Cookies And Cream Ice Cream Recipe
This Cookies and Cream Ice Cream Recipe is made in an ice cream machine. It uses homemade vanilla custard as the base and crushed Oreo cookies.
Servings: 16 servings
Calories: 284kcal
Equipment
- Medium Sauce Pan
Ingredients
- 3 large eggs
- 2 large egg yolks
- 1½ cups granulated sugar
- 2 cups heavy whipping cream
- 2 cups half and half
- 1 tablespoon pure vanilla extract
- 1/2-1 1/2 cups Cookies and Cream Sandwich Cookies, crushed based on preference
Instructions
- Whisk eggs and egg yolks in a medium sized bowl. Next add sugar to the bowl and whisk together.
- Add heavy cream and half and half to a large saucepan and heat gently; do not let come to a boil.
- Temper eggs by slowly pour 1 cup of hot heavy cream mixture into egg mixture while whisking quickly. This will raise the temperature of the eggs carefully without scrambling them. Then while stirring, pour the tempered egg mixture slowly into the remaining heavy cream mixture in the saucepan.
- Gently heat ice cream base over medium low heat, stirring constantly (especially the corners of the pot), until thickened and reaches 170F on a digital thermometer. The mixture should look silky and coat the back of a spoon so when you run your finger through it, it doesn’t come back together.
- Remove from heat and add vanilla. Strain through a fine-mesh sieve (to catch any cooked egg pieces) and chill in an ice bath (a bowl set inside of a bowl of ice water) until it’s cooled to room temperature. Then cover with plastic wrap and move into the refrigerator until completely cold, about 2-3 hours.
- Add your mixture to an ice cream maker according to the manufacturer's instructions.
- Once almost finished, pour crushed cookies and allow to mix in during last 2-3 minutes of churning.
- Store in freezer while not serving.
Notes
- Freeze your ice cream maker bowl well in advance. It needs a solid 15-24 hours in the freezer to be fully ready.
- Add as many cookies as your heart desires. I've done up to 3 cups, which is basically an entire pack of Oreos.
- Crush the cookies however you like. I’m all about those big chunks, but fine crumbs work too.
- Use the spoon test for your custard. It should coat the back, and when you swipe your finger through it, the line should stay put.
- Warm your ice cream scoop under hot water before scooping. It slides right through like butter and gives you cleaner scoops every time.
Nutrition
Calories: 284kcal | Carbohydrates: 28g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 109mg | Sodium: 84mg | Potassium: 98mg | Sugar: 23g | Vitamin A: 625IU | Vitamin C: 0.4mg | Calcium: 61mg | Iron: 1.1mg