Easy Homemade Cookies And Cream Ice Cream Food

EASY HOMEMADE COOKIES AND CREAM ICE CREAM

Steps:

• In a medium mixing bowl, use a hand mixer on low speed to combine the milk and sugar until the sugar is dissolved, approximately 1-2 minutes.
• Stir in the heavy cream and vanilla.
• Slice open your vanilla bean, scrape out seeds and add to the mixture.
• Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture.
• Mix in your crushed Oreo cookies.
• If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

HOMEMADE COOKIES-AND-CREAM ICE CREAM

Steps:

• Whisk together milk and sugar in a bowl until sugar is dissolved. Add heavy cream and vanilla; stir to combine. Transfer mixture to bowl of an electric ice cream maker. Freeze according to manufacturer's instructions. (Instructions and times will vary.)
• Place 10 of the cookies in a ziplock plastic bag, and seal bag. Crush cookies using a rolling pin or meat mallet to a very fine, almost sandy, consistency. With ice cream machine running, add crushed cookies to thickened ice cream; continue freezing until fully incorporated, about 4 additional minutes. Remove bowl from ice cream maker; transfer ice cream to a 9- x 5-inch loaf pan.
• Roughly chop remaining 8 cookies; sprinkle over ice cream in loaf pan, and fold gently to incorporate. Cover with plastic wrap; freeze in freezer 2 hours. Scoop with an ice cream scoop, and serve.

HOMEMADE COOKIES-AND-CREAM ICE CREAM

Steps:

• Whisk the cream, milk, sugar, vanilla and 1/2 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Beat the egg yolks in a medium bowl. Slowly whisk 1 cup of the hot cream mixture into the beaten yolks, then pour back into the saucepan, whisking, and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens, coats the spoon and reaches 180 degrees F on a thermometer, 6 to 8 minutes. Remove from the heat and strain the custard through a fine-mesh sieve into a large bowl or measuring cup; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
• Place an 8-inch square metal pan in the freezer to chill then freeze the cold custard in an ice cream maker according to the manufacturer's directions. Put the cookies into a resealable plastic bag and lightly crush with the smooth side of a meat mallet or the bottom of a measuring cup.
• Remove chilled pan and sprinkle in half of the crumbled cookies. Top with half of the ice cream, then repeat with remaining cookies and ice cream. Working quickly, use a spoon to incorporate the cookies into the ice cream mixing from bottom to the top. Cover with plastic wrap and freeze until firm, 2 to 3 hours.

SUPER SIMPLE COOKIES AND CREAM ICE CREAM

Steps:

• In a large bowl, add the cream and condensed milk, then whip until soft peaks form.
• Add the cookies and vanilla then gently fold to combine.
• Transfer mixture to a baking pan. Top with additional cookies if desired, then freeze for 3-4 hours.
• Enjoy!

COOKIES AND CREAM ICE CREAM

Steps:

• Combine sugar, flour (1/2 cup + 2 TBS) and salt in a saucepan.
• Gradually stir in milk.
• Cook over medium heat approximately 15 minutes or until thickened, stirring constantly.
• Gradually stir in 1 cup hot mixture into the beaten eggs.
• Add egg mixture to remaining hot mixture, stirring constantly.
• Cook 1 minute; remove from heat.
• Refrigerate 1 hour.
• Combine whipping cream, half and half and vanilla in large bowl; add chilled mixture, stirring with wire whisk to combine.
• Add crumbled cookies before freezing.
• Freeze as directed using your ice cream maker manufacturer's directions.

EASY HOMEMADE COOKIES AND CREAM ICE CREAM

Steps:

• In a bowl, beat the egg yolks and stir in condensed milk and vanilla.
• Fold in the crushed cookies and whipped cream.
• Pour mixture into a 9 X5 loaf pan lined with foil.
• Cover and freeze for 6 hours or until firm.