The other night I went to bed with my hair wet which wouldn't be a big deal but the air condition was on. I dreamt it was snowing outside. I woke up in the middle night and I had to go look outside. To my relief, it was still summer. I know I live in Maine but the earliest I remember it snowing is at the end of October. We have months to go.I figured I would post an ice cream recipe since it is perfect for summer. When I saw this recipe, I knew I had to try it. Cookie Dough ice cream is the best but to be able to try double cookie dough ice cream seemed like heaven. When I was flipping through The Perfect Scoop cookbook, there is a technique with adding chocolate. I figured I would try making the recipe over the top. This is my new favorite ice cream. I don't mind becoming cold by enjoying this recipe. Don't worry it is still summer here (for now).
The only change I made to this recipe was to add more chocolate in the form of the Stracciatella technique.Stracciatella Double Cookie Dough Ice Cream
4 Tbsp salted butter, melted
1/3 cup packed brown sugar
1/4 cup flour
1/4 tsp vanilla extract
1/8 tsp salt
3/4 cup mini semisweet chocolate chips
3 Tbsp unsalted butter
2 cups heavy cream
2/3 cup dark brown sugar
4 large egg yolks
1/8 tsp salt
1 tsp vanilla extract
1 1/2 cups milk
1 cup mini semisweet chocolate chips
3/4 cups semisweet chocolate, finely chopped (do not use chocolate chips)
- In a mixing bowl, stir together the butter and the sugar until smooth.
- Add the flour and mix.
- Mix in the vanilla and chocolate chips.
- Form the dough into a disk and wrap in plastic wrap. Refrigerate the dough until firm.
- In a medium saucepan, melt the butter over medium-high heat. Stir the butter until it is a deep golden brown color but be careful not to burn it.
- Whisk in the heavy cream. Heat until the mixture simmers. Remove from the heat and set aside.
- In a medium bowl, whisk together the brown sugar and the egg yolks until pale and fluffy.
- To the medium bowl, add a small amount of the heavy cream mixture to the egg yolks. STIR CONSTANTLY TO TEMPER THE MIXTURE.
- Slowly, whisk the remaining cream into the yolk mixture while stirring constantly.
- Return the egg-cream mixture to the saucepan and heat until slightly thickened. The mixture's temperature should read between 170-175 degrees F.
- Immediately, remove the mixture from the heat and pour through a fine mesh sieve into a bowl.
- Stir in the vanilla extract and the milk into the mixture.
- Cover the cream mixture into the refrigerator until chilled thoroughly.
- In an ice cream maker according to the manufacturer's directions, churn the cream mixture.
- In a heat resistant, dry bowl placed over a saucepan of simmering water, melt the chocolate while stirring until completely smooth.
- Drizzle a very thin stream of the warm chocolate into the 1 quart of ice cream during the last possible moment of churning.
- Stir in small chunks of the cookie dough and chocolate chips into the ice cream mixture.
- Transfer the ice cream into an airtight container and store in the freezer until firm.
Did you already know...
-Stracciatella gelato is Italian similar to vanilla ice cream with chocolate shavings.
-When the thin stream of warm chocolate heats the cold ice cream, the chocolate immediately hardens into streaks which shreds with the ice cream churning.
-If the warm chocolate is not a thin stream, the chocolate will harden into large chunks in the ice cream which will not break into chips.