We can make it ourselves.
I've made this without an ice cream maker. As expected, it did not physically turn out to be as creamy looking as the commercial ones.. but this baby melts in your mouth into a smooth, sweet, incredible and very creamy ice cream. We loved it.
Chocolate Chip Cookie Dough Ice Cream
Ice cream Recipe made by me, Cookie dough from Love & Olive Oil
1 3/4 C whole milk (we use Full cream milk because we do not see "whole milk" sold in the grocery)
1 1/4 C heavy cream
1 vanilla bean, split and seeded
A pinch of salt
1 C brown sugar
2 large egg yolks
1 tbsp cornstarch
3 tbsp cream cheese, room temperature
Cookie Dough (the original recipe for this I got from Love & Olive Oil, which I follow):
2 1/2 cups all purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
1 cup (2 sticks) butter or margarine, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
1/3 cup milk or soy milk
1 cup mini semi-sweet chocolate chips (we do not have miniature choc. chips so we use the regular ones sold in the market)
Note: The Cookie Dough recipes makes twice as much as you need. I opted following the original recipe, well, because I love cookie dough.
Warm the milk, sugar, 1/4 cup of cream, vanilla bean and its seeds, and salt in a medium saucepan. Let the mixture heat up until it is steaming. Remove from heat, and let steep at room temperature for 30 minutes. (I used this time to measure out the rest of the ingredients)
Pour 1 tbsp of cornstarch into a bowl and add a tablespoon of milk to disolve. Set aside.
Whisk room temperature Cream Cheese in a different bowl, with a pinch of salt until soft, light and creamy. Set aside.
Pour 1 cup of cream into a medium sized bowl, set over a larger bowl filled with ice and iced water. Set aside.
Return custard mixture (milk mixture) to the burner, and heat until steaming. Slowly add the cornstarch slurry and whisk into the custard.
Slowly sppon 1/3 of the warm milk custard into the egg yolks, whisking continuously to temper the eggs. After this, add the egg and milk mixture to the rest of the custard and continue to heat it up, stirring every once in a while.
Let the custard boil for 3 minutes, stirring constantly to prevent it from spilling over your pot (this has happened to me once lol). Remove from heat.
Pour custard through a strainer over the cooled cream. Do not stir yet. Add the warm custard to the cream cheese 2 tablespoons at a time and stir until it is smooth. Add the cream cheese mixture back to the custard base. Now you may stir it completely with the cream. Return the vanilla bean to the mixture, and stir until cool.
Cover and chill in the freezer for at least 5 hours, stirring the ice cream every hour to break up ice crystals. Make sure to discard the vanilla bean.
To prepare cookie dough, Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add soymilk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips. Cover and chill until ready to use.
Stir in bite-sized chunks of cookie dough onto the ice cream.
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