Step 1: Prepare the Ice Cream Base
- Heat the Cream and Milk:
- In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat the mixture over medium heat, stirring occasionally, until it begins to steam. Do not let it boil.
- Beat the Egg Yolks:
- In a separate bowl, whisk the egg yolks until they are light and fluffy. Slowly pour a small amount of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
- Combine and Cook:
- Pour the egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 170°F to 175°F or 75°C to 80°C). Remove from heat and stir in the vanilla extract.
- Chill the Base:
- Pour the custard through a fine-mesh sieve into a clean bowl to remove any lumps. Cover the surface with plastic wrap to prevent a skin from forming, and refrigerate for at least 4 hours or overnight until completely chilled.
Step 2: Prepare the Cookie Dough
- Cream Butter and Sugars:
- In a mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add Wet Ingredients:
- Mix in the milk and vanilla extract until well combined.
- Add Flour:
- Gradually add the heat-treated flour and mix until combined.
- Add Chocolate Chips:
- Fold in the mini chocolate chips.
- Shape and Chill:
- Roll the cookie dough into small balls, about 1/2 inch in diameter. Place them on a baking sheet lined with parchment paper and freeze until ready to use.
Step 3: Churn the Ice Cream
- Churn:
- Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Add Mix-Ins:
- During the last few minutes of churning, add the chopped Ferrero Rocher, M&M’s, and frozen cookie dough balls. Allow the mix-ins to be evenly distributed throughout the ice cream.
Step 4: Freeze the Ice Cream
- Transfer:
- Transfer the churned ice cream into a lidded container, spreading it evenly.
- Freeze:
- Cover the container and freeze the ice cream for at least 4 hours or until firm.
Step 5: Serve and Enjoy!
- Scoop:
- When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly. Scoop into bowls or cones.
- Garnish:
- For an extra touch, garnish with additional chopped Ferrero Rocher, M&M’s, or cookie dough pieces.
Tips for the Best Ice Cream Extravaganza:
- Heat-Treat the Flour: To make the cookie dough safe to eat raw, spread the flour on a baking sheet and bake at 350°F (175°C) for 5 minutes to kill any bacteria.
- Chill Thoroughly: Ensure the ice cream base is thoroughly chilled before churning for the best texture.
- Mix-Ins: Feel free to customize the mix-ins. You can add nuts, caramel swirls, or other candies for extra decadence.
- Storage: Store any leftover ice cream in an airtight container in the freezer for up to 2 weeks.
Enjoy the ultimate Ferrero Rocher & M&M’s Cookie Dough Ice Cream Extravaganza, a perfect blend of creamy, crunchy, and chewy textures with a rich, indulgent flavor!