If you remember Eric gave me a Kitchen Aide Mixer for my birthday last year as well as the ice cream maker attachment. If you have the Kitchen Aide Mixer I strongly suggest the ice cream attachment! It totally makes making ice cream soooo easy! No need for rock salt or hand churning…. Just hook it up and turn your mixer on… not 20 minutes later and you have yummy ice cream!
After I got my ice cream maker I was on the hunt for the perfect ice cream. I had seen this recipe for cookies and cream ice cream on The Girl Who Ate Everything Blog, who had gotten it from The Ultimate Ice Cream Book. I knew immediately I had to make this ice cream and get this book… so I did!
This ice cream is A-M-A-Z-I-N-G! If you have never had homemade ice cream you MUST! It really is pretty simple to make and the end result is WAY better than anything I have bought at the store or the ice cream parlor.
If you never take my advice on anything else, at least take my advice on homemade ice cream…especially THIS homemade ice cream… you must make it… you will have NO regrets!
Notes: I have made this ice cream recipe several times since I discovered it. When I first made it I followed the directions and we did not think there was enough vanilla flavor, so I have added more each time I have made it again. Also the picture here (and the picture at the top of this blog) was taken one time I made this when Girl Scout Cookies were in season. I used Girl Scout Thin Mints and loved the slight ‘mint’ flavor and how crunchy the Thin Mints stayed as opposed to when I have made this with Oreos (but Oreos are still good if that’s all ya got!).
Cookies n’ Cream Ice Cream
Prep Time: 25 minutes Chill Time: Overnight Churn Time: 20 minutes Makes about 1 quart
1 cup sugar
4 oz. cream cheese, softened
1 1/2 teaspoons vanilla
3/4 cups milk
1 1/2 cups heavy cream
Crushed Thin Mint or Oreo cookies
Beat the sugar and cream cheese together until smooth and creamy. Beat in the egg and vanilla. Set aside.
Bring the milk to a boil in a heavy medium saucepan. Slowly beat the hot milk into the cheese mixture. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the egg will scramble. Remove from the heat and pour the hot cheese custard through a strainer into a large bowl. Allow the custard to cool slightly, then stir in the cream. Cover and refrigerate overnight.
Stir the chilled custard, then freeze in your ice cream machine according the manufacturers instructions (my machine took 20 minutes), adding the crumbled Thin Mints/Oreos to the machine when the ice cream is semi-frozen. The more cookies the better, right!?! Allow the machine to mix in the cookies. When finished the ice cream will be soft (like soft serve) but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze for at least 2 hours.
adapted from The Ultimate Ice Cream Book by Bruce Weinstein