This ice cream is literally the best I have ever had…. ever. It is so delicious. Simply imagine homemade creamy vanilla ice cream and chocolate butterscotch chip chocolate cookies. Just saying it sounds delicious!
For the cookie dough, I make Ina Garten’s Chocolate White Chocolate Chunk Cookies but I put in 12oz butterscotch chips (Link Here) and 12 oz chocolate chips instead of white chocolate. Instead of real eggs I use the equal amount in pasteurized eggs (from Trader Joe’s) when I am making it to eat as cookie dough. You can find this recipe here (just change out the regular eggs for pasteurized eggs).
Make the cookie dough before the ice cream, and let it cool in the fridge a little. Don’t let it get too hard. If it needs to sit out, that is fine.
This is the vanilla ice cream recipe I use. I have modified it slightly to how I make it. I believe that this recipe came with our ice cream mixer when we bought it. Hope you like it!
Vanilla Ice Cream
Ingredients:
¾ cup whole milk, well chilled
⅔ cup granulated sugar
1 ½ cups heavy cream, well chilled
1 teaspoon pure vanilla extract
Directions:
Add all ingredients at once into a medium bowl and whisk until the sugar is fully dissolved. Turn the machine on and poor the mixture into freezer bowl. Let mix until thickened, about 20 to 25 minutes. The ice cream should have a soft creamy texture. Transfer the ice cream into containers and let it cool in the freezer.
Notes:
*If you double the ice cream recipe (which I strongly suggest) use 1 cup of sugar instead of 1 ⅓ cups. It can get a little too sweet, but see what your taste buds like.
Once the ice cream is done in the ice cream maker, drop balls or scoops of cookie dough into the ice cream as you transfer it from the mixing bowl into another container.
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