Food Finery

When I was a teenager I was a total sucker for cookies-n-cream shakes (if they were from DQ or Froststop... all the better). I don't have them nearly as much these days but still love that Oreo and vanilla combo so much! This ice cream is the result of a few tries/fails and playing around with ideas to make it creamy and cookie-ey. I like that it's made without egg yolks. I enjoy a custard type ice cream as much as the next girl but don't always want to wait for the mixture to cool... especially when I have two of the most darling faces just smiling and waiting for a dish of ice cream after school!

COOKIES-N-CREAM ICE CREAM

1 Cup 1/2 and 1/2
1/2 Cup sugar
2 Cups whipping cream
1 vanilla bean (split and scraped)
1 1/2 teaspoon vanilla
1 1/4 Cup crushed Oreo cookies

In a stand mixer, combine the half and half with the sugar until the sugar is dissolved. Add the whipping cream, scraped vanilla bean and vanilla. Combine well. Pour into an ice cream maker and freeze according to manufacturers instructions. Scrape the frozen cream into a freezer safe bowl and gently fold in the crushed cookies. Serve right away for a soft bowl of frozen goodness, freeze the rest for a more set up bowl later!