Homemade Cookie Dough Ice Cream made with heavy cream, milk, sugar, vanilla, egg yolks, chocolate chips and cookie dough. Delicious and creamy Ice Cream Treat. Scoopable Ice Cream that is perfect served on a waffle cone or as a cookie sandwich. Try on top of a Pizooki it's delicious.
In heavy sauce pan combine Whipping Cream and Whole Milk, Vanilla extract with ¼ Cup Brown Sugar .
Heat over medium heat until hot but do not allow mixture to boil.
In separate bowl combine Egg Yolks with ½ cup granulated Sugar and combine. Mixture will be thick and bright yellow. Whisk until a light yellow color and thin ribbonlike texture.
How to Temper Eggs
Once mixture reaches about 160 degrees, pour about ½ cup into egg yolk mixture and Whisk together slowing raising temperature of the eggs. Then Add another ½ cup of milk mixture to eggs and continue whisking.
Then add egg and milk mixture back into remaining milk mixture and whisk together. Mixture will be thin.
Heat over medium heat until mixture reaches 175 degrees. Remove from heat and stir in Vanilla and Salt.
Chill cream mixture for up to 4 hours in Refrigerator or overnight. Mixture should be below 50F degrees before adding to Ice Cream Maker
Pour mixture into Ice Cream Maker and follow directions for Ice Cream Machine. The Cuisinart 2.0 takes about 30 minutes to churn. I recommend freezing cylinder for a minimum of 24 hours before using.
Once frozen remove and place into air tight container and freeze for 2 hours before serving. Store up to 1 month.
How to Temper Eggs:Once mixture reaches about 160 degrees, pour about ½ cup into egg yolk mixture and Whisk together slowing raising temperature of eggs. Add another ½ cup of milk mixture to eggs and continue whisking.