Cookies ‘n’ Cream

I scream, you scream!  (Actually, my sisters are probably screaming that they live 1300 miles away right now…)

My dad got me an ice cream maker attachment for my beloved KitchenAid mixer.  (In his words, it’s a “house cooling” present.  Hah.)

Here’s my first attempt at ice cream making.  So much fun!  Prepare yourselves for MANY more posts about frozen treats.

Churning

Adding oreos

Homemade cones

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Cookies ‘n’ Cream Ice Cream

  • 3 cups whole milk or half ‘n’ half
  • 3/4 cup sugar
  • pinch of salt
  • 6 large egg yolks
  • 1 tsp. vanilla extract
  • 2 cups crushed oreos

Heat 2 cups of milk, salt, and sugar in a saucepan. Pour remaining 1 cup milk into a large bowl and set a wire mesh strainer on top.

In a separate bowl, stir together the egg yolks. Gradually pour some of the warm milk into the yolks, whisking constantly as you pour. Scrape 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.

Immediately strain the custard into the remaining cup of milk. Place bowl into an ice bath and stir until cool. Add the vanilla extract. Refrigerate at least 8 hours.

Freeze the custard in your ice cream maker according to the manufacturer’s instructions. Stir in oreos. For a harder texture, chill in freezer for at least another four hours.

Source: Adapted from David Lebovitz

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One thought on “Cookies ‘n’ Cream

  1. Pingback: Back to Basics | Lingonberry Jam

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