Food & Wine
Cookies and cream ice-cream sandwich
Become the most popular person within a five-mile radius with these cookies and cream ice cream sandwiches. A simple recipe for melt in your mouth goodness.
Ingredients:
- 1 ½ cups milk
- 1 ½ cups thickened cream
- 1 vanilla bean
- 6 egg yolk
- ⅔ cup caster sugar
- 150g Mini Oreo biscuits
- 24 chocolate chip biscuits to serve
Method:
- Chills 1.25L capacity metal pan in the freezer.
- Split the vanilla bean and scrape the seeds.
- Place milk and cream in a saucepan, then add vanilla bean and seeds and bring to boil.
- Set aside for five minutes to cool, then remove the vanilla bean.
- Beat yolks and sugar with a balloon whisk until thick and pale. When a trail forms when the whisk is lifted, this is when you can combine the cream mixture.
- Pour into a clean saucepan and cook over a low heat, stirring constantly with a flat-edged wooden spoon. Cook for around about 15 to 20 minutes, then transfer to a medium heatproof bowl. Cover surface with plastic wrap and set aside for 30 minutes to cool.
- Chill the mixture in the fridge for two hours and crush Mini Oreo biscuits.
- Churn in ice-cream machine for 30 to 40 minutes, while stirring in the biscuits.
- Pour the mix into a chilled pan, cover with foil and freeze for six hours.
- Remove ice-cream from freezer for five minutes to soften, then scoop onto half of the chocolate chip biscuits. Create a sandwich with the remaining biscuits.