Cookies and Cream Ice Cream
Summer is dwindling down but that doesn’t mean ice cream has to be taken out of the equation! Ice cream is a year-round thing here. Plus, that’s what fireplaces, sweatshirts, and blankets are for, right? :)
I personally could eat Oreo’s all day long, which is probably why I never buy them at work because well, that’d just be dangerous to have an entire pack next to me! Self control doesn’t come easy to this chick. I mean, after all, it is one of my favorite ingredients in desserts considering I have a ton of recipes involving Oreo’s. Oreo Cheesecake Cookies, Oreo Cheesecake Bars, Cookies and Creme Milkshakes, Cookies and Creme Rice Krispy Treats, and now this cookies and cream ice cream recipe! When we were at the beach this past weekend, our little two year old niece kept asking for an Oreo (can you blame her?) and it was so cute how she said it. She can’t fully say “Oreo” yet so she says “yoyo.” Haha, so it’d come out, “I want yoyo.” I love how when little kids are first learning to talk, only their parents can understand them. I think it’s one of those parent-child languages ;)
When you eat an Oreo, do you ever think about the way you eat it? I mean, I know it’s probably weird to think of cause you’re so used to doing it but I feel like everyone eats an Oreo differently. Some people just shove the whole thing in their mouth, some people bite half of it, some twist it and then eat each circle by itself, some dunk it with milk, etc. I twist mine then I eat the cream side first, like actually eating the cream part with my two front teeth (scraping it off the cookie, omg I’m so weird, huh?) and then I eat the cookie parts separately. It’s like one of those must do things otherwise it feels weird. I have tried just eating the whole thing before and crumbs just get everywhere.
How do you eat your Oreo’s?
Big chunks of chocolate sandwich creams dispersed throughout the creamy base makes this cookies and cream ice cream irresistible!
- 1 1/2 cups half and half
- 1 cup granulated sugar
- 5 large egg yolks
- 1 1/2 cups heavy cream
- 22 chocolate sandwich cookies, crushed
- Heat the half and half and 1 cup of sugar in a saucepan over medium-low heat. Meanwhile, whisk the egg yolks in a bowl until pale yellow and thick, about 5 minutes. Temper the egg yolks by splashing in a very small amount of the warm half and half mixture while whisking constantly. Slowly pour the tempered egg yolks into the saucepan with the half and half and cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon, about 5 minutes.
- Add the heavy cream into a large bowl then pour in the egg mixture and stir to combine. Cover the bowl and let chill for at least 6 hours in the refrigerator.
- Once chilled, pour the mixture into the bowl of the ice cream maker and freeze according to the manufacturer's instructions.
- In a large Ziploc bag, crush chocolate sandwich cookies with a rolling pin. You don't want to completely pulverize them, you want a variety of pieces. Put into ice cream right before the ice cream is done churning. Transfer ice cream to a freezer-safe container and freeze overnight before serving.
Posted on September 04, 2013