In my kitchen: A Summer Favorite — Cookies ‘n’ Cream Ice Cream

Refreshing and indulgent — just what Summer ordered!

If you haven’t made homemade ice cream before, I encourage you to try it! There is something quite special about making your own summer dessert, something industrious about getting out the ice cream machine, and something magical about lifting off the cover and seeing that your cream custard has transformed into a frozen treat!

The recipe I share below is fairly straightforward and has always produced great results.

This indulgent recipe has simple and rich ingredients.

Start with an egg custard cooked on the stove (it’s not as complicated as it sounds!).

Whole milk, sugar, egg yolks, and salt are cooked at a low simmer for 5 minutes, until thick.

After the custard has cooked, strain it to remove any solids from the eggs.

Yikes! Don’t skip this step!

Here you’ll mix in half-and-half, whipping cream, and vanilla, and chill for around an hour.

Chilling this mixture first helps the ice cream machine work better.

Next pour it into the canister, add ice & rock salt all around…and turn on the machine.

In less than an hour, you can have yummy, creamy deliciousness!

Isn’t it pretty? 🙂
This is about 20 Oreos, crushed.

After removing the paddle, fold in the crushed cookies. (Never works to add when the canister is spinning — the cookies just dissolve!) Then I pour the “soft-serve” into a shallow plastic container and freeze for 5-6 hours. You can also serve it just like this. It’s yummy either way.

Freeze 5-6 hours, or even better — overnight.
Enjoy!

Do you like to make homemade ice cream? What’s your favorite kind? I’d love to know — please leave a comment!

One thought on “In my kitchen: A Summer Favorite — Cookies ‘n’ Cream Ice Cream

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