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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.
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.
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.
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