Chocolate Chip Cookie Dough Ice Cream ~ an earthy colored margarine and earthy colored sugar frozen yogurt base studded with dull chocolate. In case you’re a storage room treat batter beast, you’ve recently discovered your fix!
My main goal was to make a frozen yogurt that preferences precisely like chocolate chip treat mixture, yet without every one of those unappealing knots and knocks in conventional treat batter frozen yogurt.
Earthy colored spread and earthy colored sugar loan hot, caramel-y notes to a conventional custard frozen yogurt base. Since we are, ahem, adding an entire stick of spread to a frozen yogurt formula, I took the cream-to-drain proportion down a piece from a normal frozen yogurt formula to cut the extravagance a piece. Be that as it may, depend on it, this frozen yogurt is as yet smooth, fantastic, and bounty rich! I additionally added a tablespoon of molasses to help the shading and earthy colored sweet kind of this frozen yogurt, yet you can forget about it in the event that you’d like.
I was unable to oppose adding a hint of bourbon for a last warm layer of flavor. Liquor can likewise bring down the liquefying point of your frozen yogurt, making it somewhat milder and simpler to scoop once frozen.
- 4 egg yolks
- 3/4 cup dark brown sugar
- 1/2 tsp salt
- 1 Tbsp molasses optional
- 8 Tbsp unsalted butter
- 1 cup heavy whipping cream
- 2 cups whole milk
- 1 tsp vanilla extract
- 1 Tbsp whiskey optional
- 3/4 cup finely chopped dark chocolate
- Whisk the egg yolks, dark brown sugar, salt, and molasses in a medium, heat resistant bowl, and set aside.
- Melt the butter in a saucepan over medium heat and continue to cook until the solids turn a dark, rich brown. Watch it carefully so it doesn’t burn!
- Slowly pour the brown butter over the egg yolk mixture, whisking to combine.
- In the same saucepan you used to brown the butter, heat the cream and just 1 cup of the milk (reserve the rest of the milk), until just about to boil. It should be starting to bubble around the edges.
- Pour a small amount of the hot cream mixture into your egg yolk mixture and whisk to temper the eggs.
- Pour the egg yolk mixture back into the saucepan with the cream mixture, whisking constantly as you pour.
- Cook over medium heat, whisking frequently, until it has thickened a bit and will coat the back of a spoon.
- Pour the cooked custard over the remaining cup of milk, through a strainer if you’d like to filter out any small bits of cooked egg.
- Add the vanilla extract, and whiskey, and stir to combine.
- Cool the mixture completely, preferably overnight.
- Process in an ice cream maker according to the manufacturer’s instructions. Add your finely chopped chocolate to the ice cream machine when the ice cream is almost done. You want it to mix in evenly, so add it in about a minute or so before you stop the machine.
- Pour your finished ice cream in a freezer safe container, top with more chopped chocolate if you’d like, and enjoy! It will be best eaten within a day or two of making.
Saturated Fat: 19g
Vitamin A: 1059IU
Vitamin C: 1mg