The City Magazine Since 1975

Cookies & Cream Ice Cream

July 2017
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2½ cups whole milk
6 large egg yolks
3/4 cup sugar
1 vanilla bean, split in half and seeds scraped out with the back of a knife
1 cup half-and-half
6 Oreo cookies, plus extra for topping


Heat the milk in a medium saucepan over low heat, stirring, until hot but not boiling, two to three minutes. Don’t let the milk boil. Remove from the stove.

Combine the egg yolks and sugar in the bowl of a stand mixer fitted with the whisk attachment. Mix them on second speed for one minute, or until the sugar has dissolved completely and the mixture has thickened.

Slowly add the hot milk and mix until well combined. Mix in the vanilla seeds, then transfer the mixture back to the saucepan. Stirring constantly, cook the mixture over very low heat for eight to 10 minutes, until mixture thickens. (Mixture must not boil or it will curdle.)

Return the custard to the mixing bowl. Add the half-and-half to the mixing bowl and mix on the first speed until thoroughly combined. Remove the bowl and refrigerate the custard until well chilled, two to three hours.

Place the Oreos in a plastic bag and crush them, but leave a few chunks. Place the custard in an ice-cream machine, add the cookies, and freeze according to the machine manufacturer’s instructions. After freezing, serve immediately, or place the ice cream in an airtight container and freeze for up to five days.