Peppermint Cookies and Cream Ice Cream
 
 
Author:
: Dessert
Serves: 6
Ingredients
  • 2 cups whole milk, divided
  • 1 Tablespoon plus 1 teaspoon cornstarch
  • 1½ ounces (3 Tablespoons) cream cheese, softened
  • ⅛ teaspoon fine sea salt
  • 1¼ cups heavy cream
  • ⅔ cup sugar
  • 2 Tablespoons light corn syrup
  • 1 teaspoon vanilla extract
  • About 15 mint sandwich cookies (I used Trader Joe's Mint Joe-Joes), chopped
Directions
  1. In a small bowl, mix 2 Tablespoons of milk with the cornstarch to make a slurry. Set this aside. Reserve the remaining milk and keep it separate.
  2. In a large bowl, mix together the cream cheese with the sea salt until well combined. Set a fine mesh sieve above it and set aside.
  3. In a medium sized saucepan, heat the cream, remaining milk, sugar and corn syrup on medium to medium-high heat until boiling. Allow the mixture to boil for 4 minutes. Take the
  4. saucepan off the stove and very carefully add the cornstarch/milk slurry. Mix until everything
  5. is well incorporated and put the pan back on the stove. Allow the mixture to come back to a boil and until the liquid becomes slightly thicker, about 1 minute.
  6. Turn off the stove and pour the liquid through the sieve into the large bowl with the cream
  7. cheese/salt. Add the vanilla and mix well until everything is fully incorporated.
  8. At this point, you have two options. You can either set the ice cream over an ice bath (pour the contents into a large zip-top bag, seal it shut and place it over a large bowl with ice cubes), or put it in the refrigerator for several hours or overnight.
  9. Once the mixture is completely cool, churn it in your ice cream maker according to the manufacturer's directions. Fold in the chopped mint sandwich cookies by hand.
  10. Pour the ice cream into a container and set it in the freezer until it has hardened (at least 4 hours).
Notes
Makes 1 quart.
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/peppermint-cookies-and-cream-ice-cream/