1 cup edible cookie dough, frozen into small balls
Instructions
In a 4-quart saucepan, combine milk, cream, and half of sugar. Set over high heat, and cook stirring occasionally, until mixture comes to a boil, about 5 minutes.
Meanwhile, in a medium bowl, whisk yolks and remaining sugar until smooth, heavy, and pale yellow, about 30 seconds.
When cream mixture just comes to a boil, whisk, remove from heat, and, in a slow stream, pour half of cream mixture over yolk-sugar mixture, whisking constantly until blended.
Return pan to stovetop over low heat. Whisking constantly, stream yolk-cream mixture back into the pan.
With a wooden spoon, continue stirring until mixture registers 165 to 180 degrees F on an instant-read thermometer, about 2 minutes. Do not heat above 180 degrees, or eggs in base will scramble. Mixture should be slightly thickened and coat back of spoon, with steam rising, but not boiling. (If you blow on the back of the spoon and the mixture ripples, you've got the right consistency.)
Pour base into a clean airtight container and refrigerate for 12 to 24 hours before using. (You can use base within 3 to 5 days of making).
When ready to make ice cream, follow the instructions on your ice cream maker, adding all other ingredients EXCEPT the cookie dough. Once base has reached soft serve consistency, mix in the cookie dough, transfer the ice cream to a clean airtight container & freezer overnight before serving. Enjoy!
Supplies
4 qt saucepan measuring cup whisk medium mixing bowl ice cream maker wooden spoon instant-read thermometer
Recipe by Public Lives, Secret Recipes at https://publiclivessecretrecipes.com/2018/02/public-lives-coolhaus-secret-recipes-cookie-dough-ice-cream-sandwich.html