A homemade dessert for coffee lovers – and a joy on hot summer days. Homemade ice cream and coffee: who could say no to that?

This recipe is a little different. It combines childhood memories of ice cream, cookies and milk with the full body of freshly brewed coffee and the wonderfully sweet aroma of vanilla. A taste without equal.

How to make cookie dough ice cream with coffee syrup

1. Make the coffee syrup
   Bring the strong coffee and brown sugar to the boil in a saucepan. Let it simmer over low heat for about 25 minutes, then leave to cool.
2. Make the cookie dough
   Knead the butter, sugar, vanilla syrup, salt, flour, milk and grated chocolate into a smooth dough.
3. Infuse the milk
   Bring the milk, cream and vanilla paste to the boil, stirring. Remove from the heat and leave to stand for 15 minutes.
4. Whisk the egg yolks
   Whisk the egg yolks and sugar in a saucepan until pale and creamy.
5. Combine
   Stir the vanilla milk well and reheat it without letting it boil. Add the warm milk to the egg mixture, stirring constantly.
6. Thicken
   Heat the mixture to 75–80 °C while stirring, until it is thick and creamy.
7. Churn
   Cool the mixture in a bowl, then pour it into the ice cream maker and churn for about 45 minutes, until the ice cream starts to thicken.
8. Add the mix-ins
   Add the coffee syrup, pieces of cookie dough and the rest of the grated chocolate. Churn for another 5–10 minutes. If you prefer firmer ice cream, put it in the freezer for a couple of hours before serving.

Recipe, text and images by Kaleidoscopic Kitchen.