Now Churning: Cookie Dough Ice Cream

It was seriously as good as it looks. Cookie dough ice cream that is actual cookie dough flavored and not chunks of cookie dough! This is one of B's favorite flavors and she definitely had her share!

Cookie Dough Ice Cream Adapted from http://www.takeamegabite.com/cookie-no-dough-ice-cream/

What you need:

• 4 large eggs
• 1 cup brown sugar
• 3 T unsalted butter
• 2 cups half and half
• 1 1/2 cups whole milk
• 2 t pure vanilla extract
• 1 cup chocolate chips

What to do:

• In small bowl, whisk together the brown sugar and egg yolks until pale and fluffy. Set aside.
• In a small saucepan, melt the butter until it’s a deep golden brown color. There will be brown tiny flecks at the bottom of the pan and have a delicious nutty smell
• Add the half and half and heat until just about to boil
• Take the half and half mixture off the heat, and *temper the eggs until about half of the half/half is mixed into the egg/sugar mixture. 

*Temper: to gradually introduce hot liquid to eggs while stirring. Do this so you won't cook the eggs with the hot liquid.

• Pour everything back into the sauce pan. Heat until the mixture coats the back of a spoon; be sure to consistently stir the mixture while heating.
• Off the heat add the whole milk and vanilla
• Cool the mixture in the fridge; I usually do this overnight.
• Transfer to your ice cream maker and follow the manufacturer's instructions for churning
• When the ice cream is almost fully churned, add the chocolate chips
• Freeze overnight