Cookie Dough:
1/2 cup butter, at room temperature
1/4 cup granulated sugar
1/3 cup brown sugar
1 large egg
1/2 tsp of vanilla extract
1 cup + 2 tbsp flour
1/2 tsp salt
1/2 tsp baking soda
1 cup semisweet chocolate chips
1/2 cup coarsely chopped walnuts
2 large eggs
2 cups of double cream or whipping cream
1 cup full fat milk
3/4 cup sugar
2 tsp vanilla extract
Making the cookie dough
Beat the butter and both sugars in a large bowl until light and fluffy.
Add the egg and vanilla extract and mix well.
Mix the flour, salt and baking soda in another bowl. Add the dry ingredients
to the batter and mix until well blended. Stir in the chocolate chips
and walnuts.
This makes double the quantity needed for the ice cream, so you can
always make some cookies as well!! Drop the dough by small scoops 2
to 3 inches apart on a ungreased cookie sheet. Flatten them. Bake in
the pre-heated oven (180°C) for 11 to 14 minutes. Let cool on the
sheet for 5 minutes before transferring to a rack.
Making the ice cream
Chop the cookie dough into bite-size pieces, place in a bowl, cover
and freeze.
Whisk the eggs in a mixing bowl until light and fluffy (1-2 minutes). Whisk
in the sugar, a little at a time, then continue whisking until completely
blended (about a minute more). Pour in the cream and milk and whisk
well to blend.
Transfer the mixture to an ice cream maker and freeze following the
manufacturer's instructions.
When the ice cream is quite stiff (about 1 minutes before it is done), add
the chopped cookie dough. Be sure to wait until the last moment otherwise the dough will get sticky and
unmanageable. Continue freezing until the ice cream is ready.
