2 c Milk 4 c Whipping Cream
1 3/4 c Sugar 1 ea Pillsbury Chocolate Chip
1/2 ts Salt 1 x Cookie Dough (large size)
2 c Half & Half 1 x Or use homemade cookie dough
1 tb Vanilla Extract
Take the chocolate cookie dough out of fridge and leave out till needed.
Scald milk until bubbles form around edge. Remove from heat. Add sugar and
salt.
Stir until dissolved. Stir in half and half, vanilla, and whipping cream.
Cover and refrigerate 30 minutes. Freeze as directed by your ice cream
machine’s instructions. Once ice cream has been through the entire ice
cream machine process and is now a chilled soft ice cream, add the
chocolate chip cookie dough. Just break up the dough as best you can with
your hands and drop it in small clusters into the soft ice cream. Try to
mix it around to ensure that the cookie dough is evenly distributed
throughout the ice cream. Put the ice cream in the freezer for several
hours until hardened. Origin: We pretty much took our vanilla ice cream
recipe and added the chocolate chip cookie dough. You can easily use the
Pillsbury cookie dough, but it’s cheaper and better to use homemade. Our
Mrs. Field’s Chocolate Chip Cookie Dough recipe makes this a especially
yummy!
^^^Eileen Shaughnessy:::XSPC52B, Prodigy Food & Wine Board
Yields
24 servings