Creamy and Delicious Cookies and Cream Ice Cream made fresh at home with large pieces of chocolate cookies mixed throughout Ice Cream. Easily scoopable to put on any cone or enjoy in a bowl.
Over Medium Heat mix Whipping Cream, Milk and ½ Cup Sugar and stir to combine. Bring Milk mixture to about 160 degrees over medium heat. This will take a few minutes. Do not let milk come to a boil. Mixture should be steamy but not boiling.
While mixture is heating up, in a separate bowl crack eggs and remove egg whites leaving only the yolks. Mix egg yolks with ½ cup Sugar and whisk ingredients together. Mixture will be think and bright yellow and can be difficult to stir all the sugar together.
Keep whisking Eggs and Sugar until they turn a light yellow color and mixture will become thin and ribbon like.
Once milk mixture has reached about 160F Degrees pour about½ cup into egg mixture and whisk together. By slowly adding hot liquid to the eggs you will gradually raise the temperature of the eggs. This keeps the eggs from becoming scrambled
When mixture has been combined add another ½ cup of milk mixture to egg mixture and whisk to combine.
Then pour egg mixture into remaining milk mixture and whisk ingredients together. It will be very thin and appear watery. This is normal
Heat the mixture to 175 degrees over medium heat. It’s best to constantly stir mixture slowly. It will take a few minutes to reach proper temperature. When mixture has reached 175 degrees it will coat the back of a spoon
Allow the mixture to cool for 4 hours in the refrigerator OR use a water bath to cool the mixture by place sauce pan in a bowl of ice. This can be tricky as you will want to occasionally stir the ice cream mixture to help cool down the temperature. It’s best to cool Ice Cream Mixture to below 50 degrees before adding to Ice Cream Machine.
It’s important to heat mixture to 175 degrees to cook the egg yolks for the Ice Cream. Over cooking can cause problems to the mixture and giving poor results. You do not want to bring ice cream mixture to a boil
Follow directions on your Ice Cream Maker to churn Ice Cream and then place frozen Ice Cream in Freezer to freeze firm.
Notes
I have the Cuisinart 2 Qt Automatic Ice Cream, Sorbet, and Frozen Yogurt maker. The inner cylinder needs to be frozen. I suggest 24 hours in the freezer for best results. Thermometer ~ I use the MK4 and ThermoPen ONE from Thermoworks and love them both. They are easy to use and very accurate.