Ingredients
Method
Make Ice Cream Base
- Freeze the ice cream insert according to manufacturers instructions. I do anywhere from 12-24 hours.
- Whisk together a ⅓ of the sugar, the yolk and corn syrup until pale, light and thick.
- Combine the milk, cream, skim milk powder and the rest of the sugar in a sauce pan and heat over medium high until hot. It shouldn’t come to a boil.
- Slowly pour about a half cup of the hot milk into the whipped yolks while constantly whisking to make sure the yolk doesn’t scramble. Whisk in another half cup and the salt.
- Pour the mixture back into the pan and place over medium heat. Heat the mixture until it reached 175F, whisking most of the time. You don't want the mixture become lumpy. Don't let it come to a boil.
- Immediately chill the base by placing the pot in an ice bath (a large bowl full of ice water) and whisk. Once it comes to room temperature, mix in the vanilla extract and pour the base into an airtight container or a leak proof resealable bag with as much air pushed out as possible.
- Chill in the fridge for 4 hours minimum or overnight for best results.
Churn Ice Cream
- After chilling, the ice cream base temperature should be about 34°F or 1°C. This helps make sure the ice cream churns faster—leading to smaller ice crystal formation. Which results in smoother, creamier ice cream.
- Set up your ice cream machine according to manufacturers instructions and click start. Pour in the ice cream base as it's spinning.
- Churn for about 20 minutes and then add in the cookie chunks as it's churning. Continue churning for another 5-10 minutes - the ice cream will be a bit thick, and the surface will look a bit dry-shouldn't be too shiny. The temperature should be about -6℃ to -10℃ (21.2°F — 14°F). It'll be kind of like a soft serve consistency.
- Transfer to a freezer safe container and top with a bit more crushed cookies and cover. Freeze for a minimum of 4 hours to harden up.
- Scoop, serve and enjoy!
