Do you have a stash of Girl Scout cookies that you are looking to use up? Did you already make martinis? And you still have leftover cookies?? Clearly, you do not drink enough. 🙂
On to a recipe appropriate to share with the kiddos…
Given my little Scouts preference for all things minty, I made them Thin Mint Cookie Ice Cream. I didn’t mean to. I meant to follow the recipe as written and make Cookies and Cream with vanilla Oreos. But then I saw all those boxes
still on my counter and knew what I had to do.
This is really good ice cream. The cookies crumble up so much that every bite has mint cookie and chocolate while still being a vanilla ice cream. I wanted to leave some bigger chunks of cookie in the ice cream, so I chopped half and coarsely crumbled the other half. The base is the same as the Chocolate Chip Ice Cream recipe that I posted earlier – it’s a good backdrop for mix-ins.
My Scouts were thrilled with the results!
Thin Mint Ice Cream
6 egg yolks, at room temperature
2/3 cup sugar
2 cups half-and-half
1 cup heavy cream
1 Tbsp. vanilla extract
1 sleeve of Thin Mint cookies, half crumbled, half coarsely chopped
1. In a medium-size bowl, with an eggbeater or whisk, beat egg yolks until creamy, about 2 or 3 minutes. Add the sugar and beat until incorporated. Set aside.
2. In a double boiler over simmering water, heat the half-and-half until scalded (just beginning to bubble around the edges).
3. Add 1/2 cup half-and-half to the egg mixture, stirring to warm the egg yolks. Return the entire egg mixture to the double boiler and continue to cook, stirring constantly, until the mixture coats the back of a spoon, about 10 minutes (mine took longer, just be patient).
4. Remove from heat and place the pot in a bowl of cold water.
5. When the custard has cooled to room temperature, stir in the heavy cream and vanilla. Cover and refrigerate until completely chilled, preferably overnight. (I’ve found overnight chilling to be essential to great ice cream making…)
6. Pour into an ice cream machine and freeze according to manufacturer’s directions until partially set, about 20 minutes. Stir in the cookie pieces and continue freezing in the machine until firm, about 5 minutes.
Source: Adapted from More from Magnolia by Allysa Torrey