Cookies and Cream are a completely delicious summer treat.
- 25 mins + freezing
- 375ml milk
- 250ml cream
- 125ml castor sugar
- 4 egg yolks
- 15ml vanilla essence
- 16 choc-chip cookies
- Heat the milk and cream on medium high to just before boiling. Beat the sugar and egg yolks together until pale. Pour the milk from a height into the eggs, while beating until combined. Pour the custard back into the pan and cook on low, stirring continuously with a wooden spoon, for about 10 minutes until cooked and slightly thickened.
- Strain the custard, cover and freeze for a few hours, beating every hour with an electric beater until frozen. Roll into 8 balls and sandwich between 2 cookies.
- Alternatively, make scalloped ice cream centres byspreading the custard out to 1cm thick in a baking tray lined with baking paper before freezing Use a 6cm scalloped cookie cutter to cut out the ice cream and sandwich between the biscuits.
- We used choc-chip cookies,but you can use any kind you like.
You can also crush the biscuits and mix through the ice cream before freezing.
Magazine issue date: January, 2014