What is it about raw cookie dough that turns us all into kids? The sugary
rush, the texture? Or is it just the feeling of being naughty? Whatever the
reason, Cookie Dough Ice Cream is a true delight, and the quickest way to
recapture that sneaky feeling of childhood
INGREDIENTS:
- 2½ cups heavy cream
- 1½ cups whole milk
- ⅔ cup sugar
- ⅓ cup light brown sugar
- 1 tablespoon vanilla extract
- Pinch salt
- 1 package refrigerated cookie dough, frozen
YIELD: 1 QUART
Cookie Dough Caution
This recipe calls for prepackaged cookie dough, which contains raw eggs. It is the simplest way to gain that cookie-dough chewiness that we all crave, but, if concerned about the raw eggs, you can prepare an eggless cookie dough to use instead. In many cities, you may be able to find egg-free or vegan cookie dough in groceries or specialty stores.
INSTRUCTIONS:
- Combine all ingredients except the cookie dough in a medium saucepan over low heat. Do not allow to boil.
- Whisk continuously to combine.
- Remove from heat once sugars are dissolved. Allow to cool in refrigerator for 4 hours or overnight.
- Add to ice cream maker and follow manufacturer’s instructions for freezing.
- Chop frozen cookie dough into small pieces and add toward the end of the freeze cycle.
