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Cookie Dough Ice Cream
1 cup chocolate chip cookie dough, crumbled into small pieces
1 cup mini chocolate chips (optional)
6 large eggs
2 1/4 cups sugar
6 cups heavy cream
3 cup milk
Place the cookie dough and the chocolate chips in separate bowls. Cover and
chill until cold. Whisk the eggs in a mixing bowl 1-2 minutes, until light
and fluffy. Slowly mix in sugar, whisking until completely blended. Slowly
add cream and milk and whisk until blended. Pour mixture into mixing
canister and follow directions in the "How To Use" section, pages 4 to 7. Do
not fill the mixing canister more than 2/3 full, as the mixture will expand
during freezing. When mixture has finished churning, add cookie dough and
chocolate chips (optional) and stir in evenly.
Peanut Butter Chocolate Chip Ice Cream
2 2/3 cups granulated sugar
2 Tbsp cornstarch
1/2 tsp salt
1 1/2 tsp vanilla
6 cups milk
4 eggs, beaten
2 cups heavy cream
1 1/3 cups half and half
1 1/2 cup chocolate chips
1 cup peanut butter or 1 cup peanut butter chips, melted
Mix the sugar, cornstarch and salt in a large saucepan. Over medium heat,
slowly stir in the milk, stirring constantly. Very slowly, add the beaten eggs
and continue to stir. Reduce heat to low and cook until mixture thickens
slightly. Slowly stir in peanut butter and whisk until all peanut butter is
combined and mixture is smooth. Slowly add vanilla, half and half, and
heavy cream. Pour into a large glass bowl and refrigerate for 2-4 hours or
until mixture has chilled. Pour mixture into the mixing canister and follow
directions in the "How to Use" section, pages 4 to 7. Do not fill the mixing
canister more than 2/3 full, as the mixture will expand during freezing. Stir
in chocolate chips once ice ceam is finished churning and stir evenly.
Recipes
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