Hold on folks ….this recipe uses raw eggs. GASP!! I can hear the food police already…
As I mentioned in my recipe post for Egg-Free, Strawberry Amaretto Ice Cream, I do not like making custards, and I try to avoid them. For that recipe, I left eggs out entirely, and the end result was perfect.
But this recipe kinda needs that yolk-y-ness considering it’s loaded with heavy, cookie dough bits. I got this base ice cream recipe years ago from a Ben and Jerry’s cookbook, and I’ve adapted it for a cookie dough version. And this recipe doesn’t cook the eggs, so it is FAST to make – which is precisely why I make it. Why is this not a problem? Because if you get eggs that were harvested promptly, stored properly under 45F, and used in this recipe for frozen, creamy goodness, you are not going to get sick. But, if you are still worried about it, just get pasteurized eggs.
So, per my daughter’s regular requests, we eat this ice cream very frequently. Cookie dough is her favorite. Put a scoop of this on a warm brownie and it becomes my favorite too!
Chocolate Chip Cookie Dough Ice Cream
- 2 eggs
- 3/4 c sugar
- 2 t vanilla
- 2 c heavy cream
- 1 c whole milk
- 1 (16.5 oz) package prepared chocolate chip cookie dough
In a bowl, whisk the eggs for 2 minutes until fluffy. Add the sugar in a stream while whisking steadily. Add the vanilla, cream, and milk, and combine well. Pour into the ice cream machine and follow the instructions for your machine (17 minutes churning is just right on mine for this recipe).
Meanwhile, chop the cookie dough into little bite-sized bits. Put on plates and into the freezer to harden.
Transfer the ice cream to the container for freezing. Freeze 2 hours. Stir in the cookie dough bits, and freeze a couple more hours or overnight.