I've been on an ice cream kick lately. I recently made this and mint chocolate chip ice cream (that recipe will be coming in a future post). Then I have to find something to do with the egg whites, so I usually whip up another dessert. My coworkers usually ask me on Monday morning, "What's the occasion?" and I have to answer that I made some ice cream and I had to use up the egg whites. Then they usually give me that look... you know, the one where it seems like they're saying, "Seriously?" But then they realize that they're talking to me, and all is well. Plus, they get to partake in the dessert, so suddenly they're friends with me again. In case you're wondering, the last batch of egg whites went towards the French macarons.
Anyway, I happened to have some generic sandwich cookies (the equivalent of Oreos or Trader Joe's Joe Joes) and decided that this would be a great add-in to my regular ice cream recipe. I made a few tweaks to David Lebovitz's vanilla bean ice cream and churned out this delicious cookies and cream concoction. It's got a nice homemade taste to it, and it doesn't take much time to put together at all! The hardest part is just waiting - for the mixture to be chilled, for the ice cream to churn and for the freezer to do its magic. Then you can finally dig in and enjoy!
Ingredients
- 1 cup whole milk
- A pinch of salt
- 3/4 cup sugar
- 2 cups heavy cream
- 5 large egg yolks
- 1 teaspoon pure vanilla extract
- 1/2 sleeve of crushed sandwich cookies (such as Oreos or Joe Joes - you can adjust this ingredient depending upon how many cookie bits you want in your ice cream)
Directions
Heat the milk, salt, and sugar in a saucepan.
In a separate bowl, stir together the egg yolks and gradually pour some of the warm milk mixture into the yolks, whisking constantly as you pour. Pour the warmed yolks and milk back into the saucepan.
Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.
Strain the custard into a separate bowl with the heavy cream. Add the vanilla extract, then refrigerate to chill thoroughly - preferably overnight.
Once the mixture is completely chilled, churn the custard in your ice cream maker according to the manufacturer’s instructions. Add the cookie bits at the end (mix well) and pop it into your freezer overnight and enjoy!
Source: Adapted from David Lebovitz
I've been on an ice cream kick lately. I recently made this and mint chocolate chip ice cream (that recipe will be coming in a future post). Then I have to find something to do with the egg whites, so I usually whip up another dessert. My coworkers usually ask me on Monday morning, "What's the occasion?" and I have to answer that I made some ice cream and I had to use up the egg whites. Then they usually give me that look... you know, the one where it seems like they're saying, "Seriously?" But then they realize that they're talking to me, and all is well. Plus, they get to partake in the dessert, so suddenly they're friends with me again. In case you're wondering, the last batch of egg whites went towards the French macarons.
Anyway, I happened to have some generic sandwich cookies (the equivalent of Oreos or Trader Joe's Joe Joes) and decided that this would be a great add-in to my regular ice cream recipe. I made a few tweaks to David Lebovitz's vanilla bean ice cream and churned out this delicious cookies and cream concoction. It's got a nice homemade taste to it, and it doesn't take much time to put together at all! The hardest part is just waiting - for the mixture to be chilled, for the ice cream to churn and for the freezer to do its magic. Then you can finally dig in and enjoy!
Ingredients
- 1 cup whole milk
- A pinch of salt
- 3/4 cup sugar
- 2 cups heavy cream
- 5 large egg yolks
- 1 teaspoon pure vanilla extract
- 1/2 sleeve of crushed sandwich cookies (such as Oreos or Joe Joes - you can adjust this ingredient depending upon how many cookie bits you want in your ice cream)
Directions
Heat the milk, salt, and sugar in a saucepan.
In a separate bowl, stir together the egg yolks and gradually pour some of the warm milk mixture into the yolks, whisking constantly as you pour. Pour the warmed yolks and milk back into the saucepan.
Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.
Strain the custard into a separate bowl with the heavy cream. Add the vanilla extract, then refrigerate to chill thoroughly - preferably overnight.
Once the mixture is completely chilled, churn the custard in your ice cream maker according to the manufacturer’s instructions. Add the cookie bits at the end (mix well) and pop it into your freezer overnight and enjoy!
Source: Adapted from David Lebovitz
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