Ingredients
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 1/3 cup white granulated sugar
- 1/3 cup light brown sugar
- 4 egg yolks
- 2 tsp vanilla extract
- pinch of salt
Cookies
- 18 chocolate sandwich cookies
Instructions
- Prepare the egg yolks: Separate the 4 egg yolks and place them in a mixing bowl. Whisk them together until smooth and then set aside.
- Heat the dairy and sugars: In a medium saucepan, combine heavy cream, whole milk, light brown sugar, white granulated sugar, and a pinch of salt. Whisk over medium heat until the sugars dissolve and the mixture is warm but not scalding, then reduce heat to low.
- Temper the eggs: Gradually add about 1/2 to 1 cup of the warm cream mixture into the egg yolks while whisking continuously to temper them. Then very slowly pour this tempered egg mixture back into the saucepan, whisking constantly to combine. Stir in the vanilla extract.
- Cook the custard base: Increase heat to medium and cook the mixture while whisking frequently until it reaches 170°F. Be cautious not to exceed this temperature to avoid curdling. Immediately remove from heat and transfer the custard to a heat-safe container. Cover and refrigerate for at least 4 hours or overnight to chill thoroughly.
- Churn the ice cream: After chilling, stir the base and pour it into your ice cream maker. Churn following the manufacturer’s instructions, typically about 20 minutes, until the texture is thick and creamy.
- Prepare the cookies: While the ice cream churns, place the chocolate sandwich cookies in a large plastic or silicone bag and gently crush them with a rolling pin into sizable pieces, avoiding fine crumbs.
- Combine cookies with ice cream: Once churning is complete and the ice cream is thick and creamy, fold in the crushed cookie pieces. This can be done directly in the ice cream maker or by transferring the ice cream to a large bowl for easier mixing.
- Serve or freeze: The ice cream will be soft-serve consistency at this point. You can serve immediately for a soft texture or transfer it to the freezer to firm up before serving. Enjoy your homemade cookies and cream ice cream!
Notes
- Ensure the custard base does not exceed 170°F to prevent curdling.
- Tempering the eggs slowly is key to a smooth texture without scrambling.
- You can adjust the amount of crushed cookies to your preference for more or less crunch.
- For a firmer texture, allow the ice cream to freeze for 2-4 hours after churning.
- Use a high-quality vanilla extract for the best flavor.
- Make sure the ice cream base is fully chilled before churning to improve texture and consistency.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning / Stovetop
- Cuisine: American
