Cookies and Cream Ice Cream - Heart's Content Farmhouse

Prep Time:30

Cook Time:15

chilling:1

Total Time:1 45

Equipment

ice cream maker
silicone loaf pan or another freezer-safe container

Ingredients

1½ cups whole milk
1½ cups heavy whipping cream
¾ cup sugar
4 egg yolks
1 teaspoon vanilla extract
pinch salt
1 cup chocolate sandwich cookies, such as Oreos crushed (about 11 cookies)

Instructions

Warm the milk. Add the milk, cream, and ½ cup of the sugar to a large saucepan. Over medium heat, warm the mixture until it is very warm (175℉), about 5 minutes.
Beat the eggs and sugar. While the mixture is heating, combine the egg yolks with the remaining ¼ cup of sugar. Beat until it turns a lighter yellow in color.
Temper and cook the custard. Remove the milk mixture from the heat, and half a cup at a time, add roughly half of it to the egg mixture. Mix after each addition. This is to temper the eggs and prevent them from cooking in the hot custard. Once you have blended half of the milk into the eggs, pour the entire milk-egg mixture back into the saucepan. Place it all back on the heat and cook over medium heat. Stir constantly and cook until the mixture is 185℉, or has thickened enough to coat the back of a spoon. Do not boil.
Strain and cool. Remove from the heat and stir in the vanilla and salt. Strain the mixture using a strainer or cheesecloth set over a large bowl. Let it cool at room temperature, then cover and place in the fridge until very cold- at least 6 hours, up to overnight.
Churn and add cookies. Remove custard from fridge and set up ice cream maker, according to manufacturer’s instructions. Churn until it is the consistency of soft serve ice cream, then add the crushed sandwich cookies ⅓ of a cup at a time.
Freeze. Transfer to a container, such as a loaf pan, and tightly cover with plastic wrap. Refreeze 2-4 hours until hardened. Scoop and serve. Will last up to a week in the freezer.

Notes

Ice cream making can't be rushed! Make sure everything is thoroughly chilled before moving on the next step.

Nutrition

Servings:

Calories: 375kcal

Author: Katie Shaw