My favorite summer treat has to be ice cream. One of my favorite things to do when I was a teen was visit Thrifty’s ice cream for their 99 cent double scoop ice cream. One of my two favorite ice cream flavors was either mint and chip or cookies and cream, and it was always dependent if they ran out or not. It was a fantastic cheap treat and mainly an excuse to get something sweet, too!
Coincidentally, July is National Ice Cream month, and even though it’s the last day of the month to celebrate it, you still have plenty of time to enjoy this ice cream all summer long. Think of it as a perfectly good excuse to use your ice cream maker or to go out and purchase one if you don’t already own one, too.
This ice cream is one of the best combinations out there, cookies and ice cream. Oreo’s are one of those cookies you can’t stop eating once you start, and so to have it in your ice cream…is utterly delicious. This is one of the creamiest ice creams that I have ever made and even better than any ice cream that I had enjoyed at Thrifty’s. Luscious spoonfuls of heaven!
Cookies ‘n Cream Ice Cream
Adapted from Pennies on a Platter
Ingredients: 1 cup whole milk 2 cups heavy whipping cream 6 egg yolks 1/2 cup sugar 1 tablespoon vanilla extract 15 Double Stuffed Oreo Cookies, roughly chopped
In a medium saucepan bring the milk and heavy cream to a slow boil over medium heat. Be careful to not overheat or it will froth over the edges. Remove from heat and set aside. Meanwhile, beat the egg yolks and sugar on medium high speed, until it forms yellow ribbons. Reduce mixer to low speed. Temper the eggs by adding 1 cup of the warmed milk to the bowl and mix until combined. Then proceed to slowly add the mixture until well combined. This helps prevent the eggs from curdling. Pour the combined liquid back into the saucepan and cook over medium-low heat. Stir constantly for about 3 to 4 minutes until slightly thickened and coats the back of a spatula. Pour the liquid through a fine-meshed sieve into a large bowl to remove any cooked egg bits. Stir in the vanilla, cover with saran wrap and chill in the refrigerator until completely cooled, about 1 hour or more. When ready to prepare the ice cream, pour the mixture into the ice-cream bowl and prepare according to the manufacturer’s directions. While the ice cream is churning, stir in the chopped cookies. Scoop ice cream into a freezer container and cover. Freezer for 3 to 4 hours or overnight before serving.
Yield: 1 quart
Review: Mmmmm, you’ll be oohing over this one. For a playful twist, there are different Oreo variations out there to substitute: the anniversary funfetti, chocolate berry burst, golden creme, mint chip, or the chocolate covered oreos. The possibilities are endless but I’m a stickler for the traditional oreo goodness.