Cookie Dough Gelato

Paraphernalia

• Ice cream machine

Ingredients

• 4L / 4.6KG whole milk
• 600g egg yolk
• 300ml rum
• 600g caster sugar
• 300g liquid glucose
• 240g vanilla bean paste
• 1x batch [cookie dough](/Recipes/Components/Frozen Cookie Dough)
• 1x batch [caramelised white chocolate ganache](/Recipes/Components/White Chocolate Ganache)

Method

Gelato Base

1. Infuse milk and vanilla bean paste at 80C for 3 hours
2. Cream egg yolk, sugar, and liquid glucose together
3. Make custard, cooking to 79C (use a spoon to stir, not a whisk)
4. Wait until custard temperature drops below 40C, add alcohol
5. Leave in fridge overnight

Gelato

1. Mix 1 batch of [caramelised white chocolate ganache](/Recipes/Components/White Chocolate Ganache) into custard (wooden spoon)
2. Pour gelato base into ice cream machine, run for about an hour
   • ℹ Repeat for as many batches as required
3. Mix in a proportional amount of [cookie dough pieces](/Recipes/Components/Frozen Cookie Dough)
4. Freeze for at least 24 hours (try stirring a few times in the first hour)