Cookies and Cream Ice Cream
found in Desserts - Cold
|Vegetarian||Nut Free||Gluten Free|
Prep: 15 minutes
Cook: 20 minutes
Your guests will be impressed with this rich and indulgent ice cream.
- 600ml double cream
- 1 vanilla pod
- 100g golden caster sugar
- 4 eggs, yolks
- 300g chocolate chip cookie dough
Place a container in the freezer. Split the vanilla pod lengthways, scrape the seeds out with the point of the knife and tip into a pan with the cream and pod. Bring to the boil, then remove from the heat and leave to infuse for at least 20 mins. For the best flavour, this can be done a few hours beforehand and left to go cold (see tips, below).
In a large bowl, whisk the sugar and egg yolks together for a few minutes until they turn pale and fluffy. Put the vanilla cream back on the heat until it
At this point, get a large bowl of iced water and sit a smaller bowl in it. Pour the custard back into the pan and cook on the lowest heat, stirring slowly and continuously, making sure the spoon touches the bottom of the pan, for about 10 mins until thickened (see rules, below). Strain the custard into the bowl sitting in the iced water and leave to cool, then churn until scoopable (see methods, below).
Roll pieces of cookie dough into balls or thin snakes, flatten them with your hands and layer through the ice cream. Freeze until solid.