Application Guide

Coo�ies ‘n Cream
Ice Cream
Directions
Add the milk, cream, sugar and salt to a pot set over low
heat. Stir until the sugar has dissolved. Add the egg yolks
and vanilla to a bowl and whisk together. Ladle about a
quarter cup of the warm liquid into the egg mixture and
whisk to combine. This will raise the temperature of the
eggs and keep them from scrambling. Add the egg mixture
into the pot and cook, stirring continuously, until the
mixture reaches about 170˚ and coats the back of a spoon.
Strain the mixture into a container with a tight fitting lid,
allow to cool, and refrigerate for at least 4 hours or
overnight.
Pour into the ice cream maker and churn for 40 minutes.
Fold in the cookies and freeze for at least 4 hours before
serving.
1 CUP WHOLE MILK
2 CUPS HEAVY CREAM
¾ CUP SUGAR
¼ TEASPOON SALT
1 TABLESPOON VANILLA BEAN PASTE
6 EGG YOLKS
10 OREO COOKIES (OR OTHER CHOCOLATE COOKIES),
BROKEN INTO SMALL PIECES
Ice Cream Maker 5
INGREDIENTS
Copyright © 2016 Gourmia. All Rights Reserved.
YIELD 8 SERVINGS
COOKING TIME 40 MINUTES
PREP TIME 15 MINUTES
TOTAL TIME 55 MINUTES