Chocolate Chip Cookie Dough Ice Cream

Michigan-fan's Note:

A mixture of a few different recipes that we love using an ice cream maker! You can make the dough chunks as big or little as you want. Try it and see for yourself! You can substitute half and half for the whipping cream and any % fat milk. This recipe is a safe alternative to using raw eggs in the ice cream and the cookie dough.

• Total Time: 45 mins
• Prep Time: 45 mins
• Cook Time: 0 mins

Ingredients:

Yield: 4 quarts

Cookie Dough

• 6 tablespoons brown sugar
• 6 tablespoons sugar
• ¼ cup butter , softened
• ¼ cup milk
• 1 teaspoon vanilla
• 1 cup flour
• 1 ½ cups chocolate chips (mini works best)

Vanilla Ice Cream

• 4 egg yolks
• 2 whole eggs
• 2 ½ cups sugar
• 4 cups whippping cream
• 6 cups milk
• 1 ½ tablespoons vanilla

Directions:

1. Start the cookie dough by creaming together the sugars and the butter until smooth.
2. Stir in the vanilla and the milk.
3. Stir in the flour and add the chocolate chips.
4. Pour the cookie dough out on a long strip of wax paper or plastic wrap; wrap like a log and freeze until hardened (usually at least an hour).
5. Start the ice cream by creaming the eggs and sugar together in a medium saucepan; heat on low stirring constantly until 160 degrees then remove from heat and allow to cool.
6. Pour the cooled egg mixture into the ice cream maker; add the rest of the ingredients for the ice cream and follow the directions to make the ice cream.
7. After the cookie dough has hardened, cut or crumble the cookie dough into small pieces.
8. Once the ice cream has thickened like soft serve ice cream (but not hardened completely), stir in the cookie dough chunks.
9. Finish ripening the ice cream in the freezer and then serve.