Gav Martell: He’s in the Kitchen


Easy Homemade Cookie Dough Ice Cream

Life-changing goodness

With the summer heat setting in, we're all about the cool treats these days. Unfortunately, my wife has a severe nut allergy, which means a lot of the store-bought stuff is off-limits. So, we've got our KitchenAid ice cream maker attachment out more often than not. There is no shortage of requests in this department either.

"Daddy, can you make bubble gum and jaw breaker ice cream?"

"Daddy, do you think we could make Doritos-flavoured ice cream?"

The more sane requests come from my wife who loves to send me Pinterest links like this dandy for ice cream flavoured as cookie dough. There are no cookie dough chunks in it—the actual ice cream is cookie dough-flavoured. Holy-scrumptiousness!
1/2 cup mini chocolate chips
2/3 cup dark brown sugar
4 large egg yolks
2 teaspoons pure vanilla extract
2 cups half and half
1 1/2 cups whole milk
3 tablespoons unsalted butter
pinch of salt

 In a small saucepan, melt the butter until it’s a deep golden brown colour. Add the half and half and heat until scalding (not quite boiling).

 In a separate bowl, whisk together the sugar and egg yolks until pale and fluffy. Take the half and half mixture off the heat, and add a little to the egg mixture while mixing. Add a little morejust over half of the hot mixture in totaland a healthy pinch of salt. Pour everything back into the sauce pan. Stir in the vanilla extract.

 Heat, stirring very often or constantly, until about 170ºF, or until it coats a metal spoon. Transfer the mixture to a bowl and chill.

 Once the mixture is chilled, whisk in the additional 1 1/2 cups of milk and add it to your ice cream maker. When it’s almost fully churned, add your chocolate chips. Freeze overnight.

Adapted from Take A Megabite
Once your ice cream is ready, serve it up in a cone, or skip the cone and try one of these 8 Things You Can Make With Ice Cream.