Cookie Dough Ice Cream

So, quite awhile ago I got this recipe for cookie dough truffles. Sounds delish, no? Well, the problem I had was that they wouldn't keep their shape once they were out of the fridge - they got all squishy. Chad suggested they'd be good for ice cream. So after months in the freezer I made vanilla ice cream yesterday and added the cookie dough pieces. The ice cream recipe is so good - vanilla lovers (Jeremy) will really like it and you can actually add whatever you'd like to it after it's been mixing for about 15 minutes.

Cookie Dough Truffle Centers
1/2 c. butter, softened
3/4 c. packed brown sugar
2 1/4c. flour
1 can (14 oz) sweetened condensed milk
1 tsp. vanilla
1/2 c. miniature chocolate chips
1/2 c. chopped walnuts (optional)

In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, milk and vanilla; mix well. Stir in the chocolate chips and walnuts, if using. Shape into balls (or just chunks); place on waxed paper-lined baking sheets. Loosely cover and freeze until firm (1-2 hours). Transfer to a freezer bag to save until you're ready to use them.
Originally from Taste of Home

Vanilla Custard Ice Cream
3/4 c. sugar
2 T. flour
1/4 tsp. salt
2 c. milk
2 beaten eggs
2 c. whipping cream
1 1/2 T. vanilla

Combine the sugar, flour, and salt; gradually stir in the milk. Cook and stir over low heat until thickened. Add small amount of the hot mixture to eggs and mix well. Return to hot mixture; cook and stir 1 minute. Chill. Add cream and vanilla. Freeze in 2-quart (or larger) ice cream freezer.
I added the cookie dough pieces after it mixed for about 15 minutes to thicken a little. You won't need all of them for this recipe so you can freeze some for another time.
Makes 1 1/4 quarts.

Tasty Treats From Taylorsville 26th Ward cookbook