Cookies and Cream Ice Cream

Cookies and Cream Ice Cream

19th April 2013 Recipes 0

With summer around the corner I thought I would show you how I made this cookies and cream ice-cream 🙂

ingredients:

4 egg yolks

100g (3 1/2 oz) castor sugar

300 ml (1/2 pint) single cream

1 vanilla pod, halved lengthways

1 tsp vanilla essence

100g  (31/2)oz Bourbon/Oreo or any chocolate biscuit

300ml (1/2 pint ) double cream

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1)In a food processor blend together the yolks and sugar until it’s pale and thick.

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2) Scrape the seeds from the vanilla pod and add this to a pan with single cream and vanilla essence.  Heat till the mixture is just below boiling point. While the machine is running pour cream into the egg mixture and blend.

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*My food processor stopped working and so I had to transfer it to a stand mixer*

3) Pour the custard into a saucepan and cook it for around 10 mins (until it starts to thicken) then let it cool.

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4) Roughly chop the biscuits and stir them into the mixture.

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5) Whip the double cream until it forms soft peaks and fold this into the custard.

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6) Pour into a freezer container and place it in the freezer. After around an hour, take it out, stir then place it back in the freezer for a few more hours.

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Take ice cream out 30 mins before serving to allow it to soften.

 

Enjoy! 🙂

 

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