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Sunday
Jul242011

Cookies & Cream Ice Cream

We like leftovers. Good leftovers, of course, not the chalky-now-dry-mashed-potato kind but the amazing-pasta-from-last-night kind. Not that we can think of anyone who would prefer the former but you get the idea. 

We also like using up things in our pantry...you know, because we're green and don't like waste. And, we're pretty type-A about baking efficiencies and the like. Mostly though it's because we don't like things going stale. 

We especially don't like cookies going stale.

Er, not that the Oreos from last week's cupcakes EVER had the slightest chance of going stale before being completely devoured. Goodies like that don't last too long in our house. Much the same way Ben & Jerry's Wavy Gravy (RIP) never made it more than 5 minutes in the arms of our Mummy, Oreos tend to rapidly disappear.

However, if you, like us, had the foresight to buy TWO packages of Oreos (just in case, duh) for last week's recipe then you may well have some 'leftover' Oreos... 

Which is perfect! Man, thank goodness you have some leftovers! Because now you can make Cookies & Cream Ice Cream.

Wow. You are so resourceful. You are so anti-waste. We love it. Way to go! Way to take lemons and make some...uh, more lemonade...whatever. You get it. You used up something in the pantry. Doesn't it feel good?

Or rather, doesn't it taste good?

Cookies & Cream Ice Cream
Serves 6-8

Print Recipe

1 1/2 cups heavy whipping cream
1 1/2 cups whole milk
5 egg yolks plus 1 whole egg (6 eggs total)
1 cup granulated sugar
1 teaspoon vanilla extract
pinch of salt
10 double-stuffed Oreos (or more if you fancy), crushed

First make the custard. In a bowl, whisk together the eggs, sugar, salt and vanilla extract. Gently heat the cream and milk in a medium saucepan over medium heat. Do not let it boil. Gradually pour the hot cream into the egg mixture, whisking furiously, to temper the eggs, until all the cream and egg-mixture are combined.

Return the custard to the saucepan and gradually heat again over medium heat, stirring often and until the custard is thickened and coats the back of a wooden spoon. Then, pour the custard into a clean bowl through a fine mesh sieve (to get out any lumpy bits). Cover tightly with plastic wrap (pushing the plastic wrap down to also cover the surface of the custard) and cool in the fridge for at least 2 hours or overnight.

Add the cooled custard to an ice cream maker and freeze according to the manufacturer's instructions, adding the crushed Oreos about 10-15 minutes into the cycle. Freeze and enjoy when frosty!

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Reader Comments (7)

Mmm, I would stock up on Oreos in an instant if it meant I'd have this ice cream! Cookies 'n cream is my all time favorite ice cream. I always love the versions that aren't actually white, like the way yours turned out. Shows that there's a lotta goodness going on in there!

July 24, 2011 | Unregistered CommenterLiz

I so wish I had an ice cream maker with me!!

July 24, 2011 | Unregistered CommenterHayley Daen

Leftover cookies are a rare but wonderful thing:-) This ice cream looks delicious!

Oooh, this looks absolutely delicious! I am currently making one flavour of ice-cream per week (thanks to my new ice-cream maker, sneaking purchased by hubby), and I'm thinking cookies and cream has just become the next one on my list... many thanks for sharing!

July 25, 2011 | Unregistered CommenterKate@FudgyGoodness

This looks so creamy and delicious! would love to have a scoop of this :)

July 26, 2011 | Unregistered CommenterSarah

YUM! This is my favorite flavor of ice cream!

This looks like it would make a fun activity with the kids and then we could all eat it afterwards. I always keep my ice-cream bowl in the freezer for whenever the urge comes over me! Thanks

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