Cookies & cream frozen custard

Thick, rich and cookie-studded. Cooked on the stove.

You need

• 3 large egg yolks
• 1 tbsp light corn syrup
• 1/4 cup granulated sugar
• 1 cup heavy cream
• 2/3 cup whole milk
• 1 vanilla bean (scraped) or 1 tsp vanilla extract
• 4 chocolate sandwich cookies, filling removed, crushed (plus more for topping)

Steps

1. Whisk the egg yolks, corn syrup and sugar in a small saucepan.
2. Add the cream, milk, vanilla and the crushed cookies.
3. Cook on medium, stirring the whole time, until it reaches 165 to 175 degrees F.
4. Strain into an empty pint (base closed). Set the pint in an ice bath until cool.
5. Lid on. Freeze flat for 24 hours.
6. Press Soft Serve, then Frozen Custard.
7. Snap on the swirl lid, then pull the handle to swirl into a cone or chilled bowl.

Dairy-free: Use unsweetened coconut cream and unsweetened oat milk.

Tip: Keep the heat between 165 and 175 degrees F. Eggs need 165 to be safe, and too hot makes them scramble.

🌿 Make it healthier: Use 2 yolks instead of 3 and replace half the cream with milk. Use half the mix-ins and sprinkle them on top so a little goes further.

🛠️ Having trouble?

🧂Creami crumbly or powdery? Here's the fix🧊Icy Creami ice cream: what causes it and how to fix it🥡Creami pint won't fit or lock? Check these 4 things

All fixes and guides ›

Handy for this recipe

🥡

CREAMi pints with lids (4-pack)Freeze tomorrow's dessert today. Pint size depends on your model, check the table below.Check price ›

🍪

Mix-in toolMakes the hole for cookies, chips and swirls before you press Mix-In.Check price ›