Ice Cream and Cookies Ice Cream
- 6 large egg yolks
- 1/2 cup sugar
- 2 cups heavy cream
- 1 cup milk
- 1/2 pound semisweet chocolate, chopped
- 1 teaspoon vanilla extract
- 1 peanut butter cookie, chopped
- 1 chocolate pecan cookie, chopped
In a non-reactive metal or glass bowl, whisk the egg yolks and sugar until thick and lemon-colored. Combine the cream and milk in a non-reactive saucepan and heat to the scalding point (when bubbles form around the edge of the pan). Gradually add about 1/2 of the cream to the egg mixture, whisking constantly. Add the egg yolk, sugar and cream mixture to the saucepan with the cream and milk, and cook over low heat until the mixture thickens slightly. Do not over cook or boil, as the custard will curdle.
Remove the custard from the heat, add the chocolate and vanilla, and stir until the chocolate is melted. Strain the custard through a fine mesh sieve into a cold bowl. Cover with plastic wrap, pressing it down on the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or until thoroughly chilled. Pour the custard into the bowl of an ice cream maker, and process according to the manufacturer's instructions. While the ice cream is stiff, but not too firm, fold the chopped cookies into it and place in a 1-quart freezer-safe container with a lid.
Yield: 1 quart
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