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
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.