Cookies 'n Cream Ice Cream

Name: Cookies 'n Cream Ice Cream
Prep time: 1 d
Cook time: 1 d
Total time: 1 d
Yield: 2
Cuisine: Global
Ingredients: 85 grams egg yolks (from 4 or 5 eggs, depending on size); 340 grams heavy cream; 227 grams Oreos or Fauxreos, divided; 1 teaspoons salt; 198 grams sugar; 2 teaspoons vanilla extract; 28 grams vodka or other neutral spirit; 227 grams whole milk

You can never have too many dessert recipes, so give Cookies 'n Cream Ice Cream a try. Watching your figure? This vegetarian recipe has 1753 calories, 20g of protein, and 100g of fat per serving. This recipe serves 2. This recipe covers 29% of your daily requirements of vitamins and minerals. It is perfect for Summer. Head to the store and pick up egg yolks, salt, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes around 24 hours.

Instructions

Prepare the ice cream base: In a medium pot, bring the milk and cream to a simmer. Meanwhile put the yolks in a medium bowl and whisk the sugar in gradually. It's a lot of sugar, so don't dump it in all at once or it will be difficult to incorporate.

Ingredients you will need

Ice Cream

Cream

Sugar

Egg Yolk

Base

Milk

Equipment you will use

Whisk

Bowl

Pot

Whisk in salt. Once the dairy begins to simmer, whisk some of the dairy mixture into the egg yolks, one ladle-full at a time, until the egg mixture is quite warm. Then whisk egg mixture into the pot of cream. Turn heat to medium low. Stir constantly with a rubber spatula, making sure to scrape all along the bottom of the pot to avoid curdling.

Ingredients you will need

Egg Yolk

Cream

Salt

Egg

Equipment you will use

Spatula

Ladle

Whisk

Pot

Normally, ice cream recipes entreat you to cook until the mixture is "thick enough to coat the back of a wooden spoon," but with this recipe, that will never happen. Instead, cook until a thermometer registers 145° F. When it does, immediately shut off the heat and strain the custard through a sieve and into a large bowl. Stir in vanilla extract and vodka. Cool in an ice bath and refrigerate, covered, overnight.

Ingredients you will need

Vanilla Extract

Ice Cream

Custard

Vodka

Ice

Equipment you will use

Wooden Spoon

Kitchen Thermometer

Sieve

Bowl

Prepare the Oreo mix-ins: Use a knife or a food processor to pulverize three ounces of Oreos or Fauxreos into very fine crumbs. With a knife, dice three ounces of Oreos into small, 1/4" bits. Chop the remaining Oreos in half or thirds.

Ingredients you will need

Oreo Cookies

Equipment you will use

Food Processor

Knife

Place all of these Oreo bits in a large bowl and stash in the freezer until needed.

Ingredients you will need

Oreo Cookies

Equipment you will use

Bowl

Finishing the ice cream: Process chilled ice cream base in ice cream maker according to manufacturer's directions. When the ice cream has finished churning, transfer it to the bowl of all of the Oreo bits and stir to combine.

Ingredients you will need

Ice Cream

Base

Oreo Cookies

Equipment you will use

Ice Cream Machine

Bowl

Cover ice cream tightly with plastic wrap, or transfer to an airtight container and store in freezer. Ice cream will keep for two weeks.

Ingredients you will need

Ice Cream

Wrap

Equipment you will use

Plastic Wrap

Equipment

Ingredients

Servings:

85grams

egg yolks (from 4 or 5 eggs, depending on size)340grams

heavy cream 227grams

Oreos or Fauxreos, divided 1teaspoons

salt 198grams

sugar 2teaspoons

vanilla extract 28grams

vodka or other neutral spirit 227grams

whole milk

Recommended wine: Cream Sherry, Madeira, Prosecco

Cookies on the menu? Try pairing with Cream Sherry, Madeira, and Prosecco. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.