Cookies 'N Cream Ice Cream
Need a lacto ovo vegetarian main course? Cookies 'N Cream Ice Cream could be a spectacular recipe to try. One serving contains 1704 calories, 22g of protein, and 124g of fat. For $3.73 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 2. 69 people have tried and liked this recipe. It is perfect for Summer. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up whole milk, heavy whipping cream, oreo cookies, and a few other things to make it today. It is brought to you by Beantown Baker. All things considered, we decided this recipe deserves a spoonacular score of 72%. This score is solid. If you like this recipe, take a look at these similar recipes: Chocolate Chip Cookies and Cream Pumpkin Marshmallow Ice Cream, No Churn Mint Chip Cookies and Cream Ice Cream, and Chocolate-Dipped Cookies-and-Cream Ice Cream Bars.
Servings: 2
Ingredients:
6 egg yolks
2 cups heavy whipping cream
15 Double Stuffed Oreo Cookies, roughly chopped
1/2 cup sugar
1 tbsp vanilla extract
1 cup whole milk
Equipment:
sauce pan
sieve
bowl
Cooking instruction summary:
Bring the milk and cream to just under a boil in a sauce pan, over medium heat. (Bubbles will form around the edges.) Set aside.Meanwhile, beat the egg yolks and sugar on medium high speed, until it forms yellow ribbons. Reduce the mixer to low speed. Slowly add the milk to the egg mixture until well combined. It is important to pour slowly to prevent the eggs from curdling.Scrape the combined liquid back into the sauce pan and cook over medium-low heat. Stir constantly for about 3-4 minutes until thickened and coats the back of the spoon. Pour the liquid through a fine-meshed sieve into a bowl. Add the vanilla, cover and chill in the refrigerator until completely cooled.Pour the cream into the ice-cream machine and freeze according to the manufacturer’s directions. Spoon into a lidded freezer container then stir in the chopped cookies. Freeze 3-4 hours or overnight.
Step by step:
1. Bring the milk and cream to just under a boil in a sauce pan, over medium heat. (Bubbles will form around the edges.) Set aside.Meanwhile, beat the egg yolks and sugar on medium high speed, until it forms yellow ribbons. Reduce the mixer to low speed. Slowly add the milk to the egg mixture until well combined. It is important to pour slowly to prevent the eggs from curdling.Scrape the combined liquid back into the sauce pan and cook over medium-low heat. Stir constantly for about 3-4 minutes until thickened and coats the back of the spoon.
2. Pour the liquid through a fine-meshed sieve into a bowl.
3. Add the vanilla, cover and chill in the refrigerator until completely cooled.
4. Pour the cream into the ice-cream machine and freeze according to the manufacturer’s directions. Spoon into a lidded freezer container then stir in the chopped cookies. Freeze 3-4 hours or overnight.
Nutrition Information:
covered percent of daily need
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