I seem to have missed the boat when it comes to this month’s food celebration. You see, July is National Ice Cream month, and aside from this dessert drink, I haven’t posted any ice cream recipes. So if you’re not too sick of all the frozen treats on everyone else’s blog, I have one more for you.
I first encountered cookie monster ice cream when I was in Tallahassee at the beginning of the month. We had dessert at a very cool hobby shop/ice cream parlor. I promptly ordered a cone of the blue treat and just as quickly my tongue turned bright blue. As did my son’s. Fast forward to two weeks later, when I dumped an entire bottle of blue gel food coloring into a batch of ice cream. The resulting shade was waaaaaay too dark. Like, Gator blue. Not acceptable, especially coming from a ‘Nole. Back to the drawing board. This time, I used about a third of a bottle. If that’s too much food coloring for your taste, cut the amount back to a quarter of a bottle.
cookie dough recipe adapted from The Cookie Dough Lover’s Cookbook, by Lindsay Landis
- For the cookie dough: beat the butter and sugar together with a hand mixer until fluffy. Add milk and vanilla and mix. Add the flour and salt and mix until combined. Shape mixture into balls and place on a lined baking sheet. Chill until firm, about 1 hour.
- For the ice cream: Warm up milk in a saucepan to 170°F, stirring occasionally. Do not let milk boil. While the milk heats up, whisk sugar, eggs, and vanilla bean seeds in a medium bowl. Very gradually drizzle milk into the egg mixture, whisking continuously. You do not want the egg to start cooking when the milk gets mixed in. Whisk in the heavy cream and food coloring. Chill for an hour, or until cool to the touch.
- Pour cream mixture into an ice cream maker and churn according to the manufacturer’s directions. Once the ice cream has reached a soft-serve consistency, mix in the cookie dough and the cookie pieces. Mix by hand if necessary. Pour ice cream into a freezer-safe container and freeze until solid.