Cookies and Cream Ice Cream

I’ve had this picture up on top of my blog since I started, but hadn’t shared the recipe, and I realized that was wrong! This is one of the fir st ice cream flavors I made because K loves Oreos so much. You can use real Oreos or use homemade ones. The beauty of this recipe is you could get the urge for the ice cream and make the base (it’s vanilla) and go buy any mix-ins (Oreo cookies) if you don’t already have them. With such an ardent Oreo lover in the house I usually have a box on hand, even if he forgets about them.

If you have made my vanilla ice cream base before, then this should seem familiar. If not, then pay attention! (Or make your own.) You will need the basic milk and cream. Last time I made this I did not have a vanilla bean, and I think it really made a difference. If you don’t have one, then feel free to use vanilla extract, but it won’t be as creamy tasting. For the Oreo crumbs, I went homemade by using the same chocolate crumb recipe from the Milk Bar cookbook that I used for my Bergers Cookie Cheesecake. Feel free to add more cookies than I did. You can tell as you mix it together. Basically, if you like chunkier ice cream like the one above, then add extra. If you are like smooth-ice-cream-loving husband, then you will be ok with the lower amount.

Cookie chunks!

For those of you wondering why I would post an ice cream recipe in November, just know that we have ice cream year-round in this house (even if K eats more of it than I do). If you are not as hardcore as he is, then feel free to pair it with a nice hot dessert like a chocolate lava cake or a brownie, like I did above. Oh, and note: the picture above was taken in January, so I am not lying when I say that K wants ice cream all of the time.

Directions for Cookies and Cream Ice Cream

  • 2 cups cream
  • 1 cup milk
  • 1 cup sugar
  • Pinch of salt
  • 1 vanilla bean, split open down the middle
  • 5 large egg yolks
  • About 20-30 Oreo Cookies (process enough cookies to make about 3/4 cup crumbs, and use about 10-15 cookies broken into thirds or quarters
  • 1 Tablespoon vanilla extract (optional but it adds an extra kick of vanilla flavor)
  • 1 Tablespoon vodka (optional but helps prevent ice crystals)

In a medium saucepan, combine the milk, salt, sugar, and 1 cup of the cream. Heat over medium low heat until the temperature reaches 170 degrees and the mixture gets a little steamy. Scrape in the vanilla bean seeds (if using) and drop in the bean. Cover the pan and let it sit for 1 hour.

Whisk together the egg yolks in a small bowl. Add some of the cream mixture to the egg yolks, whisking it together.

Once the eggs are tempered, pour them into the cream mixture and heat everything to 180 degrees.

While waiting for it to come to temperature, continue stirring to prevent anything sticking to the bottom. Meanwhile, prepare a large bowl set in an ice bath with a mesh strainer on top. Pour the cream into the large bowl. When the egg and cream mixture is heated to the correct temperature, remove from heat and pour through the mesh strainer into the cream. Remove the strainer and whisk the mixture.

Add in the vanilla extract and vodka at this point (if using). Add the vanilla bean back into the bowl. Continue stirring the mixture until the bowl is no longer warm. Cover and place in the fridge for at least 4 hours, if not overnight.

When ready, remove the vanilla bean and churn the custard base in your ice cream maker.

I love the vanilla bean flecks in this.

Layer the cookie crumbs, cookie pieces, and ice cream before stirring it together.

It will be really melt-y, but that’s ok.

Freeze for a few hours and eat when you like!

Very few cookie pieces–the way K likes it.

Directions for Cookies and Cream Ice Cream without pictures

  • 2 cups cream
  • 1 cup milk
  • 1 cup sugar
  • Pinch of salt
  • 1 vanilla bean, split open down the middle
  • 5 large egg yolks
  • About 20-30 Oreo Cookies (process enough cookies to make about 3/4 cup crumbs, and use about 10-15 cookies broken into thirds or quarters
  • 1 Tablespoon vanilla extract (optional but it adds an extra kick of vanilla flavor)
  • 1 Tablespoon vodka (optional but helps prevent ice crystals)

In a medium saucepan, combine the milk, salt, sugar, and 1 cup of the cream. Heat over medium low heat until the temperature reaches 170 degrees and the mixture gets a little steamy. Scrape in the vanilla bean seeds (if using) and drop in the bean. Cover the pan and let it sit for 1 hour.

Whisk together the egg yolks in a small bowl. Add some of the cream mixture to the egg yolks, whisking it together. Once the eggs are tempered, pour them into the cream mixture and heat everything to 180 degrees. While waiting for it to come to temperature, continue stirring to prevent anything sticking to the bottom. Meanwhile, prepare a large bowl set in an ice bath with a mesh strainer on top. Pour the cream into the large bowl. When the egg and cream mixture is heated to the correct temperature, remove from heat and pour through the mesh strainer into the cream. Remove the strainer and whisk the mixture. Add in the vanilla extract and vodka at this point (if using). Add the vanilla bean back into the bowl. Continue stirring the mixture until the bowl is no longer warm. Cover and place in the fridge for at least 4 hours, if not overnight.

When ready, remove the vanilla bean and churn the custard base in your ice cream maker. Layer the cookie crumbs, cookie pieces, and ice cream before stirring it together. Freeze for a few hours and eat when you like!

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3 thoughts on “Cookies and Cream Ice Cream

  1. Pingback: Flour’s Oreo Cookies | fudgingahead

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