Can you tell what I am dreaming of?? Warm summer days that end with a BBQ’d burger and homemade ice-cream. We don’t make homemade ice-cream in the winter since it is a bit messy. I have a 6 qt machine and we fill it with ice and salt which tends to get all over.
However, I found this great recipe for homemade ice cream that doesn’t require the machine and tastes delicious!
We were having our close family friend Jennifer over for dinner last summer to celebrate her birthday and I asked her to choose a dessert that I could make for her. She really wanted homemade ice cream and requested cookies and cream. I had never made it before, but was excited to find a recipe that would be birthday worthy. I went to Food Network and found a fabulously, fattening recipe from Paula Deen and it doesn’t require a machine. It was definitely a crowd pleaser. Very sugary and rich which pleased all the children and the birthday girl! (This is Jennifer with the kids. They call her their Aunt. I think it is really cute!)
So I am thinking I am going to make this soon since I can make it inside sans machine and it will get us all excited for the Summer days ahead.
Easy Homemade Cookies Ice Cream
- 3 egg yolks*
- 1 (14-ounce) can condensed milk
- 4 teaspoons vanilla extract
- 1 cup chocolate sandwich cookies, coarsely crushed
- 2 cups heavy cream, whipped
In a large bowl, beat the egg yolks and stir in the condensed milkand vanilla. Fold in the crushed cookies and whipped cream. Pour mixture into a 9 by 5-inch loaf pan lined with foil. Cover and freeze for 6 hours or until firm.
To serve, scoop ice cream from pan or cut into slices.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Posted by Andrea.