Homemade ice cream with cookie dough pieces and chocolate chips

Votes: 2

How to Make - Homemade Chocolate Chip Cookie Dough Ice Cream

Time: 3 hours 50 minutes
Complexity: easily
Quantity: 1 l.

This unusual ice cream has already won the hearts of many around the world, and perhaps you'll love it too. It was created in 1984 by two friends who owned a small ice cream parlor in the United States. Their brand, Ben & Jerry's, is widely known worldwide, and today they make ice cream under the Unilever label. It might seem unusual to you that Americans eat the dough. Nevertheless, the army of fans of this unusual ice cream continues to grow every year. In the United States alone, approximately 800,000 liters of this particular flavor are consumed annually.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cookie dough

230 g chilled butter, cut into pieces
1 cup brown sugar
0.5 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
2 and 1/4 cups premium flour
1 teaspoon of baking soda
1 teaspoon of salt
1 cup chocolate chips

Ice cream base

2 cups of drinking cream 10%
2 cups heavy cream
0.5 vanilla pod, split lengthwise
9 egg yolks
3/4 cup sugar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, cream, vanilla extract, brown sugar, premium flour, chocolate chips (granules)

Cooking the dish according to the recipe:

Making cookie doughIn a stand mixer fitted with a paddle attachment, beat the butter (or use a hand mixer) until soft and fluffy. Add both types of sugar and mix.

Add vanilla and 1 egg and mix. Add the remaining egg and mix. Add flour, baking soda, and salt and mix. Add chocolate chips and mix until the mixture is smooth, but some chocolate chips are still visible.
Roll the dough by hand into a long, thin log and cut it into small pieces. Freeze until needed.

Preparing the ice cream baseIn a saucepan over medium heat, heat the cream and vanilla mixture, stirring occasionally and making sure the cream doesn't burn or stick to the bottom of the pan. When the cream almost reaches a boil (do not let it boil), turn off the heat and let it simmer for 10 minutes to allow the flavors to infuse.
Whisk the egg yolks and sugar together. Pour half the cream into the yolks in a thin stream. Then pour the mixture back into the saucepan with the remaining cream.
Heat over medium heat, stirring constantly with a wooden spoon. At 165°F (70°C), the mixture will begin to steam. At 180°F (82°C), it will become thicker and creamier, similar to eggnog.If you don't have a thermometer, check the consistency with a wooden spoon. Dip it into the mixture and then run your finger along the back of the spoon. If the line is clear, it's ready; if the edges are blurry, the mixture isn't thick enough yet.). As soon as you achieve the desired consistency, immediately remove the pan from the heat.
Meanwhile, place 2 handfuls of ice in the bottom of a bowl and fill it with water. Place a smaller bowl on top. Strain the cream through a fine sieve into the smaller bowl (to remove any solid pieces). Refrigerate for 3 hours until the cream thickens.
Chill the custard in your ice cream maker according to the manufacturer's instructions. Meanwhile, place the empty bowl in the freezer. Once the ice cream maker's chilling cycle is complete, remove the bowl from the freezer and transfer the ice cream to it.
Add some pieces to it chocolate chip dough, you may not need all of them. Pack the ice cream into airtight containers and return it to the refrigerator (Making cookies: Bake the remaining dough in a preheated oven at 175°C for about 10-12 minutes, and you will get fresh cookies that will complement the dessert).