This ice cream was created for someone's birthday gathering tomorrow evening. Tonight I am decorating the cupcakes to go with the ice cream. A poll taken suggested I do all chocolate, so death by chocolate it will be!
1 1/2 cups heavy cream
1 1/2 cups whole milk
2/3 cup cocoa
Contents of one vanilla bean
4 ounces semisweet chocolate
1 1/8 cup granulated sugar
6 egg yolks
Your favorite packaged cookie dough, cut and rolled up into bite size pieces.
So basically, heat the milk & cream and dissolve the cocoa in it. The vanilla bean goes in there too, and bring to a bubble to melt the semisweet chocolate. Whip up the eggs and sugar for about two minutes and get a pot of water simmering in the meantime. Add the hot chocolate to the eggs and sugar but not too fast or you will end up with a disgusting chocolate omelet in your mixer.
After it is all blended together, cook the mixture over the simmering water until it coats the back of a spoon. A good example of this is shown on Garrett's blog today (in the third photo). Remove from heat and begin the cooldown process. Cover and refrigerate overnight.
This is the chocolate mixture in the machine after having been chilled overnight. Even after I poured it into the machine, it took a long time to set up (25-30 minutes).
While the ice cream was being churned, I formed the cookie dough into small pieces to stir in.
The ice cream will be ready for the cookie dough when it resembles soft serve. This is my favorite texture of ice cream. I would eat at this point if I were making it for myself.
Here's the final product. Ready to pair with cake or to serve as a base in a sundae.