July 4, 2012

Cookies and Cream Ice Cream

Why, hello Summer.  In honor of National Ice Cream month, I thought it would be fitting to share some ice cream recipes.  After all, how great is a delicious scoop of ice cream on a summer night?

There is just something special about homemade ice cream, and it only takes a few ingredients.  Cookies and cream is often known as the "king kong" of ice cream because it became a smashing success as soon as it was introduced.

While nearly all ice cream recipes will call for whole milk, I used 1.5% with the heavy cream and still had creamy, delectable ice cream that was a bit healthier.  I had some Trader Joe's style Oreos--vanilla bean Joe-Joe's (yay to business trips in Trader Joe's cities)--and they tasted more chocolate-y than regular Oreos.  Yay!

This is a perfect treat to satisfy the cookies-and-milk kid in all of us.  Happy summer!

Cookies and Cream Ice Cream
Yields 1 quart

5 egg yolks
3/4 cup granulated sugar, divided
1 1/4 cups heavy cream
1/2 cup whole milk (note: I used 1.5%)
1/2 tsp. kosher salt
2 tsp. pure vanilla extract
1 1/4 cups chopped Oreo cookies (about 15 cookies)

In a large bowl, whisk the egg yolks and 1/4 cup sugar; set aside.  Warm the remaining 1/2 cup of sugar, cream, milk, and salt in a medium saucepan over medium heat.  When the mixture begins to simmer, slowly drizzle into the egg yolk mixture, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until the mixture thickens.  Pour the custard into the large bowl, and stir in the vanilla extract.  Alternatively, you could also pour the custard through a strainer.   Once the mixture reaches room temperature, place the mixture into the refrigerator and chill for at least 2 hours, or overnight.

Churn the mixture in your ice cream maker according to the manufacturer's instructions.  Once the ice cream is ready, layer into into the storage container with alternating layers of the chopped cookies, beginning and ending with the ice cream.

Source: Adapted from the Brown-Eyed Baker, originally from Sweet Cream and Sugar Cones


  1. I LOVE cookies and cream ice cream and I rarely make it. This looks so good!

  2. National ice-cream month? I think I missed this one! Ice-cream for breakfast it is then :)


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