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Cookies & cream ice cream

Your guests will be impressed with this rich and indulgent ice cream

  • Prep: 15 mins
    Cook: 20 mins
  • Serves 6
  • More effort
  • Serves 6
  • More effort
  • Calories 836
  • Carbohydrates 52
  • Saturated Fat 37
  • Sugar 41
  • Protein 7
  • Fat 68
  • Fibre 2
  • Salt 0.46

Nutrition per serving

  • Calories 836
  • Carbohydrates 52
  • Saturated Fat 37
  • Sugar 41
  • Protein 7
  • Fat 68
  • Fibre 2
  • Salt 0.46

Ingredients

  • 600ml double cream
  • 1 plump vanilla pod
  • 100g golden caster sugar
  • 4 egg yolks
  • 300g/11oz pack chocolate chip cookie dough

Tip

Tip
For the best flavour, infuse the vanilla in the milk and cream for a few hours if possible.

Churning by machine
Simply pour in the cooled custard and churn until it’s frozen, then transfer it to a chilled container.

Golden rules
When making homemade custard, you need to cook it as slowly as possible and it must never boil. You are trying to cook the eggs without scrambling them, so put them on the lowest heat possible. You must also stir your custard continuously, making sure the wooden spoon comes into contact with the bottom and all corners of the pan.

Churning by hand
Put your cooled mix in a metal bowl in the freezer. When it becomes slushy, whisk it hard. Place back in the freezer and repeat the process two more times, then leave to freeze until scoopable. Finally, transfer to a smaller container, adding chunks or ripples if you want.

Churning by hand blender
Place the chilled custard in a plastic jug or tall freezer-proof container and put it in the freezer. When it’s slushy, blitz it with a hand blender. Repeat the process two more times and leave to freeze until scoopable.

Method

  1. Place a container in the freezer. Split the vanilla pod lengthways, scrape the seeds out with the point of the knife and tip into a pan with the cream and pod. Bring to the boil, then remove from the heat and leave to infuse for at least 20 mins. For the best flavour, this can be done a few hours beforehand and left to go cold (see tips, below).

  2. In a large bowl, whisk the sugar and egg yolks together for a few minutes until they turn pale and fluffy. Put the vanilla cream back on the heat until it’s just about to boil, then carefully sieve the liquid onto the yolks, beating with the whisk until completely mixed.

  3. At this point, get a large bowl of iced water and sit a smaller bowl in it. Pour the custard back into the pan and cook on the lowest heat, stirring slowly and continuously, making sure the spoon touches the bottom of the pan, for about 10 mins until thickened (see rules, below). Strain the custard into the bowl sitting in the iced water and leave to cool, then churn until scoopable (see methods, below).

  4. Roll pieces of cookie dough into balls or thin snakes, flatten them with your hands and layer through the ice cream. Freeze until solid.

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