I love Ben and Jerrys cookie dough ice cream. So I thought I would experiment and try and make my own as I have an ice cream maker. I am pretty pleased with the result! The recipe is below let me know what you think. Be patient it is time consuming but so worth it!
Cookie Dough Ice Cream
Ingredients:
300ml full cream milk
284ml double cream
3 eggs separated
85g caster sugar
1 tsp of good vanilla extract
Packet of chocolate chunks
The cookie dough recipe I used was http://allrecipes.co.uk/recipe/4807/best-big--fat--chewy-chocolate-chip-cookies.aspx, I think the recipe is brilliant! So chewy just how I like cookies to be. Make sure you make these before you start making the ice cream so they can chill in the fridge ready to roll into small blobs
Method:
1. Combine the milk and vanilla extract into a saucepan over a low heat. When it has nearly come to the boil take off the heat, covered and leave to cool for 20 minutes.
2. Meanwhile separate the whites from the yolks into a bowl. Beat the egg yolks and caster sugar until light and creamy. Whisk in the milk and pour back into the saucepan. Using a wooden spoon keep stirring the mixture over a low/medium heat until the mixture lightly covers the back of the spoon and has thickened slightly.
3. Transfer slightly thickened custard mixture into a clean bowl and whisk in the cream until combined. Pour the mixture into a jug cover and refridgerate until completely chilled.
4. Once mixture is chilled, slowly pour the mixture into the ice cream machine and churn according to the ice cream maker instructions. Add the chocolate chunks a few minutes before the ice cream is finished.
5. Making little blobs of cookie dough with your hands put into the mixture and slowly fold to combine. Make sure to do it slowly otherwise it will separate.
6. Using a spatula transfer the mixture into a suitable freezable container.
Cookie Dough Ice Cream
Ingredients:
300ml full cream milk
284ml double cream
3 eggs separated
85g caster sugar
1 tsp of good vanilla extract
Packet of chocolate chunks
The cookie dough recipe I used was http://allrecipes.co.uk/recipe/4807/best-big--fat--chewy-chocolate-chip-cookies.aspx, I think the recipe is brilliant! So chewy just how I like cookies to be. Make sure you make these before you start making the ice cream so they can chill in the fridge ready to roll into small blobs
Method:
1. Combine the milk and vanilla extract into a saucepan over a low heat. When it has nearly come to the boil take off the heat, covered and leave to cool for 20 minutes.
2. Meanwhile separate the whites from the yolks into a bowl. Beat the egg yolks and caster sugar until light and creamy. Whisk in the milk and pour back into the saucepan. Using a wooden spoon keep stirring the mixture over a low/medium heat until the mixture lightly covers the back of the spoon and has thickened slightly.
3. Transfer slightly thickened custard mixture into a clean bowl and whisk in the cream until combined. Pour the mixture into a jug cover and refridgerate until completely chilled.
4. Once mixture is chilled, slowly pour the mixture into the ice cream machine and churn according to the ice cream maker instructions. Add the chocolate chunks a few minutes before the ice cream is finished.
5. Making little blobs of cookie dough with your hands put into the mixture and slowly fold to combine. Make sure to do it slowly otherwise it will separate.
6. Using a spatula transfer the mixture into a suitable freezable container.
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