My mom makes some of the best homemade ice cream in the universe. Every year for the 4th of July, we would make the famous family recipe for Butterfinger ice cream...with extra Butterfinger.
I've learned to make this ice cream, and we enjoy it several times a year. This 4th of July, however, I decided to improve upon it. You see, our traditional recipe has a phenomenal taste, but it get's rather hard and crumbly after it's been in the freezer for a while. I wanted to find out if I could create an ice cream that tasted just as good but stayed creamy. I decided to try my hand at a custard ice cream.
This cookies and cream ice cream is phenomenal, if I do say so myself. It makes a mountain of dessert. It's rich, it's creamy, and it's absolutely addicting. You could use the base for just about anything - Oreos, Butterfinger, M&M's, or even fruit. Just make sure you try it!
Cookies-and-Cream Ice Cream
- 1 quart whole milk
- 1 cup eggbeaters
- 1 to 1 1/2 cups sugar
- 1/2 t. salt
- 14 oz. sweetened condensed milk
- Oreo cookies or other add-ins
Boil milk. Combine egg substitute, sugar and salt. Add to milk VERY slowly. Cook over medium-low heat for 6-8 minutes or until it can coat spoon. Set in bowl filled with ice - stir 5-10 minutes. Then add condensed milk gradually, stirring the whole time. Cover and chill for 8-10 hours. Freeze according to manufacturers directions - gently stir in cookies after it is done. Freeze in freezer several hours before serving for firmer texture. Serves 20.
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