Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
Special equipment needed:
- Ice cream maker
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Plastic wrap
Step-by-step instructions:
1. In a medium bowl, whisk together the flour, baking soda, and salt.
2. In a separate large bowl, beat the butter, granulated sugar, and brown sugar until creamy and smooth.
3. Add the egg and vanilla extract to the butter mixture and beat until well combined.
4. Gradually add the flour mixture to the butter mixture, mixing until just combined.
5. Stir in the mini chocolate chips.
6. Cover the cookie dough mixture with plastic wrap and refrigerate for at least 30 minutes.
7. In a medium saucepan, combine the milk, heavy cream, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
8. In a separate bowl, whisk the egg yolks until pale and frothy.
9. Gradually whisk in about 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
10. Pour the egg mixture back into the saucepan with the remaining milk mixture and stir to combine.
11. Cook the custard over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 8-10 minutes.
12. Remove the custard from the heat and stir in the vanilla extract.
13. Strain the custard through a fine-mesh sieve into a clean bowl.
14. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming.
15. Chill the custard in the refrigerator for at least 2 hours or overnight.
16. Once the cookie dough mixture has chilled, scoop small balls of dough and freeze them for at least 30 minutes.
17. Churn the chilled custard in an ice cream maker according to the manufacturer's instructions.
18. During the last few minutes of churning, add the frozen cookie dough balls to the ice cream maker and continue churning until the dough is evenly distributed throughout the custard.
19. Transfer the frozen custard to a freezer-safe container and freeze for at least 2 hours or until firm.
Time:
Preparation time: 1 hour and 30 minutes
Cooking time: 10 minutes
5. Temperature:
Medium heat for cooking the custard
Serving size:
Makes about 1 quart of frozen custard
Nutritional information:
Calories per serving: 320
Fat: 18g
Carbohydrates: 38g
Protein: 4g
Sodium: 150mg
Sugar: 31g
Substitutions for ingredients:
- Whole milk can be substituted with 2% or skim milk
- Heavy cream can be substituted with half-and-half or whole milk
- Mini chocolate chips can be substituted with regular chocolate chips or chopped chocolate
Variations:
- Add chopped nuts or candy pieces to the custard for added texture and flavor
- Use different flavors of cookie dough, such as peanut butter or oatmeal raisin
- Top the frozen custard with hot fudge or caramel sauce for a decadent dessert
Tips and tricks:
- Be sure to freeze the cookie dough balls before adding them to the ice cream maker to prevent them from melting and becoming too soft
- Chill the custard thoroughly before churning to ensure a smooth and creamy texture
- Store the frozen custard in an airtight container to prevent freezer burn
Storage instructions:
Store the frozen custard in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
The frozen custard does not need to be reheated, simply let it thaw for a few minutes before serving.
Presentation ideas:
Serve the frozen custard in individual bowls or cones and top with whipped cream and a sprinkle of mini chocolate chips.
Garnishes:
Whipped cream, mini chocolate chips, chopped nuts, or a drizzle of hot fudge or caramel sauce.
Pairings:
Serve the frozen custard with a glass of cold milk or a hot cup of coffee for a delicious dessert.
Suggested side dishes:
This recipe does not require any side dishes.
Troubleshooting advice:
- If the custard is too thin, cook it for a few more minutes until it thickens
- If the custard becomes lumpy, strain it through a fine-mesh sieve to remove any lumps
Food safety advice:
Be sure to cook the custard until it reaches a temperature of 160°F to ensure that any harmful bacteria are killed.
Food history:
Frozen custard is a dessert that originated in the United States in the early 20th century. It is similar to ice cream but has a higher percentage of egg yolks, which gives it a richer and creamier texture.
Flavor profiles:
This recipe combines the classic flavors of chocolate chip cookie dough with the creamy and sweet taste of frozen custard.
Serving suggestions:
Serve the frozen custard as a sweet treat after a meal or as a refreshing snack on a hot day.
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