Cookie Dough Ice Cream

Instructions

1. 1

   Prepare the Edible Cookie Dough

   • Preheat your oven to 350°F (175°C). Spread the all-purpose flour on a baking sheet and bake for 5-7 minutes to heat-treat it, ensuring it's safe to eat raw. Let it cool completely.
   • In a medium bowl, use an electric mixer to cream the softened butter, light brown sugar, and 25g of the granulated sugar until light and fluffy, about 2 minutes.
   • Beat in 1/2 tsp of vanilla extract, 1/8 tsp of salt, and 2 tablespoons of milk until combined.
   • Gradually mix in the cooled, heat-treated flour until just incorporated. Do not overmix.
   • Fold in the mini chocolate chips.
   • Roll the dough into small, bite-sized pieces (about 1/2-inch) and place them on a parchment-lined plate or small baking sheet. Freeze for at least 1 hour until firm.
2. 2

   Make the Custard Base

   • In a medium saucepan, combine the heavy cream, whole milk, the remaining 150g of granulated sugar, and 1/4 tsp of salt. Warm over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot and steaming, but not boiling.
   • While the cream mixture is heating, whisk the egg yolks in a separate large bowl until they are smooth and slightly pale.
   • Temper the eggs by slowly pouring about 1 cup of the hot cream mixture into the egg yolks while whisking constantly. This prevents the eggs from scrambling.
   • Pour the tempered egg mixture back into the saucepan with the rest of the cream.
3. 3

   Cook and Chill the Custard

   • Return the saucepan to medium-low heat. Cook, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (an inserted finger should leave a clean line). This should take 5-8 minutes. The temperature should reach 170-175°F (77-80°C).
   • Immediately remove from heat and strain the custard through a fine-mesh sieve into a clean bowl to ensure a silky-smooth texture.
   • Stir in the remaining 2 tsp of vanilla extract.
   • To cool quickly, place the bowl in an ice bath for 20-30 minutes. Then, cover with plastic wrap pressed directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until completely cold.
4. 4

   Churn the Ice Cream

   • Pour the thoroughly chilled custard base into your pre-frozen ice cream maker bowl.
   • Churn according to the manufacturer's instructions, typically for 20-25 minutes, or until it reaches the consistency of thick soft-serve ice cream.
5. 5

   Incorporate Cookie Dough and Freeze

   • During the last 2 minutes of churning, add the frozen cookie dough pieces and let them mix evenly into the ice cream base.
   • Transfer the finished ice cream to a freezer-safe, airtight container (a loaf pan covered tightly with plastic wrap works well).
   • Freeze for at least 4-6 hours, or until the ice cream is firm and scoopable. For best results, let it sit at room temperature for 5 minutes before serving.