Chocolate Cookie Dough Ice Cream

 Cookie dough
125 grams plain flour
1 tablespoon unsweetened cocoa powder -- sieved
75 grams butter
75 grams caster sugar
50 grams roughly chopped chocolate chips
water to mix -- if necessary

Vanilla Ice Cream

 recipe for 1 quart.

1 cup heavy cream

¾ cup 1 or 2% milk

¾ cup corn syrup

1/4 tsp dissolved gelatin in 1 tsp hot water or a pinch of Bob’s Red Mill guar gum (optional)

 - 2 to 3 tsp. vanilla extract, depending on preference

Mix the ingredients; mix well with mixing rod or blender

Freeze in an ice cream maker according to manufacturer's instructions. When the batch is finished, it should be placed in a container and allowed to freeze to approximately 5-8 º F.  If to be used immediately or  below 0 º F it will be stored for later use.  If possible, freeze the mixture in a blast freezer and keep it at or below – 10 º F. If it will be stored for extended periods of time, be certain that the freezer has a very stable temperature, or the ice cream will develop defects, such as grittiness, ice crystals etc.

Prepare the cookie dough while the the ice cream is cooling.
Blend together the flour, cocoa and butter. Stir in the sugar and chocolate
chips, then bring the mixture together into a firm dough, adding a few
drops of water to mix if necessary. Knead the dough thoroughly, then cover
with cling film and chill. (You will need about half the dough for the ice
cream, but it is difficult to make a smaller quantity. Add more if you
wish, or freeze the remainder for later use—you could bake it up into
cookies!) Chop the dough roughly before you add it to the ice cream.

Freeze-churn the ice cream until thick, then fold in as much chopped dough as your conscience will allow. Continue churning, or harden in the freezer before serving.