Adapted from David Lebovitz
yield 4 cups ( you will need three cups for this recipe)
Ingredients:
1 cup whole milk
3/4 cup sugar
2 cups heavy cream
pinch of salt
1 vanilla bean, split in half, lengthwise
6 large egg whites
3/4 teaspoon vanilla
Instructions:
Warm the milk, sugar, 1 cup of cream, and salt in a medium saucepan. Scrape the seeds from the vanilla bean into the warm milk and add the bean as well. Cover, remove from heat, and let steep at room temperature for 30 minutes. Pour the remaining 1 cup into a large bowl and set a mesh strainer on top.
In a separate medium bowl, whisk the egg yolks. slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan. Stir the mixture, constantly, over medium heat with a heatproof spatula, scraping the bottom as you stir until the mixture thickens and coats the back of the spatula. Pour the custard through the strainer and stir it into the cream. Put the vanilla bean into the custard, add the vanilla extract and stir until cool, over an ice bath. Chill the mixture in the fridge for about 3 hours. When ready to churn, remove the vanilla bean, rinsing and reserving (I make vanilla sugar with it).
Freeze the mixture in your ice cream maker according to the manufacturer’s instructions. Before transferring to a plastic container, mix in your favorite cookie dough (it is best if your cookie dough chunks have been previously frozen). Freeze in an air tight container.
- Recipe courtesy of Susan Salzman
