Homemade Cookies-and-Cream Ice Cream
- 3 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 1 tablespoon pure vanilla extract
- Kosher salt
- 5 large egg yolks
- 4 ounces chocolate wafer cookies, such as Famous Chocolate Wafers (about 20)
- Special equipment: an ice cream maker and a candy- or instant-read thermometer
- Whisk the cream, milk, sugar, vanilla and 1/2 teaspoon salt in a medium saucepan and bring to a simmer over medium heat.
- Beat the egg yolks in a medium bowl.
- Slowly whisk 1 cup of the hot cream mixture into the beaten yolks, then pour back into the saucepan, whisking, and return to medium heat.
- Cook, stirring constantly with a wooden spoon, until the mixture thickens, coats the spoon and reaches 180 degrees F on a thermometer, 6 to 8 minutes.
- Remove from the heat and strain the custard through a fine-mesh sieve into a large bowl or measuring cup; discard the solids.
- Stir often until the mixture cools to room temperature.
- Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming.
- Chill until cold, about 3 hours.
- (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
- Place an 8-inch square metal pan in the freezer to chill then freeze the cold custard in an ice cream maker according to the manufacturer's directions.
- Put the cookies into a resealable plastic bag and lightly crush with the smooth side of a meat mallet or the bottom of a measuring cup.
- Remove chilled pan and sprinkle in half of the crumbled cookies.
- Top with half of the ice cream, then repeat with remaining cookies and ice cream.
- Working quickly, use a spoon to incorporate the cookies into the ice cream mixing from bottom to the top.
- Cover with plastic wrap and freeze until firm, 2 to 3 hours.
heavy cream, milk, sugar, vanilla, kosher salt, egg yolks, chocolate wafer cookies
Taken from www.foodnetwork.com/recipes/food-network-kitchens/homemade-cookies-and-cream-ice-cream.html (may not work)