Cookies 'n cream ice cream 2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Egg yolks | |
| 1 | can | (14 oz.) Eagle Brand sweetened condensed milk |
| 2 | tablespoons | Water |
| 4 | teaspoons | Vanilla |
| 1 | cup | Coarsely crushed Oreo cookies |
| 2 | cups | (1 pt.) whipping cream; whipped (do not use prepared whipped topping) |
Directions
Beat egg yolks until they are creamy. Add condensed milk, water, vanilla extract. Fold in cookies and whipping cream. Pour into an aluminum foil-lined 9 x 5-inch loaf pan or a 2 quart container. Cover and freeze for 6 hours or until firm. Scoop ice cream from pan or peel off foil and slice.
Return leftovers to freezer.
*A Tupperware ½ gallon ice cream container is perfect for this recipe.
Posted to MC-Recipe Digest by "Linda V.E." <Fundwell@...> on Mar 25, 1998