Thin Mint Ice Cream
From Annie’s Eats
Be honest, you’ve been hoarding Girl Scout Cookies. Do you have box hidden in the back of the pantry right now? Maybe a few stashed away in the freezer? Don’t be ashamed, when something that good is only available a few months a year, it’s only natural to go into bomb-shelter mode. But perhaps now, in the light of spring, you’re not so sure five boxes of Thin Mints was quite so necessary. Four, sure, but what to do with that fifth box…well, make ice cream of course!
Right from the get-go I should mention that making ice cream at home is easy, but it does require a specialized kitchen appliance. Normally I try to avoid such things, but there’s really no alternative if you want all-natural, completely creamy and awesome, flavored to your heart’s delight homemade ice cream. We have the most basic Cuisinart one and it works like a charm. You have to keep the bowl of it in the freezer until you’re ready to rock, but other than that slight inconvenience it’s a cinch to use and only takes about 20 minutes to freeze a batch. And, since it really is the little things in life that count, I should mention that the cord tucks away underneath it which I find infinitely delightful (a place for everything and everything in its place right!?!? I may need to seek help…).
Bottom line we made this for Easter and people seemed very impressed. We didn’t want to admit how easy it was to make, or that anything with cream, sugar and Girl Scout cookies will likely taste good. On a side note, if I have convinced you to dive into the world of ice creamery, be sure to pick up a few of these. We’ve tried storing our ice cream a couple different ways, and these are by far the best for avoiding freezer burn and general adorableness. I got ours at Sur La Table, but you can order them online as well.
- 6 egg yolks
- 1/2 cup sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1 Tbsp vanilla extract
- 6 oz cookies, ideally Girl Scout Thin Mints
- Fill a large bowl half full with ice water. Nest a medium bowl inside the bowl with the ice water. Place a sieve inside the medium bowl. Set aside.
- Whisk together egg yolks and sugar in a large bowl. Set aside.
- Combine the cream and milk in a medium saucepan over medium heat. Heat until bubbles form along the rim of the pot, but don’t let it boil!
- SLOWLY add the hot milk mixture to the egg yolk mixture, whisking constantly as you add it. If you go too fast the eggs will scramble, so just be cautious.
- Pour the milk and egg mixture back into the saucepan. Cook over medium heat, stirring constantly (preferably with a utensil with a flat bottom so you can scrape any film off the bottom of the pot), about 5-8 minutes, or until thickened. You can test the thickness by dipping a wooden spoon into the mixture and dragging your finger down the back of the spoon. If the streak you make stays clear, it’s done cooking. If the mixture runs back in to fill the streak, it’s not thick enough.
- Pour the custard mixture into the sieve, allowing it to drain into the medium bowl set inside the ice water. You may need to shake the sieve a lot to get and chunks to shift so the liquid can drain fully.
- Stir in the vanilla extract.
- Cover the bowl with plastic wrap and refrigerate at least 2 hours, and up to 3 days.
- Place the chilled mixture in an ice cream maker and freeze according to manufacturer’s instructions.
- Once frozen stir cookie pieces in by hand to avoid the mixture becoming an ugly brown color.
- Serve immediately or store in an airtight container in the freezer. It will become somewhat hard in the freezer, but just allow it to sit out for 5 minutes before serving.
Serves about 8.