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#weeknightbaking Leftovers Vice Cream

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Special Equipment

  • a fine-mesh sieve
  • a bowl big enough to sit another medium bowl inside of it (see baker's notes)
  • an ice cream maker (see baker's notes)
  • ice

Ingredients

For the Cookie Dough Nuggets

    (makes about 2 cups, enough for 1 quart of ice cream)

    • 1/4 cup tightly packed (2 ounces) dark brown sugar
    • 2 tablespoons (1 ounce) unsalted butter
    • 2 teaspoons vanilla extract
    • 1/4 teaspoon kosher salt
    • 3 tablespoons (2.25 fluid ounces) light corn syrup
    • 1/4 cup (1 ounce) all-purpose flour
    • 3 tablespoons (1.5 ounces) mini chocolate chips

    For the Vanilla Custard with Dulce de Leche

      (makes about 1 quart)

      • 2 cups (16 fluid ounces) heavy cream
      • 2 cups (16 fluid ounces) whole milk
      • 3/4 cup plus 2 tablespoons (6.15 ounces) granulated sugar, divided into 1/2 cup (3.5 ounces) and 6 tablespoon (2.65 ounces) portions
      • 1 teaspoon vanilla bean powder (see baker's notes)
      • 12 large egg yolks
      • 1/4 teaspoon kosher salt
      • 1/4 cup (2 fluid ounces) dulce de leche

      Instructions

      For the Cookie Dough Nuggets

      • In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 1/4 cup dark brown sugar, 2 tablespoons unsalted butter, 2 teaspoons vanilla extract, and 1/4 teaspoon kosher salt. Beat on low speed to moisten, then increase mixer speed to medium and beat for about 5 minutes to help the sugar dissolve. Pause to scrape the bowl and the beater, then beat in 3 tablespoons corn syrup, one tablespoon at a time. Reduce mixer speed to its lowest setting and sprinkle in 1/4 cup flour, followed by 3 tablespoons mini chocolate chips. Scrape down the sides of the bowl.
      • Wrap the cookie dough in plastic wrap and transfer to the freezer to chill for at least 4 hours, but preferably overnight. Once the dough has formed into a solid mass, use a sharp knife to cut them into 1/4-teaspoon sized nuggets. Keep it small, because to quote Stella: "Your inner child may scream for bigger chunks, but in a spoonful of ice cream, I promise those pieces will seem huge." Transfer the nuggets to a Ziploc bag and place in the freezer until ready for use in ice cream; the nuggets will keep up to 6 months in the freezer.

      For the Vice Cream

      • Prepare an ice bath in a large bowl and set a medium bowl in the ice bath. Set aside.
      • In a large, heavy bottomed saucepan over medium heat, whisk together 2 cups heavy cream, 2 cups whole milk, 1/2 cup granulated sugar, and 1 teaspoon vanilla bean powder. Continue to heat, stirring occasionally, until the mixture is just below a simmer.
      • Meanwhile, whisk the remaining 6 tablespoons granulated sugar and 12 egg yolks in a large bowl until slightly thickened and the whisk leaves a trail. Slowly, while whisking, add about 1/2 cup of the hot milk mixture to the yolk mixture, then whisk in the remaining milk mixture. Set a fine-mesh sieve over the original saucepan and strain the liquid back into the pan.
      • Cook the mixture over medium heat, stirring constantly and scraping the bottom and sides of the pan with a wooden spoon, until steam begins to rise from the surface and the custard thickens enough to coat the back of a spoon. Remove pan from heat. Place the fine mesh sieve over the medium bowl in the ice bath and strain the mixture into the medium bowl. Whisk in 1/4 teaspoon kosher salt. Let the mixture cool in the ice bath for about 30 minutes, stirring from time to time. Once the mixture is cooled, press plastic wrap against the surface of the custard to prevent a skin from forming, and transfer to the refrigerator to chill until cold, but preferably overnight. The colder the mixture is, the less time it will take to freeze in the ice cream machine, and the better the texture will be.
      • Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions. When the ice cream is thick and creamy and almost finished (it should have the texture and look of soft serve), microwave 1/4 cup dulce de leche on high in short bursts of 10 to 15 seconds until soft and pourable. Pour the dulce de leche slowly through the opening in the top of the ice cream machine and allow it to solidify and break up in the ice cream for about 2 minutes; the dulce de leche will solidify in small chunks throughout the ice cream. Drop in the cookie dough nuggets and allow the ice cream machine to stir them throughout the ice cream.
      • Pack the ice cream into a storage container, pressing a sheet of parchment directly against the surface and sealing with an airtight lid. Freeze in the coldest part of the freezer until firm, at least 4 hours.

      Notes

      #weeknightbaking Leftovers Vice Cream
      or, Vanilla Custard Ice Cream with Salted Dulce de Leche and Cookie Dough
      Ice cream adapted fromĀ Ad Hoc At Home; cookie dough adapted fromĀ Bravetart