coffee cookie dough ice cream

this is coffee cookie dough ice cream.
coffee cookie dough ice cream is as absurdly good as it should be. it is success.

steep coffee beans in milk for an hour.
make a little batch of cookie dough sans eggs.
coffee milk turns to custard with the help of egg yolks.
custard gets amped up with pinches of vanilla and ground coffee.

custard gets spun into ice cream. cookie dough chunks are folded in.
brace yourself, spoons.

meeting adjourned. ice cream achurned.
ha,

that was bad.

if i were the smartest, i would just start making vats of cookie dough ice cream and selling it out of my squeaky garage.
great, my life is all figured out now.

Coffee Cookie Dough Ice Cream

adapted from the perfect scoop by dave leibovitz

for the ice cream:

1 1/2 cups whole milk

3/4 cup sugar

1 1/2 cups whole coffee beans

pinch of salt

1 1/2 cups heavy cream

5 large egg yolks

1/4 tsp vanilla extract

1/4 tsp finely ground coffee

for the cookie dough:

5 tbsp salted butter, melted 

1/3 cup packed light brown sugar

1/3 cup flour

1 tsp vanilla

2/3 cup mini chocolate chips

to make the cookie dough, stir together the butter and sugar in a bowl until smooth. stir in the flour, then vanilla and chocolate chips. form dough into a disk, wrap in plastic, and refrigerate until firm. 

to make the ice cream, warm the milk, sugar, whole coffee beans, salt, and 1/2 cup of cream in a medium saucepan. once the mixture is warm, cover, remove from heat, and let steep at room temperature for 1 hour. 

rewarm the coffee milk mixture. pour the remaining 1 cup of cream into a large bowl and set a mesh strainer on top. in a separate medium bowl, whisk together the egg yolks. slowly pour the warm coffee mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan. 

stir the mixture constanly over medium low heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. pour the custard through the strainer and stir it into the cream. press on the coffee beans in the strainer to extract as much of the coffee flavor as possible, then discard the beans. mix in the vanilla extract and the ground coffee and stir until cool over an ice bath. 

chill mixture thoroughly in the refrigerator. 

freeze according to ice cream maker's instruction. when it's about done, break the cookie dough into chunks and drop in. 

store in the freezer.