COOKIE DOUGH LUMPS ICE CREAM
There are some childhood joys that reach far across our lives, providing happiness well into our second childhood… and all the stops along the way…
You can use whichever ice cream base you prefer… A rich chocolate perhaps? Or maybe caramel?
You can alter the eggless chocolate chip cookie dough recipe as well to suit your mood. Switch out the chocolate chips for walnuts or crushed M&M’s.
This is an ice cream that’s meant for simple pleasure.
So just Enjoy!!
Ingredients:
(Makes about a half quart)
For your egg substitute:
2 tablespoons water
1 teaspoon vegetable oil
For the rest of the dough:
3/4 cup all purpose flour ( 80 grams )
5 tablespoons & 1 teaspoon unsalted butter (room temperature) ( 75 grams )
5 tablespoons, 1 teaspoon brown sugar ( 80 grams )
2 tablespoons & 2 teaspoons granulated sugar ( 40 grams )
1/4 teaspoon salt ( a generous pinch )
3/4 teaspoon pure vanilla extract*
10 tablespoons mild chocolate chips or bar of chocolate chopped into small pieces ( 80 grams )*
*for taste, substitute or omit as you see fit
For your vanilla ice cream base:
1 cup heavy cream (240 ml)
1/2 cup whole milk (120 ml)
50 grams sugar + 15 grams sugar (separated)
1/2 vanilla pod + seeds*
1/8 teaspoon salt
4 egg yolks
Bowl of ice water
*You can substitute vanilla extract, or simply add a dash for an extra dimension of flavor.
Tools:
Heavy Bottom Pot or Double boiler (Don’t have a Double Boiler? Don’t worry, just place a medium bowl over the top of a pot with a an inch or two of water simmering in the bottom.)
Electric mixer*
Small bowl or cup
Medium mixing bowl
Large bowl & smaller bowl (ice bath)
Sieve
Whisk*
Stirring spoon
Clean dish cloth*
Wooden spoon*
Thermometer*
*Ideal, not essential
Instructions:
Raw, Eggless Cookie Dough for Ice Cream:
1. Whisk water and vegetable oil together in a small bowl. Set aside. (This will be your egg substitute.)
2. Using an electric mixer (preferably with a paddle-attachment) mix the butter with both sugars. Beat at medium speed until light and whipped. Reduce the speed to low.
3. Add the salt, vanilla, and “egg substitute” from step one. Beat until well mixed.
4. Add the flour. Beat until just combined.
5. Stir in chocolate chips with a stirring spoon.
6. Transfer to an airtight container and refrigerate.
Raw cookie dough intended for adding to ice cream is best when refrigerated overnight (or 24 hours) in an airtight container. This will improve its stability and texture by the time you’re ready to fold it into your ice cream.
To make the Vanilla Ice Cream Base:
1. Combine the milk, cream, first 1/4 cup of sugar, and salt in a medium-sized heavy-bottom saucepan or double boiler. Scrape in the seeds from your vanilla bean then add pod as well (or simply add your vanilla extract if you are not using vanilla beans.) Gently bring the mixture just to a simmer, stirring often to dissolve sugar and keep the dairy from scalding. As soon as it reaches a simmer, remove from heat. If using vanilla bean, cover and let sit 30 minutes.
2. Fill a large bowl with cold water and ice. Place a sieve a over medium bowl and set aside. (This will become an ice bath for cooling the custard later on.)
3. When the 30 minutes has almost passed, whisk the egg yolks and second 1/4 cup sugar in a medium bowl until pale (about 2 minutes).
(If you have a powerful blender, you also have the option to purée the vanilla bean pod into the mixture once the dairy mixture is done steeping.)
4. Gradually whisk ½ cup of the warm cream mixture into the yolk mixture. Then add the yolk mixture back into the remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon.
5. Strain the custard into the waiting bowl and then float it in the ice bath. Stir periodically until it is cool. (You can add the vanilla pod back into the custard if you want to leave it in while it chills.)
6. Refrigerate in an airtight container for at least four hours. Letting it sit even longer, perhaps overnight, is even better.
7. When you are ready to churn, remove the vanilla pod and follow the instructions of your ice cream maker. Pour your chilled custard into your machine and let it churn until it has the texture you desire. While it is churning, tear the cookie dough into small, bite-size pieces. Once the churning has finished, transfer the ice cream into a large pre-chilled bowl and fold the cookie dough lumps. Store the ice cream in a pre-chilled, air-tight container and freeze!
This Cookie Dough Lumps Ice Cream will Keep for about One Week.
Notes:
Other egg substitutes:
Unsweetened Applesauce or Mashed Banana | 1 egg = 1/4 cup unsweetened applesauce or mashed banana
(though this might effect the taste of your cookie dough by giving it a slight apple/banana taste)
Ground Flax Seed | 1 egg = 1 tablespoon of ground flax seeds and 3 tablespoons of water
(might cause a slight nutty flavor in your cookie dough)
Aquafaba | 1 egg = 3 tablespoons aquafaba
(Aquafaba is the liquid in your jar or can of chickpeas… stay with me. It works like magic and the flavor of chickpea will disappear as you bake… not recommended for raw cookie dough.)
+ Get creative: mix and match ingredients according to your tastes! For example, if you prefer walnuts over chocolat chips in your cookie dough, forget the chocolate and add walnuts instead! (These are your cookies! Do as you like!)
