Cookies and Cream Ice Cream
4 egg yolks
1 cup of sugar
1 cup of half and half
3 teaspoons of vanilla
10-12 Oreos or other chocolate biscuits
1 cup of whipping cream
Fit the stainless steel whip into the processor work bowl. Blend the
yolks and sugar together until thick and pale.
Add the vanilla and half and half in sauce pan and heat. When the
cream is just below boiling point, and with machine running, pour the
cream in a constant stream into the egg mixture through the feed tube.
Blend for a few seconds.
Transfer the custard into a clean saucepan and heat gently stirring con-
stantly until sauce begins to thicken. This will take about 10 minutes.
Leave to cool.
Using the knife blade chop the Oreos or biscuits in the processor. Stir
into the custard mixture.
Whip the double cream in the food processor using the stainless steel
whip until it forms soft peaks. Fold the cream into the custard.
Pour into a freezer container with a lid and freeze for one hour.
Remove and stir well, then freeze again, for at least 2 hours or until
hard.
Remove the ice cream from the freezer 30 minutes before you want to
serve it to allow it to soften slightly.
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