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:

Equipment:

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:

covered percent of daily need

 

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