Cookie Dough Ice Cream

• 170 ml milk
• 170 ml single cream
• 2 egg yolks
• 30 g sugar
• 60 g butter at room temperature
• 40 g brown sugar
• 70 g flour, toasted
• 50 g dark chocolate chips
• 0.5 tsp vanilla powder

1. Make the cream base (custard). Mix the milk and single cream in a saucepan. Bring to the boil over a medium heat. In a recipient, whisk the egg yolks and sugar together until the mixture whitens.
2. Pour the milk and cream into the mixture stirring continuously. Pour into the saucepan and cook over a low heat until the mixture thickens slightly. Do not boil.
3. The custard has the ideal consistency when it coats the spoon. Leave to cool until warm. Pour the preparation into the small bowl. Put the lid on and place the bowl in the freezer for 24 h.
4. Make the cookie dough. In a bowl, beat the softened butter with the brown sugar until the mixture whitens.
5. Add the flour, chocolate chips and vanilla. Mix to a smooth consistency. Place the dough in the freezer.
6. When the dough is firm, ucut into small cubes with a knife. Set aside in the freezer.
7. Take the bowl out of the freezer and remove the lid.
8. Insert the small bowl into the outer jar.
9. Start the program.
10. Remove the bowl from the appliance. Make a hole approximately 4 cm wide and 8 cm deep in the ice cream and add 50 g of cookie dough cubes.
11. Start the program.
12. Serve immediately.

Tips: For even more delicious cookie dough ice cream, add a pinch of salt to the raw cookie dough before freezing. Freezing the cookie dough before adding it to the ice cream ensures that it maintains its shape and texture, rather than blending completely with the ice cream. For health reasons, toast your flour in an oven at 150°C for 10 minutes.