SALT LAKE CITY, Utah(New4Utah) It’s time to celebrate National Chocolate Chip Cookie Day! Chef Casey Bowthorpe from Harmons, is taking the chocolate chip cookie to the next level with homemade Chocolate Chip Cookie Dough Ice Cream.
Chocolate Cookie Dough Ice Cream
Prep Time: 20minutes
Cook Time: 10 minutes
Total Time 4.5 hours
Makes about 1.5 quarts
¼ cup brown sugar
1 cup white sugar, divided
¼ teaspoon salt, divided
3 tablespoons butter, softened
1 tablespoon and ½ teaspoon vanilla, divided
1 cup all-purpose flour
½ to 1 cup mini chocolate chips
2 cups heavy cream
2 ¼ cups whole milk, divided
For the dough, in a bowl, mix the brown sugar, ¼ cup white sugar, 1/8 teaspoon salt (pinch), and butter until smooth. Add ½ teaspoon vanilla and ¼ cup milk and mix until incorporated . Mix in the flour just until incorporated, do not over work the flour. Fold in the chocolate chips, shape into a log, and freeze for at least 1 hour.
For the ice cream, stir together the heavy cream, 2 cups milk, ¾ cup sugar, 1 tablespoon vanilla, and 1/8 teaspoon (pinch) salt in a bowl until the sugar dissolves. Do not whisk to not add air to the mixture.
Pour into the bowl of an ice cream machine and churn according to the manufacturers’ instructions. Once the cream thicken and is almost ready to be transferred to a freezer, remove the dough from the freezer and chop into smaller pieces. While the machine is running add the add in the dough in and let the machine fold together.
After the dough is in the ice cream, transfer to an airtight container, cover tightly, and freeze until ready to serve.
For more information, visit HarmonsGrocery.com.