Serves: Makes about 800ml
For some reason I found myself with a packet of shop-bought cookie dough. As I also had masses of eggs to use, it seemed the perfect excuse to make a tub of creamy rich, vanilla-scented cookie dough ice cream. I think I say this every time I write a recipe for ice cream but the best, smoothest results -for a custard-based ice-come from using an electric churner.
- 6 large egg yolks
- 110g caster sugar
- 2 teaspoons vanilla extract
- 300ml whole milk
- 300ml double cream
- 185g raw cookie dough, cut into ½ cm pieces
- Place the egg yolks, sugar and vanilla extract in a mixing bowl and whisk for a few minutes to combine.
- Heat the milk and cream in a saucepan to just below boiling point. Pour over the egg yolk mixture and stir well. Clean the saucepan-the milk and cream can catch at the base- then pour the custard back in.
- Stir over a low heat until the custard thickens enough to coat the back of a wooden spoon. I find it helpful to have filled the sink with about 3-4cm of cold water. Immediately plunge the saucepan into the cold water to stop the custard from cooking any further. Stir until cool. Pour through a sieve and leave until completely cold.
- Churn the custard until thick and almost set then stir in the pieces of cookie dough. Freeze until hard. If you don’t have an electric ice cream churner, pour the cooled custard into a wide shallow dish and freeze until almost hard. Scrape into a food processor and blend until smooth. Pour back into the container, freeze and blend again. Stir in cookie dough and freeze until hard.