Just yesterday our dear Aunt & I were remarking at how the summertime temperatures were definitely upon us. So with the heat rising during the day, what better way to treat yourself than to a scoop of homemade ice cream!?!
2 c. whole milk
1 3/4 c. sugar
1/2 tsp. salt
1 Tblsp. vanilla extract
4 c. whipping cream
1 pkg. Nestle Toll House mini break & bake chocolate chip cookie dough
In a large freezer safe resealable bowl, combine sugar and salt. Set aside.
In a small sauce pot scald milk until it just begins to bubble. Do not over heat milk.
Immediately pour milk into sugar mixture. Stir and mix until dry ingredients are completely dissolved.
Stir in vanilla, and whipping cream. Cover and place in freezer for at least 20 minutes or until well chilled but not frozen.
Freeze mixture according to your ice cream machine directions. (We have 2 ice cream makers so I am dividing the batch in half so I can add fruit to one and cookie dough to the other.)
Before ice cream is completely finished with the process and is at a soft serve state, drop in cookie dough pieces.** Allow machine to continue to churn and stir in dough or stir in by hand. (I prefer to use the mini dough pieces as it seems easier to mix in, however if using the larger dough pieces you can cut them in half before adding to ice cream.)
Once ice cream process is complete, remove container and place in freezer until ice cream firms up and sets completely. Yields: 1-1/2 quarts
**At this point, if you didn't want to use the cookie dough, you could add in chopped frozen fruit if you prefer.
Click HERE for printable recipe