I can’t tell you how excited I am about this post! I’ve always dreamed of having an ice cream maker, and I’m currently working towards getting a KitchenAid mixer (which includes an ice cream maker settting, I’m told!) for free as a bonus with my current job, but that won’t be arriving until early next year. So, for this summer, I thought we’d have to stick with whatever was on sale at the stores! Oh, but was I wrong! Check this recipe out – courtesy of Paula Dean, my favorite Georgia cook!
Prep Time: 10 MINUTES!!! 🙂
Freeze Time: 6 hours
Servings: 8 servings
3 egg yolks*
1 (14-ounce) can sweetened condensed milk
4 teaspoons vanilla extract
1 cup chocolate sandwich cookies, coarsely crushed
2 cups heavy cream, whipped (Hint: start with only one cup of cream, then whip it to two cups)
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.
To serve, scoop ice cream from pan or cut into slices.
* 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.