April 23, 2015
These chocolate chip cookie dough ice cream sandwiches are the perfect addition to beat the heat on a hot summer day. Soft chocolate, firm on the outside and chewy on the inside, cookies filled with a generous serving of delicious cookie dough ice cream.
Then, in a saucepan, combine the remaining 250ml (1 cup) of double )heavy) cream, milk, sugars, and salt. Cook gently over medium heat, stirring frequently, until sugars have dissolved and the mixture starts to steam. Remove from heat.
In a small bowl, whisk egg yolks, then slowly whisk in some of the warm cream mixture, around ⅓ cup at a time, until about half the cream mixture has been incorporated and egg mixture is warm to the touch. Return egg mixture back into saucepan and cook over medium heat, stirring constantly, until mixture thickens slightly and coats the back of a wooden spoon, around 5-7 minutes, or until it reaches approx. 73-76℃ (165-170℉). Do not let the mixture boil.
Once cool, cover with plastic wrap carefully pressing it onto the surface of the cream mixture to prevent a skin from forming. Refrigerate until completely chilled, at least hours or preferably overnight.
Cut dough in 3-inch squares, then transfer to a baking sheet lined with either parchment paper or a silicone baking mat. Use a toothpick or cake tester to pole an even pattern of holes onto each cookie’s surface (optional). Repeat rolling and cutting of dough using the scraps if necessary to create 18 cookies, then place the cookie sheets in the freezer for 10 minutes before baking.
Ice cream yield: 1½ quarts
If you don’t fancy have time to make the ice cream, you just as easily substitute for store-bought cookie dough ice cream. Although I’d definitely say to make this cookie dough as it is out of this world good!