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Butterscotch-White-Chocolate Chip Cookie Dough Ice Cream

February 28, 2014

For 2 years I’ve been telling my husband how much I wanted an ice cream maker.  There’s no denying that I love ice cream.  It’s one of my all time favorite foods.  Wait, can you even call ice cream a food?  Anyhow, regardless of what it is, I can’t ever say no when you put ice cream in front of me.  A few years back, when my husband and I were in Minnesota visiting his family, my sister-in-law and brother-in-law brought along their home ice cream maker and made us some delicious dark chocolate peanut butter ice cream.  That only served to make me want an ice cream maker all that much more because I love the fact that with your own ice cream maker you can make all sorts of interesting and unique ice cream flavors and you’re not limited to the commercially popular flavors you see on grocery store shelves.  Well fast forward to this past fall and an opportunity came up to get a really good deal on an ice cream maker and we finally decided to take the plunge.  With the ice cream maker in hand, I was eager to give it a whirl and find out what kind of ice cream flavors were in my future.  When I asked my husband what kind of ice cream he wanted me to make, his answer was “chocolate chip cookie dough”.  Ok, ok, I know you’re thinking, chocolate chip cookie dough is a commercially available flavor, that’s nothing special.  Well, fear not, I decided to put my own twist on it and I turned regular chocolate chip cookie dough ice cream into butterscotch-white-chocolate chip cookie dough ice cream.  Wow, that’s a mouthful.


Ok, so you can’t have cookie dough ice cream of any sort without the cookie dough.  So, that’s the first thing we need to get started on.  Essentially, you make cookie dough like you’re making cookies.  You need vanilla extract, eggs, a pinch of salt, brown sugar, baking soda, flour, white granulated sugar, butter and chocolate chips.


In my case, since I’m making butterscotch-white-chocolate chip cookie dough, I will need butterscotch chips, white chocolate chips and chocolate chips.


Start by taking the butter and cutting it up into cubes.  Put the cubes of butter in a stand mixer with the paddle attachment and turn the mixer on medium.  We’re going to beat air into the butter until the butter is light and fluffy.



To the beaten butter, it’s time to add the packed brown sugar and the granulated white sugar.  The packed brown sugar helps the cookie dough to get some color and brings moisture to the dough as well as the sweetness from the molasses.  Cream the sugar and the butter in the stand mixer until it’s well incorporated.


Now, it’s time for the star of the show, in my opinion, the pure vanilla extract.  I’m a vanilla lover, so I always add a little bit more vanilla than a recipe calls for.  While the mixer is still on, slowly pour the vanilla extract right into the bowl to incorporate the vanilla flavor throughout the creamed butter and sugar.


Time for the eggs.  Add one egg at a time into the mixer and beat until each egg is full incorporated before adding the next egg.  With the addition of the eggs, you’ll see the cookie dough really come together.  The egg helps to bind the dough into one big dough ball.


Finally, it’s time for the addition of the flour, baking soda and pinch of salt into the creamed butter and sugar mixture.  So that you don’t send up a cloud of flour dust, slowly add the flour into the mixing bowl while it continues to mix.  Add only as much flour at a time as the mixer can hold and allow that flour to mix into the dough before adding more flour.  Mix only until all of the flour is just combined.


When you’re done, remove the bowl from the stand mixer.  It’s time to add in the butterscotch chips, white chocolate chips and chocolate chips.  You’ll want to slowly incorporate the chips into the dough and fold it in using a rubber spatula.  Incorporating the chips by hand will ensure that the chips don’t get shredded to pieces by the stand mixer.  Again, only fold the dough over enough to incorporate the chips.  You don’t want to overwork the dough.


And now you have butterscotch-white-chocolate chip cookie dough.  However, this cookie dough doesn’t go into the ice cream looking like this.  We’ll need to form cookie dough balls.  Since we made a small batch of ice cream, and we didn’t want the ice cream to be overwhelmed by cookie dough balls, we decided to roll out miniature dough balls.


Using your fingers, roll out miniature balls of cookie dough and lay them out on a silpat on a baking sheet.  Since the cookie dough balls can’t be added to the ice cream in this form, they must be frozen.  When you’ve finished laying out the cookie dough balls, the entire cookie sheet goes into the freezer for a couple of hours, or overnight, until they are completely frozen through.  Once the cookie dough balls are frozen, you can gather them up in a plastic bag and store them in the freezer until you need to use them.  Any cookie dough balls that you don’t use for the ice cream, you can always bake later to make mini cookies, or you can eat cookie dough raw, if you’re into that and don’t mind the raw egg in the dough (like my husband!).  I think that’s secretly why he asked me to make cookie dough ice cream, because he knew there would be raw cookie dough for him to enjoy afterwards.


Now it’s time to make the ice cream base.  To make the custard-like ice cream base, we need egg yolks, pure vanilla extract, heavy whipping cream, milk, granulated white sugar, a pinch of salt and a vanilla bean.  The vanilla bean and pure vanilla extract is because we’re using a vanilla ice cream base.


Start by measuring out the heavy whipping cream.  You will need 2 cups of heavy whipping cream.  One cup is poured into a medium sauce pan on the stove.  The second cup is poured into a big bowl into which the ice cream base will eventually be poured into in order to chill overnight.


Into the saucepan with the cup of heavy whipping cream goes 3/4 cup of granulated white sugar.  This will provide the sweetness in the ice cream.  Also, into the saucepan goes a pinch of salt.  The salt really does help to balance the flavors and draw out the sweetness in the other ingredients.  The last wet ingredient, which is one cup of whole milk also goes into the sauce pan.


Finally, split open a vanilla bean and scrape out the seeds inside.  The seeds go directly into the saucepan.  And the vanilla bean itself also goes directly into the saucepan.  The stove is heated to medium-low heat and allowed to simmer.  The vanilla bean seeds and vanilla bean itself will seep in the heavy cream and impart its very subtle flavor.


Make sure that the sugar has dissolved completely.  When you see bubbles appear on the sides of the saucepan, you know it’s time for the next step.


While the cream in the saucepan is heating up, it’s time to prepare the eggs.  In the bowl of a stand mixer with the whisk attachment, beat 4 egg yolks until pale and creamy.  You’re trying to whisk air into the eggs.


When the milk/cream mixture in the saucepan is ready, slowly pour a few cups of the heated mixture into the bowl of the stand mixer as it continues to whisk the egg yolks.  At this point, we’re tempering the egg yolks so that they don’t scramble when we eventually pour the egg yolks into the saucepan.


After about 1/3 of the milk/cream mixture has been added into the bowl of the stand mixer, you’ll end up with a very pale white/yellow mixture.  Your mixture is now ready to be poured into the saucepan.  The egg yolks have been incorporated and are no longer in danger of scrambling.


Pour the entire contents of the bowl into the saucepan on the stove.  Now stir the saucepan with a rubber spatula or wooden spoon to fully incorporate the egg mixture into the milk/cream mixture.  Continue stirring constantly.


After a few minutes of stirring you’ll notice that the custard you’re creating in the saucepan will slowly start to thicken.  When the custard is thick to the point where you can run your finger on the backside of the spoon and the custard doesn’t run into where finger just ran through, then you know that the custard is done cooking.


It’s time to take the saucepan off the stove.  The custard in the saucepan now needs to be poured through a fine mesh sieve into the bowl where you have reserved the cup of heavy whipping cream.  The sieve will catch the vanilla bean and seeds that you used to steep and flavor the cream and egg mixture.  Also, in the even that any of your eggs cooked, the sieve will catch that as well.  The bowl should immediately be put into an ice water bath so that it begins to cool as quickly as possible.


When the custard mixture in the bowl has reached room temperature, it’s time to add in the pure vanilla extract.  Pour in 2 teaspoons of pure vanilla extract directly into the room temperature custard mixture.  Use a rubber spatula to stir and distribute the vanilla extract.


This custard mixture now needs to chill in the refrigerator overnight.  Cover the bowl with plastic wrap.  Push the plastic wrap right down until it’s touching the custard.  The reason being is to eliminate any air in the bowl while it chills in the refrigerator.  Removing the air and pushing the plastic wrap right onto the custard also prevents the custard from forming a skin on top of if, a skin which you don’t want.


It’s important to allow the mixture to chill in the refrigerator overnight.  If you don’t, you run the risk of your ice cream not setting up properly.  The next day, when you’re ready, pour your mixture into your ice cream maker and mix according to manufacturer’s specifications.


With our ice cream maker, it only takes about 15 minutes to create creamy, silky smooth vanilla ice cream as a base.  Oh yum!  Perfect and delicious.  At this point, you’ve pretty much got soft serve ice cream.  In order for it to harden, you’ll need to scoop the ice cream into air tight containers.


Quart-sized containers are perfect.  Scoop the vanilla ice cream into the quarter containers.  After every couple of scoops, it’s time to add in the butterscotch-white-chocolate chip cookie dough balls that you created and froze earlier.  Add in a handful of cookie dough balls for every couple of scoops of ice cream.  When you’ve filled the quart-sized container use a large spoon or spatula to mix together the vanilla ice cream and cookie dough balls in order to distribute them throughout the ice cream.  When you’ve filled the container, put it into the freezer for at least 2 hours so that it can set.

After 2 hours, scoop out some ice cream and serve yourself some amazing butterscotch-white-chocolate chip cookie dough ice cream.  I loved the process of making the ice cream.  It was a lot of fun and a lot easier than I had ever thought it could be.  Why did it take me this long to buy an ice cream maker?  After a spoonful, my husband was in love with the ice cream I had created based on what his flavor choice was.  He said that the butterscotch-white-chocolate chip cookie dough ice cream was spectacular and tasted way better than the commercially bought ice cream you get at the grocery store.  That’s enough of an endorsement for me.

3 Comments leave one →
  1. March 5, 2014 12:59 pm

    How big is your ice-cream maker? We have a little one, but sometimes I think a bigger/nicer one would be better. Usually when I use it, we eat whatever we make right away. How does your ice cream hold up if you store it? Last thing I made was Rosemary Blood Orange Sorbet – it was delicious!! PS: where did you get yours?

    • March 5, 2014 1:03 pm

      It’s a Cuisinart 1-1.5 quart. So, it makes quite a bit. Every time I’ve made ice cream so far, we’ve put it into 2 of the 1 quart containers and have put it into the freezer. We feel like out of the freezer, the ice cream is too much like soft serve and we want more of a hard ice cream. The ice cream in the freezer stores well and is like any other store-bought ice cream you put in the freezer. The last thing we made was banana chocolate chip ice cream and it was good. We got our ice cream maker at Amazon. The price was good, and our credit card was offering a deal of a $25 statement credit for any Amazon purchase over $100. So we bough the ice cream maker and another item and essentially got another $25 off with the credit card statement credit.


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