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Cookies and cream ice-cream
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Indulge in irresistible homemade cookies & cream ice cream!
Ingredients:
  • 375ml (1 1/2 cups) milk
  • 375ml (1 1/2 cups) thickened cream
  • 1 vanilla bean, split lengthways
  • 6 egg yolks
  • 140g (2/3 cup) caster sugar
  • 115g ctn Mini Oreo biscuits, chopped
Instructions:
  • Place the 1.25L (5-cup) metal loaf pan in the freezer to chill. In a saucepan, combine milk, cream, scraped vanilla seeds, and the vanilla bean. Bring to a boil, then let it sit for 5 minutes to cool slightly. Remove the vanilla bean before using.
  • Whisk egg yolks and sugar until thick and pale, forming a ribbon trail when the whisk is lifted. This adds air for a light texture. Stir in the cream mixture.
  • Transfer the mixture to a clean saucepan. Cook on low heat, stirring continuously with a flat-edged wooden spoon for about 20 minutes, until the custard coats the back of the spoon and leaves a trail when you run your finger through it.
  • 1. Transfer the mixture to a medium heatproof bowl and cover the surface with plastic wrap to prevent a skin from forming. Let it cool for 30 minutes, then refrigerate for 2 hours until chilled.
  • Transfer the chilled custard to the loaf pan, cover with foil, and freeze for 6 hours until almost set. Once firm, break up the ice-cream with a metal spoon and transfer to a large bowl.
  • Beat the half-frozen ice-cream mixture with an electric beater for 3 minutes until smooth and pale, breaking up the ice crystals for a smooth texture. Stir in Oreo biscuits, then return to the loaf pan, cover with foil, and freeze for 4 hours until firm.

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