Ice Cream, part 2
Posted by Paula Hendrickson
I’m having way too much fun making homemade ice cream. My latest concoction? Chocolate chip cookie dough ice cream.
It was easier than I expected. I checked out several recipes online, and they all simply folded bits of a chilled, egg-less cookie dough into a standard vanilla ice cream while it’s in the soft serve stage. As with chocolate chip cookies themselves, each “dough” recipe was a bit different so I threw together one of my own:
- roughly 4 tablespoons unsalted butter, softened
- 1/3 of a cup light brown sugar
- scant 1/2 cup of unbleached all purpose flour
- dash of salt
- 1/2 to 3/4 of a teaspoon vanilla
- 1/2 cup mini semi-sweet chocolate chips
I beat it together with a wooden spoon shortly after making the vanilla ice cream mixture, and refrigerated both for a couple hours.
While the ice cream was in the machine, I broke the dough into small pieces – the largest being about the size of a small crouton. After the ice cream was done mixing I folded in the bits of dough. You could do the same with softened store-bought vanilla ice cream. But why not make your own?
It’s nice knowing what goes into each batch. There are no preservatives or multisyllabic additives I can’t spell or pronounce (unless they were in one of the ingredients, like the mini chips, for instance). Yes, homemade ice cream contains a lot of heavy cream and half and half, but knowing exactly how much might make you a little less likely to overindulge.