ICE CREAM - Cookies and Cream Ice Cream

By Aemelia

Ingredients

• 4 Egg yolks
• 5 tbsp Sugar
• 1 tsp Cornstarch
• 1 1/4 cups Low-fat milk
• 1 tsp Vanilla Extract
• 1 1/4 cups Whipping Cream
• 4 ounces Oreo Cookies cut into pieces

Details

Adapted from dailydelicious.blogspot.com

Preparation

Step 1

BY HAND:
1 Whisk the egg yolks, sugar and cornstarch in a bowl until the mixture is thick and foamy. Pour the milk into a heavy saucepan, bring it just to a boil, then pour it onto the yolk mixture, whisking constantly.
2 Return to the pan and cook over low heat, stirring until the custard thickens and is smooth. Pour it back into the bowl and cover closely. Let cool, then chill.
3. Stir the vanilla into the custard. Whip the cream until it is thickened but is still soft enough to fall from a spoon.
4. Fold the cream into the chilled custard, then pour into a plastic or other freezer proof container. Freeze for 4 hours, beating once with a fork, electric beater or in a food processor to break up the ice crystals. Beat one more time, then fold in the cookie chunks. Cover and return to the freezer until firm.

USING AN ICE CREAM MAKER:
1 Whisk the egg yolks, sugar and cornstarch in a bowl until the mixture is thick and foamy. Pour the milk into a heavy saucepan, bring it just to a boil, then pour it onto the yolk mixture, whisking constantly.
2 Return to the pan and cook over low heat, stirring until the custard is thickens and smooth. Pour it back into the bowl and cover closely. Let cool, then chill.
3. Stir the vanilla into the custard. Stir in the whipping cream and churn until thick.
4. Churn until thick enough to scoop then scrape the ice cream into a freezer proof container. Fold in the cookie chunks and freeze for 2-3 hours, until firm.