Minted Cookies-and-Cream Ice Cream
- Prep Time 1:30
- Cook Time 0:12
- Estimated Cost $8.50
- 6 Comments
Things I like about Michael Genovesi:
He’s very funny.
He’s a great friend.
He lets me choose what we cook.
He has an active sweet tooth, which makes it easy for me to pretend that our ice cream adventures are just me indulging him.
He has the tendency to suggest we add Oreo cookies to things.
- 1 cup heavy cream, divided $1.50 for 1 pint
- 1/2 cup whole milk $1.50 for a pint
- 1 cup packed fresh mint leaves, cleaned $1 for a bunch
- 1/2 cup sugar Pantry
- pinch salt Pantry
- 3 egg yolks $1.50 for 6 eggs
- 8 chocolate sandwich cookies (such as Oreos or Trader Joes' "Joe-Joes"), crushed $3 for 12 oz.
- Heat 1/2 cup heavy cream and the milk together with the mint in a pot over medium-high heat, just until steaming. Turn off heat, cover pot and let steep for 25-30 minutes, or until very fragrant. Strain mint leaves and discard.
- Whisk the egg yolks together in a mixing bowl. Very slowly add the warm mint-cream-milk mixture, Stir in sugar and return to pot. Heat pot over medium heat and whisk constantly until a thick custard forms, about 8 minutes.
- Carefully stir in remaining cream and transfer to a cool bowl. Let mixture cool for 10 minutes.
- Churn in an ice cream maker according to manufacturer's directions. When ice cream is finished churning, gently stir in the crushed cookies, making sure they are mixed throughout.
- Eat immediately or freeze until hard enough to scoop.
Makes about 2 cups ice cream.