Easy Homemade Cookie Ice Cream Recipe - Cooking Index
Easy Homemade Cookie Ice Cream Recipe - Cooking Index
| 3 | Egg yolks | |
| 1 | Condensed milk - (14 oz) | |
| 4 teaspoons | 20ml | Vanilla extract |
| 1 cup | 146g / 5.1oz | Chocolate sandwich cookies - coarsely crushed |
| 2 cups | 474ml | Heavy cream - whipped |
In a large bowl, beat the egg yolks and stir in the condensed milk and 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.
This recipe yields 8 servings.
Caution: The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."
Source:
PAULA'S HOME COOKING with Paula Deen - (Show # PA-1A03) - from the TV FOOD NETWORK
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