With your own ice cream maker you can make every flavour imaginable, with a quality that takes you straight to Italy's best gelato bars. Cookie dough ice cream became popular in the 80s thanks to Ben & Jerry's and is now a staple in many ice cream parlours. This recipe gives you an even better version – and costs NOK 60 instead of NOK 241 per kilo. Win-win!

Start by making the cookie dough so the pieces have time to freeze before you make the ice cream.

How to make cookie dough ice cream

1. Make the cookie dough
   Beat the butter, sugar and brown sugar until light and fluffy. Whisk in the milk a little at a time, then stir in the flour, vanilla, salt and chocolate chips.
2. Pipe and freeze
   Transfer the dough to a piping bag and cut a 1 cm hole in the tip. Place a sheet of baking paper on a small baking tray or chopping board that fits in your freezer, and pipe strips of dough onto the paper. Leave some space between them so they don't freeze together. Freeze until the ice cream is ready.
3. Heat the milk
   Heat the cream and milk in a heavy-bottomed saucepan until steaming.
4. Make the custard
   Whisk the sugar and egg yolks until pale and fluffy, then pour in the hot cream and milk in a thin stream while whisking. Pour the mixture back into the pan over low heat and stir constantly until it starts to thicken, approx. 8–10 minutes. It must not boil!
5. Cool
   Stir in the vanilla and salt and pour into a bowl. Cover with cling film or a plate and refrigerate until the mixture has cooled.
6. Churn
   Pour the ice cream base into the ice cream maker and start the machine. Let it run until the ice cream is firm, approx. 30 minutes.
7. Add the cookie dough
   Transfer the ice cream to a loaf tin or ice cream container. Cut the cookie dough strips into pieces and fold them into the ice cream. Cover with cling film or a lid and freeze for at least 2 hours until completely firm.
8. Serve
   Let the ice cream temper in the fridge for 20 minutes before scooping heavenly scoops of homemade ice cream.

Tips:

• To check whether the custard is ready, dip a spoon in it and turn it curved side up. Run your finger through the custard on the spoon – if the line stays clear, the base is ready.