Description
This ice cream is a cookie lovers dream- a creamy vanilla base loaded with cookies and naturally dyed a vibrant blue with spirulina. I used homemade chocolate chip and oreo cookies stuffed with buttercream but feel free to use store-bought.
Ingredients
2 cups cream
1 cup milk
pinch of salt
1/2 cup sugar
5 egg yolks
2 tsp vanilla
1 tablespoon blue spirulina or butterfly peas powder
1 heaping cup, coarsely chopped homemade or store-bought Oreo and chocolate chip cookies
Instructions
- In a pot combine the milk, cream and a pinch of salt. Heat over medium low reaching a low simmer. Meanwhile, whisk the sugar and yolks in a mixing bowl until light and fluffy.
- Add a little of the warm cream into the egg/sugar mixture and mix to combine-this will prevent the eggs from scrambling. Pour the egg mixture into the cream and continue cooking, stirring constantly until the mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Strain the custard into the bowl in an ice water bath. And allow to come to room temperature. Refrigerate for 8 hours or overnight.
- Remove the bowl from the fridge and stir in the vanilla and blue spriulina. Churn in an ice cream maker according to the manufactures instructions. Add the cookies the last minute of churning.
- Transfer to a container, cover and freeze.