Cookies and Cream Ice Cream

What is it about men and cookies? Don’t get me wrong, us girls love them too. But I for one would rather choose a fudgey brownie, a massive slab of cake, or even an itty bitty cupcake. I have been turning into somewhat of a cookie fiend lately, all thanks to my boyfriend. We always have cookies at home because he loves munching on them — and now — so do I. It’s vicious. Cookies are the silent devil.

Ice cream on the other hand is amazing. My favorite. You all know that. Cookies + ice cream?!! GOD, yes. Something for everyone. Pretty freakin’ amazing. A frozen scoop of milk + sugar. That you stuff in your mouth with such happiness. Until the brain freeze ruins the moment. But it is so worth it.

To continue my love affair with my ice cream maker I made the rash decision to make cookies + cream ice cream. BEST.IDEA.EVER. Milk + cream + sugar + cookies = mashed up goodness. Also, my ice cream maker decides to make THE BIGGEST batch ever. Of course I want to make a pint, but it gives me A GALLON. What am I going to do with all of that? Eat it, obviously. Luckily I have a cookie-loving boyfriend who gladly accepts his job as my guinea pig. Which is a good thing, because now that it is 900 degrees in Washington, DC the ice cream obsession will never end. NEVER EVER.

You should make this. Enjoy it. And then call me over. Nothing like an ice cream party between friends.

Recipe

Adapted from The Perfect Scoop by David Lebovitz

3 Cups heavy cream*

3/4 Cup sugar

pinch of salt

1 vanilla bean

3/4 teaspoon vanilla extract

crushed up cookies (about 1.5-2 cups)

Instructions

Pour 1 cup of the cream into a medium saucepan and add the sugar and salt.

Scrape the seeds from the vanilla bean and add the pod into the saucepan.

Warm over medium heat until the sugar is dissolved.

Remove from heat and add the remaining cream and vanilla extract.

Chill the mixture in the refridgerator (about 3-5 hours).

When ready to churn, remove the vanilla bean, and freeze the mixture in your ice cream mixture according to instructions.

After 15-20 minutes of churning add in cookie bits, slowly, as machine is still churning.

Continue mixing for 15-20 minutes and remove when mixture has thickened, but still soft. Freeze for 1-2 more hours. DEVOUR.

*you can use any kind of milk you want but after 3 different ice cream-making experiments I have discovered that using heavy cream EXCLUSIVELY makes for creamier, better tasting ice cream. Embrace the creamy ice cream. You will totally be glad you did.

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