How to Make Homemade Cookies and Cream Ice Cream

Cookies and cream ice cream has grown rapidly in popularity since it was widely introduced into supermarkets in the early 1980s. Luckily, you can make your own cookies and cream ice cream at home. While owning an ice cream maker will make a smoother, creamier ice cream, you can also make the ice cream without an ice cream maker, simply by freezing the necessary ingredients. Cookies and cream ice cream is usually made with chocolate sandwich cookies, but you can use whichever flavor of sandwich cookie you prefer.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Six large egg yolks
• 1/2 cup sugar
• 1/8 tsp. salt
• 1 1/2 cups milk
• 2 1/2 cups heavy whipping cream
• Medium thick-bottomed pot
• Six to eight chocolate sandwich cookies
• Ice cream maker

1. Beat together the egg yolks, sugar and salt in a medium bowl until the mixture is lemon yellow color, thick and fluffy. Set the bowl aside.

2. Combine the milk and cream in the pot and heat over medium heat until just simmering. Take the pot off the heat.

3. Temper the egg mixture by slowly pouring about 1/3 of the hot cream mixture into the egg mixture in a thin stream as you whisk them together. Then slowly pour the egg and cream mixture back into the pot with the remainder of the cream mixture, whisking continuously.

4. Heat the mixture over low heat, stirring continuously until thickened to the proper consistency. The mixture will leave a somewhat thick coat on the back the back of a spoon when dipped into the custard. When you draw your finger down the spoon in a line through the custard coat, the custard on either side of the line will remain thick without flowing into the line.

5. Pour the custard into a heat-resistant bowl and stir it occasionally to help it come to room temperature. Then, move the mixture to the fridge to chill completely for a few hours or overnight. You can speed up the chilling process by placing the bowl in a larger bowl filled with ice and cold water, stirring while the mixture cools. This mixture will also have to be placed in the fridge to chill further.

6. Chop the sandwich cookies or place them in a Ziploc bag and crush them with a rolling pin, leaving as many large pieces as you would like to have.

7. Pour the chilled ice cream custard into your ice cream maker and churn the ice cream as directed in your ice cream maker's instructions. This will usually take 30 minutes.

8. Pour the churned ice cream into a large freezer-proof container and sprinkle the crushed cookies over the top. Mix the cookies into the ice cream thoroughly with a large spatula or wooden spoon.

9. Store the ice cream in the freezer, allowing it to defrost slightly before serving so it will be easier to scoop.

Tips & Warnings

• If you don't have an ice cream maker, you can still make frozen custard. Beat together three large egg yolks, 1/8 tsp. of salt and 14 oz. of sweetened condensed milk. Whip 1 1/2 cups of heavy whipping cream, and completely fold the whipped cream and eight crushed cookies into the egg yolk mixture. Freeze the mixture in a freezer-safe container overnight before serving. Note that you should use only pasteurized eggs that have been properly stored, and do not feed raw eggs to people with compromised immune systems. You can skip chilling the custard before churning it, but chilling it will help the mixture freeze more quickly and evenly.

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