Easy Homemade Cookie Dough Ice Cream
I've got a great electric ice cream maker and I'm not afraid to use it.
Yes, it's true. After more than 30 years of barely making do with a crummy canister freezer that never really produced anything more than somewhat cold, ice cream-like creamy slush, I recently jumped right in a bought a professional-quality model. Simply put, my life has changed.
Image: Courtesy of Jennifer Ranger
"Make batch after batch, all day long," the packaging says, so that's exactly what I did. Uh, well, to be honest, that's exactly what I'm still doing because I LOVE ice cream and I haven't stopped making it ever since I brought that lovely new machine home.
Now, I'm not implying that you can't create delicious homemade ice cream without owning a glorious ice cream make like mine, because you certainly can. Taking a few simple steps will go a long, long way in assuring that your frozen creations turn out creamy and delicious, so please, don't hate me because my ice cream maker is beautiful.
1. Be sure that your freezer is set to zero degrees.
2. Leave the canister in the freezer, towards the back, for at least 24 hours before making a batch.
3. Chill your mix before freezing it.
4. Whatever you do, DON'T overfill the canister.
Now let's get to the good part!
Jennifer's Famous Cookie Dough Ice Cream Recipe
1 1/2 cups heavy cream
1 1/2 cups low-fat milk
1/2 cup sugar
2 teaspoons vanilla extract
4 tablespoons chocolate syrup
2 tablespoons butter, softened
3 tablespoons sugar
1/2 teaspoon vanilla
2 tablespoons water
1 cup mini chocolate chips
1. In a medium bowl, mix all ingredients (except the cookie dough and chocolate syrup) very well using a wire whisk, dissolving the sugar. Chill for one hour.
2. Make the cookie dough while the cream mixture is chilling by mixing all dough ingredients together. Place in freezer for 30 minutes before creating small balls, then refrigerate.
3. Freeze according to the directions that came with your ice cream maker, adding the dough balls and the chocolate syrup to the ice cream in the last 10 minutes of the freezing process.
That's all there is to it! Just remember, a scoop a day is a good thing--a really good thing.