Chocolate Sandwich Cookie Custard Ice Cream
Inspired by techniques from Serious Eats.
A version of our classic custard where crushed chocolate sandwich cookies are cooked into the base and strained out, then more chopped cookies are folded through. The base tastes deeply of the cookies.
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Method
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Equipment
- ice-cream maker
- medium heavy saucepan
- heatproof bowl
- whisk
- silicone spatula
- probe thermometer
- fine sieve
- large bowl of iced water
- freezer container with lid
- freezer bag and rolling pin
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 408 kcal |
| Protein | 5.9 g |
| Carbohydrate | 33.2 g |
| of which sugars | 25.9 g |
| of which free sugars | 22.3 g |
| Fat | 28.3 g |
| of which saturates | 15.3 g |
| Fibre | 0.6 g |
| Salt | 0.41 g |
Protein per 100 kcal
1.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Custard
- 6 large egg yolks
- 110 g caster sugar
- 1 g fine sea salt or table salt a pinch
- 100 g chocolate sandwich cookies (cream-filled), finely crushed
- 300 ml whole milk
- 420 ml double cream
- 1 tsp vanilla
Mix-ins
- 80 g chocolate sandwich cookies (cream-filled), roughly chopped
- 1
Make the base. Whisk the yolks, sugar and salt in the saucepan, then whisk in the crushed cookies, milk and cream. Cooking with the crumbs pulls their cocoa flavour right into the custard.
- 2
Cook. Stir over low heat, scraping constantly, for about 10 min until steaming, thickened and 77-80 °C. The crumbs make it look thick early, so check the thermometer.
- 3
Strain. Sieve into a bowl, pressing gently on the crumbs to release the liquid, then stir in the vanilla.
- 4
Chill. Cool over the iced water and refrigerate for at least 4 h.
- 5
Churn and fold. Churn until thick, then fold in the chopped cookies with the spatula.
- 6
Freeze. Freeze for at least 4 h until scoopable.
Storage
Freeze in a covered container for up to 2 weeks; the cookie pieces soften slowly.
