Cookies & Cream Ice Cream

I shared this ice cream base recipe with a friend early in the summer – of course with plans to try it soon myself. When she raved about the strawberry and chocolate versions that she had made, I had to move it to the top of my “to make” list!

I used the custard base from the New York Times, contributed by Melissa Clark, and added vanilla extract and crushed cookies to make it into one of my favorite flavors. I also chilled the base in an ice bath after cooking in lieu of refrigerating overnight before freezing. We wanted to enjoy it the same day!! 🙂 Very tasty! 🙂

Yield: Makes about 1 1/2 pints

  • 2 cups heavy cream
  • 1 cup whole milk
  • â…” cup sugar
  • â…› teaspoon fine sea salt
  • 6 large egg yolks
  • 1 tsp pure vanilla extract
  • 20 chocolate cookies with vanilla creme filling such as Oreo cookies or Trader Joe’s Joe Joe’s
  1. In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat.
  2. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
  3. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
  4. Strain through a fine-mesh sieve into a bowl set in an ice bath. Add vanilla extract and stir to mix. Stir intermittently until base is chilled. (Alternatively the base can be cooled to room temperature and the covered and chilled at least 4 hours or overnight.)
  5. Meanwhile, place cookies in a gallon-size zip-lock bag. Crush with a mallet until pieces are desired size.
  6. Churn in an ice cream machine according to manufacturers’ instructions. At the end of churning, add crushed cookies to the machine. Serve directly from the machine for soft serve, or store in freezer until firm, about 4 hours.

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