Description
This decadent Cookies & Cream Ice Cream recipe combines a rich homemade vanilla custard base with indulgent chunks of chocolate chip cookie dough. The creamy, smooth texture is achieved by gently cooking the custard and then churning it to perfection. Ideal for ice cream lovers who enjoy the delightful crunch and sweetness of cookie dough pieces swirled throughout every scoop.
Ingredients
Scale
Custard Base
- 600ml double cream
- 1 plump vanilla pod
- 100g golden caster sugar
- 4 egg yolks
Add-in
- 300g chocolate chip cookie dough
Instructions
- Prepare the Vanilla Infusion: Place a container in the freezer to chill. Split the vanilla pod lengthways and scrape out the seeds using the tip of a knife. Add both the seeds and pod to a pan with the double cream. Heat the mixture until it reaches a boil, then remove from heat and allow it to infuse for at least 20 minutes. For enhanced flavor, infuse for a few hours and chill.
- Mix Egg Yolks and Sugar: In a large bowl, whisk the golden caster sugar and egg yolks together vigorously for a few minutes until the mixture is pale and fluffy.
- Combine Custard Mixture: Reheat the infused cream on low heat until just about to boil, then slowly pour it through a sieve onto the egg yolk mixture while continuously whisking to fully combine without cooking the eggs prematurely.
- Cook the Custard: Prepare a large bowl of iced water and place a smaller bowl inside it. Pour the custard mixture back into the pan and cook over the lowest heat possible for about 10 minutes. Continuously stir the custard with a wooden spoon, ensuring constant contact with the bottom and sides to avoid curdling, until the custard thickens. Then strain it into the chilled bowl to cool.
- Churn the Ice Cream: Once the custard has cooled, churn it until it becomes scoopable. This can be done using an ice cream machine, by hand whisking after freezing until slushy, or by blitzing with a hand blender intermittently while freezing.
- Add Cookie Dough: Shape pieces of cookie dough into small balls or thin snakes, flatten them, and fold the pieces through the churned ice cream. Transfer the mixture into a container and freeze until solid.
Notes
- For best flavor, infuse the vanilla in the cream for several hours if possible.
- When cooking the custard, always use the lowest heat and stir continuously to prevent scrambling the eggs.
- If churning by hand, freeze the mixture until slushy and whisk vigorously, repeating this process two to three times before the final freeze.
- Using a hand blender to churn requires blitzing the partially frozen custard multiple times to break up ice crystals and ensure smooth texture.
- Store the ice cream in a well-sealed container in the freezer to preserve freshness.
- Prep Time: 20 minutes (plus optional few hours for vanilla infusion)
- Cook Time: 10 minutes (custard cooking time)
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: cookies and cream ice cream, homemade ice cream, chocolate chip cookie dough ice cream, vanilla custard ice cream
