2 C Heavy Cream, Divided
1 C Milk (Whole Milk Is Best)
1/2 C Sugar
1/4 C Brown Sugar
2 Tb. Butter
1 Tsp. Vanilla
1 C Egg Free Cookie Dough, chopped
We are big fans of cookie dough ice cream here on the homestead. This recipe for ice cream is EGG FREE! There is no egg in the cream or the Cookie Dough itself. So if you have an egg allergy, this recipe is good for you! (Unless of course you have an allergy to the other ingredients!)
I start with 2 tablespoons of butter and the brown sugar in a small pan (or skillet, which is what I used) and start dissolving the brown sugar.
Once the brown sugar starts to break down, I take a splash of the milk to help it dissolve a bit more.
While the brown sugar is dissolving in the skillet, in a different pot start to warm 1 cup of cream and the 1/2 cup of sugar and the salt. You will want the sugars to be completely dissolved.
After the brown sugar is completely dissolved, add it to the white sugar and milk mixture and allow the two mixtures to get to know each other over low-med. heat.
After the sugars are completely dissolved, turn off the stove. Add the rest of the cream, milk and vanilla. Stir it up and then place in the fridge to cool completely.
Once the cream is cooled, add it to your ice cream maker. (Be sure to follow your ice cream makers instructions)
While the ice cream is thickening, chop or crumble up your cookie dough.
When the ice cream is mostly thickened and has about 5 minutes left in the cycle, add the crumbles, slowly, to the ice cream maker.
Pour into a bowl and place it in the freezer to harden the rest of the way.
Now that it is frozen, it is time to dish it up and enjoy!