It all started when I bought David Lebovitz's ice cream cook book, The Perfect Scoop, and this summer has become an ice cream making extravaganza. I am a huge fan of his and all of his recipes are fantastic. If you don't have the book, you should definitely buy it. This recipe is probably one of my favorites. It was inspired from his cook book but the recipe has been changed for gluten free purposes. When I was little, cookie dough ice cream was one of my favorite flavors. Mason has never had cookie dough ice cream before and it made me so happy that I could make it for him! I really try to limit sugar intake and promote healthy eating. In fact, I'm sure Mason and Gabby are really tired of me constantly pushing fruits and veggies on them, but it's a Mom requirement and something I'll probably always do;)
For a special treat, this ice cream is incredible and it's something I can give Mason that he can't normally have. And it's homemade, which is even better! I buy organic, good quality milk which only enhances the flavor. Also, ice cream makers aren't particularly expensive. Williams Sonoma has one for about $70 and you can probably find one for about $50. So, even though summer is almost over, I'm still going to be making delicious ice cream all year long!
Cookie dough mixed in the bowl.
Press the cookie dough into a flat disk and place in plastic wrap. Refrigerate for a least an hour.
Ice cream base thickening after the yolks have been added. It should be added to coat a spoon.
Mason enjoying cookie dough ice cream after running around in the yard!
1 cup whole milk
2 cups heavy cream
3/4 cup granulated sugar
6 egg yoks
1 teaspoon vanilla extract - I like the Nielsen-Massey brand. It's certified GF and kosher.
Pinch kosher salt
6 tablespoons unsalted butter, melted
1/4 cup rice flour* - I like Bob's Red Mill
1/4 cup plus 2 tablespoons light brown sugar
1/2 cup of mini chocolate chips - I like the Enjoy Life brand
1/2 teaspoon of vanilla extract
1/4 teaspoon kosher salt
Ice Cream maker
Medium sauce pan
2 large bowls
1 medium bowl
Measuring cups and spoons
-In a medium saucepan, combine the whole milk, 1 cup of heavy cream, sugar and salt. On medium high heat and stirring frequently, heat mixture until just before a boil. Turn the heat off and set aside. Let it sit for about 10 minutes.
-In the meantime, put the other cup of cream and the teaspoon of vanilla in a large bowl, and put a strainer on top. Set aside.
-Next, put the eggs yolks into one of the large bowls. Whisk the egg yolks together until well combined. Whisking continuously, pour the cream mixture into the eggs and mix well.
-Pour the egg/cream mixture back into the saucepan and over medium-high heat, stir continuously until the mixture thickens, 5-7 minutes. You want to make sure that you stir the mixture the whole time so the eggs don't cook. It will coat the back of the wooden spoon and appear thicker.
-Pour the mixture through the strainer and into the bowl with the other cup of heavy cream. Mix a few times to make sure it is combined.
-Place in the refrigerator and chill for a least two hours.
-Next, in a medium bowl, combine the rice flour, brown sugar, mini chocolate chips, and salt. Mix well. Making sure the butter is a room temperature, pour the butter into the mixture and then add the vanilla. Mix well.
-Pour the dough onto plastic wrap and form into a flat disk. Wrap it up and refrigerate for a least an hour. Remove from the fridge about 15 minutes before you plan on using it.
-Pour the chilled ice cream base into the cold cylinder and follow the instructions for your ice cream maker. It usually takes between 15-20 minutes. The ice cream will look like soft serve when it is done.
-While the ice cream is mixing, take the disk of cookie dough and break off about 1/2 teaspoon size pieces and roll into small balls.
-When the ice cream is done, gently fold in the cookie dough balls.
-Spoon the ice cream into a freezer container (Sur la Table sells great ice cream containers) and freeze for at least three hours or preferably over night.
-Makes 1 quart.
*My general rule is that if it's 3/4 cup or under I just use plain rice flour without making my gf flour blend. If you don't need gluten free, all purpose flour can be used.