Cookie – Ice Cream

Summary

Prep Time	35 mins
Total Time	35 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Beat the egg yolks with the sugar until creamy and stir in the cornstarch. Heat the milk in a saucepan, remove from the heat and stir into the egg cream. Then put this back into the pot and heat on a low level, stirring with a whisk, until the cream thickens, being careful not to boil it.
Remove from heat, pour into a bowl and allow to cool to room temperature. Cover and let cool completely in the refrigerator.
Beat the whipped cream, but not too hard, it should fall off the spoon as a thick cream softly. Mix with the vanilla extract into the egg cream, I use a spatula. It should all be well connected. Pour the cream into an ice cream maker and, according to the manufacturer`s instructions, stir into a soft ice cream that can still be stirred with a spoon. When this is done, break the biscuits into pieces of any size and stir in with a spatula. Pour the ice cream into a freezer and place in the freezer for 2-3 hours so that the ice can set.
You can also find a recipe for hazelnut chocolate chip cookies under my recipes. You can also use peanut butter biscuits to give the ice cream a different taste.

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