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Cookie Dough Ice Cream Recipe

Cookstr
Course: Dessert
Total Time: Under 4 Hours
Skill Level: Moderate
Cost: Inexpensive
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 Cookie Dough Ice Cream

Photo by: Joseph DeLeo

Chocolate chip cookie dough is the classic choice, but you can use anything you like: In fact, you should probably buy my cookie book, Recipe of the Week: Cookies, and make your selection from the fifty-two options. You can use pasteurized egg substitute in the cookie dough, if you're concerned about the risk of eating raw eggs.

Yield: MAKE 1½ TO 2 PINTS

INGREDIENTS

  • 1½ cups whole milk
  • 1½ cups heavy cream
  • ¼ cup  sugar syrup  or white sugar

  • 1 teaspoon vanilla extract
  • 1½ cups of your favorite raw cookie dough, such as chocolate chip or oatmeal

Directions

If using sugar syrup:

Place the milk, cream, sugar syrup and vanilla extract in a bowl and whisk well. Transfer to an ice cream maker and proceed according to the manufacturer’s instructions.

If using sugar:

Place the milk, cream and sugar in a small pan and cook over low heat, whisking from time to time, until it is warm, about 175°F. Do not allow the mixture to boil. Set the mixture aside until it reaches room temperature. Cover and refrigerate until it reaches 40°F, about 3 hours. Add the vanilla, transfer to an ice cream maker and proceed according to the manufacturer’s instructions.

When the ice cream is just beginning to come together but has not hardened completely, add spoonfuls of the cookie dough and process for about 5 more minutes.


© 2008 Sally Sampson
NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings.

Nutritional information does not include Sugar Syrup. For nutritional information on Sugar Syrup, please follow the link above.

412kcal (21%)
117mg (12%)
0mg (1%)
279mcg RAE (9%)
194mg
19mg
5g
3g
1g
28g
97mg (32%)
128mg (5%)
17g (87%)
32g (49%)
1mg (5%)

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