From: Jenn@eatcakefordinner
Chocolate Ice Cream
2 egg yolks
3/4 c. sugar
2 c. heavy cream
1 c. 2% milk
1 tsp. vanilla
1/3 c. unsweetened cocoa powder
1/2 c. milk chocolate chips (I used Guittard)
Reese's Pieces Cookie Dough
4 Tbl. unsalted butter, melted
1/2 tsp. salt
1/2 tsp. vanilla
6 Tbl. sugar
6 Tbl. light brown sugar
1 c. + 2 Tbl. all-purpose flour
1/4 c. water
1/2 c. Mini Reese's Pieces
For the Ice Cream: Whisk together egg yolks and 1/4 cup of sugar until eggs are light yellow in color and fluffy. Whisk in the rest of the sugar. Combine the cream, milk and vanilla and whisk into egg mixture until completely combined. Heat over medium heat, whisking constantly. Add the cocoa powder and chocolate chips and whisk together until chocolate is smooth and no lumps appear.
Heat until temperature reaches 160 degrees, stirring constantly, about 8-10 minutes. Remove from heat and cool completely in the refrigerator. Place your chilled creamy mixture into your ice cream maker and freeze according to manufacturer directions. Stir in 1/2 of the cookie dough chunks at the end. Use the remaining cookie dough chunks for garnish. Yield: one quart.
For the Cookie Dough: Stir together the melted butter, salt, vanilla, sugar and brown sugar. Add the flour and water and stir to combine. Add the Reese's Pieces and stir to combine. Dough will be sticky. Scoop out dough onto a large piece of parchment or wax paper and form into a flat rectangle. Refrigerate dough until ready to use. When ready, cut dough into small squares and add to ice cream. If you want round cookie dough bits, just roll the small squares into balls.
base ice cream recipe adapted from: 101 Gourmet Ice Cream Creations