Cookies 'n Cream Ice Cream

If you want to add more lacto ovo vegetarian recipes to your recipe box, Cookies 'n Cream Ice Cream might be a recipe you should try. This recipe serves 2. One serving contains 1753 calories, 20g of protein, and 100g of fat. For $3.72 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. 55 people were glad they tried this recipe. Summer will be even more special with this recipe. If you have sugar, heavy cream, oreos, and a few other ingredients on hand, you can make it. It works well as a dessert. From preparation to the plate, this recipe takes approximately 24 hours. It is brought to you by Serious Eats. Overall, this recipe earns a solid spoonacular score of 64%. If you like this recipe, you might also like recipes such as Chocolate Chip Cookies and Cream Pumpkin Marshmallow Ice Cream, Peanut Butter Swirl Cookies and Cream Ice Cream, and No Churn Mint Chip Cookies and Cream Ice Cream.

Servings: 2

 

Ingredients:

3 ounces egg yolks (from 4 or 5 eggs, depending on size)

12 ounces heavy cream

8 ounces Oreos or Fauxreos, divided

1/2 teaspoon salt

7 ounces sugar

2 teaspoons vanilla extract

1 ounce vodka or other neutral spirit

8 ounces whole milk

Equipment:

whisk

bowl

pot

spatula

wooden spoon

kitchen thermometer

sieve

food processor

knife

ice cream machine

plastic wrap

Cooking instruction summary:

Procedures 1 Prepare the ice cream base: In a medium pot, bring the milk and cream to a simmer. Meanwhile put the yolks in a medium bowl and whisk the sugar in gradually. It's a lot of sugar, so don't dump it in all at once or it will be difficult to incorporate. Whisk in salt. Once the dairy begins to simmer, whisk some of the dairy mixture into the egg yolks, one ladle-full at a time, until the egg mixture is quite warm. Then whisk egg mixture into the pot of cream. Turn heat to medium low. Stir constantly with a rubber spatula, making sure to scrape all along the bottom of the pot to avoid curdling. 2 Normally, ice cream recipes entreat you to cook until the mixture is "thick enough to coat the back of a wooden spoon," but with this recipe, that will never happen. Instead, cook until a thermometer registers 145° F. When it does, immediately shut off the heat and strain the custard through a sieve and into a large bowl. Stir in vanilla extract and vodka. Cool in an ice bath and refrigerate, covered, overnight. 3 Prepare the Oreo mix-ins: Use a knife or a food processor to pulverize three ounces of Oreos or Fauxreos into very fine crumbs. With a knife, dice three ounces of Oreos into small, 1/4" bits. Chop the remaining Oreos in half or thirds.Place all of these Oreo bits in a large bowl and stash in the freezer until needed. 4 Finishing the ice cream: Process chilled ice cream base in ice cream maker according to manufacturer's directions. When the ice cream has finished churning, transfer it to the bowl of all of the Oreo bits and stir to combine. 5 Cover ice cream tightly with plastic wrap, or transfer to an airtight container and store in freezer. Ice cream will keep for two weeks.

 

Step by step:


1. 1

2. Prepare the ice cream base: In a medium pot, bring the milk and cream to a simmer. Meanwhile put the yolks in a medium bowl and whisk the sugar in gradually. It's a lot of sugar, so don't dump it in all at once or it will be difficult to incorporate.

3. Whisk in salt. Once the dairy begins to simmer, whisk some of the dairy mixture into the egg yolks, one ladle-full at a time, until the egg mixture is quite warm. Then whisk egg mixture into the pot of cream. Turn heat to medium low. Stir constantly with a rubber spatula, making sure to scrape all along the bottom of the pot to avoid curdling.

4. 2

5. Normally, ice cream recipes entreat you to cook until the mixture is "thick enough to coat the back of a wooden spoon," but with this recipe, that will never happen. Instead, cook until a thermometer registers 145° F. When it does, immediately shut off the heat and strain the custard through a sieve and into a large bowl. Stir in vanilla extract and vodka. Cool in an ice bath and refrigerate, covered, overnight.

6. 3

7. Prepare the Oreo mix-ins: Use a knife or a food processor to pulverize three ounces of Oreos or Fauxreos into very fine crumbs. With a knife, dice three ounces of Oreos into small, 1/4" bits. Chop the remaining Oreos in half or thirds.

8. Place all of these Oreo bits in a large bowl and stash in the freezer until needed.

9. 4

10. Finishing the ice cream: Process chilled ice cream base in ice cream maker according to manufacturer's directions. When the ice cream has finished churning, transfer it to the bowl of all of the Oreo bits and stir to combine.

11. 5

12. Cover ice cream tightly with plastic wrap, or transfer to an airtight container and store in freezer. Ice cream will keep for two weeks.


Nutrition Information:

Quickview
1753k Calories
20g Protein
100g Total Fat
191g Carbs
12% Health Score
Limit These
Calories
1753k
88%

Fat
100g
154%

  Saturated Fat
52g
329%

Carbohydrates
191g
64%

  Sugar
152g
169%

Cholesterol
705mg
235%

Sodium
1238mg
54%

Alcohol
6g
34%

Caffeine
14mg
5%

Get Enough Of These
Protein
20g
40%

Vitamin A
3299IU
66%

Iron
11mg
62%

Phosphorus
480mg
48%

Selenium
33µg
48%

Vitamin B2
0.76mg
45%

Manganese
0.81mg
41%

Vitamin E
5mg
40%

Folate
153µg
38%

Vitamin D
4µg
33%

Calcium
320mg
32%

Vitamin K
31µg
30%

Vitamin B12
1µg
27%

Copper
0.5mg
25%

Vitamin B5
2mg
25%

Vitamin B1
0.32mg
21%

Magnesium
81mg
20%

Zinc
2mg
19%

Potassium
575mg
16%

Vitamin B3
2mg
13%

Fiber
3g
13%

Vitamin B6
0.23mg
12%

Vitamin C
1mg
1%

covered percent of daily need
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