Cookies and cream

Makes 8 | Takes 25 min + freezing

Ingredients

375ml milk

250ml cream

125ml castor sugar

4 egg yolks

15ml vanilla essence

16 choc-chip cookies

Method

Heat the milk and cream on medium high to just before boiling. Beat the sugar and egg yolks together until pale. Pour the milk from a height into the eggs, while beating until combined. Pour the custard back into the pan and cook on low, stirring continuously with a wooden spoon, for about 10 minutes until cooked and slightly thickened.

Strain the custard, cover and freeze for a few hours, beating every hour with an electric beater until frozen. Roll into 8 balls and sandwich between 2 cookies.

Tips

Alternatively, make scalloped ice cream centres by spreading the custard out to 1cm thick in a baking tray lined with baking paper before freezing. Use a 6cm scalloped cookie cutter to cut the ice cream out and sandwich between the biscuits.

We bought biscuits from Woolworths, but you can use any of your favourite biscuits.

You can also crush the biscuits and mix through the ice cream before freezing.

#cookies #icecream #cream