Chocolate chip cookie dough ice cream

OMG - This is an ice cream to die for.  It is soo good not because of the chocolate or the chocolate chips which I am not overly fond of [I can see a lot of people looking at me like I'm crazy] but for the cookie dough.

Chocolate Chip Cookie Dough

The Cookie dough is so tasty and can be used in various desserts.  There is a whole book dedicated to this - The Cookie Dough Lover's Cookbook - which is latest acquisition.  It uses a cookie dough mix in just about everything.  Am itching to trying all the recipes and sharing them to :)

The Traditional cookie dough ice cream is a vanilla based one but with the craze for chocolate and all things chocolaty at my home [is there a word such as that ?] I decided to go with a chocolate custard.  After hunting down - I spend too much time on the net - various recipes the one I bookmarked to try was from 

http://www.browneyedbaker.com/2012/08/02/chocolate-chocolate-chip-cookie-dough-ice-cream/  - 

It came out splendidly.  If you are a chocolate fan this one is for you -

INGREDIENTS:

For the Chocolate Ice Cream:
225 gms semisweet chocolate, finely chopped
350 gms heavy cream
365 gms whole milk
150 gms granulated sugar
Pinch of salt
4 egg yolks
2 teaspoons vanilla extract

For the Chocolate Chip Cookie Dough:
115 gms unsalted butter, at room temperature
110 gms light brown sugar
50 gms granulated sugar
30 gms  heavy cream
½ teaspoon vanilla extract
¼ teaspoon salt
105 gms all-purpose flour
½ cup miniature semisweet chocolate chips

DIRECTIONS:

1. Prepare the Ice Cream Custard: Combine the chocolate and cream in a large, heatproof bowl set over a saucepan of simmering water. Stir until the chocolate is melted, then remove the bowl from the saucepan. Set it aside with a mesh strainer over the top.

2. Warm the milk, sugar and salt in a medium saucepan over medium-low heat, stirring occasionally, until the sugar is dissolved. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the back of the spatula (it should reach 170-175 degrees F on an instant-read thermometer). Pour the custard through the strainer into the chocolate mixture and stir in the vanilla extract. Place the bowl in an ice bath and stir occasionally until the mixture has cooled to room temperature. Cover and chill in the refrigerator overnight.

4. Make the Chocolate Chip Cookie Dough: Combine the butter and both sugars in a mixing bowl and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the cream, vanilla and salt, and mix for another minute or so, until combined. Scrape the sides of the bowl, then reduce the mixer speed to low and gradually add the flour, mixing just until incorporated. Using a rubber spatula, stir in the chocolate chips. Refrigerate for at least 30 minutes, or up to 2 days.

5. Churn the Ice Cream: Just before churning the ice cream, scoop the cookie dough into ½-teaspoon to 1 teaspoon-sized balls and place on a plate or parchment-lined baking sheet and place in the freezer. Churn the ice cream according to the manufacturer's instructions. When finished churning, fold in the chunks of cookie dough and transfer to an airtight container. Freeze until firm, at least 4 hours.

Note: If you prefer a vanilla ice cream base for your chocolate chip cookie dough ice cream, just use the same method as outlined above, substituting the chocolate.

Thanks to http://www.browneyedbaker.com/2012/08/02/chocolate-chocolate-chip-cookie-dough-ice-cream/