Cookies and Cream ice cream

Several years ago, my in laws took us to a restaurant that featured a dessert called "Ice cream soup."  I suspect the creator was having an ice cream night like mine when she came up with the concept.  See, I haven't used my ice cream maker in some time... probably in at least a year... and kinda forgot how exactly to work it.  For whatever reason, the recipe came out like soup, through no fault of the recipe itself.  It's tasty soup, of that I assure you, and it's sitting in the freezer in hopes of freezing up and being more ice cream than soup.

I made this for the recipe swap, the theme of which was again "Secret Recipe Swap."  For such a swap, we are assigned a blog rather than a recipe, and can blog anything we find there.  I chose to make my favorite kind of ice cream, Cookies and Cream, which Jey received in another Swap from Melissa!

Ironically, cookies and cream is my favorite ice cream while I dislike the famous cookie that tends to be part of the cookie side of cookies and cream ice cream.

So, a picture is coming as soon as the soup is less soup-y.  Thanks to Sarah for hosting another swap and Jey for a great recipe and a great blog!

Cookies and Cream Ice Cream Source: I Was Born to Cook   via The Jey of Cooking

• 2 Cups Whole Milk
• 2 Cups Heavy Cream
• 1 Cup Sugar, divided
• Pinch of Salt
• 1 1/2 tsp. Vanilla
• 5 Egg Yolks
• 12 Oreos

Whisk together the milk, cream, 1/2 cup sugar, salt and vanilla in a medium saucepan over medium-low heat.  Bring the mixture just to a boil.
While the mixture is heating, add the egg yolk and remaining 1/2 cup sugar to a medium bowl.  Whisk together until the mixture is pale and thick.
Whisking constantly, add about 1/3 of the hot mixture to the yolk/sugar mixture.  Repeat with another 1/3, then returned the combined base to the saucepan.
Stir constantly with a wooden spoon over low heat until it coats the back of the spoon.  Be careful not to boil or the yolks will overcook.  It should only take a few minutes.  Remove from heat and bring to room temperature.  Cover and refrigerate 1 to 2 hours, or overnight.
When you are ready to make the ice cream, pulse the Oreos in a food processor until you achieve your desired crumb size.  Process and freeze the ice cream base according to the manufacturer’s instructions.  Add the cookie crumbs 5 minutes before finishing.
Transfer the ice cream to an airtight container and place in freezer until your desired consistency is reached.