Chocolate chip cookie dough ice cream. Chocolate chip cookie dough ice cream is an ice cream flavor in which unbaked chunks of chocolate chip cookie dough are embedded in vanilla flavored ice cream. It originated at the Ben & Jerry's Burlington Scoop Shop from an anonymous suggestion on their flavor suggestion board.
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Guatemalan Ripple Developed by Preston & Steve, Guatemalan Ripple is a Guatemalan-sourced coffee ice cream with mocha fudge ripple, blended with mini-coffee filled chocolates. It was officially introduced on July 28, 2010 when the Cooking Channel's Ice Cream Truck rolled into Philadelphia to give away free samples of Guatemalan Ripple.
Just two years after the introduction of bars, Häagen-Dazs® launched the Vanilla Milk Chocolate Almond flavor. The new bar combined the creamy vanilla ice cream that Häagen-Dazs® fans have loved for years with an irresistible crunch of almonds and milk chocolate, placing it in stores and fans’ hearts everywhere.
Freeze in ice cream maker according to manufacturer's instructions. Once it's the consistency of soft-serve, pour into an air-tight and freezer proof container and freeze for at least 4 hours (again, overnight is also OK) before serving. The ice cream will keep in a sealed container in your freezer for up to 2 weeks.
Remove from the heat; stir in cream and lemon juice. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions.