Ice Cream Sunday - Cookies 'n Cream Ice Cream

These last couple of weeks, my non-blogging life has been pretty hectic. Lots of late night and weekends spent working on non-blog related “stuff”. Thankfully I’ve had lots of different containers of ice cream in the fridge to keep me company on those late nights. My mouth thanked me for that, but my hips, my knees and the treadmill at the gym didn’t. Sigh!  I wanted to end the summer on a high note so I made a double batch of ice cream with two things that I like – Cookies and Vanilla Cream.

Cookies and Cream Ice Cream ©OliveandRuby.com

It’s no secret to my family and friends that I lurve vanilla ice cream. Some of them think it’s waay boring (to quote my beloved nephew), but I love it because it’s the perfect base to add just about anything into. Chocolate chip cookie dough, Chocolate chip cookies, Smarties, M&Ms,  Skor bits, chunks of Kit Kat or Coffee Crunch or crushed up Oreo cookies, please stop me because I can go on and on.

Cookies and Cream Ice Cream ©OliveandRuby.com

While there are many recipes that show you how to make this treat without eggs, I prefer the version with eggs because there is a richness to the custard that elevates this recipe from great to FREAKIN’ AWESOME. Sorry for the shouting, not really :)

Cookies and Cream Ice Cream ©OliveandRuby.com

So it is with great sadness that I’m packing up my ice cream maker, and looking ahead to fall cooking, and baking.  Thanks for following along with me on Ice Cream Sunday’s. 

Ice Cream Sunday - Cookies 'n Cream Ice Cream

yield: 1 Quarts  prep time: 30 minute(s)
cook time: 20 minute(s)  total time: 50 minute(s)

Ingredients

6  
Egg Yolks
1⁄2 cup
Granulated Sugar (divided)
2 cups
Heavy Cream
1 cup
Whole Milk
1⁄4 teaspoon
Kosher Salt
2 teaspoons
Vanilla Extract
1 1⁄4 cup
Chopped Oreo Cookies (approx. 14 cookies)

Instructions

  1. Whisk together egg yolks and ¼ cup of the sugar in a large bowl; set aside.
  2. Warm the remaining ¼ cup of sugar, cream, milk and salt in a medium saucepan over medium heat. Once the mixture begins to simmer, remove from heat, let cool for a few minutes then slowly add to the egg mixture whisking continuously. Make sure that the milk has cooled sufficiently before you add it to the eggs so you don’t end up with scrambled eggs.
  3. Once the eggs and milk is combined add the mixture back into the saucepan. Stir the mixture constantly over medium heat, scraping the bottom as you stir, until the mixture thickens and coats the back of a spoon.
  4. Pour the custard through a strainer into a medium bowl, and stir in the vanilla extract into the strained mixture. Place the bowl in an ice bath and stir occasionally, until the mixture reaches room temperature. Cover the bowl and place the mixture in the refrigerator and chill at least 2 hours, or overnight.
  5. Churn the ice cream in your ice cream maker according to the manufacturer’s instructions. Once the ice cream is ready, layer it into your freezer-safe container with alternating layers of the chopped cookies, beginning and ending with the ice cream.

(Recipe adapted from the Brown Eyed Baker)