Ready in 45 minutes
Serving Size ½ cup
# of Servings 12
269 calories per serving
Ingredients
½ cup all purpose flour
6 tablespoons unsalted butter, melted
1⁄3 cup light brown sugar, packed
2 tablespoons granulated sugar
3⁄4 teaspoon vanilla extract
1⁄4 teaspoon salt
1⁄2 cup mini semi-sweet chocolate chips
2 cups heavy cream
3⁄4 cup granulated sugar
a pinch of salt
1 cup whole milk
1 teaspoon vanilla extract
Preparation
Place flour in a microwave safe bowl and heat for 1 minute and 15 seconds in the microwave on high in 15 second intervals, stirring in between, to kill off any bacteria. Set aside.
In the bowl of a stand mixer, add the butter, brown sugar, and granulated sugar. Beat the butter and sugars using a paddle attachment on medium-low speed until the mixture is light in color and fluffy, about 1 ½ minutes. Beat in the vanilla and salt on low speed until combined, about 15 seconds. Then, slowly beat in the flour on low speed until combined, about 45 seconds. Fold in the chocolate chips.
Form cookie dough into a flat rectangle and wrap in cling wrap. Place wrapped cookie dough in the freezer to chill.
Pour 1 cup of the heavy cream into a small saucepan and add in the sugar and salt. Heat over medium heat until sugar is dissolved, about 1 minute, stirring constantly. Remove from heat and pour mixture into a medium bowl. Add the remaining 1 cup of heavy cream, whole milk, and vanilla.
Place ice cream mixture in the refrigerator to chill. Take out the cookie dough and cute up into bite sized cube pieces. Place cubed pieces in the freezer.
Freeze the ice cream mixture according to the ice cream maker’s instructions. When removing the ice cream from the machine, fold in the cookie dough pieces.
Store in the freezer and allow to chill to reach hard serve consistency.
댓글