Chocolate Cookie Ice Cream |
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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 6 |
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This doesn't use an ice cream freezer! Be sure to use fresh eggs to avoid any food prep issues. Cook time includes 6 hours in the freezer. Taken from The Ultimate Cooking Course , 2003. Ingredients:
2 cups whipping cream |
3 egg yolks |
1 1/2 cups sweetened condensed milk |
4 teaspoons vanilla extract |
1 cup oreo cookies (approx 12 cookies, crushed) |
Directions:
1. Line 9x5 loaf pan with foil, leaving enough overhang to cover the top.
2. In mixing bowl, whip the cream until soft peaks form; set aside.
3. In another bowl, beat the egg yolks until thick & pale. Stir in sweetened condensed milk and vanilla extract. Fold in the crushed cookies and whipped cream.
4. Pour into prepared loaf pan.
5. Cover with the foil overhang and freeze until firm (approx 6 hours).
6. To serve, remove ice cream from the pan and peel off foil. Cut into thin slices with a sharp knife.
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