Cookies 'n' Cream Ice Cream

Cookies 'n' Cream Ice Cream

  • 2 1/2 cups heavy whipping cream
  • 1 1/2 cups whole milk
  • 1/2 cup granulated sugar
  • 5 egg yolks
  • 1 teaspoon vanilla
  • 1 tablespoon vodka
  • Oreo cookies, about 1/2 package

 

In a saucepan, combine the cream and milk.  Warm over medium heat, just until hot to the touch.

In a separate bowl, whisk together the sugar and egg yolks.  Gradually stream in a cup of the hot cream, whisking the eggs to temper them.  Scrape the egg mixture into the saucepan.  Cook over medium heat, whisking constantly, until thickened enough to coat a spoon.

Pour the custard through a mesh strainer to remove any bits of cooked eggs.  Stir in the vanilla and vodka.  Cover with plastic, resting right against the surface of the custard, and refrigerate until thoroughly chilled, preferably overnight.

Churn according to the directions of your ice cream maker, then fold in the crumbled cookies.  Transfer to a container and freeze until firm, about 4-6 hours.

Yields about 2 quarts.


Recipe from Curly Girl Kitchen
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