One of my favorite ice cream flavors is mint cookies and cream. Ben & Jerry’s makes a version that’s out of this world. I have no doubt that I will never top their excellent version, so I decided instead to pair cookies with coffee ice cream. This is an addictive (literally) marriage of some of the greatest things in life: coffee, sugar, and sandwich cookies. While I prefer Newman-O’s, Oreos or any other sandwich cookie will work just fine here.
Coffee Cookies & Cream Ice Cream
Makes about 1 1/2 quarts
- 1 cup whole milk
- 2 cups heavy cream
- 3/4 cup sugar
- a pinch of salt
- 1/2 cup dark roasted whole bean coffee, very coarsely ground
- 4 large egg yolks
- 18 Newman-O’s (or Oreos), cut into quarters
- In a medium saucepan over medium heat, mix together the milk, 1 cup of cream, the sugar, salt and coffee. Stir until sugar is dissolved. Cover with a lid and remove from heat. Let steep for 30 minutes.
- When the coffee mix has finished steeping, put it back on medium heat until warmed again. Strain the coffee beans and discard. Slowly add the heated coffee-cream into the egg yolks, whisking constantly. Return it all to the pan and cook, stirring constantly and scraping the bottom of the pan, until thick enough to coat the back of a spoon, about 12 minutes.
- Strain the custard through a mesh sieve and stir over an ice bath until cool. Refrigerate for a few hours until well chilled, or up to three days.
- Churn according to your ice cream maker’s instructions. Add the chopped cookies during the last two minutes of churning. Freeze in a shallow container, covered with plastic wrap and an airtight lid, for up to a week.