Chocolate Chip Cookie Dough Ice Cream

The only reason I made this ice cream was to finish off a bag of chocolate chips I had in the pantry. Now that isn't to say I don't love cookie dough ice cream, because I do. While in search of a dough recipe, I came across David Lebovitz's in his book The Perfect Scoop, and looked no further. Everyone who loves dessert recipes knows his name. 

• Chocolate Chip Cookie Dough Ice Cream

Ingredients: 


Dough -

5 tablespoons unsalted butter, melted
1/3 cup packed dark brown sugar
1/3 cup flour (I added a couple spoonfuls)
1/2 teaspoon vanilla extract (I used 1/8 of almond instead)
1/4 teaspoon kosher salt
3/4 cup chocolate chips (I have no idea how much I used! 

Ice Cream - 

1 cup whole milk

1/2 cup heavy cream

1/4 cup + 2 tbsp sugar

Instructions: 

I went ahead and made the dough a couple days prior to making the actual ice cream since I had time on my hands. After mixing all the ingredients I froze the dough. I figure it'd be easier to work with this way. As you saw from my ingredient substitutions above, I changed quite a bit. A) I think there is too much butter in this recipe. Before I added the extra bit of flour my dough was sitting in a grease pool of butter. B) I don't have any vanilla extract. C) I just used what was left of my chocolate. I don't think I had 3/4 cup. It was probably closer to 1/2 cup. I'm glad I didn't have any more to use because there was way more chocolate than dough. 

I made the ice cream with the usual method - stir sugar in milk in a small saucepan over low heat for about 5 minutes, stirring occasionally to make sure the sugar fully dissolves. Whisk in the cream. Refrigerate. 

While the batter was refrigerating I pulled the dough from the freezer to hack into chunks! They had a pretty distinct butter flavor. It isn't my cup of tea, but might be someone's. I did enjoy it though. 

Look at that dough vs batter ratio! That's how it should be. Not like Breyer's or Haagen Dazs where you get flecks or only a few small chunks. No way. 

mmm mmmm! Look at that chunky goodness. Churned for about 20 minutes and the base came out nice and fluffy too.