Chocolate Ice Cream with Peanut Butter Cookie Dough has been a dream of mine for years. Imagine this as the Cookie Dough Ice Cream 2.0. Move over Ben & Jerry’s, there’s a new flavor in town!
Fill a medium saucepot halfway with water and bring to a boil. Place chocolate chips in a medium glass or metal mixing bowl that will sit on top of the saucepot over the boiling water (like a makeshift double boiler). Mix chocolate until melted with a rubber spatula.
In another medium sauce pot, bring the rest of the ingredients, besides egg yolks, to a bowl, whisking frequently.
In a small bowl, mix egg yolks together until thickened. Carefully ladle ¼ cocoa-milk mix to egg yolks while whisking to temper the yolks. Add back to the saucepot and add melted chocolate to pot. Continue to warm mix over medium heat until bubbles appear on outer edges, about 5 minutes. Be sure to whisk often.
Create an ice and water bath with two large bowls, placing a strainer over the top bowl. Pour hot ice cream base into strainer. Once mix has been strained, stir mix around in upper bowl to help cool down. Cool mix for about 5 minutes before covering with plastic wrap. Cool in fridge for about 5 hours or overnight.
Remove KitchenAid ice cream attachment from freezer and fit into the KitchenAid. After attaching paddle, pour ice cream base into the bowl, and stir on low for 18 minutes.
Mix the frozen peanut cookie dough bits into the ice cream base and continue mixing for 2 minutes. Place the (now soft-serve consistency) ice cream into a freezing storage container to harden and ripen in the freezer, about 2-3 hours.