I still can’t believe that it’s already May. This year is seriously flying by! While we had a bout of nice weather back in February, it seems we’re finally turning the corner as it’s continuing to get warmer and warmer. Therefore, this week’s swap theme, Warm Weather/BBQ Food, came at just the right time.
I was swapped with my friend Melissa’s blog, I Was Born to Cook. Melissa sent along two recipes in case whomever received her blog didn’t have an ice cream maker. And while her Pesto Pasta Salad with Grilled Chicken sounded amazing (I plan to make it at a later date), it was her ice cream recipe that ultimately won out.
The final product was sweet, rich and creamy – everything you could ask for in a frozen treat. The only thing I would change for next time would be to add more cookies to really give it that chocolate punch. I also would use a coarser crumb in order to incorporate bigger chunks of cookie into the mix.
Cookies and Cream Ice Cream – slightly adapted from I Was Born to Cook
- 2 Cups Whole Milk
- 2 Cups Heavy Cream
- 1 Cup Sugar, divided
- Pinch of Salt
- 1 1/2 tsp. Vanilla
- 5 Egg Yolks
- 12 Oreos
Whisk together the milk, cream, 1/2 cup sugar, salt and vanilla in a medium saucepan over medium-low heat. Bring the mixture just to a boil.
While the mixture is heating, add the egg yolk and remaining 1/2 cup sugar to a medium bowl. Whisk together until the mixture is pale and thick.
Whisking constantly, add about 1/3 of the hot mixture to the yolk/sugar mixture. Repeat with another 1/3, then returned the combined base to the saucepan.
Stir constantly with a wooden spoon over low heat until it coats the back of the spoon. Be careful not to boil or the yolks will overcook. It should only take a few minutes. Remove from heat and bring to room temperature. Cover and refrigerate 1 to 2 hours, or overnight.
When you are ready to make the ice cream, pulse the Oreos in a food processor until you achieve your desired crumb size. Process and freeze the ice cream base according to the manufacturer’s instructions. Add the cookie crumbs 5 minutes before finishing.
Transfer the ice cream to an airtight container and place in freezer until your desired consistency is reached.