Food & Wine
Cookies and cream ice-cream
Cool off this summer with this cookies and cream ice-cream. This easy to make sweet treat is a real crowd pleaser.
Serves: Roughly 1.25L
Ingredients:
- 375ml (1 1/2 cups) milk
- 375ml (1 1/2 cups) thickened cream
- 1 vanilla bean, split lengthways
- 6 egg yolks
- 140g (2/3 cup) caster sugar
- 115g carton Mini Oreo biscuits, chopped
Method:
- Chill a 1.25L (5-cup) capacity pan in the freezer.
- Place your milk and cream in a saucepan. While you’re doing this you want to scrape vanilla seeds into the pan then add vanilla bean and bring to the boil.
- Set aside for five minutes to cool slightly, then remove the vanilla bean.
- Beat the egg yolks and sugar in a bowl until they appear thick and pale to trap air into the mixture and give your ice-cream a light texture. Whisk in the cream mixture.
- Pour your mixture into a saucepan and cook over a low heat, stirring constantly with a wooden spoon. Do this for around 20 minutes.
- Transfer the mix to a medium, heatproof bowl and cover the surface with cling wrap to prevent a skin forming. Cool for 30 minutes, then chill in the fridge for two hours.
- Pour the mix into the chilled pan then cover with foil and put it in the freezer for six hours. After its set uses a metal spoon to break it up, then transfer it to a large bowl.
- Using an electric mixer, beat the mix for about three minutes until smooth and pale. Then stir in the Oreo biscuits and return to the loaf pan. Cover with foil and freeze for four hours.