Bailey's Chocolate Chip Cookie Dough Ice Cream

Bailey's Chocolate Chip Cookie Dough Ice Cream

Ingredients:
 4 cups half-n-half
4 large egg yolks
1 cup granulated sugar
1/3 cup Bailey's liqueur
1/3 cup strong coffee
2 1/2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon

Cookie Dough
 3/4 cup all purpose flour
1/4 cup unsalted butter, softened
1/3 cup brown sugar
1/3 cup granulated sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup chocolate chips

Instructions:
In a large mixing bowl whisk together 1 cup half-n-half and egg yolks until well combined.  In a large saucepan over medium heat whisk together remaining 3 cups half-n-half and 1 cup sugar. 

Cook and whisk until mixture starts to simmer.  Add about 1/3 of the hot cream to the yolk mixture and whisk until well combined. Whisk the yolk-cream mixture into saucepan.  Cook and stir until mixture thickens and coats the back of a spoon.  Strain mixture into a large bowl or pitcher.  Whisk in Bailey's, coffee, vanilla and cinnamon until well combined.  Lightly cover and chill overnight.

To make the cookie dough:
Stir and cook the flour in a large pot over medium heat, for 2-3 minutes, or until fragrant and flour slightly turns golden in color; set aside for 10 minutes to cool.  In a large mixing bowl, stir together butter, brown sugar, granulated sugar, milk, vanilla and salt until well combined and smooth.  Stir in flour until well combined and smooth.  Stir in chocolate chips until well combined.  Cover and chill dough overnight.

Place ice cream base in ice cream maker and freeze according to manufacturer's instructions.  In the last five minutes of processing, add bits of cookie dough.  Place ice cream in a freezer-proof container and freeze!

Makes 10 servings