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
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!