Circus Cookie

Directions

• White Chocolate Base
• For the white chocolate, melt the 4 oz white chocolate in a double broiler. Once completely melted, slowly add the 1 cup whole milk in small amounts, whisking each time you add cream until color is uniform. Set it aside while you make the rest of the ice cream base.
• Heat the 1 cup heavy whipping cream on low in a medium saucepan until it reaches 140° F, stirring occasionally. While the custard heats, using an electric mixer to whisk the 2 large eggs in a medium mixing bowl until light and fluffy, about 2 minutes.
• While the cream is still heating, slowly add the 1 cup sugar into the eggs, whisking thoroughly to make sure the mixture doesn’t become grainy.
  After the cream reaches the target temperature, gradually pour it into the egg and sugar mixture, again whisking each time the cream is added to avoid cooking the eggs.
• Pour the entire mixture back into the medium saucepan and heat it to 170° F.
• Now pour the mixture back into the mixing bowl and add the 1 teaspoon vanilla extract and the dash of salt. Whisk the white chocolate mix and food coloring into it as well until uniformly mixed. During the last 5-10 minutes in the ice cream maker (the ice cream should basically have the consistency of soft-serve ice cream), add in your cookies and sprinkles.
• Cover and chill for 1 hour or up to 3 hours.
• When ready, make in your ice cream maker based on the maker’s instructions.
• Move the ice cream from the ice cream maker into a quart-sized container of your choice and freeze for about an hour (about the length of time the other flavor will run through the ice cream machine), so the ice cream will retain its shape while you swirl the two flavors.
• Vanilla Base
• Heat the 1 cup heavy whipping cream and 1 cup milk on low in a medium saucepan until it reaches 140° F, stirring occasionally. While the custard heats, using an electric mixer to whisk the 2 large eggs in a medium mixing bowl until light and fluffy, about 2 minutes.
• While the cream is still heating, slowly add the 3/4 cup sugar into the eggs, whisking thoroughly to make sure the mixture doesn’t become grainy.
• After the cream reaches the target temperature, gradually pour it into the egg and sugar mixture, again whisking each time the cream is added to avoid cooking the eggs. Add the vanilla and salt.
• Pour the entire mixture back into the medium saucepan and heat it to 170° F.
• Now pour the mixture back into the mixing bowl. Cover and chill for 1 hour or up to 3 hours.
• When ready, make in your ice cream maker based on the maker’s instructions. During the last 5-10 minutes in the ice cream maker, add in your cookies and sprinkles. Don’t add it all in! Add handfuls at a time until you get your desired chunkiness. (At this point you can put this ice cream in the freezer for an hour or so to firm up with the other flavor or you can just swirl them right away.)
• The Swirl
• To swirl, simply add dollops of each kind of ice cream into the container of your choice. Make sure you are packing it down to prevent crystals forming. We like to alternate each flavor in a kind of checkerboard pattern as we fill the container.
• Fill your container to the top. Top with sprinkles if desired.
• Move the ice cream to the freezer until hardened (about 4 hours).