Who doesn’t like girl scout cookies? Especially Samoas! I started to mull the ways I could make something even MORE delicious with them. Ice cream will definitely win the day for my plans.
So. Here is what you will need:
- 3 cups of heavy cream
- 1 cup of whole milk
- 2 cups of sugar
- 1 vanilla bean
- 6 large egg yolks
- 1 box of Girl Scout Samoa cookies
- Ice cream maker
- A container to put your ice cream in
1. Set up an ice bath by filling the sink or a large bowl with ice water. In a medium saucepan over moderately high heat, combine the cream, milk, 1 cup sugar, and the vanilla bean seeds and pod (split your vanilla bean lengthwise and scrape the seeds out, reserving the pod). Bring to a simmer, stirring occasionally to dissolve the sugar.
2. In a medium bowl, whisk together the egg yolks and the remaining 1 cup sugar. Gradually add the hot-cream mixture to the eggs, whisking constantly. Pour back into the saucepan and remove and discard the vanilla bean pod. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens just enough to coat the back of the spoon (it will be about 180°F).
3. Pour the custard through a fine-mesh sieve set over a large bowl then set the bowl in the ice bath and let cool, stirring occasionally. Refrigerate the cooled custard for at least 4 hours or overnight.
4. Once your custard has cooled, break up your cookies into chunks – small or large – your choice. Freeze in an ice cream machine according to the manufacturer’s instructions. Once your custard has set up a bit, add your cookie pieces.
NOTE: Depending on your ice cream maker, you may need to freeze your custard in two batches… I may or may not have caused mine to overflow slightly! If so, just make sure to refreeze your bowl before the second batch. Also, if you want to add a swirl of caramel to your ice cream, just before you pack the ice cream into your containers is the right time, and you will want to fold it in rather than let the machine do the work… Otherwise you will wind up with caramel flavored ice cream, instead of swirls. In any event, it is pretty rich and delicous even without it.
5. Pack the ice cream into containers, cover, and freeze for about 6 hours, but preferably overnight for the best results.
Recipe adapted from Baking at Home With The Culinary Institute of America.