Ice Cream, Gelato & Sorbets
Cookies and Cream Ice Cream
Cookies and Cream Ice Cream
Ingredients
- 75ml whole milk
- 50g granulated sugar
- Small pinch salt
- 150ml double cream
- 1 teaspoon pure vanilla extract
- 80g finely crushed chocolate sandwich cookies
Preparation
1. Put the milk, sugar, and salt into a medium mixing bowl. Whisk well until the sugar is dissolved. Stir in the double cream and vanilla. Cover and refrigerate at least 2 hours, preferably overnight.
2. Turn on the Cuisinart® ice cream maker. Whisk the ice cream base, and then pour the mixture into the freezer bowl through the ingredient funnel. Churn until thickened, 15 to 20 minutes. Gradually add the crushed cookies through the ingredient funnel a few minutes before the end of churning time.
3. The ice cream will have a soft, creamy texture. For a firmer consistency, transfer the ice cream to an airtight container and place in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving
