This ice cream recipe full of cookies can be as complicated or as simple as you want, says Ralph Kopelman, owner of Cranford Vanilla Bean Creamery in Cranford, New Jersey. You can bake your own cookies to mix in or buy them at the store. Chocolate chip cookies would be a cinch to make at home, but nothing beats classic Oreo cookies.
Cookie Monster Ice Cream
Yields: 1½ to 2 quarts
- 8 oz granulated sugar
- 8 large egg yolks
- 2 cups (16 oz) milk
- pinch salt
- 2 cups (16 oz) heavy cream
- 1 Tbsp vanilla extract
- 8 oz crumbled chocolate chip cookies
- 8 oz crumbled Oreo cookies
Fill large bowl with ice water; place slightly smaller bowl over ice water and set aside. Heat water for double boiler to a simmer.
In top of double boiler, add sugar, egg yolks, milk and salt; stir with whisk until smooth. Place sugar mixture over simmering water and heat slowly but do not boil, stirring constantly with wooden spoon. Boiling will scramble egg yolks. Cook just until mixture coats spoon. If you draw your finger through custard on back of spoon, it should cut a distinct path and liquid will not fill inside the line.
Pour custard into bowl set over ice water. Add heavy cream and stir until well blended. Place plastic wrap directly onto custard surface to prevent skin from forming. Refrigerate at least 2 hours or up to overnight.
Stir vanilla into custard. Freeze in ice-cream maker as manufacturer directs, adding cookies about 1 minute before ice cream is ready. If ice cream is too soft to serve immediately, transfer to bowl or airtight plastic container; cover and freeze at least 30 minutes or until firm. Cover and freeze up to 3 days.