June 21, 2012

Chocolate Chip Cookie Dough Ice Cream


Ice cream is always a wonderful dessert and homemade ice cream is especially delicious.  The following recipe for chocolate ice cream is smooth, rich and creamy.  The vanilla ice cream is faster to make, but it is not as creamy as the chocolate.  These two recipes are inspired by The Ultimate Ice Cream Book.  

The wonderful thing about making ice cream is the variety of ingredients you can add to the ice cream base.  For this particular recipe I was in the mood for chocolate chip cookie dough. Another delicious option is to add grated chocolate.  The chocolate shavings provide a wonderful, intense flavor.  

A scoop of Double Chocolate Chip Ice-Cream on a hot summer day . . . it doesn't get much better than that. 





RECIPE #20 (from 10 Pounds of Chocolate Chips)  


Chocolate Ice Cream

1 cup sugar
3 eggs
1 cup unsweetened cocoa powder
1 1/2 cups milk
1 cup heavy cream
1 Tablespoon vanilla extract

In a bowl whisk together sugar, eggs and cocoa.

In a heavy pot over medium heat bring the milk to a boil.  Slowly pour the milk into the egg/sugar mixture while whisking.  Do not pour too fast or the eggs will scramble.  Little by little incorporate all of the hot milk into the egg/sugar mixture.  

Carefully pour the mixture back into the pot.  Return to a low heat and whisk constantly.  Do not allow the mixture to boil.  Heat the custard until it begins to thicken.

Pour the mixture through a strainer into a clean bowl.  Allow to cool for a few minutes and then add vanilla. Place in the refrigerator for at least 2 hours.  Before freezing whisk in 1 cup heavy cream.

Freeze in an ice cream machine according to the manufacturer's instructions.  When finished the ice cream will be soft.  For firmer ice cream place in a freezer safe container and freeze for at least 3 hours or overnight.



Vanilla Ice Cream

2 1/2 cups heavy cream
1/2 cup whole milk
1/4 cup sugar 
2 1/2 teaspoons vanilla extract

Heat the milk in a saucepan over medium heat until bubbles appear around the edges.  Do not boil.  Remove from the heat and stir in the sugar to dissolve.  Pour into a bowl and allow the milk to cool slightly.  Add the vanilla and cream.  Cover with plastic wrap and refrigerate overnight or until cold.

Freeze in an ice cream machine according to the manufacturer's instructions.  When finished the ice cream will be soft.  For firmer ice cream place in a freezer safe container and freeze for at least 3 hours.

NOTE:  This vanilla ice cream is especially delicious served soft with fresh fruit.  

Adding Other Ingredients to the Ice Cream


Grated Chocolate
Another delicious option is to add grated chocolate to the chocolate ice cream.  To grate the chocolate place 1/2 cup chocolate chips in a food processor and process two to three pulses.  Stir the grated chocolate into the frozen ice cream before placing it in the freezer to harden.  For an intense chocolate flavor use a higher quality chocolate bar (75% cocoa) and with a knife or vegetable peeler slice off curls of the chocolate to stir into the frozen ice cream. Place the ice cream in the freezer for at least 3 hours to harden.





Chocolate Chip Cookie Dough
When the ice cream machine is finished and the ice cream is frozen but still soft, transfer the ice cream to a freezer safe bowl.  Stir in small balls or pieces of frozen chocolate chip cookie dough.  (Make sure to use a cookie dough recipe that does not have eggs like the recipe below)  Place in the freezer for an additional 3 hours or overnight to harden the ice cream.  




Cookie Dough:

1/2 cup butter
1/2 cup brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla
1 cup flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup chocolate chips

Begin by making the cookie dough.  Cream the butter with the sugars and vanilla.  In a separate bowl whisk together the flour, salt and baking soda.  Add the dry ingredients to the butter mixture.  Stir in 1 cup chocolate chips.  Place tiny balls on a cookie sheet in the freezer.  Once frozen the pieces can be used in the ice cream recipe.  Place the extra pieces of cookie dough in a plastic bag and store in the freezer for future recipes.