Homemade Cookie Crunch Ice Cream
Homemade Cookie Crunch Ice Cream
Made with Milkman Powdered Milk
Recipe by Alexandra McCray
Yields 2 quarts
serving size: 2/3 cup
Total servings: 12
Ingredients
For the milk base:
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1 packet Milkman low-fat milk powder
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1 quart cold water
For the custard:
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4 cups prepared Milkman milk
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4 cups heavy cream
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¾ cup granulated sugar
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8 egg yolks
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¾ cup granulated sugar (for yolks)
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1 tbsp vanilla extract (optional)
Mix-In:
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1 cup crunchy chocolate chip cookies, crushed
Instructions
1. Prepare the Milk: Shake 1 packet of Milkman powdered milk with 1 quart of cold water until fully dissolved. Chill if possible.
2. Heat the Base: In a large saucepan, combine 4 cups prepared Milkman milk, heavy cream, and ¾ cup sugar. Heat until hot but not boiling.
3. Whisk the Yolks: Whisk egg yolks with remaining ¾ cup sugar until thickened.
4. Temper & Cook: Slowly whisk hot milk into the yolks, then return everything to the saucepan. Cook over medium-low, whisking constantly, until slightly thickened and able to coat the back of a spoon (about 175°F). Do not boil.
5. Chill: Remove from heat, stir in vanilla, and refrigerate until completely chilled (at least 4 hours or overnight).
6. Churn: Pour into your ice cream maker and churn according to your machine’s instructions (adding ice and salt to the outside if required).
7. Add the Cookies: When the ice cream is thick and almost done churning, fold in the crushed chocolate chip cookies.
8. Freeze to Set: Transfer to a container and freeze 2–4 hours for a firmer texture.
Recipe by Alexandra McCray