Cookies and Cream Ice Cream
 
 
Ingredients
  • 1 cup milk (250ml)
  • ¾ cup caster (superfine) sugar (150g)
  • 1 vanilla bean
  • Pinch of salt
  • 2 cups cream (500ml)
  • 6 egg yolks
  • 1 packet (200g) Oreos, crushed
Method
  1. Put the milk, sugar and salt in a small saucepan.
  2. Split the vanilla bean lengthwise, scrape out the seeds and add them to the milk, along with the pod.
  3. Place the saucepan over a high heat and bring the milk to just under the boil.
  4. Meanwhile, pour the cream into a medium mixing bowl and set a strainer over the top. Set aside.
  5. In a separate, medium, heatproof bowl, whisk the egg yolks and sugar lightly. Slowly pour the infused milk into the yolk mixture, whisking the entire time, until combined.
  6. Place this bowl over a pot of simmering water, and cook, stirring constantly with a spatula, until the mixture reaches 82 C (180 F) or until it coats the back of a spoon.
  7. Remove from the heat and pour through the strainer into the cream.
  8. Stir the custard until it's cool, then cover with plastic wrap and refrigerate until cold (preferably overnight).
  9. Once the custard is cold, churn in your ice cream maker. Remove and stir through the crushed Oreos. Freeze well before enjoying.
  10. Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2014/12/04/cookies-and-cream-ice-cream/