Double Cookie Dough Ice Cream

The Red Sox played their home opener earlier this week, and even though hockey and the Bruins will always be my number one sports team in this town, I couldn’t help but tune in. They had a gorgeous sunny day for the game, and even got the win so it couldn’t have gone much better. I won’t lie, it’s been pretty hard being a Red Sox fan the past couple years (ok, downright ugly at times), but I’m trying to give them another chance this season. Summers are just more fun with baseball; I hope they continue to play well!

Shane and I have an “opening day” tradition of our own, and it relates to something else that makes summer even better – ice cream!! Shane runs the same marathon every year in early May, and that’s the weekend we make our inaugural trip to our local ice cream shop. It’s just a few weeks away now, and I’m so looking forward to it. They introduced a red velvet ice cream last year that I completely fell in love with, and though I’ve tried a few store bought versions, nothing quiet compares to theirs.

Double Cookie Dough Ice Cream

Our ice cream consumption has been way down this winter, especially when it comes to the homemade variety. I was long overdue to pull out my ice cream maker and whip up a batch, and I knew exactly what I wanted to try first. This double cookie dough ice cream has been on my to-do list forever, and as I’m seriously obsessed with all things cookie dough right now, I was pretty darn excited about it!

Double Cookie Dough Ice Cream

Unlike most cookie dough ice cream recipes, which are vanilla based with chunks of cookie dough mixed in, this one actually features a cookie dough-flavored base. Cookie dough pieces are also still incorporated, hence the use of the word “double” in the title. It is every bit as awesome as it sounds! Tons and tons of cookie dough flavor, and a rich, creamy texture – it’s without a doubt a new favorite of mine. This is the kind of ice cream that makes you want to skip the bowl and just grab a spoon to dig into the whole container :)

Happy Friday guys, hope you have a great weekend!

Double Cookie Dough Ice Cream
adapted from Annie’s Eats (cookie dough from The Perfect Scoop by David Lebovitz, ice cream adapted from Joy the Baker)

{Note: If for some reason you only want a small quantity of ice cream, I halved this recipe without any problems.}

Cookie Dough Mix-in
5 tablespoons unsalted butter, melted and slightly cooled
1/4 teaspoon salt
1/3 cup packed light brown sugar
1/4 cup flour
1/2 teaspoon vanilla extract
3/4 cup mini chocolate chips

Ice Cream
3 tablespoons unsalted butter
2 cups heavy cream
2/3 cup packed dark brown sugar
4 large egg yolks
1/8 teaspoon kosher salt
2 teaspoons vanilla extract
1 1/2 cups whole milk

To make the cookie dough: Combine the butter, salt, and brown sugar together in a small bowl. Mix until smooth, breaking up any brown sugar clumps. Stir in the flour until incorporated, then add the vanilla and chocolate chips. Turn the mixture onto a piece of plastic wrap, shape into a disk then wrap and refrigerate until well chilled and firm. (If your butter was still hot, the mixture may be loose – just stick the bowl in the fridge for a few minutes and allow it to firm up before shaping and wrapping.)

To make the ice cream: Add the butter to a medium saucepan and set over medium heat. The butter will melt then begin to bubble and foam before eventually starting to brown – swirl the pan occasionally to help it brown evenly. Continue cooking until it becomes a dark shade of golden brown and smells nutty – be patient and watch carefully, it can go from brown to burned quickly. Add the heavy cream and whisk to combine. Allow the mixture to come to a simmer.

Meanwhile, whisk the brown sugar, egg yolks, and salt in a heatproof bowl until pale in color. Slowly add the warm cream mixture to the egg yolks, whisking constantly. Pour back into the saucepan and set over medium-low heat. Stir constantly until the mixture thickens enough to coat the back of a wooden spoon (about 170-175 F on an instant read thermometer). Strain the custard into a heatproof bowl and stir in the vanilla and whole milk.

Cover and refrigerate until thoroughly chilled (overnight is good). Freeze in your ice cream maker according to the manufacturer’s instructions. Meanwhile, chop the disk of cookie dough into bite-size pieces. As you transfer the ice cream to an airtight container for storing, mix in the cookie dough pieces. Freeze until firm, at least 1 hour.

Makes about 1 quart