Salted Cookie Dough Ice Cream

Ingredients

Ice Cream Base

  • 1/2 cup Granulated Sugar
  • 2 tablespoons Milk Powder
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Xanthan Gum
  • 1 1/3 cup Whole Milk
  • 2 tablespoons Light Corn Syrup
  • 1 teaspoon Molasses
  • 1 1/3 cup Heavy Cream
  • 2 teaspoons Vanilla Extract

Cookie Dough

  • 1/4 cup Unsalted Butter, room temperature
  • 2 tablespoons Granulated Sugar
  • 1/4 up Brown Sugar
  • 1 teaspoon Salt
  • 2 tablespoons Heavy Cream
  • 1 teaspoon Molasses
  • 1 tablespoon Corn Syrup
  • 1 teaspoon Vanilla Extract
  • 1/2 cup All-Purpose Flour, toasted (bake at 350F for 10 minutes)
  • 2 tablespoons Malt Powder
  • 1/4 cup Semi-Sweet Chocolate Chips

Fudge

  • 1 tablespoon Cold Water
  • 2 teaspoon Malt Powder
  • 1/2 cup Corn Syrup
  • 1/2 cup Heavy Cream
  • 1 tablespoon Unsalted Butter
  • 1/8 teaspoon Kosher Salt
  • 1 tablespoon Cocoa Powder
  • 1/2 cup 80% Chocolate, chopped

Directions

  1. Cookie dough: in a large bowl cream together the butter, granulated sugar, brown sugar, and salt with a wooden spoon until a paste forms
  2. Add heavy cream, molasses, corn syrup and vanilla; stir until smooth
  3. Sift in toasted flour and malt powder; mix until there are no lumps
  4. Fold in the chocolate chips until evenly distributed
  5. Spread the cookie dough onto a parchment lined baking sheet until 1 inch thick; freeze until solid, 1 hour
  6. Cut cookie dough into 1/2 inch cubes; place in freezer to use later
  7. Ice cream: combine the sugar, dry milk powder, salt and xanthan gum in a small bowl; mix well
  8. In a pot over medium heat combine the milk, corn syrup, and molasses; whisk until combined; add the sugar mixture and whisk until there are no lumps; cook for 2-3 minutes until the sugar has dissolved; remove pot from heat
  9. Pour the mixture into a large measuring cup/medium bowl; mix in the heavy cream and vanilla; cover and refrigerate for 6 hours before churning
  10. Fudge: mix the water and malt powder together in a small pot; add the corn syrup, heavy cream, butter, and salt
  11. Heat the pot over medium-high heat until the butter is melted and the mixture comes to a boil
  12. Remove the pot from the heat; add cocoa powder and chopped chocolate; whisk thoroughly until the chocolate is fully melted and mixture is silky; transfer to an airtight container
  13. Pour the ice cream base into an ice cream maker then turn on the machine; churn until the ice cream has the texture of soft serve, 25-35 minutes
  14. Fold in half of the cookie dough cubes until distributed
  15. Alternate spooning layers of the ice cream and dollops of fudge into a loaf pan
  16. Cover with plastic; freeze for 6 hours before serving