“This is very yummy, great for summer! We had a terrible time trying to find a recipe for Cookies and Cream, so here we go. This also makes a very rich vanilla custard ice cream base if you leave out the cookies. Prep time does not include cooling and freezing time.”
READY IN:
35mins
YIELD:
10 cups ice cream
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat half and half until very hot (not boiling), stirring often.
  2. Mix egg yolks and sugar until well blended and slightly thickened, very gradually blend in hot half and half.
  3. Add mixture to a medium sauce pan and cook over medium heat until steamy and bubbles form around edge, stirring constantly. Do not boil.
  4. Once hot, pour into a large bowl and stir in whipping cream, vanilla, and salt.
  5. Cover and chill thoroughly.
  6. Add to ice cream maker per your manufacturer's instructions, stir in crushed oreos during last stage of freezing.

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