Cookie Dough Ice Cream
|Chip cookie dough||1 Cup (16 tbs), refrigerated|
|Chocolate graham cracker crumbs||2 Cup (32 tbs) (About 26 Squares)|
|Butter||1⁄2 Cup (8 tbs), melted|
|For ice cream|
|Half and half||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Heavy whipping cream||2 Cup (32 tbs)|
|Vanilla extract||6 Teaspoon|
|Cream cheese||12 Ounce, softened and cubed|
Pinch off small pieces of the cookie dough; place on a greased baking sheet.
Cover and freeze.
Meanwhile, for crust, in a bowl, combine the graham cracker crumbs and sugar; stir in the butter.
Press into a greased 15-in.x 10-in.x 1-in.baking pan.
Bake at 350° for 11-15 minutes or until set.
Cool on a wire rack.
Break into small pieces and set aside.
For ice cream, in a small saucepan, heat half-and-half cream to 1750; stir in sugar until dissolved.
Remove from the heat.
Cool quickly by placing the pan in a bowl of ice water; stir for 2 minutes.
Pour into a large bowl.
In a blender, combine the whipping cream, vanilla and cream cheese; cover and process until smooth.
Stir into half-and-half mixture.
Cover and refrigerate for several hours or overnight.
Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions (mixture will be very soft).
Refrigerate the remaining mixture until ready to freeze.
In a large bowl, layer a third of the icecream, cookie dough pieces and crust mixture; repeat the layers twice.
Swirl the ice cream.
Freeze for 2-4 hours before serving.