Campus Cravings: Cookies and cream comfort

    Resistance is futile. Photo by author.

    Nothing cures post-midterm depression better than a good tub of ice cream. Cookies and cream brings such comforting memories of summer days and after-school treats — each bite smells of green grass, blue skies and carefree days. Thinking of such languid, carefree days, bury the sorrow of bad grades in a good recipe for the best kind of comfort food. And if you’re wondering if it is worth it making ice cream when you can buy ice cream at the C-store, the answer is yes. Homemade is always better. Every time I make this people rave about how it is the best ice cream they have ever had.

    The Ingredients

  • 1 cup whole milk
  • 5 egg yolks
  • 3/4 cup of sugar
  • 1 ¼ cup heavy whipping cream
  • 2 tsp of vanilla extract
  • Pinch of salt
  • 10 Oreo cookies

  • Making the custard

    Put the milk into a small pot or saucepan and cook over medium heat, stirring often. Make sure it is very hot but does not boil. Meanwhile, whisk the egg yolks in a separate bowl along with the sugar and the salt. Once heated, pour half of the whole milk into the egg yolk mixture, while simultaneously stirring. Then pour the egg mixture into the milk; keep stirring. Put the mixture back on the stove and cook over medium heat until bubbles are forming around the edges but it is not boiling and stir constantly. The custard should thicken enough that it lightly coats the spatula or spoon. Once that is ready, pour in the heavy whipping cream and vanilla, then mix thoroughly. Cover the mixture and let it cool completely in the fridge.

    Ice cream without an ice cream maker

    Of course, if you do have an ice cream maker, stick the mixture into the machine and go for it. Crush the Oreos in a Ziploc bag and add them in at the last stage of freezing.

    For the rest of us, making ice cream without an ice cream maker sounds like an impossibility or an annoying science project, but it’s actually deceptively easy. Get a clean baking pan or metal bowl and pour in the mixture. Put the pan in the freezer. After about 40-45 minutes, check on the mixture. When the edges have started to freeze, use a spatula and vigorously and completely mix, making sure to break up any chunks. Come back every 30 minutes and repeat the mixing until it’s about the consistency of a milkshake, then add in the cookie pieces. Keep mixing -– the entire process should take about three hours.


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