A few days ago I was looking through my ice cream recipes and realized that my list is missing many “classic” ice cream flavors. I’m talking about the flavors that you find at the Mom & Pop ice cream stands – chocolate, strawberry, butter pecan, mint chip, and so on. One of my favorite classic flavors as a chlid and today remains Cookies & Cream. My favorite Cookies & Cream scoops are those scoops with tons of chocolate cookies enveloped in rich vanilla ice cream.
As a child, my family and I would frequently make the two-hour drive from my home in Maryland to my grandparents home in Pennsylvania. On the way, we would often stop for lunch at a restaurant called Betty’s. Betty’s is now, sadly, a Remax office, but when it was there the restaurant had the best vegetable soup and root beer floats. They also served some darn good ice cream. I can’t remember if it was homemade or not, but it doesn’t really matter, it just tasted good. I remember that my favorite flavors were the cookies & cream and butter pecan, both in scoop and milkshake form. Such good food and family memories. It is a shame that the restaurant is gone.
For the blog this week I went back to the classics and made my version of Cookies & Cream ice cream, of course with lots of cookies. Enjoy!
Cookies & Cream Ice Cream
Ice cream base inspired by recipes in Jeni’s Splendid Ice Creams at Home
Makes 1 quart
1 cup whole milk
1/2 cup evaporated milk
1 cup heavy cream
1 Tablespoon + 1 teaspoon cornstarch
2/3 cup cane sugar
2 Tablespoons light corn syrup
1 8″ vanilla bean, split and seeds scraped
1/8 teaspoon salt
1/2 to 3/4 cup chocolate creme cookies (such as Oreos), chopped
Fill a large bowl with ice water. In a small bowl, mix 2 Tbsp of the milk with the cornstarch.
Combine the remaining milk with evaporated milk, heavy cream, sugar, corn syrup, and vanilla bean and seeds in a large saucepan. Bring milk mixture to a boil. Cook over moderate heat until the sugar dissolves, 4 minutes (must be exact for correct consistency).
Remove from heat and off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened (draw a line on a spoon), about 1 minute. Gradually pour the hot milk mixture (including the vanilla bean) into a bowl. Whisk in salt. Set the bowl in the ice water bath, and let stand, stirring occasionally, until cold, about 20 minutes. Cover bowl and place in refrigerator to fully chill, at least 2 hours. Remove vanilla bean.
Once chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions. Spoon a small layer of ice cream into a plastic container, sprinkle with one-third of the cookie pieces. Lightly spoon a layer of ice cream on top. Continue to alternate layers of cookies and ice cream until the container is full. Do not stir.
Press a sheet of plastic wrap directly onto the surface of the ice cream (to prevent ice crystals) and close with an airtight lid. Freeze until firm, at least 4 hours.