I have this nasty little habit that shouldn’t bother you in the least… unless of course you’re one of the unlucky people in the world that might have to share a pint of ice cream with me.
See… I’m a picker. I will shamelessly pick out every good morsel of ice cream chunky goodness from a pint, leaving only half melted ice cream for you. Cookie Dough Ice Cream is only Cookie Dough Ice Cream until I get my paws on it for five minutes. After a cool five minutes, that pint is just a sad excuse for vanilla ice cream. Don’t even get me started of Chocolate Peanut Butter Ice Cream. I’ve got enough skills to dig out every ounce of peanut butter in seconds flat.
It’s a shameless habit. It’s terrible and selfish… and it’ll never change. I can’t help myself.
Cookie No-Dough Ice Cream may have just solved my ice cream picking issue. Instead of having vanilla ice cream with chunks of cookie dough embedded within it, this ice cream… the entire ice cream is the flavor of cookie dough! Holy heck balls! That’s amazing. Yea.. it is.
This ice cream is thickened with egg yolks. Some ice creams are thickened with cornstarch. I think egg yolks are the way to go, creating a super luscious and velvety ice cream. The thing with thickening custards with egg yolks is that they’re very easily over cooked. I do it all the time. I did it with this batch of ice cream.
There’s a point after you’ve tempered the egg yolks, when you’re reheating the whole custard, stirring constantly, and you’ll test the concoction to see if it coats the back of a spoon. Coat the back of the spoon with custard. Run a finger down the center of the custard, and if a line remains separating the two custard halves, then your custard is thick enough. 170 degrees F is you have a nifty thermometer.
Now… if you overcook the custard, it’ll look a little grainy. Why? Because the egg yolks cooked. Yikes! Not to worry. All is not lost. Simply run the custard through a fine mesh strainer before cooling and freezing. Run it through a strainer twice if you have to. No shame in that. Keep on trucking!
Ooooh… and this is the ice cream maker I use. I kinda love it.
Cookie No Dough Ice Cream
recipe from Claire at The Kitchy Kitchen (how cute is she!?) ((seriously!!!?)
i.. am.. drooling. but i have no ice cream maker? what to do! help?!
I made this last weekend and am disappointed with the results. Just tastes like browned butter and cream. Did not taste like Cookie (No) Dough to my husband or myself. But the instructions were easy to follow as they always are with Joy. We just did not like the taste…think I am going to throw it out unfortunately. But will be making more of your recipes Joy!
We made this tonight- we have dairy goats and chickens so I used raw goat milk instead of half and half. And we had lovely farm fresh eggs with bright yellow yolks. :) It was fantastic! Will definitely be making this again- thanks Joy!
that sounds amazing!
I just made this, but it turned out quite crystally (is that even a word?!). I followed everything properly…the mixture was quite thin before I put it into the ice cream maker.. Do you think the thicker the custard the smoother the result will be? Tastes lovely though!! :D
I have actually just woken up, and instead of eating the usual cereal for breakfast, I decided on eating the majority of this ice cream… gosh, it was super delicious, and I now feel the urge to go to the gym for a VERY VERY long time….