Tuesday, January 27, 2009

Chocolate chip cookie dough icecream

I finally did it--made my first batch of homemade ice cream!  Q bought me the ice cream maker bowl for my Kitchen Aid mixer for Christmas.  It is so easy to use and it makes gourmet-quality ice cream.  We had some friends over last night to try this awesome stuff--I think we all had a second helping in our ice cream parlor glasses.

Here are the recipes I used to make it.  The ice cream recipe came from the Kitchen Aid instruction booklet and the cookie dough recipe came from a cupcake recipe from Taste of Home.  The cookie dough was used as a creamy filling in the middle of the cupcakes.  It doesn't use eggs in it and still tastes like the real thing.  Even though this recipe is specific to the Kitchen Aid ice cream maker, you should be able to adjust the measurements and/or directions for your ice cream maker.

Step #1:  Make the cookie dough so that it has enough time to chill in the freezer for a while so that it's ready to be mixed in the ice cream.

Cookie Dough 

1/2 cup butter, softened
1/2 cup packed brown sugar
4 Tablespoons sugar
2/3 cups all-purpose flour
1/2 cup confectioners' sugar
1/2 cup miniature semisweet chocolate chips

In a small mixing bowl, cream the butter and sugars.  Beat in flour and confectioners' sugar until blended.  Fold in chocolate chips.  Roll into teaspoon size balls (I love this size because it's so good to bite into a big amount of dough in your ice cream.) and place them on a 9" x 13" pan that has been lined with wax paper.  Place in freezer while you chill and prepare the ice cream batter.

Step #2:  Make the ice cream!

French Vanilla Ice Cream (makes 2 quarts)

2 1/2 cups half-and-half
8 egg yolks
1 cup sugar
2 1/2 cups whipping cream
4 teaspoons vanilla
1/8 teaspoon salt

In medium saucepan over medium heat, heat half-and-half until very hot but not boiling, stirring often.  Remove from heat; set aside.

Place egg yolks and sugar in mixer bowl.  Attach bowl and wire whip to mixer.  Mix on low speed for about 30 seconds, or until well blended and slightly thickened.  Continuing on the same speed, very gradually add half-and-half; mix until blended.  Return half-and-half mixture to medium saucepan; cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly.  Do not boil.  Transfer half-and-half mixture into large bowl; stir in whipping cream, vanilla, and salt. Cover and chill thoroughly, at least 8 hours.

Assemble and engage freeze bowl, dasher, and drive assembly.  Turn to STIR (speed 1).  Using a container with a spout, pour mixture into freeze bowl.  Continue on same speed for 15 to 20 minutes or until desired consistency.  Immediately transfer ice cream into serving dishes, or freeze in an airtight container.

Yield:  16 servings ( 1/2 cup per serving)

Step #3:  Mix the cookie dough into the ice cream.  You can usually add in things like chocolate chips during the last couple minutes of mixing, but since I made lots of cookie dough, I decided to mix it in after I put the ice cream into a separate air-tight plastic container.  After you mix it in, cover it well and place into the freezer to "ripen" for a few hours. This gives it time to get a little stiffer in consistency and for the flavors to mesh together.

Hope you enjoy this treat as much as we did!  There's absolutely no need to wait until summer to enjoy a frozen dessert.

1 comment:

Erin said...

That sounds yummy! I'll be right over to have some.