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Cookies and Cream Ice Cream
found in Desserts - Cold

Serves:    6  

icon Vegetarian    icon Nut Free    icon Gluten Free

FIBRE
 
2g
7% RDA
CALORIES
 
836
42% RDA
CARBS.
 
52g
20% RDA
PROTEIN
 
7g
14% RDA
FAT
High
68g
97% RDA
SAT. FAT
High
37g
154% RDA
SALT
Medium
0.46g
12% RDA
SUGAR
High
41g
46% RDA

Prep: 15 minutes
Cook: 20 minutes

Difficulty:     
Challenging

Your guests will be impressed with this rich and indulgent ice cream.

Ingredients  scales
Directions

1
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).
2
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
3
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).
4
Roll pieces of cookie dough into balls or thin snakes, flatten them with your hands and layer through the ice cream. Freeze until solid.



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