When I first met my husband, he didn’t have a lot of kitchen gadgets. But the one thing he did have was an ice cream maker. When we first got married, I was pretty set on donating the ice cream maker, since I don’t really see the merit of homemade ice cream, since I can just go to the store. But since then, I’ve changed my tune and I’m really glad that Ian stuck to his guns and fought for his ice cream maker.
There’s something really special about homemade ice cream. Besides ensuring that you are only using clean ingredients, I really love how I can experiment with various combinations and create something kooky and crazy.
Cookies & cream really isn’t crazy. But this is probably the easiest ice cream recipe I have. It’s so crazy delicious and it makes about 5-6 cups of ice cream. Perfect for making a big batch and enjoy throughout the week.
These fun waffle cones are from Trader Joe’s! You know summer’s just around the corner when your grocery store starts stocking ice cream and bbq supplies!
Cookies & Cream Ice Cream
- 1 1/2 cup heavy cream
- 1 1/2 cup milk
- 4 egg yolks
- 1/3 cup granulated sugar
- Pinch of salt
- 2 tsp vanilla extract
- 10 Oreo’s
- In a medium saucepan, heat heavy cream, milk, and sugar on medium-low heat until it reaches a gentle simmer. In a bowl, whisk together egg yolks and pour about 1/2 cup of cream mixture. Whisk to temper eggs. Slowly add the egg mixture back in the saucepan, along with pinch of salt and vanilla extract. Gently whisk until it reaches a low simmer again. Remove from heat. Let cool slightly and refrigerate until cool to the touch, about 30 minutes.
- Pour mixture in ice cream maker, and turn on ice cream maker according to manufacturer’s instructions. This process will take anywhere from 20-30 minutes to churn.
- While ice cream is churning, coarsely chop Oreo cookies. Toss into ice cream maker during the last 5 minutes to incorporate. Pour ice cream into airtight container and freeze until set.