Growing up my mom always made us homemade ice cream. Her ice cream maker however is not what most of us are use to today. It was about 2 feet tall, it was loud, and you had to pack it full of snow or ice. Typically, she only made it during the winters when we had a lot of snow to use. Which may seem odd to most people considering the last thing you want in the winter is a frozen treat!
This year for Christmas she bought me my own ice cream maker. Something that has been on my list of kitchen purchases for eons, but I for whatever reason never got around to picking one up! Thanks to my mom, we now eat homemade ice cream almost weekly. The kids have a blast picking out ingredients to throw in. S'more ingredients being their all time favorite.
This time around I did something new. Usually, I either do a quick and easy eggless ice cream which tastes great, but it is not as rich as I like. OR I do a frozen custard ice cream, which requires a bit more work. This time around I opted to combine the two.
A recipe that uses eggs but requires zero cooking. The only way to prepare this recipe safely is by using pasteurized eggs. So be sure to pick up Davidson's Safest Choice Eggs or omit the eggs all together when prepare this recipe.
Cookie Butter S'more Ice Cream
1 cups heavy cream
2 cups half and half
2 Safest Choice Eggs (Only use safe pasteurized eggs in this recipe!)
2/3 cups granulated sugar
1/4 cup cookie butter
1 cup Biscoff Cookies (or graham crackers) crumbled
1/2 cup chopped milk chocolate
1/3 cup mini marshmallows
In a mixing bowl whip eggs and sugar until light and fluffy. With your mixer on low, whip in heavy cream until it forms soft peaks. Fold in half and half, cookie crumbles, chocolate and marshmallows.
Also fold in little dollops of cookie butter until incorporated. It's ok if chunks of the cookie butter do not mix in well... when frozen those will be delightful little treats.
Pour mixture into your ice cream maker and prepare according to manufacturers directions.
Serve with additional cookies.
(Disclaimer: I prepared this recipe for Safest Choice as a thank you for sending me to BlogHer Food 2014. All opinions expressed are 100% my own!)