Ice Cream Sundays: Chocolate Chip Cookie Dough Ice Cream
If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Ice Cream Sundays: Chocolate Chip Cookie Dough Ice Cream might be a recipe you should try. For $2.6 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains about 8g of protein, 52g of fat, and a total of 678 calories. This recipe serves 4. It is perfect for Summer. This recipe is liked by 85 foodies and cooks. If you have vanilla bean, whipping cream, whole milk, and a few other ingredients on hand, you can make it. A few people really liked this side dish. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. It is brought to you by The Endless Meal. Taking all factors into account, this recipe earns a spoonacular score of 35%, which is not so spectacular. Similar recipes include Ice Cream Sundays: Fresh Mint Chocolate Chip Ice Cream, Chocolate Chip Cookie Dough Ice Cream, and Chocolate Chip Cookie Dough Ice Cream.
Servings: 4
Preparation duration: 90 minutes
Ingredients:
5 egg yolks
Pinch of salt
¾ cup sugar
1 vanilla bean, split lengthwise and scraped of seeds
1 tablespoon vanilla extract
2 cups whipping cream
1 cup whole milk
Equipment:
sauce pan
sieve
bowl
ice cream machine
Cooking instruction summary:
Heat the milk, salt and sugar in a saucepan, add vanilla bean and seeds. Cover and let infuse for 1 hour.Pour cream into a large bowl and place a fine strainer overtop. Set aside.Mix together egg yolks. Rewarm milk then slowly add warmed milk to egg yolks. Stir to combine then pour back into saucepan.On low heat, stirring constantly, cook mixture until it thickens enough to coat the back of a spoon.Strain thickened milk into cream. Add vanilla extra and stir to combine.Place in fridge until completely cool then follow your ice cream maker’s directions to freeze ice cream.Stir in cookie dough after ice cream is made.Eat and feel like a kid again!
Step by step:
1. Heat the milk, salt and sugar in a saucepan, add vanilla bean and seeds. Cover and let infuse for 1 hour.
2. Pour cream into a large bowl and place a fine strainer overtop. Set aside.
3. Mix together egg yolks. Rewarm milk then slowly add warmed milk to egg yolks. Stir to combine then pour back into saucepan.On low heat, stirring constantly, cook mixture until it thickens enough to coat the back of a spoon.Strain thickened milk into cream.
4. Add vanilla extra and stir to combine.
5. Place in fridge until completely cool then follow your ice cream maker’s directions to freeze ice cream.Stir in cookie dough after ice cream is made.Eat and feel like a kid again!
Nutrition Information:
covered percent of daily need
