Miso Vanilla Chocolate Chip Cookie Dough Ice Cream

Phew, that’s a title and a half if I ever wrote one. And it isn’t even the full description of the ice cream. Actually it is “Miso Vanilla Brown Sugar Ice Cream with Miso Brown Butter Double Chocolate Chunk Cookie Dough”. For some reason I have never gotten a job offer in marketing… I have been working on a million trillion gazillion a lot of cookie dough for the book. Still need to pinch me occasionally because holy crap I am writing a book! I am in the end stage of recipe developing, now onto endless testing and tweaking and I am SO SORRY for not being as present here as I want to be. I am working on it.

Anyway, there have been a lot of cookie doughs making it through the kitchen. Some instant hits and some serious misses. I made a green Chartreuse chocolate chip cookie, but somehow the dough was so much better than the baked cookie. I am thinking of ways to make that flavour into an ice cream, like a - very! - grownup mint-chocolate chip cookie dough vibe. If anyone’s interested.

Miso and chocolate chip cookie dough isn’t new, neither is miso and vanilla in ice cream. But together they become so much better than the sum of the parts. It is a little more laborious than some ice creams, but I promise you it is worth it. The toasted sugar, toasted flour and toasted milk powder all help make the ice cream taste cookier. Warmer, toastier, deeper, richer. All the things you want in a cookie.

At least my kids inhaled it faster than I could say Miso Vanilla Brown Sugar Ice Cream with Miso Brown Butter Double Chocolate Chunk Cookie Dough. But to be fair, that does take a while.