Easy Homemade Cookie Ice Cream
Recipe courtesy Paula Deen
3 egg yolks
1 (14-ounce) can condensed milk
4 teaspoons vanilla extract
1 cup chocolate sandwich cookies, coarsely crushed
2 cups heavy cream, whipped
In a large bowl, beat the egg yolks and stir in the condensed milk and vanilla. Fold in the crushed cookies and whipped cream. Pour mixture into a 9 by 5-inch loaf pan lined with foil. Cover and freeze for 6 hours or until firm.
To serve, scoop ice cream from pan or cut into slices.
HOT FUDGE SAUCEEdit
Microwave 1 cup semisweet chocolate chips on HIGH, stirring occasionally, until melted, about 1 1/2 to 2 minutes. Stir in 2/3 cup sweetened condensed milk, 1/4 cup light corn syrup, 1/2 teaspoon pure vanilla extract and a pinch of salt until smooth. Serve warm or at room temperature.
Scoop and freeze ice cream until it's nice and hard. Dip the ice cream into lukewarm melted chocolate, then freeze until semi-hard. Roll the chocolate-covered ice cream in chopped pistachios, shredded coconut or chocolate shavings.