Creamy brown sugar ice cream with chocolate chunks and egg-free cookie dough throughout.
Keyword: Ice cream
1/2Clight brown sugar
2Tblight brown sugar
2Tbmini chocolate chips
1.5oz semi-sweet chocolatechopped (roughly 1/4C)
Add 1 cup heavy cream and vanilla to a medium bowl with a mesh strainer set on top. Set aside.
In a medium saucepan over medium heat, combine remaining 1 cup heavy cream with whole milk, salt and sugars. Stir to dissolve sugar.
Whisk egg yolks in a small bowl.
When milk mixture begins to steam, slowly drizzel 1 cup warm liquid into egg yolks while continuously whisking. Add egg mixture into saucepan. Stir and continue to cook over medium heat until mixture coats the back of a wooden spoon or spatula. Pour through mesh strainer into reserved heavy cream. Stir and cool over an ice bath to room temperature.
Cover and chill thoroughly, 4-6 hours or overnight.
In a medium bowl, combine butter and sugars until smooth. Mix in milk and vanilla, followed by salt and flour. Stir to combine well. Mix in mini chocolate chips. Cover and chill for 1 hour or until nearly firm.
Roll cookie dough into 1/2-inch balls. Place on a freezer proof tray, freezing until ready to add to the ice cream.
Churn custard base according to manufacturer's directions, adding chopped semi-sweet chocolate in the last 5-10 minutes.
Add large spoonfuls of churned ice cream to a freezer safe container, scattering cookie dough balls throughout. Freeze until firm, 4 hours or overnight.
Recipe serves roughly 4-6, yields 1 quart. An original recipe from Baked by Rachel