Total time: 8 hours (mostly chilling)
Ingredients for the Ice-cream:
3 dl heavy creme
2 dl milk (3%)
1 vanilla bean (split lengthwise and scrape out all the seeds)
5 egg yolks
1 dl sugar
Mix the egg yolks and sugar until very thick and pale yellow, for about 2-3 minutes.
Heat the milk, heavy cream and the vanilla bean (vanilla pod and seeds) over medium heat. Bring the creme-mixture to a simmer, stir the entire time. Remove from the heat.
Add half of hot creme mixture into the egg yolks, whisking constantly. Pour cream-egg mixture back into the pot and cook over low heat, stir with a wooden spoon, until the mixture thickens slightly, for about 5-7 minutes.
Pour creme-egg mixture through a fine sieve into a large mixing bowl. Remove the vanilla bean. Let the creme mixture rest in room temperature for at least 30 minutes. Cover with plastic wrap. Put it in the fridge for a couple of hours or over night.
Now it's time to make the cookie dough.
Ingredients for the Cookie Dough:
200 g butter
120 g brown sugar (1 ½ dl)
170 g sugar (1 1/4 dl)
330 g plain flour (5 ½ dl)
7 g vanilla sugar (1 ½ tsp)
2 g of salt (¼ tsp)
250 g chocolate chip
Beat butter, brown sugar and granulated sugar fluffy in a bowl. Mix in the egg, the dry ingredients and work into a dough. Add the chocolate chip and mix until well combined, for about 2 to 3 minutes. Spread the cookie dough in a thin layer on a parchment paper and place it in the fridge for a couple of hours.
After a couple of hours:
Pour the creme mixture into your ice-cream maker and follow the instructions according to your ice-cream maker. Chop the cookie dough into bite size pieces and add it to the ice-cream in the ice-cream maker.
Eat it right away or freeze for a couple of hours.
- The temperature of your ingredients is very important in baking. Let the ingredients stand at room temperature for 30 minutes, butter and egg.
- Add your favorite chocolate instead: snickers, bounty, mars, marabou or daim.