So there’s this thing that’s been happening lately which I will fondly refer to as winter. Except I’m not really fond of it. Actually, I hate it. I know, such a strong word, but totally needed here. I like heat and sunshine and showing off a golden tan from too much vitamin D. Snow? No, I do not like that. Winter, you have definitely overstayed your welcome and I’m ready for summer. Let’s just skip spring and get this humidity started.
It may be freezing and my boots have gotten their fair share of wear but that doesn’t mean that my favorite treat has been banned until all the snow has melted. Yep, I bring to you an ice cream recipe in February. But I know you will forgive me because it’s amazing and delicious. Remember when I spent a whole weekend making Rainbow Cookies? And then I mentioned that I’d be turning that into ice cream? Well that time is now and I’m beyond excited.
This is actually not my original idea. I first tried Rainbow Cookie ice cream on a summer day when my boyfriend and I took a trip to a on old timey ice cream shoppe. The old timier, the better. I vowed I MUST make this ice cream. And here it is. But this one is tweaked to my liking so I’m claiming it as my own.
Instead of making a vanilla based ice cream I decided to go with almond flavored. I wanted the ice cream part to mimic the cookie flavor. Which is full on almond paste explosion. Oh man. I’m so in love with this ice cream. It’s sweet and rich, everything ice cream should be. I meant to save it for my BFs brother, who is the true rainbow cookie fan but I just couldn’t do it. It barely lasted a week. Gone way to quick. I’m mourning the loss. Obviously need to make this again. But I might just borrow some rainbow cookies from the stellar bakery in Astoria near my apartment. I totally advocate help from Italian/Greek bakeries. Because any stop there is one worth taking.
Rainbow Cookie Ice Cream
- 1 cup (250 ml) whole milk
- 3/4 cup (150 g) sugar
- 2 cups (500 ml) heavy cream
- Pinch of salt
- 4 large egg yolks
- 1 teaspoon almond extract
- 8-10 rainbow cookies, chopped up into pieces
- Warm the milk, sugar, 1 cup of the cream, and salt in a medium saucepan.
- Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top.
- In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk/cream mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Add the almond extract, and stir until combined.
- Chill the mixture thoroughly in the refrigerator for 6-8 hours or overnight. When ready to churn freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
- Add in half Rainbow Cookie pieces during last 5 minutes of churning. Mix in remaining cookies as you pour ice cream into container to freeze more.