| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Ice cream, Desserts | 24 | Servings | |
INGREDIENTS
| 2 | c | Milk |
| 1 3/4 | c | Sugar |
| 1/2 | ts | Salt |
| 2 | c | Half & Half |
| 1 | tb | Vanilla Extract |
| 4 | c | Whipping Cream |
| Pillsbury Chocolate Chip Cookie Dough (large size) OR homemade cookie dough |
INSTRUCTIONS
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 especially yummy!
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