Confession time!!! Cookies and Cream is my all time favorite ice cream!! Nothing brings back so many childhood memories quite like this dreamy dessert. I will 9 times out of 10 choose a cookies and cream over plain chocolate or vanilla. There is just something very near and dear to my heart about this ice cream.
So this is the standard recipe I use when making it at home. Once I tried this recipe I never changed it, because it really is that good!!
PS - This is another ice cream recipe from my new ice cream book, Sweet Cream and Sugar Cones, which is written by the owners of the Bi-Rite Creamery in San Francisco. I originally found this recipe on my favorite food bloggers website, Brown Eyed Baker. I will often times look to Michelle for some food inspiration or sinfully delicious food recipes. She knows her food!!!
For this recipe you will need:
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup plus 2 Tbsp sugar
- 7 egg yolks (its a lot I know, but totally worth it!)
- 1/2 vanilla bean
- 1/4 tsp vanilla extract
- pinch of salt
- about 15 oreos or chocolate cream sandwich cookies, broken into chunks
- Begin by putting the cream, milk and vanilla bean into a saucepan. Bring it to a simmer then take off the heat, cover and let sit for about 30 minutes.
- Combine the egg yolks and sugar into a separate bowl. Whisk together until light yellow and smooth.
- Put the cream and vanilla bean back onto the stove and bring to a simmer again. (The first time was for infusing the cream with the vanilla. Now its time for ice cream making!!)
- Once it reaches a bare simmer take off heat and slowly add the cream to the egg mixture 1/2 cup at a time and whisking quickly after each time you add cream. This keeps the cream from cooking the eggs and making it chunky. Gross…..
- Once combined, add back into the saucepan over medium low heat and stir frequently until the cream mixture coats the back of a wooden spoon. Once complete, add the salt and vanilla extract and strain into a clean bowl.
- Let the mixture cool until almost room temp, about 45 minutes. Then cover and place in the fridge for a few hours or overnight.
- Next day or a few hours later, take mixture out of the fridge and freeze per the manufacturer's directions on your ice cream maker.While it is churning, add the cookies and let it churn together.
- Enjoy right from the ice cream maker for a soft serve ice cream or place in the freezer for a few hours for a firmer ice cream.
Regardless of how you like your ice cream, this one is a real treat and I hope you enjoy it as much as I do!!!