Mint chocolate cookies and cream ice cream | Homesick Texan

Mint chocolate cookies and cream ice cream

Servings 1 quart
Author Adapted by Lisa Fain from Sweet Cream and Sugar Cones


  • 1/2 cup heavy cream
  • 2 1/2 cups half-and-half
  • 1/2 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 4 egg yolks, beaten
  • 1 teaspoon peppermint extract
  • 1 1/2 cups chopped chocolate sandwich cookies


  1. n a large saucepan, stir together the cream, half-and-half, sugar and salt. Place over medium heat and while occasionally stirring, when mixture is warm but not quite boiling (about 3-5 minutes), scoop out 1/2 cup of the mixture and stir this into the beaten egg yolks until well combined. Slowly pour the cream and egg yolks back into the pot and while stirring, continue to cook until the mixture is slightly thickened and coats the back of a spoon, about 2 minutes.

  2. Remove the cream mixture from heat, and cool covered in the refrigerator for at least 4 hours.

  3. After cooling, stir in the peppermint extract and then freeze in your ice-cream machine according to the manufacturer’s instructions. Once frozen, stir in the chopped cookies. Chill in the freezer for 4 hours.