Easy Homemade Cookie Ice Cream (Paula Deen) |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
|
Ingredients:
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 |
Directions:
1. 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.
2. To serve, scoop ice cream from pan or cut into slices.
3. *RAW EGG WARNING
4. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
|
|