Cookies and Cream Custard Ice Cream
Inspired by techniques from King Arthur Baking.
Our classic French custard with extra vanilla and slightly fewer yolks for a whiter base, then packed with broken chocolate sandwich cookies after churning. The real-custard version of a favourite.
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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
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 445 kcal |
| Protein | 5.6 g |
| Carbohydrate | 37.2 g |
| of which sugars | 29.2 g |
| of which free sugars | 25.8 g |
| Fat | 30.6 g |
| of which saturates | 16.8 g |
| Fibre | 0.7 g |
| Salt | 0.43 g |
Protein per 100 kcal
1.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Custard
- 480 ml double cream
- 240 ml whole milk
- 5 large egg yolks
- 130 g caster sugar
- 1 g fine sea salt or table salt a pinch
- 2 tsp vanilla
Mix-ins
- 200 g chocolate sandwich cookies (cream-filled), broken into chunks
- 1
Heat the milk. Warm the milk and half the cream in the saucepan until steaming. Pour the other half of the cream into a bowl sitting in the iced water.
- 2
Whisk the yolks. Whisk the yolks, sugar and salt until pale.
- 3
Temper. Slowly whisk in a third of the hot milk, then tip everything back into the pan.
- 4
Cook. Cook on low, stirring all the time, until the thermometer shows 77-80 °C and a line drawn through the coating holds.
- 5
Cool fast. Strain the custard straight into the cold cream, which stops it cooking, and stir in the vanilla. Chill for at least 4 h.
- 6
Break the cookies. Break the cookies into uneven chunks, some large and some small, and chill them.
- 7
Churn and fold. Churn until thick, fold in the cookie chunks and freeze for at least 3 h.
Storage
Freeze in a covered container for up to 2 weeks; the cookies soften gradually.
