Friday, July 6, 2012

Cookies and Cream Ice Cream

For Christmas my parents gave us an ice cream maker.  It has been used a lot lately and we are having way too much fun with it.  This is our latest creation with it.  My husband loves cookies and cream ice cream so we had to make some.

We found a recipe and then made some changes to it and love it.  Here is our take on the recipe:

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Cookies and Cream Ice Cream

2 cups half-n-half
2 cups heavy cream
1 cup sugar, divided
3 tsp vanilla extract
5 egg yolks
10-15 crushed cookies depending on how much you want

In a medium saucepan set over medium-low heat, whisk together the half-n-half, milk, half of the sugar.  Bring the mixture just to a boil.

While the cream mixture is heating, combine the yolks and remaining sugar in a medium bowl.  Beat until mixture is pale and thick.

Once the cream mixture comes to a slight boil, whisk 1/2 of the hot mixture into the yolk/sugar mixture.  Then return the combined mixture to the saucepan.  Using a wooden spoon, stir the mixture constantly over low heat until it thickens slighty and coats the back of the spoon.  This mixture must NOT boil or the yolks will overcook-the process should only take a few minutes.

Allow the mixture to cool to room temperature.  Stir in the vanilla extract.  Cover and refrigerate for several hours, or overnight.  Pour the mixture into your ice cream maker according to its directions.  When the ice cream is almost done add the crushed cookies to mix it into the ice cream.  When done transfer the ice cream to an airtight container and place in freezer for about 2 hours. 

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