Wednesday, August 20, 2008

Mr. Pleasant's Cookies and Cream Ice Cream

Mr. Pleasant has been on a roll with the ice creams this summer. Just last week he made a fabulously rich and creamy coffee ice cream, along with a pina colada sherbet. Mmmm. One of my favorites so far this season was his cookies and cream, though. Based off of the basic vanilla ice cream from David Liebovitz's "The Perfect Scoop" , and added in some zing! a la Mr. Pleasant, the people at the party we took this too couldn't get enough!

Mr. Pleasant's Cookie and Cream Ice Cream
adapted from
The Perfect Scoop

1 c whole milk
3/4 cup sugar
2 cups heavy cream
pinch of salt
1 vanilla bean split in half lengthwise (or about 2 tsp. of extract - not quite the same but does fine)
6 large egg yolks
3/4 tsp. almond extract
12 chocolate sandwich cookies, hand crumbled

Warm the milk, sugar, 1 cup of the cream, and salt in a medium sauce pan. Scrape the seeds from the vanilla bean into the warm milk and add the bean as well. Cover, remove from heat and let steep at room temperature for 30 minutes. (or without bean, move to the next step).

Pour the remaining 1 c of cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly then scrape the warmed egg yolks back into the sauce pan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir into the cream. Put the vanilla bean into the custard, add the vanilla and almond extract and stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean, rinsing and reserving it for another use, then freeze the mixture in your ice cream maker according to the manufacturer's instructions. As the mixture is churning, add half of the cookies. They will be pulverized in the process. when done churning, add the remaining cookies and stir in, reserving a few for the top for garnish if desired.

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