Pinterest has kind of changed my life. I used to cut and paste the links to recipes I wanted to try into Word documents or e-mail messages to myself, which I would then lose or forget about. But, now, I just click “Pin it” when I’m surfing the Internets and Pinterest keeps everything organized for me.
Over the weekend, I pinned a recipe for Double Cookie Dough Ice Cream to my ever-growing “Things I Want to Eat” board and, apparently, the folks on Pinterest are fans too, as more than a dozen other people re-pinned it in less than five minutes. Although I had intended to save this recipe for the warmer months, I took this as a sign that it needed to be made right away.
Every time I make ice cream, I declare the finished product “the best ever.” But seriously, this ice cream is the best ever.
Instead of the standard vanilla that is usually the base for chocolate chip cookie dough ice cream, the brown sugar and butter in the recipe creates a rich, cookie dough flavored base. In addition, the cookie dough recipe below (from David Leibovitz’s book The Perfect Scoop) will get you about two cups of cookie dough chunks. Combine that with the cup of chocolate chips that are added to the ice cream base once it freezes, and you’ll get a mix-in or two in every bite. And, really, everyone knows that the mix-ins are the best part of any ice cream.
So, pin this one. And, while you are at, follow me.
What are some of your favorite recipes that you have found via Pinterest?
From: Annie’s Eats
What You Will Need:
For the cookie dough:
5 tbsp. salted butter, melted (or unsalted butter plus ¼ tsp. salt)
1/3 cup packed light brown sugar
¼ cup flour
½ tsp. vanilla extract
¾ cup chocolate chips (I used milk chocolate because that’s what I had on hand, but semi-sweet would work too)
For the ice cream:
3 tbsp. unsalted butter
2 cups heavy cream
2/3 cup dark brown sugar (I used light brown sugar because that’s what I had on hand)
4 large egg yolks
Pinch of coarse salt
2 tsp. vanilla extract
1½ cups whole milk
1 cup chocolate chips
What to do:
- To make the cookie dough, stir together the butter and sugar in a mixing bowl until smooth.
- Mix in the flour, then the vanilla and chocolate chips. Form the dough into a disk, wrap in plastic wrap and refrigerate. The mixture might seem very wet, but it will firm up.
- To make the ice cream, melt the butter in a medium saucepan over medium-high heat. Continue heating, stirring often, until the butter is a deep golden brown color, being careful not to burn it.
- Whisk in the heavy cream and heat until simmering.
- Meanwhile in a medium bowl, whisk together the brown sugar and the egg yolks until pale and fluffy.
- Once the cream mixture is warm, add a small amount to the bowl with the egg yolks, whisking constantly. Slowly whisk in the rest of the cream. Mix in the salt.
- Return the egg-cream mixture to the saucepan and heat until just slightly thickened, and the temperature reads 170-175˚ F on an instant-read thermometer.
- Immediately remove the mixture from the heat and pour through a fine mesh sieve into a bowl.
- Stir in the vanilla extract and the whole milk. Cover and chill thoroughly in the refrigerator.
- Once the mixture is chilled, freeze in an ice cream maker according to the manufacturer’s instructions.
- When there are ten minutes left in the churning time, add chocolate chips.
- Chop the disk of cookie dough into small chunks. As soon as the mixture is done churning, stir in chunks of cookie dough. I wouldn’t recommend adding them when the mixture is still churning as the force of the machine may break up the pieces. That would be sad
- Store in the freezer until firm.