Okay, the cream is covered but where are the cookies? In order to get those big, tasty bites of cookie, the crushed cookies should not be added to the nifty ice cream machine until 5 minutes before the manufacturer’s instructions says the ice cream is ready. Before the custard makes it into the ice cream machine, it must be completely chilled. Strain the rich custard to combat any potential curdling and flavor it with vanilla. Then, the custard is cooked until it coats the back of a spoon or the mixture reaches between 160 degrees and 180 degrees (a thermometer is super helpful here). Like many custard recipes, the egg is gently introduced to a small amount of hot liquid, known as tempering, so that they don’t scramble when they hit the hot stove. Never fear, they are cooked on the stove! Heavy cream, milk, sugar, and a pinch of salt are heated until the sugar is melted and the mixture is just steaming. While both frozen treats are made with milk, cream, and sugar, frozen custard gets its luxurious texture from egg yolks. This recipe starts with a stovetop custard base, making it technically a frozen custard, ice cream’s rich and creamy cousin. No need to wait for summer fruit or big parties to “test out” this ice cream, though! Smoother, fresher, and tastier than anything you can get at a store, this chocolate dessert is sweet nostalgia in every bite… sharing optional. This ice cream is so delicious that she has trouble keeping her spoon out of it before guests arrive. Every year before the Fourth of July, Ree Drummond makes some homemade strawberry ice cream to feed the crowd of people that gather to watch Ladd’s fireworks. An irresistibly creamy vanilla custard base churned with pieces of crumbly chocolate and vanilla creme sandwich cookies, this ice cream is the perfect balance of two favorite flavors: chocolate and vanilla.
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