Here’s one of our favourite flavours that’s delighted people in our shops over the last 7 years. We use Oreos, but honestly, it could work well with any cookies that you like!
If you want to try making it, look at my last post
MURPHYS COOKIES ICE CREAM
Ingredients:
- 130g Sugar
- 5 Egg Yolks
- 220ml Cream
- 200ml Milk
- 1/4 Vanilla Bean
- 4 Cookies
What to do:
- Cut the vanilla bean lengthwise and put in a saucepan with the milk.
- Bring the milk to a simmer.
- Remove from the heat.
- Beat the sugar and egg yolks together until thick and pale yellow.
- Remove the vanilla bean from the milk.
- Beat the milk into the eggs and sugar in a slow stream.
- Pour the mixture back into pan, and place over low heat.
- Stir until the custard thickens (around 60C).
- Allow the custard to cool.
Whip the cream until it has doubled in volume (don’t over-whip!) and fold into the custard.- Freeze using a domestic ice cream machine, adding the cookies when it’s fairly solid.
- You can also just cover and place in the freezer, stirring every few hours, and again, add the cookies when it’s reasonably solid.
Notes:
1. The reason not to add the cookies to early, is that they can turn the ice cream an awful grey colour if they are mixed in too early!
2. The vanilla is optional, but we like a base flavour of vanilla for this ice cream…
Oh yummy, yummy, yummy!
I actually cannot wait to see this in print!
Eoin
Glad you like it! Progess is being made!
Oh my goodness, it already sound so yummy.
Its difficult for me to find vanilla bean here. Can i substitute this with vanilla extract instead? And how much do i use in comparison with 1/4 vanilla bean?
Sure, Amy. It’s hard to give an exact amount for vanilla extract as they vary so much. If you can, find a natural one. Stir a small amount (1/4 teaspoon) into the custard once it’s cooked, then taste it, and keep adding it until you’re happy, keeping in mind that the cookies will also add flavour once you add them in…